I am always looking for unique, locally owned restaurants to experience and share with readers. Whether white tablecloth, ethnic or fast-casual, Western Canada has thousands of delicious and unique options to experience.
My family, foodie friends and colleagues know I often plan road trips and holidays with a list of unique dining adventures to try.
Over the last couple years, several people have suggested I go to Waskesiu, Sask., and enjoy an evening at Restaurant Pietro. I was recently able to make the trip and experience the intimate Italian-influenced restaurant in the heart of one of the jewels of the province.
Pietro’s is a quaint, timelessly elegant, and tastefully appointed white tablecloth restaurant. Moments after arriving, I was warmly welcomed and escorted to my table, which was in eye’s view to the open kitchen. As I glanced around, it quickly became obvious that a great deal of thought went into every element of the room design, which created an inviting and relaxing atmosphere with inside and outside seating options.
Careful consideration was given to the cohesive colour scheme, the choice of soft and calm lighting, and table placement that enabled an ease of movement while respecting table privacy. In fact, they used the Golden Ratio when designing the restaurant.
The Golden Ratio is a mathematical ratio found in nature and in design, fostering natural-looking compositions that are aesthetically pleasing to the eye. It is a perfect combination of balance and harmony and is the proportion of 1.618.
The tables were custom built in Toronto and Saskatoon. Each one is donned with a thick, soft, felt cover layered with two tablecloths to ensure that when a plate, glass or flatware is placed, it is extremely quiet so as not to disrupt guests’ conversations.
Food is served on Dudson tableware. Established in 1800, Dudson is known as a symbol of stylish food presentation for the hospitality industry.
The Sant’ Andrea flatware is an elite European brand and reflects a modern feel with a timeless classic design, much like the ambience business partners and restaurant owners, Gary Gagne and Red Seal executivcChef Evan Niekamp, created in Restaurant Pietro.
The floor is ceramic tile that resembles wooden planks and balances a striking, back-lit, translucence onyx bar front.
The walls feature an assortment of stunning original paintings from Black Spruce Gallery in Waskesiu. With a focus on natural scenery complementing the Park’s environment, nature’s palette is placed on every wall.
Shortly after being seated and while pondering the menu, prosecco and in-house-made grissini, were brought to the table.
Once I got past the alluring ambiance and soaked in the details, I was challenged by the menu options because many appealed to me. I was pleased to see the menu was not excessive with choices. Rather, it features a selection of higher-end offerings using premium cuts and ingredients.
Many people rave about Restaurant Pietro’s Caesar salad, so I had to give it a try. While it may sound rather every-day-ish, there was nothing mundane about it.
Made tableside, the pungent, inviting aroma of fresh-crushed garlic quickly made its way to me. The ingredients, neatly placed on a custom serving tray, were combined by Lindsey Gerwing, a skilled server who has been with Pietro’s since day one. Within minutes, she magically created the dressing and carefully drizzled it over fresh romaine lettuce and then tossed. Homemade seasoned croutons were added, followed by another gentle toss. After plating, the last touch was adding a generous amount of thinly shaved Parmigiano-Reggiano to blanket the top. It was crisp, flavourful and one of the best Caesar salads I have eaten.
While Restaurant Pietro offers tempting steak, chicken and lamb options, my eyes were drawn to the selection of pasta, as I am a sucker for freshly made pasta. I was tempted to order the spicy sausage bolognese served on hand-rolled potato gnocchi, or the risotto ai-funghi, made with fresh mushrooms. The Atlantic lobster spaghettini and the short rib ragu pappardelle both spoke to me, each different, yet so inviting.
After much deliberation, I chose linguine alle vongole — Littleneck clams simmered in white sauce and butter-roasted garlic topped with fresh, bright green parsley and shaved parmesan petals. Littleneck clams, named after Little Neck Bay on Long Island, are the smallest quahog. They are mild and briny, but tender with plump and juicy meat. It was a perfect choice.
A small selection of dessert choices is described at each table via a spoken menu. The selection of three are distinctively different. You may be tempted to try all of them: white chocolate crème bruleé with fresh berries, fresh cream panna cotta and peanut butter burrata.
Panna cotta, which is Italian for ‘cooked cream’ and is an Italian dessert of sweetened cream thickened with gelatin and moulded, is so rarely offered, it is always my first choice. It is rich, flavourful and an ideal choice to close the evening.
I spent nearly three hours enjoying the evening, taking in the savoury and soothing scents.
Far be it for me to visit Waskesiu again without enjoying another dining experience at Restaurant Pietro. For my next visit, I will request an outdoor table where I can experience fresh air and a quiet evening. While I will miss the addicting aroma that I experienced seated in the quaint diningroom, I will relish their peaceful, relaxed and inviting outdoor dining option.
Waskesiu is a quaint hamlet nestled in Prince Alberta National Park located on the southern shore of Waskesiu Lake. Only about 90 kilometres north of Prince Albert, it features a beautiful lake and sprawling beach, along with a smattering of small businesses including numerous lodging options, souvenir shops, a grocery store, a small movie theatre and art studios.
It also features one of Western Canada’s oldest golf courses.
One of my favourite food quotes is from Malcolm Forbes, whose father founded Forbes magazine, and it goes like this, “Food may be essential as fuel for the body, but good food is fuel for the soul.”
My first visit to Restaurant Pietro’s definitely fueled my soul and was an experience I look forward to repeating.
Restaurant Pietro, 955 C Waskesiu Drive, Waskesiu Lake, 306-663-9534.
Restaurant Pietro’s Tableside Caesar Salad
Makes two servings.
Croutons
- 1/2 fresh baguette, cut into 1/2-inch cubes
- 1/3 cup olive oil
- 3/4 tsp. freshly ground black pepper
Caesar Salad
- 1 large head of romaine lettuce
- 3 anchovy fillets
- 2 garlic cloves, minced
- 1 1/2 tsp. freshly ground black pepper
- 1 1/2 tbsp. Worcestershire sauce
- 1 egg yolk
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. freshly squeezed lemon juice
- 1/2 cup thinly shaved Parmigiano-Reggiano
Croutons
Preheat oven to 400 F (200 C) and line a rimmed baking sheet with parchment paper.
Place the bread cubes, oil and pepper in a medium bowl. Mix together thoroughly, ensuring all the bread cubes are evenly coated.
Spread the croutons evenly across the prepared baking sheet. Bake until golden brown, eight to 10 minutes. Flip them over at the halfway point and ensure they are evenly toasted. Remove them from the oven and set them aside to cool in the pan.
Caesar Salad
Cut the lettuce leaves into bite-size pieces and place them in a large serving bowl.
Place the anchovies, garlic, pepper and Worcestershire sauce in a medium mixing bowl. Using the back of a fork, mash all the ingredients together until they form a uniform paste.
Add the egg yolk, oil, vinegar, and lemon juice to the paste mixture and mix with a fork or whisk until everything is well combined and has a smooth consistency.
Pour the dressing evenly overtop of the prepared lettuce in the bowl. Using salad spoons or tongs, toss the salad lightly until it is evenly coated with the dressing. Add the croutons and toss it again.
Separate the salad into portions and garnish with the Parmigiano-Reggiano. Serve immediately.
Adele Buettner is a farm girl (at heart), foodie, volunteer, business owner and lover of all things relating to agriculture and food. She is located in Saskatoon.
