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A Hidden Gem Just South of Jasper Ave.

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64 BEER VARIETIES.

And that’s just a taste.

And if lager, ale, IPA or hefeweizen aren’t your thing, try one of the Common’s popular signature cocktails: the Watermelon Mojito and Pimm’s Cup. Both are generously garnished with fresh seasonal fruit and best enjoyed in twos, fours, sixes… You get the point.

THE JACKET DOESN’T MAKE THE CHEF.

He’s the wizard behind the best chicken and waffles in town but you won’t find Chef Jesse Morrison-Gauthier in uniform. You’re more likely to spot him in a t-shirt and pinstripe apron. Why? Because the hierarchy isn’t his thing. His thing is much simpler: to cook good food for his friends and his community.

IT’S GONNA GET LOUD.

Let’s not forget that the Common is also one of Edmonton’s hippest clubs, with a line-up of DJs that spin house, disco, hip hop, soul and classics every night of the week. So once you’ve filled your belly, free your soul on the dance floor with some of Edmonton’s best dressed and best vibed.

Edmontonians have good taste. With a smorgasbord of craft beer taprooms, gastropubs, hyper-local bistros and indie bakeries cropping up all over town, you can be confident you’ll never go hungry for a unique dining experience while visiting Alberta’s capital. The Common is one such place; even its name is a paradox. The Common’s fare, ambience, musical stylings and patrons are undeniably uncommon.

LOCATION. LOCATION. LOCATION.

Located just off Jasper Avenue, the Common is spitting distance to Edmonton’s downtown, the Alberta legislature, historical 4th Street Promenade, and shops, restaurants and hotels of all sorts. All this makes it a hotbed for mid-week lunches, Friday night dinners, and off-the-rails weekend dance parties. Hint: show up before 9pm to forego the cover charge and 11pm line up.

THE CHERRY ON TOP IS POP ROCKS.

Like your typical pub and comfort foods with a twist? That’s the way Chef Jesse Morrison-Gauthier likes them too. Popcorn seasoned with white truffle and thyme butter. A hamburger whose main feature is dashi soaked flank brushed with sriracha aioli. And the pièce de résistance? Lavender crème brulee topped with, you called it, Pop Rocks. It doesn’t get much more retro-modern than that.