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Hot Eats in The ‘Peg


King +


Bannatyne 100 King St.


Bann-Mi is an ode to a Vietnamese sub. O


wner Mike Buono is a straightforward kind of guy. His fabulous sandwich restaurant is lo- cated at the corner of King and Bannatyne, so it seemed appropriate to name it King + Ban-


natyne. Te restaurant was bustling over the lunch hour when we paid a visit. “Counter service” is a restaurant style that ensures that the


fare is prepared efficiently but still made to order. As soon as you enter, you proceed to the counter to have your sandwich assembled, then you search for an open table. Tis opera- tional decision results in an entirely fresh and personalized sandwich that tastes amazing from your first to your last bite. My lunch date raved about her River City Brisket sand-


wich. She said it was the perfect ratio of meat and appreci- ated the tenderness as well as the bold taste from the spicy rub and house-made mustard. Pairing my love of both pork and cilantro, the Bann-Mi was an obvious choice for me. King + Bannatyne’s ode to a Vietnamese sub sandwich was chock full of just cut pork roast and spritely tastes of cilantro and cucumber. Even the bun was a testament to freshness. If you are vegetarian, fear not, as chef Tyrone is always


experimenting with new and delectable versions of veggie sandwiches.


10 • Spring 2017 River City Brisket was a perfect mix of meat and spices. 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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