what’s
hot
NOW
Winnipeg is a restaurant-rich culinary hub with
a dining scene that’s always changing. Here’s
what’s #trending in kitchens around the city.
by Joelle Kidd
Green Light on Veggies
Who would have guessed that our most despised
childhood vegetables would become menu MVPs? The
pervasive popularity of Brussels sprouts, beets, and
caulifl ower continues as serious chefs give veggies centre
of the plate attention. Thanks to the health benefi ts,
availability, and versatility of these plant based stars,
we can snack on beet fritters at Prairie’s Edge, carrot
bell pepper juice at Green Carrot Juice Co (pictured), and
Brussels sprouts from The Mitchell Block dunked in the
deep fry and paired with lemon aioli. Does it still count as
healthy if a veggie is battered and fried? Your call.
Bacon Eating
When “The Other White Meat”
left pork belly underused,
victim of ‘lean’ eating,
the US pork industry
relaunched bacon as a
fl avour enhancer. Can’t
remember it as a hard
sell—we all know bacon
makes everything taste way
better. Chefs use the unbeatable
smoky, salty fl avour punch as a way
to expand palates and minds. You’ll fi nd
bacon everywhere: topping mussels at In Ferno’s on
Academy, tucked between a fl apjack stack at Marion
Street Eatery, even lending smoky fl avour to maple
doughnuts at Oh Doughnuts (pictured).
Buck a Shuck Luck
Perhaps aphrodisiacal qualities have sparked this
landlocked city’s love affair with oysters—or
maybe it’s a meeting of the minds between
chefs pushing creative loss leaders and
diners’ continuing openness to new fl avours
(accompanying mignonettes attract the
discerning palate). Those in the know head to
weekly buck-a-shuck
extravaganzas at
The Cornerstone
(Monday),
Peasant
Cookery
(Wednesdays),
and Carne
Italian
Chophouse
(Thursday).
Lots of Libations
A new generation of drinkers is viewing imbibing as a quality vs
quantity proposition, choosing to have only one or two drinks, and
savouring every sip. Delicious cocktails showcase spirits infused
with herbs and fruit and thoughtfully fl avoured syrups—look no
further than The Roost on Corydon or Albert Street Cocktail Co in
the Exchange District for these clever craft concoctions. Meanwhile,
a host of new breweries are fl ooding Winnipeg with homegrown
suds. Brazen Hall and Peg Beer Co deliver a brewpub concept pairing
housemade beer with quality eats, while the taprooms at Torque
Brewery Co (pictured), Barn Hammer Brewing, and Half Pints Brewery
let hopheads sample fl ights of signature beers.
2
TASTE Winnipeg’s Culinary Guide 2017-2018