Winnipeg | Bellissimo | Italian/Contemporary | Restaurants

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Bellissimo

This surprisingly sophisticated neighbourhood spot is found in a suburban strip mall that just happens to serve one of the highest income neighbourhoods in the city. Cooking is sublime, with the signature pesce asiago and mussels in tequila cream sauce one of the great all-time finds. It’s usually jammed, but the adjoining lounge offers the full menu. Lunch Tue-Wed 11:30 am-2 pm, dinner Mon 4:30 pm-9:30 pm, Tue-Wed 4:30 pm-10 pm, Thu 11:30-10 pm, Fri-Sat 11:30-midnight. Entrées: $20-$26. WA, LP, SP. Cards: AE, IA, MC, V. 1-877 Waverly St. 489-0495

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1-877 Waverley St, Winnipeg
204-489-0495

Wheelchair accessible

Editorial Review

Reviewed in the Oct/Nov '05 issue of Ciao!

Many Italian restaurants in Winnipeg are based on classic Italian cuisine—food that was Italy’s staple 30 years ago when their owners emigrated. However, Italy’s fare has evolved since they left the old country, with the focus shifting towards reinventing classic tastes. This can involve creating sauces sweetened with Italian liqueurs or experimenting with new, previously unavailable ingredients. The creative modern cuisine of Italy is represented in Winnipeg at Bellissimo.

This suburban treasure is operated by an exceptional team of passionate cooks and servers. Ask any server to describe Bellissimo’s signature dishes, and he or she will launch into enthusiastic, detailed descriptions that will make your mouth water.

As soon as you arrive, order the salsa spinaci e pomadori secchi. This appetizer takes a while to prepare, but it is well worth the wait. The mixture of baked spinach, artichokes, sundried tomatoes, onions and a hint of cheese sings with freshness. Served with warmed pita points, the flavours mingle and build with each bite.

Be sure to try one of the inventive salads. The insalata con fichi is a delicious mix of candied walnuts and figs. The sweetness is cut by strong blue cheese, which is then calmed by crunchy red onions. The salad is topped with perfectly cooked lemon butter prawns and drizzled with a subtle red wine vinaigrette.

You cannot go wrong with the pastas, from the fertile minds of chefs Greg Anania and Greg Masi. Pollo amaretto offers a twist on the classic cream sauce. Tender strips of chicken and generous flecks of proscuitto served on a bed of linguini verdi are christened in a delicately sweet amaretto cream sauce. The salty proscuitto and the sweet amaretto elegantly accent the fresh, earthy portobello mushrooms.

The entrées are equally impressive. Petti di pollo ripeno—a lightly breaded chicken breast stuffed with crisp asparagus, sundried tomatoes, onions and chevre cheese—mingles in a soft basil rosé sauce. The delicate sauce allows the strong chevre cheese to shine.

The kitchen offers a mix of supplied and housemade desserts, including a velvety lemon meringue cheesecake. The tart lemon is smoothly balanced by a generous topping of sweet meringue.