Hot Eats in The ‘Peg
The
Mitchell Block
173 McDermot Avenue
Previously operating under the name Tre Visi, new owner Sean McKay, rebranded his McDermot Street restaurant, Te Mitchell Block, a few short months ago. Te name pays hom- age to the Mitchell Drug Company that built the building for their pharmacy and laboratory in 1886. While the restaurant no longer offers traditional Italian fare you can still find an as- sortment of pastas, which are now made fresh in house, along with a varied assortment of top notch dishes. If you are looking for atmosphere, great service, presentation
and food that is second to none, then make your reservation at Te Mitchell Block. Open for the downtown lunch crowd and evening diners, it is the perfect stop before or after a show. Te evening began with the lightest, best tasting focaccia I
have ever eaten, paired with an artichoke and roasted red pep- per butter. It set the bar for the evening. Dinner started with an appetizer of beef Carpaccio, topped with shaved parmesan, capers, watercress and deep fried rinds. Te Carpaccio melted
Reviews by Roger Monk
in your mouth, it was a feast for the eyes and taste buds. For my main course I had the roasted lamb shank with orzo, whipped feta, beets, baby carrots and Swiss chard. Te lamb fell off the bone; it was moist and gently seasoned to perfec- tion which was complimented by the spicy curried orzo. As a lamb connoisseur, I was blown away. My dinner guest had the evening special: sea bass on top of pasta arrabbiata with anchovies. Crisp fish and spicy pasta made a perfectly delight- ful pairing. Dessert was not disappointing and provided the perfect
end. Homemade truffles with rhubarb sauce were light and not sickly sweet and the gelati was refreshing with authentic espresso coffee poured over top. Open only four months, the Mitchell Block is destined to be the hottest new restaurant in Winnipeg. Te decor is eclectic, a perfect blend of rustic and modern. Intimate seating for only a dozen tables creates a nice atmosphere, perfect for dinner conversation. Entrees range from $24 to $28.
The Tallest Poppy 103 Sherbrook St.
If comfort food is what you crave, Te Tallest Poppy is your answer. Here, it’s acceptable to order fried chicken and waffles for breakfast, and take joy in the maple syrup enriching the buttermilk coating of the chicken. A similar extrav- agance is achieved with its tender beef brisket – and if you miss your chance at breakfast, each of these meaty treats gets turned into a sandwich for lunch and a main for dinner.
18 • Winter 2014 Do not skip out on the cocktail menu,
the Caesar is second-to-none with fresh-made salsa verde, jalapeno hot sauce and cilantro co-mingling perfectly in this heavy favourite. Dinner options include a bison meat
loaf, trifecta burger (bison, beef and pork), and sausage stew. Indulgent breakfasts start at 11 a.m. Tuesday to Tursday, and early mornings Friday to Sunday, and Te Tallest Poppy is open late until 11 p.m. Tuesday through Sat- urday.
The Hub
Photo courtesy of The Tallest Poppy.
Photo courtesy of The Mitchell Block
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96