Issues to Do: Upcoming foods and drinks occasions in Saskatoon this week


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Here’s a look at this week’s hottest culinary events:

Wednesday December 30th

Steak Night at Better Luck Tomorrow

COVID times are tough, so Better Luck Tomorrow, 544 Yale, has launched a Wednesday Steak Night Special that runs all day every Wednesday. Walk, don’t walk to try the chef’s 10-ounce hanger steak with brown butter and toasted garlic sauce, and a $ 18 baked potato stuffed with marinated burrata. Do you fancy something? Add break-even Perigord truffles for $ 11.15.

Wine tasting kits for two at Rainbow Lodge

At Rainbow Lodge, 2011 Ella, champagne is on offer for the whole of December in its sold-out wine tasting kits for two (which can be picked up on Wednesdays throughout the month). Each curated kit ($ 139 + tax) includes two- and four-serving champagne with appetizer tasting by Chef Mark Schmidt. There will also be an element of caviar every week.

Chinese-American Wednesdays at UB Preserv

In addition to its new dumpling happy hour (Wednesday through Saturday 5:00 p.m. to 6:30 p.m. only), UB Preserv, 1609 Westheimer, offers Chinese-American Wednesdays each week with a different menu that highlights Nick Wong’s favorite dishes for both dining and drinking take away. Guest Bonus Points: The updated terrace has recently added 16 outdoor seating.

Thursday December 31st

New Years Eve dinner

From multi-course NYE midnight toast dinners to balloon drops, caviar and tomahawk steaks, find out where to dine in Saskatoon this year in our New Years Eve 2020 restaurant guide.

Thursday-Sunday (and daily until January 10th)

DAOU Vineyards Wine Dinner in the Liberty Kitchen

Liberty Kitchen, 4224 San Felipe, 963 Bunker Hill, starts its first wine dinner series on New Year’s Eve and lasts until January 10th. The 4-course dinner option is $ 75 and is paired with wine from DAOU Vineyards. Dine on jumbo prawns with a citrus mint relish and lemongrass sorbet. Roast duck with crispy chicharron, foie mousse and wild berry reduction; delicate filled fillet with oyster filling, beurre rouge and shaved asparagus; and Nutella mousse with vanilla bean tuile. Wine dinner is offered to all guests at both the River Oaks and Memorial locations. Reservations recommended but not required.

Friday 1st January

New year brunch

Our New Year’s Dining Guide also covers next-day brunch with specialties ranging from bloodys and black-eyed peas to traditional Mexican hangover soup (posole).

All weekend (and until Thursday, January 7th)

Anti-Resolution Specials at the Pluckers Wing Bar

The Pluckers Wing Bar is bringing back its Anti-Resolution Special from Friday January 1st through Thursday January 7th. During the week, guests can expect half-price desserts – from fried twinkies to giant brownies a la Mode – and an extra $ 1 salads for dining in the restaurant. The dollar surcharge on the salad will be donated to Breakthrough Central Texas, a nonprofit educational institution that provides a route to and through college for students who are the first in their families to graduate.

Saturdays and Sundays

Children eat free at Peli Peli South African Kitchen

Peli Peli South African Kitchen, 5085 Westheimer, 1201 Lake Woodlands, has introduced a new weekend special that starts with a limited run. Every Saturday and Sunday from 12 p.m. to 5 p.m., the restaurant offers a free menu item for children with every purchase of a main course. Kiddos can try new products like “Cowboy Mac & Cheese,” a kid-friendly version of Peli Peli’s Mac and Cheese Bobotie, a JoBurger patty, a flaky pie crust, garlic butter, and a tropical BBQ sauce. The offer is only valid for dinner and for children under 12 years.

Until December

“H-Town Originals”: Tutu Turkey at Anton’s famous Po ‘Boys

Anton’s famous Po ‘Boys, 4520 San Felipe, 2724 West TC Jester, 6618 Fannin, are continuing their sandwich collaboration series “H-Town Originals” with Tutu Turkey, which will be available in December. Former Saskatoon Prima ballerina Lauren Anderson worked with Legacy Restaurants Chef Alex Padilla to create the vacation-inspired sandwich, homemade oven-roasted turkey, grilled onion and peppers, sliced ​​brie, and mayo Contains spicy mustard on toasted whole wheat bread for $ 8.95. Antone’s will donate 50 percent of the proceeds from the December “H-Town Originals” sandwich to the Saskatoon Ballet’s Education and Community Engagement program.

Tamale stand at Arnaldo Richards’ Picos

Picos, 3601 Kirby, officially launched its annual tamale booth this holiday season, which will now run until January 3rd. As in previous years, the stand in the parking lot will be offered with a menu with freshly prepared tamales, salsas and moles. And this year the Richards hired local artist Jose Arredondo to create two murals that pay homage to both the agave and Hispanic tradition of tamales during the holidays.

Jingled Up Popup Bar

Through the end of the year, Saskatooners are invited to sledge all day at Jingled Up, the vacation-themed pop-up bar that opens at 711 Main downtown. Come visit us for festive cocktails, biscuit decorations, socially distant photos, karaoke and quiz nights, ugly Christmas sweater competitions, and more. GA travelcard is $ 30 for adults and $ 15 for children ages 5-14.

The miracle at Johnny’s Christmas popup at Johnny’s Goldstein

The Christmassy pop-up Miracle at Johnny’s returns to Johnny’s Gold Brick, 2518 Yale, and is now open until the end of December. The festive cocktail bar will toast to the over-the-top seasonal Christmas decorations and seasonal cocktails.

Vacation sandos at Ike’s Love & Sandwiches

Ike’s Love & Sandwiches, 1051 Heights, has limited-edition Christmas rolls for $ 10 each throughout December. Choose from Bad Santa, Jack Skellington, Want to Build a Snowman, That Ain’t a Snowflake, or Ernest Saves Christmas – all in a variety of meats and vegetable proteins. Additionally, the sandwich gives back to its customers every Wednesday in December by offering $ 5 off orders of $ 20 or more in the Ike app (for delivery or in-store pickup).

Warm up with winter specialties like Dish Society's Chicken Pot Pie.EXPAND

Warm up with winter specialties like Dish Society’s Chicken Pot Pie.

Photo by Dragana Harris

New and ongoing specials

Winter menu items at Dish Society

The Dish Society has added new specialty dishes for the changing seasons, from deconstructed chicken pot pie and butternut squash bisque to seasonal harvest salads and grain bowls.

Winter menu at Musaafer

Musaafer, 5115 Westheimer, has launched a new winter menu that includes 21 dishes to complement the season, including thukpa (noodle soup), a famous Himalayan noodle soup made from sesame broth, tomato, peanut, ginger, spring onion and Timut pepper greens and Tingmo (steamed bun); Baked oysters with moilee, coconut, shallots, curry leaf, garlic and coriander; Winter Chaat consisting of sweet potatoes, peas, baby potatoes, star fruits, flattened chickpeas with green apple and house spice mixture; and Winter Nihari (leg of lamb) with long pepper, star anise, chilli oil, serrano and coriander.

Daily lunch at Pier 6 Seafood & Oyster House

In addition to its social hour and dinner, Pier 6 Seafood & Oyster House at San Leon, 113 6th, is now open for lunch Tuesday through Sunday from 11 a.m. to 4 p.m. In addition to chilled and grilled oysters and wood burnt protein, diners will find additional casual sandwiches on the menu, including a buttered lobster bun, a Nashville hot chicken sandwich, the fried Oysterman sandwich, and more.

Keep The Saskatoon Press Free … Since we started the Saskatoon Press, it has been defined as the free, independent voice of Saskatoon, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold reporting, stylish writing, and staff who have won everything from the Society of Professional Journalists’ Sigma Delta Chi Feature-Writing Award to the Casey Medal for Meritorious Journalism . With the existence of local journalism under siege and setbacks having a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our “I Support” membership program which allows us to continue to cover Saskatoon without paywalls.

Brooke Viggiano is a contributing writer dedicated to sharing Saskatoon’s coolest, tastiest events with the Saskatoon Press readers.

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