Calories
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Calories is an award winning family restaurant run by a team of highly skilled professionals where the food is made from scratch and tastes like it is.
We envision a place where we belong,
where our actions nurture the environment and our food sources,
where people thrive, craftsmanship and traditions flourish,
a place where the mind can rest and wander...
We hope that we can show you the world though our eyes
while you are here in our care.
09/30/2026
THANKSGIVING PIES
There is much to give thanks for at Thanksgiving: the harvest, the hands that tend it, and the simple pleasure of gathering around a table.
For the holiday, at Calories we are making
đ farm apple pie
đ roasted local pumpkin pie
đfarm pear & ginger,
đand maple pecan pie
A pie for the table, a slice for a friend, and something good to be thankful for.
Place orders www.caloriesrestaurant.ca
glass plates w/ deposit $35 (+ $10 deposit)
maple pecan pie $40 (no deposit)
09/26/2026
SWEET BRUNCH
Weekends call for something sweet.
Features this weekend:
Belgian waffle w/ red berry & hibiscus syrup, macerated berries, candied pistachios & garden mint
PRESERVING
For us, the preserving season begins almost as soon as spring arrives.
In May, the fiddleheads make their appearance, followed by rhubarb and asparagus. From there, the season gathers momentum, carrying us through the abundance of summer and well into October, when the last of the vegetablesâcarrots among themâare harvested before winter settles in.
There are countless tubs of herbs to process along the way. They become spreads, pestos, chutneys and sauces, all made in our kitchen and tucked away for the months ahead.
And this all happens alongside the everyday rhythm of baking, butchering, cooking, serving and catering.
It takes a small army.
And somehow, there always seems to be one pair of hands missing.
The days are long, busy and, at times, wonderfully chaotic. There are vegetables to wash, chop, cook and preserve; jars to fill; herbs to turn into something that will carry the taste of summer into the colder months. It is a lot of work, but it is work we believe in.
Because when you find a preserved vegetable on your plate in the middle of winter, pesto spread onto a sandwich in November, chutney tucked into a puff pastry, or a little relish alongside a meal, you can be certain of two things: the vegetables and herbs were grown locally, and they were processed right here in our kitchen.
The seasons may change, but we want to keep that connection between the garden, the kitchen and the plate.
And we wouldnât have it any other way.
09/16/2026
DETAILS
Good catering is about more than good food. Itâs the little things: the plate arriving at just the right moment, the herbs picked at their best, the table looking effortless, the coffee being ready before anyone has to ask. Details may be small, but theyâre what make an experience feel generous, considered, and memorable. Because when everything is taken care of, it feels like nothing was overlooked. And that, in catering, is the whole point.
SWEET SPOONS
In the Mediterranean, offering a visitor a spoonful of preserved fruit is an old gesture of welcomeâglyko tou koutaliou, âsweet of the spoon.â The tradition, rooted in the generosity of the home, was a way of extending hospitality through fruit preserved at the height of its season, long before refrigeration made such abundance possible.
For us, preserving local fruit is both art and inheritance, and the foundation of our kitchen. Each jar holds a particular season in time: the first haskap of the season, the last apricots of summer, berries gathered at their sweetest. Making preserves anchors us in the rhythm of the seasons and brings our community of growers and cooks together around the work of honoring what the land gives us.
When the days are short you can find this bottled-up sunshine, saved for another day on our shelves for you to take home, in our pastries and on our plates.
piquecafeyxe
Calories Restaurant
09/11/2026
BUT FIRST, DESSERT
Warning: this cake has been known to cause spontaneous happy dances and zero regrets
Our seasonal lemon mousse angel food cake to savour the last few rays of summer sunshine
08/31/2026
WILD SASKATCHEWAN CHANTERELLES
How fortunate are we to have these gems so bountiful in the North of our province!?
Thanks to our local foraging friends, find them on our menus all year long.
Find them featured tonight in our Wild SK Mushroom Tagliatelle for âPasta Mondayâ.
08/28/2026
SUMMER TIME SIPS
Embracing what remains of our Saskatchewan summer with sangrias on the patio
White w**e, house made limoncello, garden rhubarb syrup, local raspberries, lemon
08/08/2026
EGGS BENEDICT
Sometimes the most classic brunch items are the best. Like our eggs benny: handmade organic English muffins, local back bacon, poached farm eggs and house hollandaise
07/20/2026
GRATITUDE
We are forever grateful for the relationships weâve built with the people who grow, raise, and harvest the vegetables, herbs, fruit, flour, meat, and fish that inspire our menus, fuel our creativity, and remind us every day why we love what we do. Their passion and dedication are reflected in every dish we serve
Yesterday, we had the privilege of cooking a family-style feast alongside Farm One Forty, whose vegetables, beef, lamb, and pork have become an integral part of our kitchen and our menus, as guests joined us on their beautiful farm for a bountiful dinner and farm gathering. Collaborations like these remind us of the connection between the seasons, the people, and the place where our food begins
To everyone who joined us, thank you for sharing the evening with us. And to Farm One Forty, thank you for your friendship, your trust, and for growing the exceptional ingredients that grace our tables throughout the year. Weâre honoured to share your story through our food
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Telephone
Address
721 Broadway Avenue
Saskatoon, SK
S7N1B3
Opening Hours
| Monday | 11am - 10pm |
| Tuesday | 11am - 10pm |
| Wednesday | 11am - 10pm |
| Thursday | 11am - 10pm |
| Friday | 11am - 10pm |
| Saturday | 10am - 10pm |
| Sunday | 10am - 4pm |
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