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.
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.
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.
Deep in The Oakwood Caf?, 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.