At D’s former job representing a major food-service company, he often had to travel to western Manitoba and Saskatchewan. He didn’t especially enjoy the travel unless he was in Regina. In fact, a couple of times he even took me along to enjoy the city. He often remarked at how well populated Regina was with restaurants, bistros, café and taverns. In fact on a per capital basis, he thought Regina had more great restaurants than Winnipeg! He was especially fond of a place dubbed Leopold’s Tavern.

Fast forward a couple of years and Leopold’s has found its way to Winnipeg. Opening in the heart of south Osborne, next to the Park Theatre in the former Deseo location, it was easy to locate and find parking. It wasn’t so easy to cross Osborne at midday so here’s a little tip: park close to one of two pedestrian crosswalks. That way you’ll be eating sooner and back to work that much earlier as well. This day was one of their pre-opening events-free lunch to suppliers and friends!

We were invited to share an appetizer and each order an entrée. Since their lunch menu also covers off the evening, we got a great preview of what will be offered up.

We choose Buffalo Cauliflower where Leopold’s pretty much duplicates the taste of Buffalo Wings without the high calorie count of actual wings. The crumbled blue cheese and dressing cooled of the pleasant fiery tastes. Our helpful server indicated that on Wing Wednesday you can choose the cauliflower with 8 other wing sauces. We tucked that info away for good keeping.

With a nice cool pint of 1919 by Little Brown Jug, I could have pretty much called it lunch and been satisfied, but our entrees had not yet arrived.

At first glance I decided upon their Fish & Chips and was hoping that D would select the Mac & Cheese. He remembered the fried chicken from Regina and opted instead for Leopold’s Buffalo Chicken Ranch burger. When he generously offered to share his fries, I switched to Mac & Cheese myself, adding bacon for good measure. Because after all, I was ordering the fish to get the fries, so why not indulge in both!

When the burger arrived, two rashers of thick meaty bacon were escaping the premise-made hamburger buns. The crunchy chicken was as superb as D remembered it and he was very content.

On the other hand, I was a little overwhelmed when my casserole of Mac & Cheese was delivered to the table. I felt like a glutton, but tucked in anyway. The tart mix of white wine with three gooey cheeses made for delicious eating. The added bacon, crumbled Ritz biscuits and parmesan put the dish right over the top! Perhaps I completed an eighth of it when I put my fork down and surrendered.  The left overs will be much appreciated by my hungry family.

I recognised the front windows and staircase of the former restaurant inhabitants. Leopold’s brightened it up with skylights on the stair wells and various retro paraphernalia adorning the walls.

As well as meeting the General Manager, pretty much every staff member greeted us upon arrival and departure. I am quite sure that soon they will be the place “where everybody knows your name and they’re always glad you came” sing with me now…..

Kath’s quote: “Food is not about impressing people. It’s about making them feel comfortable.”-Ina Garten, ‘The Barefoot Contessa Cookbook’

Love never fails.

In the same manner that the Canadian Museum for Human Rights elevates our city to a national (even international) tourism level, Era Bistro elevates the Museum to even higher heights. I have had the pleasure of noshing at the at the Metropolitan Museum of Modern Art in New York, The Musee D’Orsay in Paris, The Holocaust Museum in Jerusalem

and more recently the Ufizzi Gallery in Florence (my husband and I at the Ufizzi pictured above). All were tasty enough but none had the integrity of local produce and regional menu as Era does.

I have met both the Director of Food and Beverage and the Executive Chef at Era Bistro. The former named Toni is gluten intolerant and strives to give persons with this, vegan and vegetarian preferences plenty of menu choices. On the lunch menu alone there were nine delicious options. I enjoyed the gluten free Quinoa Salad on my visit.

Executive Chef Kirk Hanson couldn’t visit for long as he was hands-on in the kitchen. He did linger long enough to fill me in on their seasonal menu emphasizing locally sourced, Certified Fair Trade and sustainable products. Somehow they manage to do all of this and keep their lunch prices reasonable, ranging from $8-21 at lunch.

Over a couple of visits I have managed to tuck into the Pickerel Po’Boy and California Club, having a difficult time trying to discern my favourite. The former was assembled from panko-crusted Manitoba pickerel and iceberg lettuce, tomato, pickled onion & jalapeño remoulade. The latter, roasted herb-marinated chicken breast and prosciutto, lettuce, tomato, avocado spread, mayo, sprouts & aged cheddar. Both were wedged between halves of toasted ciabatta buns.

In addition, I just might have tried Era’s famous carrot fries where beer-battered carrot sticks were served with  a fresh herb & jalapeño buttermilk dip for…..dipping!

Era’s desserts are in a league of their own. Both that I have sampled were gluten free-the Vanilla Bean Cheesecake with a blueberry lavender and lemon compote

and the Roasted Peach and Rhubarb Parfait with house-made graham crumbs and Chantilly ream. I understand their home-made ice cream and crème Brule daily specials are amazing too.

As I was oohing and ahhing, Toni reminded me that Era Bistro is the exclusive caterer for the Canadian Museum for Human Rights and does off-site catering as well. The Bistro is available for private events like weddings, holiday parties and corporate soirees.

As my lunch date and I were leaving I popped outside to get a glimpse of the beautiful summer patio. In addition, I just had to stop in at the boutique where I made a mental note to purchase future hostess and birthday gifts.

Kath’s quote: “Ice cream is exquisite. What a pity it isn’t illegal.”-Voltaire (Francois Marie Arouet) (1694-1778)

Love never fails.