One Sixteen
Bonnie Day
La Creperie Ker Breizh
Parcel Pizza
ciao ! reviews
house too – the latter provides a perch to watch dogwalkers and families stroll by .
Chic décor aside , this place is about classic cooking and sumptuous scratch baking . Service is without pretension blending airs of fine dining and home-like comfort .
These bar snacks deserve the raves they are getting past the surrounding streets . The kitchen puts a dynamic spin on popular favourites , like pizza made from sourdough and cheese and crackers . At first glance , luxurious melted brie may be mistaken for a posh crème brûlée . Golden puff pastry drapes over apple butter topping the gooey cheese . Multi-seed crackers add salty crunch to the sweet cheesy mixture .
Supple pesto gnocchi is a dish to behold . Hand-rolled sweet potato gnocchi are bathed in a lemon-spiked cream sauce swirled with basil pesto . The sweet and sour bites are punctuated with salty pecorino , and fried sage . You ’ ll want to sop up every morsel .
Chicken dinner is a front-running winner too . Vibrant arugula gremolata adds bright astringency to tender chicken thighs served on a blanket of tomato flavoured couscous and redefines a homey supper dish evoking comfort .
As Bonnie Day is one of the handful of local eateries with an accomplished pastry chef , skipping dessert is not considered a smart idea . We ’ ll happily settle into winter with a warm slice of chef Pam ’ s indulgent chocolate bourbon pecan pie , Crème brûlée , apple McPie or lemon tart piped with clouds of airy meringue – both are sure to make it a beautiful day indeed .
LA CRÊPERIE KER BREIZH
Neighbourhood .............. West Broadway
Address .. 110-267 Sherbrook St Phone .............. 204-221-4141 Entrées .................... $ 13- $ 20
At La Crêperie Ker Breizh , expat partners , Yvonnick Le Lorec and Ketty Pichaud combine classic Breton cooking with familial Manitoba warmth serving this French favourite , and it is clear they know their stuff . The pair are building on the momentum and popularity they ’ ve gained serving crêpes from a kiosk on Esplanade Riel and St . Norbert Farmers ’ Market for the past few summers .
The French word crêpe , pronounced crep , comes from the Latin word , crispus , meaning curled . Crêpes originate in Brittany in the Northwest region of France where they were traditionally made using locally grown buckwheat . Eventually , at the turn of the twentieth century , when white flour became less expensive , Bretons began replacing the buckwheat for a preferred lighter look .
A sidewalk facing space furnished as one may imagine a French house on a Breton countryside welcomes diners with the sounds of espresso grinding and gently playing folk tunes . Stylish black and white mugs sit atop bistro tables throughout the open room . Framed farm scenes and regional books line the walls , capturing a slice of Brittany – declaring amore for the homeland .
The simple room allows you to focus on the plate , most likely a clas-
48 ciao ! / dec / jan / two thousand twenty-two