SASKATOON — Oliver & Bonacini Hospitality (O&B) is set to launch its Canadian-inspired restaurant at Saskatoon’s newly opened Remai Modern museum of modern and contemporary art on Oct. 28.
“Beautifully prepared, delicious food is an art form in itself,” says Gregory Burke, executive director & CEO, Remai Modern. “We are delighted to partner with Oliver & Bonacini in presenting Shift, an exciting new restaurant and catering service at Remai Modern.”
The restaurant will be led by husband-and-wife duo, executive chef Jonathan Harris and chef de cuisine Suyeon Myeong. The pair bring a keen awareness of the importance of seasonal ingredients and plan to update the menu frequently in order to highlight the ever-changing conditions and unique bounties of the region.
The new concept’s mission is to tell the stories of Canada’s past, present and future through inventive, regional cuisine. Serving breakfast, lunch, dinner and weekend brunch (launching in November), Shift strives to create a connection between food and place through contemporary cooking rooted in Canada’s ever-evolving culture and flavours.
Shift’s opening menu features dishes such as Roast Pork Shoulder with Labatt 50 and mustard spätzle ($24); Chicken Pot Pie with peas, celery, mashed potatoes and gravy ($18); Paul’s Pierogies with butter, bonito, bacon and sour cream ($12); and Blackened Saskatoon Diefenbaker Trout with slow-cooked roots and sumac aïoli ($26).
The restaurant’s beverage program will feature a selection of classic heritage cocktails — from Caesars to gimlets — each with its own modern twist. The beer list will offer a balanced selection of lagers and ales, including local brews from Great Western and 9 Mile. The wine list will lean heavily on Canadian producers, featuring bottles from Okanagan Valley and Niagara region, as well as a curated collection of approachable old- and new-world labels.
KPMB Architects designed Shift as a sleek, modern space that fits into the overall Remai Modern design and offers a lively, contemporary dining experience.
“Creating a dining experience to reflect this spectacular new museum has been rewarding for all of us, and we feel fortunate to be joining Saskatoon’s vibrant and growing food community,” says Michael Bonacini, co-founder, O&B.
In addition to operating Shift, O&B will serve as the exclusive caterer at Remai Modern, offering a diverse selection of passed bites, plated menus and food stations.
