Saskatoon Station Place Prime Rib and Steak House
221 Idylwyld North
Saskatoon, Saskatchewan
306-244-7777
saskatoonstationplace.com
The Diner
“Dining at the Station Place is a historic step into the past that makes this dining more than a food experience. The doors were first opened in November 1984 by the Arvanitis Brothers, who created the thematic railroad concept of this unique restaurant. The entire design of the building and the C.N.R. dining cars that are annexed to the building offers diners a real glimpse into the past. The benches in the lounge dining car are the originals from the C.N.R. Pullman Luxury Dining Cars. It is worth noticing the various authentic fixtures that accent the décor of the cars, such as the colourful stained glass windows, and the solid brass hat racks and molded table legs. There is a massive stained glass light fixture on the top floor that warms a room surrounded by old railway photos. The bar is carved wood and worth going to for a glass of wine just to enjoy the artistry.
The Dinner
Of course we ordered two different meals and shared. What other way to you get to taste as many offerings as you can? Our meal started with a salad of mixed greens with a delicious raspberry vinaigrette, and home made buns that are a recipe Colette has not tasted for years! Gramma buns—the kind with milk in them that makes them tender and entices you to melt butter all over them. Oh there was butter! David’s meal started with Red Clam Chowder. David couldn’t really call it Manhattan clam chowder; it wasn’t. But, it was a delicious mixture of tomatoes, vegetables, clams and spices.
The Station Master’s Prime Rib was possibly the most perfect piece of prime rib we’ve ever seen. It was beautifully seared on the outside and tender, moist and medium rare on the inside. . It was beef at its finest served with a small cup of ‘au jus’. Served with broccoli, cauliflower, carrots, squash, peppers, and onion sautéed in butter and served over a bed of rice. The vegetables were so good that David forgot that they were vegetables and ate them all. Add a side of garlic mashed potatoes! Mighty fine.
The New York Steak done by someone who cares about their beef. We ordered it rare and it came rare. It was charred on the outside and warm and pink on the inside. We could taste both the flavour of mmmmm beef – and the charring from the grill. A little salt and pepper and we were in heaven. The veggies were the same as above, and the side was rice delicately flavoured with garden herbs.
The wine we chose was an Italian Folonari Valpolicella. Stop laughing those who know us! (we are truly Italian wine fans) It stood up against the beef, complemented the Red Clam Chowder and was pleasant to sip by itself. Price for the meal with bottle of wine: $120
221 Idylwyld North
Saskatoon, Saskatchewan
306-244-7777
saskatoonstationplace.com
The Diner
“Dining at the Station Place is a historic step into the past that makes this dining more than a food experience. The doors were first opened in November 1984 by the Arvanitis Brothers, who created the thematic railroad concept of this unique restaurant. The entire design of the building and the C.N.R. dining cars that are annexed to the building offers diners a real glimpse into the past. The benches in the lounge dining car are the originals from the C.N.R. Pullman Luxury Dining Cars. It is worth noticing the various authentic fixtures that accent the décor of the cars, such as the colourful stained glass windows, and the solid brass hat racks and molded table legs. There is a massive stained glass light fixture on the top floor that warms a room surrounded by old railway photos. The bar is carved wood and worth going to for a glass of wine just to enjoy the artistry.
The Dinner
Of course we ordered two different meals and shared. What other way to you get to taste as many offerings as you can? Our meal started with a salad of mixed greens with a delicious raspberry vinaigrette, and home made buns that are a recipe Colette has not tasted for years! Gramma buns—the kind with milk in them that makes them tender and entices you to melt butter all over them. Oh there was butter! David’s meal started with Red Clam Chowder. David couldn’t really call it Manhattan clam chowder; it wasn’t. But, it was a delicious mixture of tomatoes, vegetables, clams and spices.
The Station Master’s Prime Rib was possibly the most perfect piece of prime rib we’ve ever seen. It was beautifully seared on the outside and tender, moist and medium rare on the inside. . It was beef at its finest served with a small cup of ‘au jus’. Served with broccoli, cauliflower, carrots, squash, peppers, and onion sautéed in butter and served over a bed of rice. The vegetables were so good that David forgot that they were vegetables and ate them all. Add a side of garlic mashed potatoes! Mighty fine.
The New York Steak done by someone who cares about their beef. We ordered it rare and it came rare. It was charred on the outside and warm and pink on the inside. We could taste both the flavour of mmmmm beef – and the charring from the grill. A little salt and pepper and we were in heaven. The veggies were the same as above, and the side was rice delicately flavoured with garden herbs.
The wine we chose was an Italian Folonari Valpolicella. Stop laughing those who know us! (we are truly Italian wine fans) It stood up against the beef, complemented the Red Clam Chowder and was pleasant to sip by itself. Price for the meal with bottle of wine: $120
Grill charred meat + Italian red wine = good. And a photo - yay!!!
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