peppercorn gravy with house cut fries.
The excess of ales gives way naturally to hearty European influence. House made doughy pretzels are perfect vehicles for smoky beer-spiked cheese dip and tangy, peppery beer mustard. Continue an Oktoberfest inspired feast with the sausage party, a choice of kielbasa or bratwurst paired with sauerkraut. Locally made potato and cheese perogies, smothered in sour cream and cloaked with bacon and chives is comfort in a bowl.
Pub grub like hearty burgers, sandwiches, and comfort food round out the spread. The Benson Brother’ s Brewery burger’ s toasted bun supports a juicy sirloin patty piled high with cheddar, bacon and crispy onion
the prairie land. Barley Brothers is open Mon-Sat
11 am until late. Sun 11 am-11 pm.
RIPE BISTRO Neighbourhood..... Corydon Address.... 842 Corydon Ave
Phone....... 204-284-7916 Entrées...........$ 12- $ 19
Manitoba’ s nutrient-rich soil is ideal for the wide variety of crops that have traditionally earned our province the title of Canada’ s bread basket. Out of this same soil springs Ripe Bistro, using time-honoured traditions and prairie product to create a menu of cooking and comfort food brings back memories of good eating. Meals that have been enjoyed through generations get a shout out, like fluffy French toast, amped up with star anise marinated figs and sautéed bananas. Ingredients that have been part of family traditions, such as bannock, pickerel and sauerkraut, are fused with globally-influenced interpretations that are part of our changing food landscape. Immigrants from diverse cultures have brought their cooking styles to the city, and chefs like Thomas Pitt re-imagine those dishes with techniques that create something fresh, from flavourful shakshuka to a curry-punched chicken wrap.
For a refreshing starter, opt for a salad of grilled zucchini, roasted red
rings. Sides include a healthy pile of reddish-purple braised cabbage. The earthy flavours are star players in this main. Favourites like mac ' n cheese are elevated with confit pork belly and smoked jalapenos.
Lighter items balance the selection, offering salads and flatbreads. A sprinkling of quinoa in lemon buttermilk dressing a bounteous pile of kale slight nuttiness. Crisp flatbreads are decked out with gourmet ingredients like spicy chorizo and chilli garlic oil.
Hop heads and game day crowds may flock to this zealous brewhouse, but underneath the suds is a bighearted dedication to cooking from edible odes to Manitoba ingredients.
Inside the former Mise location on Corydon Ave, décor is minimal, with chalkboard specials and deep red walls creating cozy bistro atmosphere. Dinnertime brings romance to the dining room with the help of flickering candle light. Adding to the warm ambiance, friendly waiters promptly serve drinks and chat with customers.
Bringing the outdoors to the table, the menu celebrates nature with vegetables and fruits that are fresh from the garden. Plump tomatoes and aromatic herbs grown on-site surround patio diners during warmer months.
Pitt ' s dedication to from-scratch peppers and heaping greens, which give contrast to an unexpected bite of grapes, tossed in a white balsamic dressing. Other beginnings that embrace the localvore spirit are matzo ball soup and popular wild rice latke fries.
House smoked meats imbue campfire flavours into the chicken quesadilla, accented with zingy lime sour cream. Sandwiches nod to Winnipeg diner culture with tried and true favourites, given playful names. The Jewish cowboy packs a hearty bite that requires a fork and knife. A mountain of tender brisket is piled high on a soft bannock bun( Pitt ' s mother ' s recipe).“ You gotta have this
60 ciao! / dec / jan / two thousand fifteen