A jewel nestled onto the flat surface of the Canadian prairies, Moose Jaw is rich in frontier history. Adventurers can take tackle the downtown streets on foot, getting an up-close look the murals that enliven the fronts of shops and buildings and highlight important moments in Moose Jaw history. Guests looking to give worn-out feet a break can make the rounds aboard a trolley or rest in leafy trees of Crescent Park. A vibrant art scene flourishes amid the cozy coffee shops, with concerts and local artist galleries attracting aesthetes' and visitors' attention. Lady Luck makes an appearance for favored gamers at Casino Moose Jaw, which is directly connected to Temple Gardens. Open seven nights a week, this hopping gambling den houses more than 200 slot machines and table games such as poker and blackjack. The design and layout of the casino were inspired by art-deco designs of the Roaring Twenties and provide countless hours of gambling antics.
DK Sushi House treats its guests to colourful plates of sushi made from crispy tempura and fresh seafood, as well as savoury udon and bento meals of beef short rib, pork, and teriyaki chicken. Each elegantly plated dish is both a delight to eat and a pleasure to behold—slivers of orange salmon swim into floral patterns, morsels of white tuna float on boat-shaped party trays, and bites of red snapper are wrapped up in rolls of rice. Sake and cocktails complement traditional eats, as well as updated creations such as sushi pizza—fresh sashimi laid upon a disc of crispy rice.
When Joe and Theresa Klassen first founded Joey’s Seafood Restaurant in 1985, they were simply looking to create a friendly neighbourhood eatery that served made-to-order seafood. Though the company has since expanded to more than 69 franchises across Canada, it still falls under the leadership of its founder, who frequently develops new strategies for growth and expansion while continuing to supply each location with fresh, Pacific-based seafood. Joey’s offers two distinct dining experiences: full-service restaurants (designed for families and their hungry sock puppets) and quick-serve places (designed for younger generations). At the quick-serve eateries, foodsmiths dole out a smaller menu of fried fish and shrimp. The full menu includes seafood entrees such as sautéed PEI mussels, blackened Pacific snapper, and Joey’s famous fish 'n' chips—fillets of halibut, cod, or haddock dunked into a secret-recipe batter and then deep-fried in canola oil. Nationally, the company supports the Alzheimer's Society of Canada through local and national fundraising efforts. Since 2000, its franchises have collectively raised more than $950,000 for the organization.
Fine dining means more to the staff at Mediterranean Bistro than elegant decor and artfully presented plates. The kitchen staff curates a high-quality pantry of organic AAA beef, imported seafood, and produce that changes with each season, like the colour of the world's slowest mood ring. The head chef begins meal preparation only after receiving an order, ensuring the utmost freshness of dishes such as their signature beef wellington, which envelops a cut of tenderloin in a prosciutto-stuffed puff pastry. Entrees incorporate traditional Mediterranean ingredients such as black olives, feta cheese, prosciutto, and aioli, and each plate is hand-delivered by a member of the bistro’s attentive wait staff. Desserts such as the almond biscotti-crowned crème brûlée polish off meals more sweetly than an after-dinner mint that knows how to say "please."
Michi Japanese Restaurant & Sushi Bar’s five chefs hail from Tokyo and the coastal town of Shizuoka, where they learned Japanese cooking skills using the freshest seafood. At Michi, they strive to uphold the same caliber of freshness, shipping in fish from Japan each morning to craft their menu of sushi, noodle soups, and tempura-battered delicacies.
The staff’s commitment to authentic Japanese cuisine extends beyond the kitchen. Hosts present oshibori, or hot towels, to guests so they can cleanse their hands before meals, and at the eight-seat sushi bar, dining companions gather around chefs who greet them with a traditional “arigato gozaimasu.” Behind Michi’s translucent screen doors, or shoji, barefoot diners perch atop cushions encircling low wooden tables eating with chopsticks to enjoy a reprieve from forks, knives, and musical spoons.