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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.
From tacos and tequila to baklava cheesecake, a variety of new eateries in Saskatoon.
Saskatoon’s culinary scene offers unexpected, innovative, and delicious dishes that just might knock your mukluks off this winter.
