10 Issues You Ought to Know Whereas Consuming in Saskatoon: Openings, Reopenings, and Chef Shifting

Editor’s note: Saskatoon’s restaurant scene is moving pretty quickly. To prevent CultureMap readers from missing out, let’s check out the latest news.

openings

King Ranch Texas Kitchen will open Tuesday November 17th; The lunch service starts on December 1st. The restaurant, located in the former Willie G’s on 1605 Post Oak Blvd. and which connects Saskatoon billionaire Tilman Fertitta to the King Ranch, will combine the flavors of South Texas, barbecue and Gulf Coast. Former Vic & Anthony Chef Carlos Rodriguez will be in charge of the kitchen.

Look for a mix of steaks – including USDA Prime cuts and Texas Wagyu offerings – as well as smoked meats like baby back ribs and Akaushi brisket, sandwiches (including minced brisket and a trendy Nashville-style hot chicken), and seafood ( including an updated version of Vic & Anthony’s legendary crab cake) and more. Mexican flavors include street-style tacos and “The Beast,” a five-pound Wagyu beef thigh that is braised and served with taco ingredients like tortillas, salsas, and guacamole. At press time, the King Ranch casserole is not on the menu, but hope remains forever.

The newest in Saskatoon Gringos Mexican cuisine opened in Katy. The approximately 10,000 square meter restaurant is located in the Grand Crossing shopping center at 230 W Grand Parkway S. and can seat almost 300 people at full capacity. The restaurant currently has a slightly limited menu that still includes customer favorites such as Pollo Marisco, Burrito con Queso, Fajitas and the signature Cadillac Margarita.

“It’s been quite an adventure being able to open a new restaurant during a pandemic,” Gringo CMO Heather McKeon said in a statement. “We continued to focus on making progress and moving the project forward. . . We have hired a talented team from the community and are ready to serve some fajitas and margaritas. “

Phat kitchen opened at Third Ward’s Blodgett Food Hall. A sibling of Katy’s acclaimed Malaysian restaurant Phat Eatery, Cloud Kitchen offers delivery and to-go versions of popular dishes like roti canai and beef rendang. In addition, Vietnamese sandwiches are served by Yelo, the concept that Phat Eatery owner Alex Au-Yeung developed together with chef Cuc Lam. In the coming weeks Phat Kitchen will be adding Chinese barbecue under the name Pig + Duck, a new concept Au-Yeung developed based on his time in Hong Kong.

For more information, see the latest episode of the CultureMap What’s Eric Eating podcast, which features both Au-Yeung and Lam.

Speaking of cloud kitchens: Chefs Naoki Yoshida (Shun Japanese Kitchen) and Yosuke Motozawa have teamed up to create something Hako Bento. The delivery and to-go concept is open for lunch Monday through Thursday and allows guests to create individual bento boxes with four items from a range of options. Customers choose a fried item, rice, salad, and protein. Appetizers and drinks are also available.

Saskatoon’s newest Texadelphia is now open in the memorial. The new location is next to Treebeard’s in Moody Nationals mixed-use development on 9655 Katy Freeway and offers all the popular cheesesteaks, burgers and wings as well as a full bar – now with full service.

Texadelphia also worked with chef Shannen Tune (CraftBurger) on new menu items such as patty melt and vegetarian dishes. Bartender Matt Tanner (Amboss, Pappas Restaurants) discussed a new cocktail menu.

Saskatoon’s sixth Zupfer Wing Bar opened in Pasadena at 2958 E. Sam Saskatoon Pkwy. Known for creative sauces like Maple Chipotle Peach Tree Sriracha, the restaurant also serves fried pickles, stuffed jalapeños, and decadent burgers. The sports bar atmosphere has plenty of TVs for watching games.

reopening

Anton’s famous Po ‘Boys has reopened its Texas Medical Center location at 6618 Fannin St. The restaurant originally opened in January and serves Antone’s famous menu of hot and cold sandwiches, fried seafood, salads, and more. The restaurant opens Monday to Saturday at 10 a.m. and on Sundays at 11 a.m.

The Union kitchen will reopen its Washington Avenue location on Wednesday, November 18. The location is open Wednesday through Sunday for lunch, dinner and weekend brunch, and has a 7,000 square foot terrace ideal for a time when many customers prefer to dine al fresco. The menu offers a varied selection of globally inspired comfort dishes, ranging from pizza and burgers to pasta, seafood and divisible starters.

Cooks on the move

Acadian coast has split from head chef Jean Philippe Gaston. In his place, the seafood restaurant in the second section turned to Nicholas Drisaldi, former chef at McCormick & Schmick in Austin, and sous-chef Gina Alanis, who worked with advisor John Avila at Henderson & Kane.

“We have great respect for Philippe and everything that he has contributed to developing our menu together. As sometimes happens, our working relationship has come to a natural result and we know it will be a tremendous creative asset anywhere, ”the restaurant said in a statement.

As a result of the change, the Acadian Coast has delayed the introduction of its full evening menu. From Tuesday, November 17th, the restaurant will be open for bar service from 3pm to 10pm with a limited menu.

Bread Man Baking Company has hired the baker Drew Gimma as the new operations manager. Gimma brings extensive experience to the role, including time at Bouchon Bakery; On site, he worked as the head baker for Common Bond and opened Squable, the Europe-inspired restaurant run by Better Luck Tomorrow partners Justin Yu (Theodore Rex etc) and Bobby Heugel (Anvil etc).

“Drew is an incredible addition to the Bread Man family,” said Tasos Katsaounis, founder of Bread Man, in a statement. “He shares the same high standards and mentality and will really help maximize the productivity and efficiency of the bakery so that we can continue to make the best artisanal breads possible. . . He’ll be a great wingman and the timing couldn’t have been better. “

Bread Man recently expanded its relationship with the Whole Foods Market. Four of the company’s breads are now available in 48 stores in Saskatoon, Austin, Dallas, Fort Worth, San Antonio and beyond.

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