Beef Wellington
Possibly the best use of puff pastry and an excellent way to showcase a tender filet of beef. Ingredients Beef Wellington 6 oz filet mignon 1/2 cup finely chopped mushrooms 3 oz…
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Meatless Loaf
An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. Ingredients Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1…
RAE & JERRY’S STEAKHOUSE
A staple on the Winnipeg dining scene, Rae & Jerry’s has changed little since its inception in 1957. Wood panelling, red vinyl upholstery, and a classic steakhouse menu give the…
KEG STEAKHOUSE & BAR
It’s all about consistency at this Canadian-owned steakhouse chain. Sizzling steaks off the grill, slow-roasted prime rib and tender lobster tails are delivered in a friendly, casual atmosphere. Start off…
HY’S STEAKHOUSE
A tried and true classic Winnipeg establishment for 60 years, located at the city’s famous Portage and Main intersection. The atmosphere is comfortably opulent with traditional dark panelling. Perfectly aged…
CHOP
This stylish steakhouse—from the restaurant team behind Moxie’s—oozes modern luxury. The shades-of-grey interior is made up of natural materials like slate, leather and marble. Located in the Sandman Hotel, this…
529 WELLINGTON STEAKHOUSE
The toniest steakhouse in town, this renovated historical mansion has taken local dining to grand new heights. Top Canadian prime beef is used and the head of the class is…
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…
Veal Chop
Chef Kyle Andreasen Carne Italian Chophouse At Carne, this tender cut is served with a rich mushroom sauce. Ingredients 14 oz veal chop olive oil salt black pepper Method Season veal chop…
Rib Steak
Chef Kyle Andreasen Carne Italian Chophouse One of the juiciest and most flavourful steak cuts, bone in rib steak is ideal for grilling. The behemoth pictured is about 1 kilo. Ingredients 1 kg rib…
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…