Ciao Aug/Sep 2019 Ciao_Aug-Sep2019_Digital - Page 28

ciao! reviews rice, slivers of pink hamachi, sockeye Restaurant has been serving Winnipeg salmon and pale puffin—all melt- the flavourful result for 25 years. Bánh xèo’s roots can be traced ingly tender—fall apart delicately in back to France’s beloved crêpe. A one mouthful. Nestled on the south side of Portage thin batter, prepared with rice flour Avenue, this sleek eatery is a hot spot instead of wheat, is pan-fried into a for the downtown crowd searching for crisp shell. Pull apart the generous- sized serving and uncover a mound first-rate Japanese cuisine. Izakaya Edokko is open Tue-Sun of bean sprouts intermingled with juicy shreds of pork and shrimp. 11:30 am-2 pm and 5 pm-9 pm. Accompanying mint and romaine add a fresh herby crunch to every VIVA RESTAURANT bite, while sweet and slightly spicy dipping sauce bolsters the dish. Neighbourhood . . . . . West End A steamy bowl of umami-rich broth and rice noodles is synony- Address. . . . . 505 Sargent Ave mous with Vietnamese cuisine Phone . . . . . . . . 204-772-3167 throughout North America, influ- enced by the French’s obsession Entrées . . . . . . . . . . . . $5-$13 with beef broths. Pho has become the litmus test for Vietnamese res- Far before Asian fusion reached taurants, and Viva’s is top notch. The peak trendiness, Vietnamese cui- broth's deep flavour is credited to its sine was evolving out of a blend of studious preparation, made from traditional Asian techniques and scratch and simmered for 24 hours. ingredients and French colonial Brimming with sweet-savoury influences. Here in Peg City, Viva stock and four different preparations of beef, Viva’s deluxe pho is the ulti- mate soup for meat-lovers. Tender shreds of rare and well-done beef, spiced balls and slivers of tripe swim in a sea of tender noodles. Pile on some fresh Thai basil and bean sprouts for a fragrant slurp. A popular ingredient in Vietnam and neighbouring countries, jelly- fish surprises with a special textural crunch all its own. The bold sea creature-topped salad carries her- itage and flavour. Embodying the region’s philosophy of “yin” and “yang”, pops of fishy salinity con- trast with a bed of sweetly-brined carrots and daikon. More juxtapo- sitions in each bite—pickled and fresh, crunchy and tender—work harmoniously. At Viva Restaurant, the classics are masterfully executed and sat- isfy fans. For novices, the staff is apt with suggestions, helping diners sort through the 100+ menu items. Viva Restaurant is open Mon-Sat 11 am-9:30 pm. Double Cheeseburger Perogies Why choose between two favourites? Have both in one bite! Modern mash ups for something new, and signature classics when familiar means comfort! Soft dough, fresh fi llings, made from scratch, make every fl avour a winner. Lots of plant based options. Perogy Pride since 1943! Follow @perogyplanet for fl avour of the week 26 ciao! / aug/sep / two thousand nineteen • 1411 Main St. 204.633.6533 • 11-845 Dakota St. 204.416.7606 • 4-2001 Portage Ave. 204.615.0707