What the Beltliner does well it does very well but sometimes the chef tries to reinvent tried and true dishes with less than spectacular results. I started with an egg cream -- which I didn't know you could get in the wilds of western Canada -- and it was every bit as good at the last one I had in Brooklyn.
My guest had the steak and eggs, which was huge! and very good. My meatloaf and mashed potatoes, while tasty, were served in broth. It was basically meatloaf soup. I sent it back to remove the broth and was happy with it. Just not sure where the chef's head is at on that one.
However, let's talk about desert. I purposely left room for pie and it was not good. Not good at all. The crust on my saskatoon pie was dense and hard. You know, there is nothing shameful in serving a light, flaky, traditional crust.
All that being said, I will certainly go back because there are dishes on the menu that I quite want to try. That and they have root beer floats on tap.