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.
Wok Box was founded in 2004 in downtown Edmonton, Alberta, and successfully expanded to 60 locations throughout North America by offering fast pan-Asian cuisine full of nutritious ingredients. The menu ornaments chopsticks with Thai, Indian, Cambodian, and Vietnamese cuisine, and many of its options cater to vegans, vegetarians, and those with wheat allergies. At every location, patrons delight in chicken, beef, and vegetables clinging to jasmine rice and noodles while watching flat-screen TVs and celebrating this Chinese New Year, the Year of the Heffalump.
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.
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.
Beneath locally crafted hanging artwork, visitors to Ellice Cafe & Theatre dine on house-made café fare as they view family-friendly films inside a nonprofit community theatre. Pre- and post-show diners can tear into the eatery's signature meatloaf, which refuels empty body tanks alongside mashed potatoes that, like Mr. Potato Head after a shower, are drenched in gravy. Vegetarian and meat pizza ingredients are generously piled upon handmade herbed crusts, while house-made muffins, apricot-date squares, and other dessert specialties add a sweet epilogue to meals. Meanwhile, the theatre’s packed calendar of events includes an ever-changing lineup of films, live theatre productions, and staged re-enactments of the previous day’s live theatre production.
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.