BEANS, RECLAIMED
Beans and legumes are no longer framed as a compromise. They are shelf-stable, affordable, versatile, deeply satisfying and now valued. Cannellini beans, butter beans, lentils, and chickpeas show up in soups, salads, spreads, and mains. They carry flavour well and adapt to global seasonings without fuss. In a market that values both comfort and value, beans are a natural fit. Sometimes the most future-forward ingredient is the one that’ s been there all along.
SUSTAINABILITY MINUS THE SERMON
Sustainability has evolved from buzzword to guiding principle, informing everyday decisions. Restaurants are designing menus and operations with the planet in mind- from smaller menus to better sourcing. In a city where seasons are impossible to ignore, cooking what is available sparks creativity: imperfect vegetables become house pickles and sauces, stale bread turns into crumbs, and entire dishes are reimagined. Restaurants leading this charge are proving that thoughtful practice can be both ethical and exciting. Ultimately, sustainability enhances flavour.
Bernstein’ s Deli
WELLNESS TRAVEL, CLOSER TO HOME
Wellness travel in 2026 isn’ t just about flying somewhere far away. It’ s about how food, movement, and place fit together. Walkable cities, strong local food scenes, and restorative experiences are sought after. Cooking classes, market visits, and winery, brewery or cidery tours are part of the appeal because they offer connection, with consumption. For restaurants, this means visitors arriving with curiosity and a desire to eat with intention. A city’ s food culture is a form of care. When meals are thoughtful and grounded in place, they recharge and rejuvinate.
Mordens’
LITTLE LUXURIES
Indulgence isn’ t just about splurging on million-dollar steaks; it’ s about elevating everyday treats. A coffee might arrive topped with marshmallow cream or a dollop of custard. A takeout pizza can feel like a treasure chest of inspired flavours. Even simple groceries are getting upgraded: artisanal cheeses, hand-crafted chocolate, or locally sourced pantry staples. This shows up clearly on beverage menus, with better spirits, smarter garnishes, and precise flavours. This is all about a desire to savour small moments, with little delights. Winnipeg’ s cafés, bakeries, and cocktail bars are leaning into this, proving that thoughtful execution, playful ingredients, and quality matter more than size or spectacle.
Dead Horse Cider Company
TASTE Winnipeg’ s Culinary Guide 2026-2027 3