Hot Eats in The ‘Peg
Ripe Bistro
842 Corydon Ave. Savoury and sweet, chicken and waffles.
seat was spoken for, so we happily perched ourselves at the bar top. Head chef/owner Tom Pitt, who once worked at the St. Charles Golf and Country Club under the tutelage of Chef Takashi “Tony” Murakami, made an appearance on our visit. Chicken and waffles have started showing up on Winnipeg menus lately and you may think that they are an unlikely pair- ing. But as the saying goes, “don’t knock it until you try it”. As a lover of salty and sweet combinations, the sumptuous mar- riage didn’t surprise me at all. In fact the meal is not new, hav- ing been first recorded in the 1600s in Dutch Pennsylvania. Typically this recipe utilizes a piece of fried chicken so we
J
were pleased that Ripe’s version had lightly dusted chicken tenders served atop a tender waffle. Te chicken was expertly prepared with a crunchy shell and succulent interior. Te waffles created the perfect platform for the chicken. Wheels of jalapeno and sriracha maple syrup accompanied the dish, adding just the right amount of sweet and spicy heat. Te latke fries were inventive; latke recipes typically build themselves around shredded potatoes, so the leap to a substi- tute for French fries was fitting and tasty.
riperestaurant.ca
14 • Fall 2016
ust on the edge of the popular Corydon strip in Winni- peg sits Ripe Bistro. You may remember it from previous manifestations like Gluttons and Mise. On the Saturday evening that my husband and I visited Ripe, every dining
Light and tasty pickerel pops.
Latke fries are an inventive treat. Reviews and photos by Kathryne Grisim
Kathryne Grisim was bitten by the travel bug when she was 16 and made her first solo trip to Halifax. She loves living in Winnipeg because she can leave on an early flight and be in Mexico by lunchtime. Her food and travel blog can be found at
foodmusings.ca.
The Hub
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