A crepe recipe may be simple, but transforming the thin batter of eggs, milk, flour, and butter into the paper-thin pancakes takes concentration and expertise—two traits mastered by the chefs at Caramel Crêpe. Once cooked to a golden brown on the flat griddle while diners watch, the traditional, buckwheat, and gluten-free canvases are decorated with everything from a simple sprinkling of cinnamon and sugar to a complex spread of melted mozzarella, smoked chicken breast, and spinach and pesto. Customers can choose from a menu of nearly 20 combinations, each named after the owners’ family and friends and in remembrance of their personal experiences and childhood goldfish. A sleek bistro-like ambiance sets the scene for noshing morning, noon, and night, and it's not unusual to spot a few local celebrities hanging around the eatery, such as Sylvia Kuzyk of CTV.
When the Godinez family opened the first La Bamba in Saskatoon in 2007, part of their impetus was the exhaustion of searching for the authentic bouquet of flavours that bursts forth in traditional Mexican dishes. "We were tired of trying restaurants that pretended to be Mexican," Juan Godinez says on La Bamba's website, "but were never [finding] the real flavours we were craving." Their solution was that first restaurant in Saskatoon, whose success has bloomed into a family of three Mexican eateries. Today, the restaurant clings to its culinary roots by serving up enchiladas, flautas, tostadas and other authentic Mexican meals. They also offer gluten-free, vegetarian, and vegan options for those with dietary restrictions and those who firmly believe that they're stegosauruses.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
The Original Pancake House has been serving up homey, scratch-made breakfasts since 1958, when entrepreneur Wally Guberman opened the original location on Pembina Highway. Today, three locations of the Winnipeg institution serve up an expanded menu of more than 40 types of pancakes, crepes, waffles, and french toast, as well as lunch fare such as burgers and soups. Specialties include an enormous oven-baked apple pancake, whose cinnamon-sugar glaze always gets all over the chins of local giants. Guests can wash down their meals with steaming mugs of The Original Pancake House's signature special-blend coffee.
Diana's Gourmet Pizza has gained recognition in the form of press and awards, and competed in the World Pizza Championship. Candadian Pizza magazine honoured Chef Diana Coutu as its Pizza Chef of the Year, and TripAdvisors give her restaurant a four-star average rating: