NE DE LOUP
Chef Scott Bagshaw, known for his creative and stunning dishes, presents a menu that embraces the traditions of French cuisine, while revealing his wild imagination. The handsome space has been…
Recent Posts
La Creperie Ker Breizh Review
LA CREPERIE KER BREIZH Neighbourhood: West Broadway Address: 110 - 267 Sherbrook Street Phone: 204-221-4141 Entrees: $13 - $20 At La Creperie Ker Breizh, expat partners, Yvonnick Le Lorec and…
LA CREPERIE KER BREIZH
Expat partners, Yvonnick Le Lorec and Ketty Pichaud combine classic Breton cooking with familial Manitoba warmth serving this French favourite in an open, airy setting. Crêpe fillings cover the basic…
Inferno’s Bistro Review
INFERNO'S BISTRO Neighbourhood: St. Boniface Address: 312 Des Meurons St Phone: 204-262-7400 Entrees: $14-$29 Enter Inferno’s Bistro through a hedge-cut archway leading to a florally festooned patio nestled between two…
Bacon-Wrapped Jumbo Prawns
Chef Sean McGillivray, Inferno’s Stuffing bacon-wrapped prawns with chorizo amps up this sweet-and-salty signature with a kick of spice. The herbal, savoury dressing can be made creamier by adding a…
Sorrel Rum Punch
Sorrel rum punch gets its smoky depth from earthy baking spices. Chef Kurt Kolbe Sous Sol Ingredients Cocktail 1 oz. Appleton Estate signature blend rum 1 oz. Stone’s green ginger…
Squash Three Ways
One ingredient delivers an exciting variety of flavours and textures. Sweet and creamy, crisp and smoky, are accented with the sourness of pickle. Chef Kurt Kolbe Sous Sol Ingredients Roasted…
Brussels Sprouts with Romesco Sauce
Brussels sprouts with romesco sauce balance the sweetness of red pepper sauce with the bitterness of charred sprouts. Chef Kurt Kolbe Sous Sol Ingredients Romesco sauce 2 red peppers 1/4…
Braised Beef Short Rib with Mushrooms, Roasted Veg and Pistachio Persillade
Braised beef short rib with familiar ingredients delivers a refined result with a few extra garnishes. Chef Kurt Kolbe Sous Sol Ingredients Braised Beef Short Rib 500g beef short rib…