ROASTED NOMAD
Neighbourhood: St Boniface
Address: 393 Marion Street
Phone: 204-691-4820
Entrees: $13 – $21
A short decade ago, St. Boniface landmark Marion Hotel emerged as a favourite daytime spot eatery offering a fresh take in a stylish made over space. Today, after a short closure and ownership shift (to a former employee) the newly branded Roasted Nomad continues to draw crowds from across the city for its beautifully executed comfort food and marvelous coffees.
This cozy hub focuses on approachable and affordable everyday eating. The open, sunlit space is filled with a welcoming mix of vintage textures, where sleek dark floors, a black ceiling and chalk board décor pair with wrought iron lighting, leather tufted banquettes and mismatched wooden chairs. A team of hospitality enthusiasts, led by new owner Pamela Holunga scurry efficiently from table to table, skillfully and warmly answering tableside questions with ease.
Some diners come for familiar comfort of a scratch made bowl of soup, classic and unexpected recipes appear in the rotation, a double patty smash burger loaded with sautéed mushrooms, mozza and bacon or a reuben sandwich stacked with house made corned beef, sauerkraut and caramelized onions. These pleasures, arrive with house made pencil thin fries, savoury soup or salad, revealing the kitchen’s commitment to please.
Others tuck into breakfasts that read like a page from a trendy world foods cookbook – huevos rancheros with fresh salsa, feta cheese and refried beans topping two crisp tortillas, is served with a healthy avocado wedge. Belgium waffles assume southern comfort crowned with crisply fried chicken, a generous drizzle of hot honey and a perfect basted egg. The eggs benny sports two perfectly poached eggs and ham (bacon or spinach) in a velvety hollandaise resting on a toasted croissant. Hash browned potato cubes piled beside ensure every belly gets fully topped up.
Popular classics are transformed into playful or fancy grown-up treats such as marble rye filled with bacon laden grilled cheese oozing sundried tomato and pesto infused cheddar and mozzarella procured from Manitoba’s cheesemaker, Bothwell. Multi-grain sourdough provides a tangy base for the medley of lightly whipped feta, and basted eggs adorning sautéed mushroom toast. Pink hued pickled onion and avocado make this zingy circus of textures extraordinary.
There are no reservations and weekend breakfasts are busy but those desperate for a hit of caffeine need not worry. Order an empowering cappuccino, lavender London fog or Mexican mocha and sip joyfully while you wait.
