Rubia Darya
Unique rugs and textiles
hand-woven by women in
central and west Asia.
Perfect for modern or
traditional décor.
ciao! reviews
segovia
Neighbourhood . . . . . Osborne
Address. . . 484 Stradbrook Ave
Phone . . . . . . . . 204-477-6500
Entrées . . . . . . . . . . . . $3-$25
102-132 James Avenue
204.223.5177
rubiadarya.ca
Your Destination
For Spring Fashions
749 St Mary’s Rd. 204-594-0400
[email protected]
28
ciao! / feb/mar / two thousand eighteen
portions of sliced, seared tuna arrive
perfectly textured atop a crispy, mini
talo corn tortilla round; dressed in
microgreens, and flavoured with
a peppery mojo rojo consisting of
olive oil, salt, and spice. Charred
white cabbage comes doused in a
buttery (very buttery) mixture of
sherry vinegar, currents, and roasted
pine nuts. Wafer thin and peculiarly
translucent Iberico lardo (a cured
fatty bacon) lays innocently across
the cabbage, melting in your mouth
with each salty, textured bite.
The kitchen flexes its skill with
beets, trending as the new super-
food. Rolled in rice flour and
perfectly crisped in a deep-fryer, the
beets are punched up with a sprinkle
of roasted pepita dukkal (pumpkin
and sesame seeds), Berbere aioli
spiced with chili, garlic, ginger, basil,
and fenugreek, to name only a few.
Distinct Middle Eastern flavours
shine in a dish of tenderly sliced
Chermoula Lamb and lentils, with
a light marinade of salsa verde hint-
ing garlic, cumin, and turmeric with
a generous dollop of tahini.
A salty, sweet chocolate tart is
baked on a buckwheat crust, speck-
led with sea salt and sunflower seeds.
Caramel and scoop of Tonka vanilla
bean ice cream perfectly rounds out
a delicious evening.
Felicitaciones, Segovia! Open
Mon, Wed, Thu and Sun 5 pm-
11pm, Fri-Sat 5 pm-12 am and Tue
closed.
S e g o v i a Ta p a s B a r a n d
Restaurant’s ability to thrive since
its opening in 2009, is the consist-
ent presentation of Spanish tapas
with the complexity of flavour and
elegant presentation. Co-owner
and Head Chef Adam Donnelly
and wife/business partner Carolina
Konrad, continue to cultivate a
sophisticated menu that switches
monthly - keeping guests wonder-
ing which favourites will remain,
and which new items will tantalize
eager tasters in the Stradbrook nook
in Osborne Village.
The space is carefully styled with
industrial rustic decor, from meat
hooks artistically displayed in the
coat check, to the glass over exposed
brick wall that allows a sneak peak
into the warmly lit dining area.
Despite the no reservation policy
and record sub-zero temperatures
this winter, the dining room meets
its capacity of 75 seats only half
an hour after opening. If a table is
unavailable, selecting a bar seat to
overlook the bustling kitchen, is an
excellent angle to absorb all sensory
expectations. Sauces boil and bubble
Star Grill
in small cast iron pans, while lengths
of octopus sizzle across the grill.
The masterful Iberico charcuterie Neighbourhood . . . . . St James
is perhaps one of the more sophis-
Address. . . . 2069 Portage Ave
ticated meat boards in Winnipeg.
Four beautifully house-cured meats Phone . . . . . . . . 204-837-7827
are laid side-by-side the requisite
accoutrements: freshly baked bread, Entrées . . . . . . . . . . . $16-$27
zesty mustard, pickled carrots, and
It may be romantic, but even
meaty Spanish green olives mari-
winter-loving Winnipeggers have to
nated in oil.
Spanish flavours appear in crea- admit that stargazing is not a cold
tive applications. Two bite-sized weather activity. For an out-of-this