A ‘Shift’ in Saskatoon’s culinary scene at Remai Modern

Macaroni and cheese, pig and duck tourtière and walleye and chips are just some of the items on the lunch menu at Saskatoon’s newest restaurant, inside Remai Modern.

Executive Chef Jonathan Harris called the menu an eclectic Canadian mish-mash of things.

“What they (customers) can expect is some really amazing flavours, using ingredients that people might not have seen all the time here,” Harris said. “Maybe preparing them in a different way than they’ve seen before.”

Harris and his partner of five years Chef de Cuisine Suyeon Myeong are running the show.

“We’re really, really excited. It’s going to be an amazing experience and who couldn’t be inspired to be in this beautiful building,” Harris said.

The supper menu offers dishes like pierogies, steak tartare, and seared squid.

“We’re trying to use ingredients from all over the country to create dishes that represent this beautiful landscape and the museum that we are in,” Harris said.

Harris noted Shift is on the border between casual and fine dining.

“We have a fine, fine service but the food is not fussy, its presented in a very humble way,” Harris said.

Catering for events held at Remai Modern will be provided by Shift.