ciao! reviews
Fluffy steamed buns are arguably
the perfect bar snack, filled with
satisfying mouthfuls of juicy pulled
pork, thin yet crisp pickles and a hit of
spicy mayo. Heated fl avours are fresh-
ened up with a generous scattering of
cilantro that cools every bite.
Nearly every trendy eatery offers its
take on tartare, good news for diners
always eager to break into a tower of
seasoned meat and spread it across
buttery toast. Here, the tartare is pre-
pared with venison combined with
a roasted green pepper purée and
covered in shaved cured yolk, then
perfectly complemented by slices of
charred sourdough.
Vegetarian risotto presents a
unique take on the popular fare.
Aromatic dill and parsley lighten up
a characteristically heavy dish, and
dustings of Parm add sharpness to
bright portions of asparagus.
Culinary adventurists are drawn
to the curious ‘Ode to Fergus’, which
is as beautiful as it is daunting. Bone
marrow is soaked for 24 hours in a
saltwater brine before being roasted
with truffl e salt and served with silver
spoons. The result is a buttery spread
perfect for mingling with the accom-
panied herb salad (pickled onion,
cilantro and capers), and smearing
on toast or crackers. Although the
name behind the dish is a mystery,
one thing is for sure—Fergus defi -
nitely has good taste.
The Roost is open Mon-Sat 5
pm-2 am, and Sun 5 pm-12 am.
is The Mitchell Block’s rebranded
sister restaurant, and while spring-
ing from the same DNA as the
Mediterranean-inspired resto, it is
clear that this sibling is young, hip
and blazing its own trail.
White vinyl seats and plush ban-
quettes line the second-fl oor space
accented by sleek marble columns,
and wood plank paneling. A glass-
enclosed cellar displays rows of wine
bottles, inviting couples and friends
to partake in a glass or two of vino
as they arrive. Distinguishing itself in
both style and taste, a selection of fun
fl avourful classics are executed with
upscale fi nesse.
Popular pub finger foods get
contemporary fine dining flour-
ishes. Deeply browned and crispy
skin crackles on fried chicken.
Accentuating the savoury white meat,
robustly sweet mustard-whey sauce
pools beneath a small tower of wings
and legs. Coated in a vivacious chile
glaze, ultra-tender button ribs pack a
fi ery punch, and a shot of lime juice
completes these Thai-style morsels.
Merging trendy greens with tra-
ditional garlicy zest, Caesar salad
swaps leafy romaine for a superfood
boost from kale. A healthy shower
of shaved Parmesan and preserved
egg yolk add sharpness, and crisp
pieces of sweetbread, texture and
richness.
Chef Sean’s pasta-making mas-
tery continues to shine in refined
versions of North American dinner
favourites like spaghetti and maca-
WET & DRY DEPT
roni. Spicy sriracha is infused into
buttery noodles, layering depth and
Neighbourhood . . . . Exchange
heat, while Béchamel offers velvety
texture to gooey sauce. From fi rst
Address . . . 173 McDermot Ave
bite, it’s clear this is not your run-
of-the-mill mac and cheese.
Phone . . . . . . . 204-975-0160
With an effortlessly cool atmos-
Entrées . . . . . . . . . . . $9-$15
phere and fl awlessly executed dishes,
Wet & Dry Department is a perfect
Promptly at 7 pm, electronic destination for pre-party cocktails
beats begin to fl oat through the air, or an after-show bite.
drawing guests up a heritage build-
Wet & Dry Department is open
ing staircase to gather at Wet & Dry Wed & Thu 7 pm-12 am, and Fri-
Department. This late-night lounge Sun 7 pm-2 am.
JOIN US FOR THE
ULTIMATE
STEAK
EXPERIENCE
At Sandman Hotel
1750 Sargent Avenue
204 788 2015
WALK-IN GUESTS
ALWAYS WELCOME
chop.ca
ciao! / jun/jul / two thousand nineteen
27