SHAREABLE EATS
It’s easier to try something new knowing you don’t have to commit to full entrées.
Perhaps this is why more and more restaurants are opting for pint-sized dishes on menus.
Chefs get creative by experimenting with boundary-pushing ingredient
combinations, and diners are able to try a little bit of everything,
making them feel like food critics on Top Chef Canada.
Shareable plates are also well-suited to the social aspect
of dining out, allowing friends to reach across tables and
chatter over the communal experience. Exchange District
eatery Amsterdam Tea Room (pictured) serves Euro-style
kleine borden (small plates) like succulent beef tartare dusted
with cured egg yolk and served with cheesy leek Fergasa bread.
KOMBUCHA KULTURE
MOCKTAIL MAGIC
The days of stumbling out of bars, fumbling for keys and
driving home are (hopefully) in the past. Patrons are choosing
to drink more responsibly, but don’t want to miss out on
the crafty concoctions local mixologists are shaking up. This
has led to the resurgence of mocktails, albeit much more
sophisticated versions. Sip on clever spirit-free bevvies
infused with house-made syrups, shrubs, teas and tonics.
Head to trendy cocktail bars The Roost for its rosemary
spiked “Garden Gimlet” and Patent 5 Distillery (pictured)
for complex soda cocktails.
This sour-sweet, fizzy beverage is popping up
everywhere, becoming ubiquitous in restaurants,
coffee shops and wellness stores. It’s packed
with nutrients, vitamins and enzymes known to
promote good gut health and was dubbed “the
tea of immortality” in Ancient China. Even local
taproom Sookram’s Brewing Co is making its
own version of the popular drink as a healthy
alternative alongside beer. Find local brewers
like Wolseley Kombucha (pictured) on tap at
Generation Green and Prism Kombucha bottles
at Vita Health Fresh Market.
RAMEN RULES
The upswing in noodle bowl obsession is likely traced
to NYC Chef David Chang’s ramen episode on Netflix
hit, The Mind of a Chef. This dish has been around for ages
and is now becoming mainstream in Winnipeg, with noodle-
dominating restaurants like Cho Ichi Ramen (which makes its
noodles in-house) opening to much success. For more ramen-
ruling spots, check out Khao, Kyu Bistro and GaiJin Izakaya.
TASTE Winnipeg’s Culinary Guide 2019-2020
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