Nightjar Diner Co.

Nightjar Diner Co. Nightjar Diner Co.: a wayward diner

This Week’s Features at Nightjar Diner Co. ✨ Quick Lunch – Pork Belly Fresh Rolls 🥣 Soup — Potato Bacon🍽️ Feature — Shri...
10/05/2026

This Week’s Features at Nightjar Diner Co.

✨ Quick Lunch – Pork Belly Fresh Rolls
🥣 Soup — Potato Bacon
🍽️ Feature — Shrimp Aglio e Olio
🍸 Drink — Piña Colada

Call 306.773.2749 to pre-order your lunch for dine-in or Take Out, or order online—link in bio!

10/05/2026

MEET THE MAKERS / BASTIEN JOLIVET

Northern Rhône.

Domaine Jolivet made its first vintage in 2014.

Bastien had spent several years working elsewhere in France and abroad before coming home to the family property and joining his father. Until then, the family sold its grapes. They decided to stop doing that and make the w**e themselves.

Twelve years later, one of those w**es is coming to Swift Current.

La Cuvée de Louis Blanc 2023.
70% Roussanne / 30% Viognier.

MEET THE MAKERSJEAN-PAUL + CHARLY THÉVENETVillié-Morgon, Beaujolais.This story starts well before “natural w**e” became ...
09/30/2026

MEET THE MAKERS
JEAN-PAUL + CHARLY THÉVENET
Villié-Morgon, Beaujolais.

This story starts well before “natural w**e” became a thing on a restaurant list.

In the early 1980s, Jean-Paul Thévenet was part of the small group around Marcel Lapierre, Jean Foillard and Guy Breton that turned away from the increasingly industrial farming and w**emaking of the period and back toward old vines, native fermentation, whole clusters and very little sulphur.

Charly grew up in that cellar, worked with Lapierre as a teenager, eventually bought vines of his own in Régnié, and now works alongside his father.

October 20 / Five courses
$150 including tax + gratuity
[email protected]

MEET THE MAKERS / ADRIEN BERLIOZChignin, Savoie.Adrien Berlioz started his domaine in 2006 with 1.5 hectares of vines b...
09/21/2026

MEET THE MAKERS / ADRIEN BERLIOZ
Chignin, Savoie.

Adrien Berlioz started his domaine in 2006 with 1.5 hectares of vines belonging to his father.
This is mountain w**e in a fairly literal sense. The vineyards climb steep slopes around Chignin, and the work is still described in terms of picks, winches, animal traction and hands.

Berlioz treats differences in soil, altitude, exposure and wind as reasons to make different w**es, rather than blend them away.

We’ll be pouring his Les Gueux Blanc 2025 on October 20: Jacquère + Altesse from Savoie.

WINES OF VIGNERONS DE NATURE
October 20 / Five courses
6PM
$150 including tax + gratuity
[email protected]

Over the next few weeks, we’re going to introduce you to the people behind the w**es we’re pouring on October 20.First, ...
09/17/2026

Over the next few weeks, we’re going to introduce you to the people behind the w**es we’re pouring on October 20.

First, the person bringing them here.

Jade Castano works with Vignerons de Nature, a French collective built around a fairly sensible idea: let the growers share some of the commercial and logistical work so they can spend more of their time growing grapes and making w**e.

Jade is coming to Swift Current to join us for the night and walk us through w**es from four of those domaines: Adrien Berlioz, Jean-Paul + Charly Thévenet, Bastien Jolivet, and Florence + Benoît Chazallon of Château de la Selve.

Five courses. Four w**es. Four domaines.

Tuesday, October 20
$150 per person, including tax + gratuity
Limited seating
[email protected]

Wines of Vignerons de Nature.On October 20, Jade Castano of Vignerons de Nature joins us alongside Doug Reichel of Mera ...
09/12/2026

Wines of Vignerons de Nature.

On October 20, Jade Castano of Vignerons de Nature joins us alongside Doug Reichel of Mera Wines for a five-course dinner built around four w**es from the collective:

Berlioz. Thévenet. Jolivet. La Selve.

Vignerons de Nature brings together growers focused on terroir-driven organic and biodynamic w**es.

$150 per person, including tax + gratuity.

Limited seating.
For tickets and reservations: [email protected]

Panna cotta in the good china. Berry compote, strawberries, mint. Cold, creamy, and a little tart, all good reasons to s...
08/20/2026

Panna cotta in the good china.

Berry compote, strawberries, mint. Cold, creamy, and a little tart, all good reasons to stay for dessert.

Now on the All Day Menu.

Photo credit: KaboVisuals

CucumbersA salad with enough garlic to have a point of view. Add skirt steak or tuna and call it dinner. Now on the All ...
08/19/2026

Cucumbers

A salad with enough garlic to have a point of view. Add skirt steak or tuna and call it dinner.

Now on the All Day Menu

Photo Credit: KaboVisuals

The skirt steak.Properly pink, piled over sauce, with dressed greens and more crispy garlic than strictly necessary.On t...
08/17/2026

The skirt steak.

Properly pink, piled over sauce, with dressed greens and more crispy garlic than strictly necessary.

On the Night Menu now.

We cook the outside. The middle is none of our business.Ahi tuna, seared hard, sliced thick, and laid over an unreasonab...
08/15/2026

We cook the outside. The middle is none of our business.

Ahi tuna, seared hard, sliced thick, and laid over an unreasonable amount of sauce.

On the Night Menu now.

Address

325 Central Avenue North
Swift Current, SK
S9H0L5

Opening Hours

Monday 11am - 8pm
Tuesday 11am - 8pm
Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 11am - 8pm
Saturday 11am - 8pm

Telephone

+13067732749

Website

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