Saskatoon is pretty damn lucky to have Mr. Silliphant — writer and critic, focusing on film, music, and of course, food — in its midst. You can hear him on News Talk 650, CTV and Global Television, or read about his outlooks and opinions in publications like Planet S Magazine and Saskatoon HOME Magazine. He has been voted "Best Planet S Magazine Writer" in its annual reader’s poll for 5 years now.
Not only that, but Silliphant was the first local food writer to go beyond the advertorial-style fluff pieces that originately dominated the city. Readers have come to know and trust his dining reviews, whether it's on a simple hamburger joint, or a, "you better put dress pants on for that" dining experience. He doesn't just focus on the food, he also deconstructs the business of restaurants for readers: how they’re run and how that translates into a good (or bad) experience for diners (read: you).
We're just going to go out on a limb and say that this man knows his shit and Saskatoonians like what he has to say.
Poached: At night, it’s a cool tavern with some great cocktails, called Flint. But in the day, it’s called Poached, and it serves the most amazing breakfast around. It uses fresh, real ingredients to create sophisticated takes on everything from eggs Benedict to French toast. Be sure to try the potato croquettes and bacon roll-ups.
Amigos Cantina: This was a tough one, as there are some stellar lunch places in town. Amigos isn’t the most highbrow food, but sometimes that’s a good thing. It’s not only one of the best live music venues in Canada, but it serves a down-home Tex-Mex take on everything from burritos to its wicked veggie burger (with a side of its infamous rice and beans or home-cut fries). There’s no more relaxed environment than Amigos for lunch and a pint of beer with friends. Oh, and its moonshine barbecue sauce might as well be crack cocaine.
The Hole In The Wall: Technically, it's about 20 minutes out of town. It’s an old Texaco station that’s been converted to an adobe-style building. It’s an all-evening experience, as the chef/owner, a South American transplant, makes all the dishes from scratch by himself (and usually finds time to visit each table). It’s a fusion of Latin American and California cuisine. Order the campecinos, sweet prunes wrapped in bacon and rich cheese.