SADDLERY ON MARKET Neighbourhood . . . . Exchange Address . . . . . 114 Market Ave Phone . . . . . . . 204-615-1898 Entrées . . . . . . . . . . $ 24- $ 35
Part ode to Winnipeg ’ s industrial past , part contemporary restobar , Saddlery on Market draws diverse crowds to the East Exchange . On any given night , diners celebrating a private event , large groups grabbing grub post-work , and the pre-theatre throng may settle into the capacious yet comfortable space , browsing a well-executed menu that appeals to every appetite .
The large space makes use of the building ’ s heritage bones with exposed brick and industrial touches . Saloon-inspired décor nods to the building ’ s former life as the home of the leather manufacturing company , the Great West Saddlery Warehouse .
Lest one think the barn wood and backlit bar signal western fare , a glance at the menu instead reveals inspirations from Europe , Asia and , of course , Manitoba .
Globally influenced dishes abound . Warm olives are drizzled with oil , sprinkled with feta and accompanied by crisp crostini slices . The sweet chili chicken rice bowl satiates with a hint of Asian influence . Strips of crispy and juicy chicken provide simultaneous notes of sweet , salty and spicy .
Entrées combine variety with familiar comfort . Silky buttermilk mashed potatoes form miniature mountains beneath the meal ’ s main attraction . Two grilled chicken breasts govern the hunter chicken entrée with robust paprika barbeque flavour . Crimini mushroom demi-glace oozes over top , pooling at the bottom of the plate alongside perfectly roasted beets and carrots . ciao ! reviews
California striploin shines with this less-is-more mentality , each healthy portion imbued with smoky , rightoff-the-grill taste . Colourful roasted veggies accompany two skewers of tender shrimp to complete this satisfying spread .
A wide selection of share-ables promotes lively sociable sampling . Brussels sprouts are charred , crispy and topped with lemon basil aioli . Tempura pickerel tacos pack in condiments like pickled jalapenos , creamy coleslaw and chili lime crèma . Tuna tartar is neatly stacked alongside airy wonton crisps , all underneath a sweet soya drizzle . A bounty of fresh yellow fin will have diners struggling to share this refreshing appetizer .
Saddlery ’ s expansive menu is much like its ample interior , gracious in size and full of options . Winnipeg pride combined with international intentions makes this Exchange District stop an essential on culinary checklists .
Saddlery is open Mon-Wed 11 am-10 pm , Thur-Fri 11 am- Late , Sat 4 pm- Late .
HOMERS Neighbourhood . . . . West End Address . . . . . . 520 Ellice Ave Phone . . . . . . . 204-788-4858 Entrées . . . . . . .$ 6.95- $ 32.95
For 39 years , Homers owner George Katsabanis has transported loyal crowds to the isles of Greece , steeping diners in the simple perfection of authentic Mediterranean cuisine .
Fitting for a restaurant named for an Ancient Greek poet , the atmosphere is one of artistic elegance with neoclassical touches . Parthenon style pillars surround white linen tables adorned with fresh red carnations . By six o ’ clock , the room is abuzz with anticipation of traditional favourites .
Greek hospitality extends to each table with an inviting menu . Mezedakia ( appetizers for the less Hellenic among us ) prep the palate with fresh flavour : Kalamata olives , fresh feta and herb-battered calamari . Creamy Greek hummus and summery tzatziki arrive perfectly whipped with steaming triangles of baked pita . When presented a choice of soup with any entree , turn to the “ national food of the Greeks ," the rustic bean soup , Fasolada .
Ever-popular moussaka is packed with eggplant , spiced with nutmeg and lavished with a light bechamel . The hefty portion is served with lemon rice and a not-too-spicy tomato sauce . Its cousin , patstitio , packs in lasagna-like layers of noodles , ground beef , tomato sauce - and more bechamel .
To satisfy tables of two , sample combo platters offer choice Greek favourites without the need for decision-making . Fall-off-the-bone lamb chops and skewers of lemony chicken souvlaki come with crispy spanakopita layered with spinach , herbs , and feta . While triangular tyropita hold creamier cheese and egg centres beneath its phyllo exterior .
A small portion of saganaki accents the platter - but better to go full tilt and order the complete flaming display for theatrical effect .
A Venus de Milo statue bears witness to the lighting of the pan-fried kefalograviera . The server douses the cheese with freshly squeezed lemon juice and Greek brandy before igniting an impressive tableside flambé .
Greek ’ s desserts are known for sweet fillings amidst flaky layers of phyllo . Calactobeoureco holds a delicate vanilla custard filling and is soaked with a drizzle of syrup - a fitting finish to Homers bounty of fresh Mediterranean flavours .
Homers is open Mon-Sat 11:30 am-9 pm , Closed Sun .
ciao ! / jun / jul / two thousand eighteen 29