Located in the historic Mitchell building in the Exchange, this restaurant showcases gastronomically elevated home cooking. The intimate dining room adds warmth to its historic location with colourful modern art on the walls. The chic upstairs lounge, recently rebranded as the Wet & Dry Dept., serves shared plates, craft cocktails, and oysters into the early morning hours. Chef Sean McKay’s housemade pasta is divine.
THE MITCHELL BLOCK
Restaurant Review
Wet & Dry Dept Review
Wet & Dry Dept Neighbourhood: Exchange District Address: 173 McDermot Ave Phone: 204-975-0160 Entrées: $9-$15 Promptly at 7 pm, electronic beats begin to float through the air, drawing guests up…
The Mitchell Block Review
The Mitchell Block Neighbourhood: Downtown Address: 173 McDermot Ave Phone: 204-949-9032 Entrées: $20-$29 Nestled in the red brick and wrought iron heart of the Exchange District, a stylish black and…
Meet the chef
Sean McKay – The Mitchell Block
Rustic Gastronomy Chef Sean McKay blends classic cuisine with modern tastes and flair By Joelle Kidd In a thin prep kitchen tucked behind The Mitchell Block’s second floor lounge, chef…
Recipes from this restaurant
The Mitchell Block Sriracha Macaroni
Chef Sean McKay THE MITCHELL BLOCK The smoky subtlety of the saffron in this cozy macaroni dish plays well with the spice of the housemade sriracha pasta, neither flavour overpowering…
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…
Agnolotti with Roasted Corn Salsa
Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter…