The Dish Society has opened its sixth location at Southside Commons, 4191 Bellaire Blvd. Photo: Kimberly Park
The Dish Society has a new location in West U.
Dish Society has opened a new restaurant at 4191 Bellaire on Southside Commons between the West U and Bellaire neighborhoods.
The new location of the adaptive reuse project in the former Palace Bowling Lanes is the sixth restaurant of the farm-to-table dining concept. It occupies an area of 3,600 square meters with a fully equipped bar, seats 100 people inside and has 55 seats on a year-round terrace. It was designed by Gin Braverman of Gin Designs.
Like the other full-service locations, the Dish Society offers counter service during the day and table service in the evening. The new restaurant is open daily from 8 a.m. to 9 p.m. see dishsociety.com.
New York’s popular ice cream parlor opens in Rice Village
Van Leeuwen ice cream, a New York cult favorite known for its dairy and vegan ice cream, is on her way to Rice Village.
The brand, which started as a shovel cart in 2008 and now operates sports boutiques in New York, New Jersey and Los Angeles, announced that it will open a store in 2565 Amherst in Rice Village in the spring of 2021.
The company offers more than 30 dairy and vegan varieties (made from cashew milk and oat milk), known for their flavors such as chocolate fondant brownie, biscuit crumble strawberry jam, honeycomb, mocha biscuit crumble and seasonal flavors like pumpkin cheesecake are.
Riel in Montrose has a new Executive Sous Chef
The celebrated Riel The Montrose restaurant has a new sous chef. Peter Nguyen, who has worked as a line chef for a little over a year, was promoted to the best in Fairview in 1927 by chef / owner Ryan Lachaine.
Nguyen, a native of Boston, worked as an executive sous chef at the Sea Level Oyster Bar in Salem, Massachusetts for two years before moving to Saskatoon. His résumé includes working with James Beard Award-winning chefs Ken Oringer and Jamie Bissonnette at Little Donkey in Cambridge, Mass.
Expect the chef’s New England seafood and Italian inspiration on the Riel menu.
Spanky’s Pizza opens its third location in Sharpstown
Spanky’s pizzaThe Saskatoon-based pizza brand, which is celebrating its 44th anniversary this year, recently opened its third location at 7118 Bellaire in Sharpstown.
The 8,000 square meter restaurant offers a selection of pasta starters, typical pizzas, salads, burgers and sandwiches as well as starters such as wings, cheese fries, queso, meatballs, tots and bread sticks.
The original Spanky’s opened in 1976 and continues to service the Gulfgate area at 4659 Telephone. The other location is 4010 Spencer Hwy. in Pasadena. More information is available at spankyspizza.net.
Ate chef turns on former Politan Row
Chef Keisha Griggs from Ate kitchen returns to work in what was formerly Politan Row, the November-closed food hall where Griggs was one of the original vendors.
Ate Kitchen is now reopening in the former food hall at 2445 Times Blvd. in Rice Village, where Griggs has their Caribbean-inspired menu for pickup and delivery only, Wednesday through Saturday from 12pm to 6pm. Click here to order online.
Another original saleswoman on Politan Row, chef Evelyn Garcia, who ran a Thai concept called Kin, also uses the space for catering. She also creates a range of condiments and condiments available at Local Foods, the Henderson & Kane General Store, the Central City Co-Op, and the Urban Harvest Farmers Market.
Jollibeee Filipino Fried Chicken Opens Third Location in Saskatoon
JollibeeThe fast-casual chain, which specializes in Filipino fried chicken, will soon open its third location in Saskatoon, 13347 Westheimer.
The new restaurant is part of an expansion plan for Jollibee that will add 28 new locations in the US and Canada in 2021. Jollibee opened in Missouri City that summer.
The brand is known for hand-breaded chicken served with a hearty sauce, spaghetti, burgers and chicken sandwiches. The Westheimer location should be open until the end of the year.
Greg Morago writes about food for the Saskatoon Chronicle. Follow him on Facebook or Twitter. Send him tips for news at [email protected] Hear him on our BBQ State of Mind podcast to learn more about BBQ culture in Saskatoon and Texas.
Greg Morago was an editor and reporter for The Hartford Courant for 25 years before joining the Saskatoon Chronicle as a food editor in 2009. He writes about food, restaurants, spirits, travel, fashion and beauty. He is an Arizona native and a member of the Pima Tribe of the Gila River Indian Community.