16 Tips and reviews
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- David BradfieldJanuary 6, 2013One of the most unique and enjoyable meals I've had in a while. Venison perogies were sweet and savoury. Cauliflower with chèvre, yum! Smoked hen with bacon and brown butter sauce, great for winter.
- GourmetLiveSeptember 20, 2011You can find a sublime bison tail and Saskatoon berry pemmican with golden, fried bannock (it’s a spin on native flatbread) there, right next to the peach pie and the roasted corn and red pepper soup
- National PostAugust 26, 2011The pemmican is gentrified to please the pickiest tastebuds — strips of bison soaked in a rich, faintly fruity mahogany sauce, as suave as teriyaki, not unlike the better kind of beef jerky. Read more
- Kirill B.April 13, 2013The food here is absolutely mind blowing. Try stewed peanuts and smoked hen. To die for.
- MinMay 6, 2012Brunch or dinner, flavours are delicious and plating, beautiful. And it always smells like campfire in here!
- Keriwa Cafe serves weekend brunch now on from 10 AM-2 PM Saturday and 10 AM-3 PM Sunday! Check out our menu! Read more
- Travel + LeisureJuly 20, 2012Seasonal, indigenous cuisine made by a Canadian Siksika tribe descendant.
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