meaty favourite makes a jam that lends scallops, set atop a smoky white bean succotash, salty-sweet bite.
A cozy bistro atmosphere is cultivated from the moment diners pass through the door of the warm space, with its wine coloured accent wall, cushy banquettes, bare wooden tables and chalkboard listing the evening’ s specials.
The California-Italian fusion the spot is famous for still anchors the menu, with longtime favourites like Fett Chile and house-cut steaks maintaining popularity. But much like California itself, the menu has become a globe-hopping mishmash of flavours, crafting smart fusion out of unexpected pairings.
Szechuan linguine, for example, tosses tender ribbons of pasta with beef, bok choy, and jalapeños in a spicy black bean sauce with a touch of fermented zing. A slab of Atlantic salmon is served in a pool of tangy
ciao! reviews
labneh spiked with lime and flecks of fresh herbs.
Amongst the backdrop of diners celebrating everything from life’ s milestones to date night, it is clear why this gem has been bustling for almost thirty years.
Cafe Carlo is open Mon-Sat 11:30 am-2 pm, 5 pm-10 pm, Sun 5 pm-9 pm.
THE DANCING NOODLE Neighbourhood..... Fort Garry Address... A-1393 Pembina Hwy Phone......... 204-691-0205 Entrées............. $ 9- $ 13
Ever since chefs like David Chang and Danny Bowien burst into the global culinary scene in an explosion of spicy, tangy, oily, funky flavour, Asian tastes have become the go-to for chefs looking for flavour inspiration.
Techniques, built over decades or even centuries, are now the stars of kitchens all over the world. In Winnipeg, we’ ve always been blessed with easy access to authentic global flavour, thanks to our multicultural make up. In a small strip mall space on Pembina Highway, one such hidden gem exists.
Inside The Dancing Noodle, traditional Chinese hand pulled noodles are the specialty. Behind the scenes, a lump of dough is beaten, stretched, and pulled out into strings like a supersized cat’ s cradle, bounced and twisted to develop the gluten proteins that give signature chewy texture.
Chef Xiaofei Zuo spent two months in China learning la mian, this traditional art of noodle making, and eight months after that practicing daily to hone his skills. His hard work pays off in simple and satisfying bowl food that lets the dough do the talking.
The pared down menu lists six soup and noodle bowls. The signature soup
32 ciao! / apr / may / two thousand seventeen