Pressure-cooked chicken doused in special seasonings serves as the centerpiece of an eclectic menu that includes quesadillas and poutine
45% Off Chicken, Pizzas, and Burgers at Chicken Chef
Up to 45% Off Sandwiches & Smoothies at The Green & Grain
The Green & Grain
Fresh smoothies include the Canadian Sunrise with strawberry, OJ, and banana, and a huge sandwich menu includes the buffalo chicken panini
Up to 42% Off Panini Meals at Sultan's Shawarma
Paninis stuffed with meat, garlic sauce, cheese, and peppers pair with hearty Middle Eastern soups and sweets
Owner Chris Fougere has a hand in every aspect of Fude Inspired Cuisine & Wine Bar, from personally interviewing the staff to coming up with names for each of the menu’s equally inventive dishes. A seasoned player in the restaurant industry, Chris uses every ounce of his creativity to create an inspired dining experience, saying, “Our goal, in no uncertain terms, is to wow our guests." The menu features culinary classics with twists, such as free-range-chicken skewers covered in a dark-chocolate sauce and topped with a dollop of cayenne cream or button mushrooms and local goat cheddar covered with puff pastry and berry cream. Nearly every dish highlights seasonal Manitoba vegetables, meats, and seafood, backed by an assortment of vegan and gluten-free fare and tofu shadow puppets.
In addition to the dine-in experience, Fude offers lunch, dinner, and cocktail-party catering services ranging from appetizers only to four-course meals with wine parings. An extensive drink menu features classic and house-formulated martinis as well as Fude-exclusive house wines named by Chris himself.
After testing hundreds of cupcake recipes, The Cupcake Corner's owners finally found their perfect blueprint. Today, they bake their scratch-made mixes into light and airy treats each day, then ice them by hand with freshly whipped buttercream flavours such as lemon, peppermint, and peanut butter. In addition to standard flavours, which all feature a chocolate or vanilla base, they've also come up with specialty creations such as maple bacon and strawberry cheesecake.
The cupcakes come in eco-friendly packaging and, because they have no preservatives, last two days when kept in airtight containers. For each wedding or other catering order, the staff bakes the cupcakes the morning of the event. They'll work with hosts and hostesses to tailor special-event cupcakes to clients’ satisfaction, whether it's adding custom logos, creating new flavours, or matching the icing's color to ring-bearers’ shoelaces.
A crepe recipe may be simple, but transforming the thin batter of eggs, milk, flour, and butter into the paper-thin pancakes takes concentration and expertise—two traits mastered by the chefs at Caramel Crêpe. Once cooked to a golden brown on the flat griddle while diners watch, the traditional, buckwheat, and gluten-free canvases are decorated with everything from a simple sprinkling of cinnamon and sugar to a complex spread of melted mozzarella, smoked chicken breast, and spinach and pesto. Customers can choose from a menu of nearly 20 combinations, each named after the owners’ family and friends and in remembrance of their personal experiences and childhood goldfish. A sleek bistro-like ambiance sets the scene for noshing morning, noon, and night, and it's not unusual to spot a few local celebrities hanging around the eatery, such as Sylvia Kuzyk of CTV.
Tiny combustions and the smell of butter emanate from Goodnight's Comedy Club's vintage popcorn maker as nationally touring standups such as Marc Maron and Ralphie May step up to the mic. With a brick wall behind them and a checkered floor below, these headliners spin their comic yarns as popcorn, Buffalo wings, and cocktails deftly land on tables. In addition to its cabaret menu of apps and drinks, the club is connected to two restaurants. Every month, the mostly private Grille at Goodnight's unveils a new menu of upscale American fare, from prime rib to lobster mac n cheese and pumpkin ravioli that turns into carriage ravioli at midnight. The Old Bar Restaurant and Bar resides underneath Goodnight's, treating diners to more casual fare in the form of burgers and Tex-Mex platters.
When the Godinez family opened the first La Bamba in Saskatoon in 2007, part of their impetus was the exhaustion of searching for the authentic bouquet of flavours that bursts forth in traditional Mexican dishes. "We were tired of trying restaurants that pretended to be Mexican," Juan Godinez says on La Bamba's website, "but were never [finding] the real flavours we were craving." Their solution was that first restaurant in Saskatoon, whose success has bloomed into a family of three Mexican eateries. Today, the restaurant clings to its culinary roots by serving up enchiladas, flautas, tostadas and other authentic Mexican meals. They also offer gluten-free, vegetarian, and vegan options for those with dietary restrictions and those who firmly believe that they're stegosauruses.
Inside a vintage studio, Cake-ology's playful bakers craft custom cakes entirely from scratch. They sandwich more than 11 butter cream icing flavours such as mocha, raspberry, cinnamon, and orange between two layers of cake flavours such as marble, red velvet, lemon, and spice. After baking, they decorate their creations with repeating butter cream swirls and stripes, or layer on colorful fondant to create cakes that look like dogs, cars, or a slightly bigger cake. In addition to full-sized desserts, they also mold batter into cupcakes and cakettes - morsels of cake mixed with butter cream and dipped in chocolate. To complement the gallery of colourful cakes, they also make daily-changing baked goods such as imperial cookies, caramel pecan bars, and date slices.
When Hollanders Marten and Sally Posthumus first set foot on Canadian soil in 1951, they immediately began working for a potato farmer in order to save money. In 1955, the duo cashed in their savings and opened The Bake Oven, a bakeshop specializing in both Canadian and European products. Today, The Bake Oven's Edison Avenue location houses multiple culinary components, including a delicatessen with European sausage and cheeses, a bakery that concocts specialty cakes and tortes, and a European-style restaurant, with homemade lunch fare as well as savoury European treats such as bitterballen, krokets, and boiled clogs. The shop also stocks a selection of gifts and kitchenware.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.
Since 1978, the culinary teams at Chicken Chef's more than 40 locations have coated their eponymous fowl in special seasonings before pressure-cooking each piece. The chicken serves as the centerpiece of dinners paired with a rotating selection of sides, though the restaurant also offers chicken fingers, nuggets, and burgers.
The versatility of Chicken Chef's menu isn't limited to the namesake bird. Using dough made fresh every day, chefs shape pizzas topped with a choice of 10 ingredients, including mozzarella cheese and bacon. Eclectic treats, from traditional poutine to perogy, round out a menu complemented by beverages such as butterscotch shakes and bottomless cups of Chicken Chef's original coffee blend.
With skills honed through the acclaimed Wilton Method of cake decorating, cake artist Tanya Swanarchuk moulds confections into edible party centerpieces. She crafts each cake to suit her clients’ tastes, selecting from classic and premium flavours such as vanilla blueberry, Kahlúa, black forest, and confetti that’s been frozen in time. Cake batter then anoints cupcake or custom cake moulds, which bake treats into shapes of favourite cartoon characters, sports-team logos, or adult-themed images. Tanya can also craft towering tiered cakes for weddings or intricately moulded 3-D cakes that mimic hamburgers to trick finicky eaters into consuming their daily cake allowance.
Deep in The Oakwood Café, a talented chef prepares contemporary Canadian dishes with tender cuts of beef, fresh vegetables, and complex sauces. The robust menu opens to breakfast options such as the Brizza, a flatbread pizza topped with eggs, cheese, and a complimentary alarm clock. As the day progresses, burgers, seafood, and pastas fill plates with chili peppers and rich mushroom sauces as sunlight cascades in through the windows. The menu also accommodates special diets with vegan and gluten-free options, which pair nicely with sips of fair-trade coffee and fine wines. To achieve a fresh taste, the kitchen team uses local ingredients whenever possible.
The Original Pancake House has been serving up homey, scratch-made breakfasts since 1958, when entrepreneur Wally Guberman opened the original location on Pembina Highway. Today, three locations of the Winnipeg institution serve up an expanded menu of more than 40 types of pancakes, crepes, waffles, and french toast, as well as lunch fare such as burgers and soups. Specialties include an enormous oven-baked apple pancake, whose cinnamon-sugar glaze always gets all over the chins of local giants. Guests can wash down their meals with steaming mugs of The Original Pancake House's signature special-blend coffee.
Inside a dining room painted with the bright blue and white of Greece’s flag, Olympia Diner's servers whisk plates of tender marinated lamb, feta-stuffed chicken breast, and prime rib to awaiting diners. During lunch, guests wrap their mitts around American-style bacon cheeseburgers or divvy up Greek-influenced pizzas topped with black olives, tomato, and feta. For dinner, they can warm up their palates with a giant, crisp Greek salad, before freeing morsels of grilled seafood and vegetables from kebob skewers, only to dash their hopes by immediately eating them.
Amma, meaning "grandmother" in Icelandic, embodies the welcoming spirit of this tearoom, where visitors should always feel like family. Amma's chefs serve up a classic menu of teatime fare in the afternoon, preparing finger sandwiches, quiche, and pots of loose-leaf tea. These leisurely meals end with a sampling of homemade desserts, such as apple pie, multilayered red velvet cake, and indulgent turtle cheesecake.
Other breakfasts can seem boring in comparison to a tasty sticky bun with the right toppings. At Jonnies Sticky Buns, sticky buns are baked fresh every morning and afternoon, so both early and late risers can get their fix. Daily changing flavours can be topped by anything from apples to black olives to dark chocolate to pizza toppings. The buns come in standard or mini sizes and can be ordered as a variety pack of a dozen.