BEANS, RECLAIMED
Beans and legumes are no longer framed as a compromise. They are valued for what they offer. They’ re shelf-stable, affordable, versatile, and deeply satisfying. For restaurants, they make sense on every level. For diners, they feel familiar and nourishing. Cannellini beans, butter beans, lentils, and chickpeas show up in soups, salads, spreads, and mains. They carry flavour well and adapt to global seasonings without fuss. In a market that values both comfort and value, beans are a natural fit. Sometimes the most future-forward ingredient is the one that’ s been there all along.
Resto Gare
SOLO DINING
Dining alone is no longer an afterthought but normalized and celebrated. Bar seats, counters, and smaller tables aren’ t just space-saving, they’ re invitations. For operators, solo diners are efficient, loyal, and deeply engaged with the food. For diners, eating alone is about freedom: the joy of ordering exactly what you want, tasting carefully, and savouring without negotiation. Just a meal that fits the moment. Menus are adapting with flexible portions, customizable dishes, and formats that don’ t assume sharing. The result is a dining room that feels more humane, designed for real life, not just ideal scenarios.
LITTLE LUXURIES
Indulgence isn’ t just about splurging on million-dollar steaks; it’ s about elevating everyday treats. A coffee might arrive topped with marshmallow cream or a dollop of custard. A takeout pizza can feel like a treasure chest of flavours, not just carbs. Even simple groceries are getting upgraded: artisanal cheeses, hand-crafted chocolate, or locally sourced pantry staples. This shows up most clearly on beverage menus, with better spirits, smarter garnishes, and precise flavours. This trend reflects a desire to savour small moments, with little delights. Winnipeg’ s cafés, bakeries, and cocktail bars are leaning into this, proving that thoughtful execution, playful ingredients, and quality matter more than size or spectacle.
Mordens’
ciao! / feb / mar / two thousand twenty-six 13