Hot Eats in The ‘Peg
Carne, Italian
Chophouse 295 York Ave.
Carpaccio served with capers, shallots, arugula and parmesan flakes. I
f you are from out of town and stay in a central hotel, you are in for a treat. Carne, Italian Chop- house is within walking distance at 295 York Ave. Winnipeggers have long-awaited award-winning
Chef Michael Dacquisto’s return to a downtown loca- tion. Te extensive menu features some classic dishes from his former restaurants like Linguine Sympati- co, Penne Ragu Rustica and my personal favourite — Black Magic. Te latter starts with squid ink fet- tuccine tossed with shrimp, mussels, lemon chili butter and some of the biggest succulent scallops I have ever sunk my teeth into. On the evening we attended dinner, we sampled
even more mussels. Tis time they were simply roasted with a little olive oil, sea salt and cracked black pepper. An unusual inclusion on an Italian menu, the Blis- tered Shishito Peppers with toasted sesame unagi (eel) sauce, begged to be tested. Tey were absolutely sensa- tional and not out of place in the least. Tis being a chophouse, I absolutely had to taste the
beef. In my mind the very best way is carpaccio (raw) style. Te silky meat was accompanied by shards of parmesan, fried capers, shallots and arugula — it was perfection.
14 • Winter 2016 Carne’s Black Magic dish is sublime. 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.
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