Cold Lake

4815-52 Street | Cold Lake, AB T9M 1P1| ph. (780)594-5985 | fx. (780)594-4885


With new beautiful decor and award winning food, The Sawmill Prime Rib & Steak House is pleased to formally announce the exciting addition of its newest Sawmill Prime Rib & Steak House location, Cold Lake, Alberta.
Certain to be one of the finest dining establishments in the community, all the foundations are in place to be a success with Mark Lee and Jun Li at the helm, located in a newly renovated and expanded Best Western Inn, centrally located in the heart of Cold Lake at 4815 – 52nd Avenue.
The perfect atmosphere for any occasion, from casual, corporate to formal events, the Sawmill Prime Rib & Steak House will proudly offer a full service dining restaurant and banquet facilities, complete with legendary food and signature dishes which will keep guests coming back for more. This new location will also feature an anticipated Gaming Lounge with Video Lottery Terminals (VLT’s).
The Sawmill Prime Rib & Steak House is widely recognized for their inviting and elegant ambiance, exuded through rich tapestries, warm wood finishes and etched glass. Extensive natural finishes featuring wood detail, slate, stone and modern accents. Historical artwork compliments intimate guest booths, tables and nooks.
The newest Sawmill location is dedicated and sure to live up to the expectations of the community and continued support along with the ability to offer very exciting employment and career opportunities from within the Cold Lake and surrounding community!


Sunday – Thursday 11:00am – 2:00pm
4:00pm – 10:00pm
Friday – Saturday 11:00am – 2:00pm
4:00pm – 10:30pm
Sunday – Thursday 11:00am – 12:00am
Friday – Saturday 11:00am – 1:00am
Sunday Brunch 10:00am – 2:00pm
Daily Happy Hour 3:30pm – 6:00pm


  • Monday

    Steak & Lobster Night

    Flame broiled CABf® 6 oz. top sirloin cut with butter roasted lobster tail.
  • Tuesday

    Sawmill Steak Night

    Any dinner menu steak entrée selection receives your choice of one of the following complimentary steak enhancements: seafood neptune crown, Hollandaise, bearnaise, peppercorn, teriyaki sauce, wild mushroom sauté or Danny Viloski cadillac (sautéed sliced mushrooms, fresh spinach & roquefort cheese) and Chef’s feature dessert.
  • Wednesday

    1/2 Price Wine

    Half Priced bottles of all wines on the Wine List (Sparkling and Reserve lists not included).
  • Thursday

    Steak & Seafood Combo Night

    Choice of soup du jour or tossed garden salad, CAB® sirloin steak or teriyaki chicken breast, complemented with lemon whiskey prawns and bacon wrapped scallops. Followed with chocolate bread pudding with pecan bourbon caramel sauce.