what’s hot now
Pop Pop Pop
Pop up feasting in secret locations was an
underground restaurant trend that has become a cool
dining model applied everywhere we look. Diners can
enjoy elaborate multi course meals on the frozen
Assiniboine at RAW: almond (Jan-Feb), at a record-
length dining table in a secret location at Table For
1200 (Jun, pictured), or on a local farm for Grazing in
the Field (Sep). As chefs become the new rockstars,
collaborations are the secret ingredient to draw an
eager crowd.
Chef Driven Fast Casual
The city’s best eats are not always served on white
linens. Classically trained chefs are opting to open
casual, small footprint spaces which enable them
to play out a passion for cooking and loosen their
collars. Contemporary design and the addition of
amenities like alcohol up the ante from yesteryear’s
drive thru. Check out fresh and tasty sushi burritos
at the stylish Chosabi, cute and crispy Japanese
style crepes at Kawaii Crepe, and juicy burgers
piled with cheffy fi xings at Nuburger (pictured).
Eyes on Asia
Asia is the new geographical muse for chefs of all
stripes looking to add a new umami dimension to
their fl avour repertoire. Asian bakeries
are on the scene (who won’t swoon over
a pastry swan?) and pho is mainstream
(pictured, Mama’s Noodle House).
Ramen, kimchi, bulgogi, and steamed
bao are early favourites making an
impression all over town. Inspiration
has begun to move southward, with
fl avours of The Philippines and Laos
poised for continued growth. See a
list of the top Asian-inspired dishes on
page 28.
More Local
It’s never been easier to be
a localvore; there’s simply more local food to eat. The Manitoba food
sector has seen a dramatic increase in foodpreneurship in the last 20
years, nearly doubling from a 2.5 to 4.5 billion dollar industry. While
creative businesses harness techniques from indoor hydroponics to
rooftop beekeeping, chefs continue to create regional cooking that
refl ects the land and its people. Manitoba’s cultural and environmental
diversity breeds creative cooking like bannock tacos drizzled with chipotle
sauce at Feast Bistro Cafe, ceviche made with local lakefi sh at Hermanos,
and perogies with duck sausage at Fusion Grill.
Healthy is Hip
Virtuous eating
has crossed over to
mainstream. Leafy greens,
vibrant juices, plant
based diets, gluten free
cooking, and interest in
fi bre rich ancient grains
like quinoa, hemp, and teff
reveal healthy is a selling
point. Smoothies at Verde
Juice Bar, loaded salads
from Beet Happening, and
grain bowls from Stella’s
should rightfully have us
all glowing. Indulgence
isn’t on its way out; chefs
know health food works
best with just a splash of
guilty pleasure (see a list
of top healthy-ish dishes
on page 16).
TASTE Winnipeg’s Culinary Guide 2017-2018
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