295 YorkThe menu bills 295 York as a “modern steakhouse”, a perfectly fitting description for the stylish downtown spot. Those looking for classic fare will not be disappointed by a selection of cuts including filet mignon and New York Strip Loin with signature sauces and sides, as well as riffs on steakhouse staples, such as the tomato salad with a smoked buttermilk dressing. |
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AmiciIf there’s one restaurant that indisputably deserves a place in the city’s culinary canon, it’s Amici. The establishment that set the gold standard for Italian fine dining in Winnipeg is still in top form after 27 years. Pioneered by maestro Heinz Kattenfeld, and his wife Joanna, the legacy is now in the hands of Chef Patrick Shrupka and restaurateur Brian McKnight. |
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Bonfire BistroThe crackle and aroma of smouldering oak, evoking campfire coziness greets patrons as they drop into an eatery that’s been setting appetites ablaze for 12 years. This is Bonfire Bistro, owned by Duncan Grant of Cafe Carlo and Burrito Del Rio. |
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Carbone“Hiding in plain sight” could have been coined for the new downtown location of Carbone, tucked on the main floor of a St. Mary Avenue office building. Its sleek façade is well- marked, but neon signs don’t beckon drivers-by from a distance. |
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EnotecaTapas are trending. Small plates have gone viral in a big way, from corner bars in Spain to slick New York hotspots, and Winnipeg is no exception. But with sophisticated flavours, brilliant presentation, and a bustling, intimate atmosphere, Enoteca has us securing our place on the bandwagon and settling in for the ride. |
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Food EvolutionThe city’s second largest park, famed for its summer stage productions, has been absent of food service to speak of, until this year. In fact, Food Evolution might be considered a culinary gift to the city’s North End, which has evaded entrepreneurial advances influencing how and what we eat. |
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The Gates on RoblinTravelling west of the perimeter, through the Manitoba countryside, recalls the bygone era of country gentry. There you happen upon the rambling converted country estate that is The Gates on Roblin—a pastoral world of expansive grounds, gambrel roofs and generous porches.
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Lovey’s BBQIt happens at least once a summer. Someone in the neighbourhood is barbequeing ribs and the sweet scent of roasted pork hangs in the air like a caramelized cloud, prompting you to wish your refrigerator was full of chops and a bucket of barbeque sauce.
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The Met
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Mise Bistro(Editor’s Note – This business is no longer open.) Chef Terry Gereta is a long time champion of haute prairie cuisine. He and his wife, Sue, are the masterminds of Mise, a popular bistro, patio and lounge destination that moved from Osborne Village to Corydon in 2008. |
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The Mitchell BlockNestled in the red brick and wrought iron heart of the Exchange District, a stylish black and white sign beckons passers-by into a restaurant poised to send an electric jolt into the lifeblood of contemporary cuisine. |
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Oscar’s DeliDining out serves different purposes, depending on the day. We dine to expand our epicurean horizons. We also return to places that beckon with familiar wafting aromas, and battered menus full of old favourites. |
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The Palm LoungeMost major cities have a grande dame luxury hotel – architectural and historical landmarks that stood as a symbol of elegance and refined entertaining. The jewel of these public spaces was the hotel’s dining room where white-gloved waiters served beef on the bone from silver-domed trolleys, and sparkling couples dined on Oysters Rockefeller and French champagne.
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Prairie 360It is not that a revolving restaurant has successfully reopened as a tourist attraction that makes Prairie 360 notable. This eatery is earnest, a little lofty, and its shameless views are rivalled by mash-ups of compelling flavours that reveal an affection for Manitoba’s multiculturalism. |
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Sam Po Dim SumWhen Sam Po opened its doors in mid April, it brought modern style to Old Chinatown and quickly assumed its position as the most stylish dining room for all-day dim sum. |
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SmithIn recent years, a turn back to traditional craftsmanship, simple preparation of beautiful ingredients, and focus on local fare has swept the culinary world, resulting in an eager wave of chefs ready to cut their teeth on new applications of overlooked ingredients. Smith does just this, with the bearing of culinary mastery.
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Wasabi on BroadwayThe first face that greets you upon entering the heritage home of Wasabi on Broadway, is that of master Cho Venevongsa, or one of his disciples, working fastidiously behind the sushi bar. This firsthand friendly sets up every visit and has undoubtedly contributed to Wasabi’s wild success.
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