Sticks and Stones helps build Grassroots Restaurant Group

SASKATOON — When chef Dale MacKay and Christopher Cho set out to open their third restaurant, they turned to Cho’s mother to help create the menu.

Sticks and Stones, which opened in mid-April at 226 2 Ave. South in Saskatoon, will feature Korean and Japanese cuisine. They recruited the help of Cho’s mother to ensure the restaurant serves genuine Korean kimchi.

“His mom is known around the church circuits for having the best kimchi,” MacKay said. 

Cho’s parents, who are missionaries in Africa, visited Saskatoon to demonstrate traditional methods of preparing Korean cuisine. Together, they made about 2,000 pounds of Momma Cho’s Kimchi. 

“We’re taking some of those ideas and adding a modern twist,” MacKay said. “It’s the best way. We want to take something you would have at someone’s home and elevate it.”

Alongside Korean dishes, the 70-seat, 2,000-square-foot restaurant will also feature numerous Japanese dishes. 

“It’s not necessarily fusion. We’ll be doing Japanese and Korean food in the same location,” MacKay said. 

“We’ll have a heavy focus on ramen and a large sushi program as well.”

MacKay, who was the first winner of Top Chef Canada, met Cho while working at Daniel Boulud’s Lumière in Vancouver. They opened their first Saskatoon restaurant, Ayden Kitchen & Bar, in 2013. 

“We’ve always done a lot of Asian flavours at Ayden,” MacKay said. “We’ll definitely pull back on the Japanese and Korean side of things now.”

About a year and a half ago, they opened Little Grouse on the Prairie. With the opening of Sticks and Stones, MacKay and Cho have formed the Grassroots Restaurant Group as their parent company. Nathan Guggenheimer, who is also a partner in the restaurant group, will lead the kitchen at Sticks and Stones. He moves from his position of co-chef at Ayden Kitchen & Bar. 

“We’ve had some good growth,” MacKay said. 

“As long as Saskatoon and visitors keep supporting us, we’ll keep doing new things.”

The decor of Sticks and Stones will match the menu, featuring sake barrels imported from Japan, and teak doorways separating each room. As well, the ramen bowls were custom made for the restaurant using Saskatchewan clay. 

“It has kind of a modern traditional look. It’s like you would see in an izakaya,” MacKay said. “It’s going to feel like you’d be in Tokyo or Korea.”

The restaurant will aim to serve a late lunch to late dinner crowd, and stay open until 1 a.m. on weekdays and 2 a.m. on weekends. 

“It’s a little bit more casual than we’ve done in the past,” MacKay said. 

For its beverage program, Sticks and Stones will feature several exclusive sake options as well as soju and Asian twists on classic cocktails. 

“We have an old fashioned on the menu, but instead of bourbon we’re going to use Japanese whisky,” MacKay said. 

“We’re not going crazy, we’re just giving them a little twist.”