ciao! reviews
BONFIRE BISTRO
Neighbourhood.... River Heights Address........ 1433 Corydon Ave Phone............. 204-487-4440 Entrées.................... $ 18- $ 38
The crackle and aroma of smouldering oak— pure campfire coziness— greets patrons as they step into an eatery that has been setting appetites ablaze for more than two decades. That welcoming warmth, paired with the kitchen’ s bright, confident flavour combinations, continues to draw devoted diners to this River Heights stalwart, reliably turning first-timers into regulars.
Bonfire Bistro’ s understated space hums with a cheerful energy, creating an atmosphere of refined simiplicity. An eclectic soundtrack mingles easily with lively chatter and clattering cutlery, yet the room never feels so loud that conversation suffers. It’ s a place designed for lingering.
The oak-burning hearth isn’ t merely decorative; it anchors much of the menu. The intoxicating whiff of charcoal-kissed pizza leaves every table hoping the next one pulled from the roaring flames is theirs. Playful ingredient pairings that expertly balance sweetness, salt, and spice define the ever-popular draw. A longtime favourite, the Labomba chicken, remains unchanged since opening. Sweet peppers and tangy yogurt citronette temper the heat of fiery roasted jalapeños, creating a pie that still earns its reputation.
The spicy prawn pizza offers another deft exercise in contrast. Plump, sweet prawns meet zesty preserved lemon and sharp goat cheese over a tomato base, finished with sun-dried tomatoes, green onions, basil, and a lively drizzle of sriracha for bites that pop.
Pastas are made for wine and unhurried conversation. Crafted with local Nature’ s Farm noodles, these inventive dishes burst with Mediterranean flair. Curry vermicelli bathes in delicate coconut cream curry, layered generously with spicy pickled eggplant, tomatoes, artichokes, spinach, and green onion, resulting in a bold and balanced stand-out.
Seafood sticks to time-tested bistro classics. Cioppino arrives brimming with prawns, fish, and mussels in a luscious tomato broth brightened by fennel and saffron. Grilled Portuguese water bread perches on the rim, ready for dipping.
Another gem of the menu is the paella, served in a cast iron skillet hot from the bonfire. The effect is a rich flavour imbued with smokiness. With one bite briny clams and mussels contrast with sweet prawns and scallops, the next, chorizo sausage adds a spicy kick.
It is rare for poultry to hold much intrigue but here it gets star treatment. The Manitoba chicken breast is paired with sambuca-infused figs and lively goat cheese, the perfectly moist meat harmonizing with sweet fruit and sour dairy. Roasted potatoes, carrots, and Brussels sprouts complete a plate that feels Sunday dinner celebratory.
Before leaving, be sure to steal a glance at the chalkboard dessert menu. Freshly baked and churned novelties— from homey fruit crisps to popcorn flavoured ice cream and Aperol spritz sorbet— are well worth saving room for. They offer a reminder that small pleasures count for a lot.
Bonfire Bistro is open Mon – Thu 5pm – 9pm, Fri – Sat 4:30pm – 9:30pm and Lunch Thu – Fri 11:30am – 2:30pm.
NICOLINO’ S
Neighbourhood........ Fort Garry Address...... 2077 Pembina Hwy Phone............. 204-269-5004 Entrées..................... $ 19- $ 32
For more than 30 years, Nicolino’ s has anchored the south end dining scene with contemporary Italian cooking that nods to owner Nick Zifarelli’ s heritage while embracing Manitoba’ s local bounty. It’ s a place that understands tradition not as something frozen in time, but as a living framework that adapts without losing its soul.
The Fort Garry mainstay leaves red-checked tablecloth clichés behind in favour of modern graphic accents, soft neutral hues, and bare tabletops. Warm lighting glides across glossy tile and wood-clad walls, creating a relaxed, welcoming room where conversations linger easily between families, friends, and longtime regulars.
The opening plates arrive with confidence, delivering deep, generous flavours that set expectations high for what’ s to come. Start with salsicce e gamberi: plump prawns and spicy pork bathed in a light tomato sauce sharpened with white wine. Briny capers punctuate the richness, while charred slices of rustic country bread beg to be dragged through every last drop. Wild boar takes a more refined turn layered over arrives crisp crostini and sharpened with shaved Romano. Both dishes hint at their pasta-driven counterparts later in the menu.
At Nicolino’ s, classic preparations begin with house-made fundamentals. Sauces, dressings, breads, and desserts are all crafted from scratch,
ciao! / feb / mar / two thousand twenty-six 25