BULL & FILLY
Neighbourhood ... North Kildonan Address .... 1763 Henderson Hwy Phone ............. 204-560-2946 Entrées ..................... $ 22- $ 35
Bull and Filly is a welcome addition to Winnipeg ’ s north end , elevating a strip dominated by chain restaurants , which makes it our choice for best new restaurant 2024 . The name itself reflects a balance of rugged and refined , a theme echoed throughout the space .
Set within a vintage 1970s motor hotel , the dining room surprises with its elegant , country inn-inspired décor . Indigo and white tones , scenic toile wallpaper , antique wooden cabinets topped with tea sets , and an eclectic mix of framed artwork create a relaxed , welcoming atmosphere . A blossoming silk tree in the center brings a whimsical touch of nature , adding to the room ’ s inviting charm .
The vision comes from Kris and Corinne Kopansky , seasoned veterans of hospitality industry . Following a long stint as manager of Brazen Hall in south Winnipeg , Kris , with his wife revitalized this space , filling a gap in the area for modern dining . Since opening in June , the menu has evolved to cater to local tastes , while still showcasing the kitchen ’ s ambition . Early on , the restaurant earned attention by winning this year ’ s “ Le Burger Week ” competition .
The menu strikes the perfect balance between homestyle comfort and culinary sophistication , with dishes that deliver bold flavours . At the heart of this is chef ciao ! reviews
Tristan Foucault , who joined the team after Preservation Hall closed its doors . Foucault ’ s approach - rooted in rustic French cooking – proves to be a natural fit for the restaurant ’ s ethos .
Start with the French onion soup , where caramelized onions swimming in a rich scratch-made veal stock , serves as an excellent introduction to the kitchen ’ s mastery . The chicken , pork , and chicken liver terrine makes a hearty appetizer to share , accompanied with grainy mustard , pickled bean salad , and grilled crostini . The ricotta and chive gnocchi , another showstopper , is bathed in a roasted garlic and parmesan sauce . Mushrooms add depth and richness to the dish .
Familiar dishes have a place here too and the meat and potatoes crowd is well served . The 10oz sirloin , grilled and topped with red wine demi-glace , is served with Boursin-laced mashed potatoes , vibrant carrots , and haricot verts — a delicious plate and crowd pleaser . Steelhead trout , paired with nutrient dense farro , butternut squash , fried artichoke hearts , and a zesty lemon vinaigrette , offers a light and balanced alternative that demonstrates the kitchen ’ s dedication to creativity .
A slice of sweet lemon cream tart , drizzled with raspberry coulis , offers more than a sweet finish . It caps an experience that transports diners to another time and place through skillfully executed cuisine . Bull and Filly is a culinary gem in North Kildonan that brings rustic French inspired dishes with a welcoming atmosphere and fills a void at the same time . In doing so , it earns its place as a fresh and novel addtion toWinnipeg ’ s dining scene you won ’ t want to miss .
529 UPTOWN
Neighbourhood ...... Downtown Address .......... 201 Portage Ave Phone ............. 204-938-8696 Entrées .................... $ 20- $ 59
Winnipeg ’ s downtown has a new star , a sophisticated , modern take on a Japanese steak house that focuses less on over-the-top showmanship and more on high-quality ingredients and presentation . 529 Uptown , the much talked about 529 Wellington outpost launched by Doug Stephen and the wow ! hospitality team , is living up to its identity at the country ’ s most iconic intersection - delivering a healthy helping of hospitality , that is indeed successfully “ wowing ” diners .
This new restaurant located in the grand lobby of the 201 Portage Avenue high rise , launched with top tier service in a less buttoned up atmosphere than its sister . Tables are more simply dressed , but the tuxedo shaped folded napkin tucking in silverware hints to its polish .
The 61 seat bistro serves some classics ; an array of cuts of meat and accompaniments – along with superb seafood . This new school steakhouse strikes a balance between proven and modern , even whimsical thinking , where ribeye can be enjoyed with a side of ‘ tater tots ”. Fancy tots are stacked bars of delicately shredded potato , fried in precious duck fat . The crisp exterior gives way to a light and tender center , winning childlike glee around the table .
À la carte eating lets diners choose a grade of meat ( premium or super premium ) sides and sauces . This mix and matching eating leads to a
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