In the heart of Saskatoon’s charming Broadway district, there’s a little gelato shop where flavours from Saskatchewan meet those from Italy.
Lucky Bastard is known for its vodkas, which are made with 100 per cent Saskatchewan wheat and come in unique flavours such as vanilla espresso, blood orange hibiscus, and dill pickle, which is a must-try in Caesars.
“Everyone thought we were crazy [for opening a restaurant] in Riversdale because the area was really rough at the time. But to me, it looked like the Gastown of Saskatoon, where restaurants are booming next to safe injection sites,” she says. “I kind of feel like I saw something no one else did.”
When MacKay and his business partner Christopher Cho opened their first Saskatoon restaurant in 2013, Ayden Kitchen & Bar, they ignited the fire that has grown into a light on the provincial culinary scene—and since have continued to help it grow.
When restaurants source directly from farmers and growers in their area, not only does it support the local food system, it also makes a difference in quality and taste. In other words, everyone wins.
From tacos and tequila to baklava cheesecake, a variety of new eateries in Saskatoon.
The Tare Shop’s model is simple; it includes both a package-free bulk foods store and coffee shop. Choosing from more than 200 bulk products like flour, nuts, chocolate, olive oil, and even cleaning supplies, customers pay by weight and bring their own containers or bags.
Jenni Lessard is the first female executive chef at Wanuskewin Heritage Park Authority, a centre just outside of Saskatoon that fosters education and respect for the land based on Indigenous culture, heritage, and arts.