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We were craving top quality steak and they delivered. Almost hate to say it (sorry KEG) but a "cut" above the rest for sure! Service was excellent as well.

All the good food at affordable prices I’ve had in Saskatoon is making me consider moving 😂 Hearth was great. Loved the ambience and vibe of it. The food and service were equally wonderful.

Another fine lunch with friends! Excellent food from an extensive and interesting menu and friendly but unobtrusive and professional staff.

Loved the service and the food! My server Amanda was very pleasant and helpful. Also gave me recommendations for great brunch spots when I told her it was my first time in Saskatoon. The food was great and everything came out on time and tasted very fresh. Will definitely revisit when next I’m in town.

I have been going to the Keg (10+ cities) for 40 years. It has long been incredibly solid if not great. I think it buries Ruth’s Chris, and on most days is on par with Morton’s or some of the best Indy steakhouses. This year I’ve been to the Keg in 3 cities, 5 meals. Service is always an 8-9 out of 10, staff knowledge is great, personal touches are there. There are only 2 comments I’d make: -noise level/ambience. If you need a dark/quiet/private environment, find a different place. The Keg is always busy, and filled with every type of diner - corporate, special events, groups/teams, families, dates. It will Always Be Loud. Do not be surprised. -Heated plates. I’ve paid for prime rib and steak 1000 times in dozens of markets. I have spoken to Keg staff in many cities-and I have no idea why a restaurant with such a high reputation for serving excellent proteins, push them out on plates that are at such a high temp—they continue to cook the proteins for ~10-15 more minutes. A $60 prime rib or steak, anything medium or less, come out perfectly, same with fish. Within 5 minutes, check the underside of the protein — and it is unfortunately now over cooked, and drying out. I started ~5 years ago, asking my server to bring an extra, room temp plate to transfer the protein onto. This is the only way the protein tastes like it is supposed to. Every time I ask, servers are not offended, rather they all say they wish they didn’t have to serve on high heat plates, for the same reason (as well as mild burns even with carry-towel). I am definitely not the first customer to bring this up. So Keg: as my review shows, I’m a lifelong fan. I just fail to understand a great steakhouse continuing this practice—I have never heard one reason (“keeps food warm….creates a warm ambience for patron”..are the only two I’ve ever heard) that outweighs the potential damage it’s doing to the most expensive part of the meal. Glad to discuss with anyone in mgmt. I’m your champion already!