SUPERB CHINESE CUISINE
Winnipeg’ s favourite Chinese recipes served in a contemporary and warm atmosphere.
Ma Po Tofu(# 74)
www. northgardenwinnipeg. com 6-33 University Crescent( 204) 275-2591
Mon-Sat 10 am-11:30 pm, Sun 10 am-10:30 pm
Tropical Prairies
Our summer never ends!
Sunday- Tuesday 5 Course multi-choice prix fixe dinner for two + bottle of wine $ 109( plus tax)* Great for groups!
1390 Erin St. 204-783-2813 cafedario. com LOTS OF FREE PARKING! Mon-Fri: Á La Carte Lunch 11:30 am-2 pm Mon-Sun: Dinner 5 pm
Wednesday- Saturday 5 Course multi-choice prix fixe dinner $ 44( plus tax). Per person *
* Throughout the year. Not valid on special holidays or with any other promotions.
ciao! reviews
building blocks for light, elegant dishes that celebrate fresh flavours.
Head chef Steve Kandilakis came to Canada from Greece, bringing traditional family recipes with him. Marrying these classics with contemporary twists has resulted in a crave-worthy blend of bistro style comfort and Mediterranean staples.
Traditional village salad provides all the flavours and colours that one would envision in a Greek dish. A heaping pile of vegetables are delicately tossed with fresh herbs, olive oil and a splash of balsamic vinegar and topped with decoratively placed blocks of feta. An appetizer of baked brie ups the indulgence, but simplicity still reigns: all that’ s needed is a warm, gooey wheel and a pile of crisp veggies. Plunge in a warm pita wedge and watch the brie ooze into a dollop of cranberry preserve.
Protein-focused appetizers deliver both savoury taste and healthful goodness. Seared chicken fillets are doused in a Dijon lemon sauce, easily soaked up by accompanying pita bread. Lamb chops lean in a pyramid over a bed of lettuce, fragrant with lemon and oregano.
An Italian-influenced goody arrives at the table, concealed in foil. Unfold the silver wrappings to unleash intoxicating scents of fresh roasted tomatoes layered with bell peppers and feta cheese, combining to pack a medley of sweet, savour and zest in every bite.
Dinner Mediterranean-style means letting veggies shine – with plenty of olive oil, of course. A stuffed Portobello mushroom cap overflows with fresh spinach, mushrooms, artichokes and tomatoes, all topped with melting feta.
If robust, traditional flavours weren’ t enough to reveal the passion behind the cooking, a tableside visit from Kandilakis himself is not uncommon. Steve’ s Bistro is open Tues – Fri 11 am-10 pm, Sat 9:30 am-10 pm and Sun-Mon Closed.
38 ciao! / oct / nov / two thousand eighteen