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March 2015


smart biz The door to opportunity in Manitoba Formerly Smart Tab


King + Bannatyne drove customer base online before settling into the Exchange


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The tasty, house-cured beef brisket sandwich - Mike's favourite.


ing + Bannatyne is for the meat devotees – it special- izes in hand-carved, slow roasted meat sandwiches. And while it has a weekly grilled cheese feature, the


vegan thing is just not going to happen. “We’re sticking to our guns,” says owner Mike Del Buono.


“We make sure that the meat that we’re making is the high- light of the sandwich.” Te way the new Exchange District restaurant ensures


its beef brisket stands out is through an eight-day process where the meat is brined for a week, coated with its house rub, cured for 12 hours and then roasted overnight. Its menu is anchored by five gourmet sandwiches, in-


spired in part by other minimalist concepts like it in the city. “I just thought it was really cool what they were doing with food that everyone’s familiar with,” says Mike, listing Nuburger as an example. So why sandwiches? “’Cause everybody loves sandwiches,” he laughs. “One


of my favourite things in the world is leftover holiday sandwiches.” Natural progression from experience in restaurants Mike earned a business degree from the University of


Manitoba, and he’s worked in almost every capacity in restaurants for the past eight years. “Restaurants were just always my thing,” he says. “Everything I learned about, I always related back to restaurants.” He went from a sous chef at Joey Restaurant to serving


Mike Del Buono is the owner of King + Bannatyne.


and bartending at two Moxie’s Grill & Bar locations. “No one runs a restaurant better than those guys,” says Mike, of Moxie’s franchise owners. He feels fortunate to have experienced the openings of two new locations through the company, which prepared him for his own. Prior to opening King + Bannatyne (Te Sandwich Shop On the Corner), Mike orchestrated several pop-up lunches


Linking art and community to his business page 11


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Riding through downtown


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The Thermëa experience


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March & August underthings


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