Hot Eats in The ‘Peg
ERA Bistro 85 Israel Asper Way
No visit to Winnipeg is complete with- out an afternoon spent at the Canadian Museum for Human Rights. Te varied exhibits are fascinating as is the archi- tecture of the building. Commence or conclude your tour with a stop at ERA Bistro on the main floor. Tis fabulous setting provides the perfect environment to sample dishes from the Canadian prairies. My taste buds were tempted by the beer-battered pork chop sandwich, pick- erel cheeks, and carrot fries but I settled on the delectable dish entitled Beets by ERA. I love any vegetable combined with pungent goat cheese and silky pine nuts. Te salad was enhanced with a baked falafel that was savoury and hearty. My lunch date decided upon a Califor- nian club which was so substantial that she took half of it home for her dinner. We could have easily whiled away the entire afternoon, sitting by a sunny win- dow and chatting about all the reasons
we love living in Winnipeg.
erabistro.ca
Beets by ERA is a delectable and enjoyable dish.
The Gates 6945 Roblin Blvd.
Just outside Winnipeg is the community of Headingley. Te pastoral setting where Te Gates is located can instantly provide the rural ambience you may be craving. Our reservation for four put us at a window near the front of the restaurant where we felt like we were in the formal dining room of a good friend’s home. My husband and I shared spice-rubbed, pan-
Tenderloin with chorizo, garnished with apple and roasted tomato salsa.
thehubwinnipeg.com
seared scallops perched atop crisp lardon (simi- lar to bacon), roasted grape tomatoes and Brus- sels sprouts. Te dish was beautifully enhanced with honey lavender aioli. Our hosts shared their own scallops along with herb and flour -crusted squid served with chili lime tzatziki. For our mains, I chose the evening’s special of salmon in phyllo, with shrimp and beet ri- sotto. My husband was over the moon with the house-made spinach linguine, fennel, tomato, asparagus and honey lavender cream. He and our host both decided to team the pasta with seafood and were very impressed with the bevy of succulent mussels and shrimp. Our female host opted for the herb-salted tenderloin with chorizo and apple salsa served with roasted tomato salsa hash. It looked so de- licious that I think that I will have to taste it in the near future.
thegatesonroblin.com
Fall 2016 • 15
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