CAPITAL GRILL AND BAR
Neighbourhood regulars clink glasses over a mix of homey and high cuisine in a simple space done up in shades of grey at the Roblin Blvd location. A recent opening…
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BLUE MARBLE RESTAURANT & LOUNGE
Housed in an airport hotel, this sleek restaurant serves up fresh delights with artful presentations for breakfast, lunch, and dinner. Decor is chic, with glass fixtures, calming shades of blue,…
MAXIME’S
This south Winnipeg favourite sets the standard for suburban-style fine dining. Heat from fireplaces add warmth within the wood-panelled interior, while soft carpet amps up the cozy factor. The wide-ranging…
GATEWAY RESTAURANT & LOUNGE
Located inside the Lakeview Signature, Trademark Collection by Wyndham hotel adjacent to the James Armstrong Richardson International Airport. Serves an interesting mix of wraps, pastas and pizza along with entrées…
BAILEY’S
Heavy wooden doors only a few steps from Portage and Main open onto a world that celebrates the British Empire. Several richly decorated rooms on two levels, each with its…
Rack of Lamb
Chef David Bergquist Bailey's The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb. Ingredients 1…
Greek Style Lamb Chops
Chef David Bergquist Bailey's After being marinated overnight, grilled lamb chops are fast cooking and make a great weeknight dinner option. Ingredients 2-3 Tbsp olive oil 1 Tbsp lemon juice pinch crushed garlic…
Market Salad
Chef Sean McKay Mitchell Block Sunchokes are available at local markets in the summer. Ingredients Dijon Apple Cider Vinaigrette 1/3 cup Dijon mustard 4 Tbsp local honey 1 ¼ cups…
Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli
Chef Sean McKay Mitchell Block Preserving egg yolks requires patience, but results in unique, rich flavour. Ingredients Preserved Egg Yolks 2 cups kosher salt 1 cup sugar 4 large high-quality…
Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries
Chef Sean McKay Mitchell Block This cake is Manitoba through and through, flavoured with hemp oil and accented with local berries steeped in provincial pride Northern Harvest Rye. Ingredients Hemp…
Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda
Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…