Eating out in Winnipeg can feel like a world tour . The bounty of flavours that spring from the city ’ s multiculturalism include recipes passed down by first generation immigrants at longstanding spots and dishes from new foodpreneurs joining the fray eager to share tastes of their heritage . Sample the specialties of these cultural groups for the best of the world ’ s cusiune :
OLD WORLD EUROPE E Since the late 1800s , Ukrainian culture has had major influence in Manitoba , with the perogy as its prime culinary contribution . James Avenue Pumphouse serves a single jumbo , while Fusion Grill l supplements with white truffle and duck sausage .
FRENCH CANADIAN A voyageur past and early French settlement has birthed a uniquely Manitoban culture . Try regional Francophone fare like a flaky pork and beef tortière from Resto Gare or a bison meatloaf from Preservation Hall .
INDIGENOUS Winnipeg ’ s vibrant Indigenous community has turned bannock , a traditional quick bread , into a local delicacy . Chefs incorporate their own family recipe into dishes like tacos , pizza , and hearty sandwiches at Feast Bistro .
VIETNAMESE Pho has hit peak popularity , and Winnipeg is right on trend . Vietnamese noodle houses have been steadily increasing in number over the past few years , and the flavourful and herbaceous soup has become a go-to . Slurp a spoonful at Mama ’ s Noodle House , Pho Hoang , Viva or Pho No 1 .
INDIAN Winnipeg has long had a strong Indian community , which continues to grow today . More than 40 years ago , restaurant East India Company introduced the city to the cusine ’ s richly spiced curries , offering a buffet to encourage sampling . Murgh makhani , or butter chicken , is a favourite for its complex blend of rich cream and acidic tomato .
Back to our Roots
The cultures that forged Manitoba are pioneers and farmers , new immigrants and Indigenous groups that have lived off the land for centuries . While urban life may have erased the need for the preservation and foraging techniques of generations past , at the hands of a young generation of chefs these techniques take on new twists .
Cured egg yolks garnishing asparagus at Enoteca and the popular house made charcuterie at Peasant Cookery that led the charge on chefs ’ butchery obsession show off a new wave of preserving for flavour rather than out of necessity . Others , like Grass Roots Prairie Kitchen at The Forks , keep tradition alive , stocking shelves with all manner of pickles , canned local fruit , jams and jellies .
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Value Meal : Yes , food prices are going up everywhere , but Winnipeg ’ s competitive restaurant industry and status as a value conscious city means diners can indulge at a fraction of the prices similar meals go for in a larger metropolis . Immigrant owned restaurants still serve some of the most value priced dishes despite labour intense recipes and the same high ingredient costs . It ’ s time world cuisines are appreciated without expectation that they be “ cheap eats ”. Fair pricing contributes to a thriving multicultural food scene and the well being of the families bringing diversity to our city .
4 ciao ! / aug / sep / two thousand twenty-two