S.N.O.B.

I thought today I would share one of our culinary experience in Charleston. A visit to SNOB!
It is hardly Saskatoon and surrounding area, but it is definitely fine dining!
So just for fun and since I haven't been doing much fine dining in Saskatoon, I thought I would share with you our experience in Charleston, South Carolina.

We had a late lunch at SNOB's while in Charleston. There are quite a few good restaurants within 200 yards of SNOB, one being Magnolias but our B&B had highly recommended SNOB. I thought the name had character so we gave it a try.

Slightly North of Broad was an interesting place to have lunch although we arrived at the tail end of lunch hour and there was quite a flurry of activity about our table as staff hurried off the lunch settings and readied tables for supper. We almost felt like we were a little in the way. Who were the snobs here anyways!

Our waitress was lovely and courteous. I ordered a Gimlet and promptly received a Gibson but that was quickly remedied. I can get a very dry martini at home anytime thank you. This is South Carolina - something with lime was called for. And what a pretty drink to take a picture of. :)

Decor was very appropriately snobbish upper class too - linens and silverware. Okay no Waterford crystal but pretty nice stuff.


SNOB is named because it is on Broad street at the edge of THE most affluent area of Charleston.

Between Broad Street and the "Battery" or Atlantic Ocean, are some of the most affluent, beautifully kept, huge, 100-250 year old homes that sell in the $1-3 million market.

We ordered the House Made Charcuterie - current and pine nut pate, pork rillettes, chicken liver mousse and ham.

We also shared an order of the Carpaccio of Beef Tenderloin which is thinly sliced raw beef with olive oil, Pecorino Romano and toast points. (that gave spell check a work out)

We felt down right snobbish!!

Both were tasty and perfect for the light lunch we wanted. The gimlet was also wonderful!

I loved the old building that SNOB was located in, and like most of old Charleston it was steeped in history. There are ghosts everywhere in this town.

The back wall had a huge arched brick opening into the kitchen area and we could see many chefs and helpers busy preparing food back there.

I think next trip to Charleston, if we are ever so fortunate to visit again, we will have to try some of the other restaurants. There are so many places to eat (and shop but very high end). But do try SNOB if you are in Charleston . And there are other more common dishes on the menu. You don't have to order raw beef or pate.

Bliss Fine Foods

The newest addition to Broadway dining is Bliss Fine Foods. Derek Cotton (owner) and Michael Beaule are award-winning chefs from St. Thomas More College. Bliss opened in August of this year. I visited on October 6 and the place was very quiet – only one other couple although there were four other tables occupied when we finished our meal.

Our server Matthew was friendly, enthusiastic and professional. We quickly settled on an organic Italian Pinot Grigio. The fresh bread from Christie’s Mayfair Bakery was fabulous – we had seconds and should not have because the main course portions were more than adequate. We opted for the giant prawns and the scallops for an appetizer. The prawns were smothered in a tropical sweet & sour glaze – simply delicious. The scallops were also tender and tasty with a crisp pancetta on top.

I ordered the grilled 7 oz Sirloin. It was tender as can be and grilled to perfection. My dining partner opted for the halibut.

We both agreed the halibut was the winner.

And of course we had to share the famous Peanut Butter Cheesecake.

This was so smooth, so creamy, so luxurious…it was…bliss!

The décor at Bliss was rather minimal – a little cold perhaps, which took away from the dining experience for me. The large windows and deli like set up felt a little too casual for my liking.

Will I go back? Certainly – the food is outstanding. Personally though, I prefer a more intimate, warm setting for fine dining.

The Ivy Dining and Lounge

The Ivy Dining & Lounge, 24th Street East opened in 2006 and owner Curtis Korchinski offers a relaxed classy place to enjoy fine cuisine from a varied menu. Their chicken livers, pan seared and simmered in Merlot and balsamic veal jus, are the best I have had.

I do enjoy the Ivy over the lunch hour. They have an impressive selection of specials and on Fridays it is always fish ~ Diefenbaker Steelhead Trout, Tuna, Mahi Mahi or shark. On my most recent visit my guest and I ordered the Cajun blackened Mako shark. I found the Cajun a tad strong and missed the flavor of the tender shark, however my companion thought the Cajun was perfect.

Besides well prepared fare, excellent and prompt service and a relaxing atmosphere in the middle of a busy day, I know I can count on the Ivy to get me back to work on time even if I splurge and have coffee and dessert. This past visit I tried the recommended caramel brownie with maple ice cream and Bernard Callebaut chocolate. Fabulous!

For that post work distressing in the lounge, try the "relaxer" cocktail. Works wonder

I would also recommend the Ivy for an enjoyable spot for an evening date, although try to get a table by the window. It can get a little noisy as the place fills.

The Ivy is in the warehouse district in downtown Saskatoon. Parking during the day can mean a walk up the block, but after 5 pm there is plenty of parking available.

I have also dined at the Ivy with a business group of about 15 and they accommodated us nicely in one of their private rooms. They will also do wedding receptions.

La Bamba Cafe

La Bamba's motto is: "No one can leave hungry." And that was just how it was for lunch Sept 21/08. Five of us made it in before the lunch crowd filled the place. We caught the tail end of La Bamba's Independence Day week long special to celebrate Mexican Independence Day.
Owners Juan Godinez and Fernando Garza opened La Bamba at 1025 Boychuk Dr in Dec 2007 and have been busy ever since. A very worthwhile Mexican experience.


The Ginga, a delicious quesadilla with pastor meat topped with pineapple was filling and tasty.


The Mole con Pollo was also good fare - chicken breast simmered in traditional mole (pronounced molay) sauce.

And if that doesn't fill you up you will be offered all the beans and rice you want.

What was most enjoyable for me was the authentic Mexican atmosphere, fresh ingredients and great attentive service, all at a reasonable price. A fun atmosphere to meet friends and have a few Mexican Beer and home cooked meal ~ the owners mother does all the cooking.

A friend had raved about Negra Modelo beer and so I tried it. I will be looking for it in the local L.C. A dark Mexican beer, it is light with a very minimal fruity after taste. Quite enjoyable and not what I expected from a dark beer.

Truffle's Bistro and Pattisserie

Celebrated Sept 13/08 at Truffle's Bistro and Pattisserie 230 21st Street East in Saskatoon; a family owned & operated elegant Bistro. They used to be on Early Drive and I enjoyed a few meals there so wanted to check out their downtown location - we were not disappointed. The atmosphere is very relaxing and can be romantic. Service was very attentive and timing of the courses was just right.
If you are looking to fill your belly for $20, this is not the place for you - try the all you can eat buffets. If however you want to taste true Saskatchewan fare, exquisitely prepared then enjoy Truffles. Your taste buds will thank you.

Smoked salmon appetizer was soft and delicious.

I had the Northern Pike with wild Saskatchewan mushrooms
with organic vegetables and Saskatchewan wild rice.
The fish was wonderfully tender - cooked perfectly.

For dessert, we shared a piece of Japonaise torte.

Recommended by Jorge, our waiter - delectable. We shared, but had I ordered my own I would have eaten it all and regretted it. I don't want to think about the calories in this fabulous dessert.

White wine we shared - very smooth and light ...
Villa Teresa: (Organic) Pinot Grigio, Italy 2006

We will be back for our anniversary in October... if not sooner.