As the new year unfolds, two great concept restaurants open their doors to Winnipeg’s growing dining scene. Prairie 360 is the latest incarnation of Winnipeg’s revolving restaurant. Don’t be fooled by the incredible view: the refined regional menu is truly the star! Look for dishes that highlight local flavours, like venison sliders. Lovers of lager will lap up new craft brews at Barley Brothers. This spot celebrates small-batch brewing, with space for 72 craft kegs, and tips a glass to Manitoba farmers with harvest inspired decor. Menu highlights hearty beer-based soups and scratch-made German sausages to balance beer-laden bellies. Prairie 360, 83 Garry St, 204-505-2681. Barley Brothers, 655 Empress St, 204-772-2337.
Keep warm this winter with a little extra insulation from these rib-sticking comfort foods that might be bad for the body, but do wonders for the soul:
Refuel after skating on The River Trail with pressure cooked fried chicken at Red Top Drive Inn. Not only do these tasty morsels sport a luminous deep-golden colour and crispy skin, they leave fingers grease-free. 219 St Mary’s Rd, (204) 233-7943.
Quell pre-game munchies with sinfully delicious crispy artichokes at The Met, which has been impressively restored. These buttermilk marinated artichoke hearts are fried golden and served with lemon garlic aioli (pictured). 281 Donald St, 204-594-9494.
Cozy up to someone special for a night of jazz at Le Garage Café. Opt for the poutine, as these skinny fries swimming in house-made gravy and cheese curds could rival some of Quebec’s best. 166 Provencher Blvd 204-237-0737.
Billabong‘s dingo doggies are delicious sausages dipped in buttermilk pancake batter, and served with maple syrup. This high-calorie breakfast is great fuel for an activity-packed day. 121 Osborne St, 204-452-1019.
Wind down at Rudy’s Eat & Drink, with a rich twist on mac ‘n cheese. Smothered in white cheddar sauce and topped with sausage, chives, and fresh parm,
this version is the true meaning of comfort food. 375 Graham Ave, 204-421-9094.
Jane’s is no ordinary restaurant. The lavish dining room, housed in a more than century old space, is staffed with students from the Red River College GlobalFood Institute‘s Hospitality program. The menu, which boasts complex dishes like maple-brined bacon-wrapped pork tenderloin served with beetroot risotto, is cooked by second year students of the Culinary Arts program. Chefs Tim Appleton and Luc Jean are at the helm of this culinary classroom, which serves lunch and dinner Tuesday-Friday. Glimpse into the gleaming open concept kitchen to see teaching in action, and join in by testing the skills of your servers on specials and wine pairings. 504 Main Street, 204-632-2594.