The Legend of the Midnight Goatsucker

Small Beaks. Big Mouths.

& weird whiskers. These nocturnal birds range widely across the prairies, hunting as the sun sets, wintering as far south as Argentina… where it’s warm. They get it…

Folklore says that these nighthawks would prowl barns late at night, suckling on the milk of goats, which would, in turn, imbue them with mystical, supernatural powers.

I can’t imagine what exactly these superpowers might be. I once drank goat’s milk for an entire week when I thought I had a problem with lactose. I still wear glasses. I still cannot breathe under water. It remains a mystery.

My guess is that these ancient Europeans saw some birds canoodling with their flocks because birds…you know… eat insects.

Nevertheless, this habit of hanging around midnight goats gave rise to their family name: “Caprimulgidae” — Latin, literally for “Goat Sucker” – which, if you ask me, is a spectacular thing to shout at someone in traffic (& the name of a cocktail we’re still working on).

But, don’t worry. At Nightjar, we don’t judge you for the company you keep, or what you choose to eat (goat milk or otherwise!). As long as you enjoy good food, made well for people to connect over, then you’re always welcome here.

— S

Hours

Mon - Sat

1130AM - 8PM (Last Seating)

Location

325 Central Ave North
Swift Current, SK
S9H 0L5

Our Team

Derek Sandercock

Chef / Owner / Beardsman

Shaun Hanna

Chef / Owner / Raconteur

Chriel Pangilinan

Chef De Cuisine / Owner / Baker of Breads

Kaitlyn Ballendine

Front of House Manager / Bringer of Food / Mixer of Drinks

Good Food, Made Well.

On Food & Context

Nightjar Diner Co. explores small town prairie cookery — a cuisine that focuses less on a particular dish itself, & more on how local ingredients become incorporated into recipes inspired by the myriad cultures that found themselves here, on the prairies, breaking bread together, each in conversation with one another.

Food is a fugitive thing.

We are not limited by tradition, region, or style, but, rather, we find our food enmeshed with the tropes of Canadian identity — fresh, wild, seasonal, multicultural & regionally distinct – all proofed in the oven of the small town diner experience.

Our little restaurant cultivates a “New Prairie Cuisine,” one that takes advantage of resources close at hand, crafting them into whatever might sustain us.