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Hot Eats in The ‘Peg


529 Wellington 529 Wellington has long been a favourite


with the who’s who in Winnipeg and you may have visited for a special occasion, but why not stop in for no reason at all? On the evening we visited, we were en-route to a Jets game and hesitated to stop in because we were wearing Jets’ jerseys. Not only were we made to feel more than welcome but we were not alone in our attire. Starting us off were 529’s famous long


dry ribs. Stacked up like firewood, this is a dish they prepare exceptionally well. Te ribs arrive naked, that is, with no sauce, al- lowing you to taste the well-prepared meat. Next up was their silky carpaccio,


adorned with olive oil, red onion flecks and fried capers. As the meat is served raw, it absolutely must be of the highest quality and this definitely was. Our last course consisted of the smoked salmon, decorated in the same manner, sans olive oil, and served with toast points. Te smoky tones enhanced the fish’s deep, meaty taste which retained its own creamy and unique texture.


Smoked salmon with toasty triangles.


Muddy Waters The Forks


Tis rustic smokehouse is an ideal spot to people-watch all year long. Its huge windows and outdoor patio during the summer look out onto the central outdoor square at Te Forks. Unconcerned about calories, my dining com-


panion ordered the cod and chips while I de- cided on the fried chicken. Both dishes were ac- companied by a delicious, home-style coleslaw made with apples. Te fries were irresistible and try as we might to avoid eating them all, when our plates were removed we had eaten every last one.


Te cod filets were dusted with flour before


they were deep-fried leaving them with a light, crisp batter that did not overpower the delicate taste of the fish. A squeeze of fresh lemon and Muddy Water’s tangy tartar sauce added the oomph that completed the dish. Te chicken was coated in what I thought were bread crumbs and the buttermilk marinade ensured that the chicken was tender and full of natural juices. Muddy Waters is the ideal place to savour an


afternoon, sipping wine and people-watching from its perfect vantage point. All three restaurants are owned and operated


Cod and Chips served with coleslaw made with apples. thehubwinnipeg.com


by the Wow Hospitality Group that provides Winnipeggers with a myriad of dining options.


Winter 2018 • 11


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