Saskatchewan Restaurants

At The Upstairs Fondue Restaurant, guests savour cheesy and chocolaty fondues in a merlot-tinted dining room peppered with high-back chairs, cozy booths, and a 10'x10' LED billboard, which displays photos and personal messages at no additional cost. Within this elegant, romance-inducing atmosphere, chefs churn out a signature four-course fondue feast. The interactive meal commences with soup or salad before segueing into cheese fondue, which beckons couples to dunk french baguettes and seasonal veggies into bubbling pots of gooey swiss cheese or smoked aged cheddar. Vegetarian- and carnivore-friendly entrees arrive next, ready for guests to spear morsels of beef, tofu, or seafood on a fork and cook them to personal perfection in hot oil. Finally, servers position themselves tableside to flambé dark-chocolate-infused fondue with a night light to protect diners from bad dreams. Any of The Upstairs Fondue Restaurant's items can also be enjoyed without the four-course commitment, as can glasses of wine and creative martinis and cocktails.

Traditional Pakistani music slaloms through the air in Mogul Divaan's dining room, wafting alongside the spicy aromas that emanate from Pakistani and Indian dishes. In the kitchen, a clay oven brings naan to fluffy fruition and sizzles up specialty dishes such as fiery chicken tikka. Chutneys accompany a selection of samosas, which pocket veggies or meats within a triangular shell. Guests can build custom meals or start a restaurant-wide food fight at an 18-item lunch buffet Tuesday–Friday, or fill their plates with fare from the expanded selection of 21 items at the dinner buffet.

Though Dinner Rush is always bustling, no one ever dines in. That’s because Dinner Rush is a place for guests to come assemble take-home meals that can be cooked at home throughout the week. These meals feed between four and six people, and guests can assemble up to 10 meals in two hours.

Patrons first select the entrees they want on the website and book a time to come in. When they arrive at Dinner Rush, staffers give them a brief orientation and an apron to wear. Patrons then head to the recipe stations and assemble their meals using easy-to-follow instructions.

In order to accommodate all taste preferences, the menu features a variety of food and changes frequently. It may include entrees such as lemon-pepper grilled chops or cheesy lasagna rolls. Because the ingredients are pre-washed and pre-chopped, the meal assembly is efficient, ensuring that guests can spend more time at home hanging out with their families or sewing fancy hats for the dog.

On the mezzanine level of the Delta Bessborough hotel, Executive Chef Ryan Marquis unites travellers and locals with artfully arranged dishes inspired by ingredients from Saskatchewan's own farmers and fishermen. High, arching windows in the Garden Court Café provide diners with river-valley views, and ample amounts of natural sunlight illuminate dishes including smoked-salmon frittatas and chicken-and-shrimp fettuccine. During evening hours, the GCC invites diners to pull up to tables draped in white linens to enjoy braised beef ribs, grilled herb-and-honey pork loin, and apple-stilton chicken breast.

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.

Cooks at Tandoori Kabab Restaurant daily light fires within their traditional clay tandoor ovens, to bake classic Indian and Pakistani dishes. They cook chicken marinated in yogurt and spices in the convection style ovens and naan bread with onion, garlic, or stuffed with potatoes.