Hayloft reimagines the steakhouse in southwest Edmonton
By
Sharon Yeo
Chef Paul Shufelt has opened Hayloft Steak and Fish and a third location of Woodshed Burgers in the southwest Edmonton neighbourhood of Cameron Heights, adding to the Robert Spencer Hospitality stable alongside Workshop Eatery and The Greenhouse.
In Shufelt's words, the new development came about through "dumb luck and persistence." Last fall, a customer who resides in Cameron Heights was insistent that Shufelt take a look at a vacant building in his area. Eventually, Shufelt agreed to meet the landlord for a walk-through.
"I immediately saw the potential," he said. "I would compare it to how a chef would respond when you give him a black box of ingredients and his mind starts racing on how to put everything together."
Although some suggested that Shufelt should simply replicate Workshop Eatery in a new spot, he didn't want to take away from the original. "We wanted to complement Workshop Eatery and maintain true to what we do and the relationships with our farmers," said Shufelt. "This is how Hayloft Steak and Fish came to be."
Still, Shufelt recognized the restaurant would have to be tailored to meet the needs of the neighbourhood. "It's one thing to do the thing you want, but will the community take to that?" he said. Factoring in the design of the space, which features a lounge on one side, pairing a higher-end restaurant with a more affordable offering made sense.
"I like to go out for a nice steak dinner, but I can't afford to do that every day," said Shufelt. "Maybe you're celebrating a special occasion, and you go to the steakhouse side one day, but a week later, you're stopping in with the kids and grabbing a burger after a hockey game or when you don't feel like cooking."
Combining Hayloft and Woodshed Burgers in one place also has the benefit of upholding company's philosophy. "It allows us to hold true to 'use the whole animal'," said Shufelt. "Traditional steakhouses leave much of the animal behind with the farmer. This would help us move the lesser known cuts of beef."