Browsing: Restaurant Features

Ricky’s All Day Grill -Lockport

September5

When I was a little girl (this was before central AC was common place), my Dad had a solution to our hot, sleepless, summer nights.  We would pile into the family station wagon (still wearing our pajamas) and we would drive with all the windows open up Henderson Hwy. or the River Road on the west shore of the Red River to Lockport.  Upon arrival at the Half Moon or Skinners, Mom and Dad might have a crunchy skinned hot dog and we would get a cool treat.  Then we would have a walk on the grassy river bank before heading home.  Typically, my siblings and I would fall asleep en route and we would be carried in by my Dad’s big strong arms.  Problem solved.

My Mom still loves that drive and so we find an excuse to take her whenever we can.  We will have a fresh reason now because Lockport has a new eating establishment.  Ricky’s All Day Grill is on the corner of Hwys. 9 & 44 (5753 Main St.) and can’t be missed.  It is owned and operated by the Singh family.  We had a chuckle when we were introduced to Dan Singh (pronounced dancing) last evening at their official ribbon cutting ceremony.

I am not sure what their dance moves are like but their diner-style cooking is very good.

Throughout the evening we were treated to a bruschetta made with fresh, ripe tomatoes that are at their peak right now.  Perogies, chicken fingers, bacon cheese toast and zucchini sticks were sampled too.

My favourites were the Garlic Tequila Shrimp

and Kolbi Meatballs in a ginger sauce.

But I surprized even myself by the item that I enjoyed the most.  Dill Pickle Wings were piping hot and meaty.  The savoury dill was offset by the tangy cucumber and they were absolutely delicious.

I understand that Ricky’s is already a family hit in Western Canada and Manitoba’s first location officially opens today.  We will definitely be back for breakfast or brunch to try their Shrimp, Tomato & Goat Cheese or Portobello & Three Cheese Omelets.

Ricky's All Day Diner on Urbanspoon

Kath’s quote: “Dine, v: to eat a good dinner in good company, and eat it slow. In dining, as distinguished from mere feeding, the palate and stomach never ask the hand, ‘What are you giving us?'”-Ambrose Bierce

Love that is all.

 

Le Gouter-Albert Beach

September4

I will deliver the bad news first: Le Gouter is now closed until the May Long Weekend in 2013. The good news is that every season that they start anew, they expand their offerings to include more and more delectable light meals and snacks.

As you may deduce by the restaurant name-Le Gouter (pronounced goo-tay) is a French establishment at Albert Beach.  In fact, most beaches that line the east and west shores of Lake Winnipeg have similar associations.  The community where we have our little place is German, as is easily deduced by the family names that identify the cottages.

We have been vacationing for a couple of weeks and enjoy cooking and assembling many family members for a post-tennis brunch or barbeque supper on the deck.  Then again, there is a relaxed pleasure when the two of us can make a date on our own for lunch as well as some shopping (freshly picked corn and some end of season flip flops).

I often select Reuben sandwiches for lunch, not just because I enjoy the taste but because I rarely make them in my home (I never remember to keep stocked up on sauerkraut) and because I believe that a well made Reuben is a very telling manner to assess the abilities of the kitchen. This one had the authentic Russian dressing, whereas many kitchens utilize thousand island and plenty of both corned beef and sauerkraut.  My preference is when the sandwich has been watched on the grill for enough time for the cheese to melt through the other ingredients and fuse them all together.  On this day, the Swiss cheese was not quite melted enough for my tastes.

But no matter, for the small order of poutine that we shared was loaded with melted cheese curds.  When we ordered, we were asked if we had a preference for mozzarella or authentic curds.  We simultaneously requested the latter.  After all, authentic poutine was invented by French Canadians and squeaky curds are what make them such a treat.  In this case the hand-cut, never frozen fries and the brown gravy were equally top notch.

The star of the show was the Cheese Burger that D ordered.  The hand formed burgers are crowned with tomato, pickle, lettuce, red onion, mustard and ketchup as well of plenty of melted cheddar cheese.  The old school taste is succulent and perfect, in our minds.

This summer has been glorious, as has been the visits, to our favourite beach establishments.

Le Gouter on Urbanspoon

Kath’s quote: “Sauerkraut is tolerant, for it seems to be a well of contradictions. Not that it would preach a gastronomic neutrality that would endure all heresies. It rejects dogmatism and approves of individual tastes. It forms a marvelous combination with numerous spices, odors, or spirits: juniper berries, coriander seeds, peppercorns, cranberries, Reinette apples, stock, and wine; it even welcomes flakes of yeast or leftover Gruyère since it accepts being prepared au gratin. Its flavor sustains various potato dishes: boiled in their skins, crisps (potato chips), braised, sautéed, grilled, or simply cooked in water. It adopts many sorts of fat, including lard, butter, goose fat, or roast dripping. The variety of meats to which it consents is infinite: sausages of all kinds, such as knackwurst, white sausage, Lorraine, Montbeliard, chipolata, black pudding, hams, smoked or salted bacon, quenelles, pickled and smoked pork, goose, pheasant, etc. It makes excuses for red wine, although it has a weakness for beer and lets itself be spoilt by white wine. Each stomach may find its own happiness in it.”-Julien Freund

Love-that is all.

Guest Blgger: Sister #3-Juliette & Chocolat in Montreal

August26

On my last evening of a recent trip to Montreal, my niece and I decided to head out for a late dinner.  We really didn’t have a place in mind so jumped on a subway to St. Denis Street to see what struck our fancy.  We happened upon Juliette & Chocolate, at which point Bekah said she had wanted to try it and I realized that I had seen one of their salads on a friend’s Facebook page and I too had it on my “must try” list.

I had the namesake Juliette & Chocolate salad which was an interesting combination of flavours.  Mixed greens with strawberries, pear, goat cheese and a balsamic and chocolate salad dressing, it was topped with a crouton like object made by swirling buckwheat crepe batter in a hot pan.  I was pleased to find that it was not overly sweet but instead the dark chocolate notes and the vinegar was a nice combination with the crunch fruit and the creamy chevre.

Bekah selected the buckwheat crepe topped with pesto, walnuts and goat cheese. We were both satisfied with our choices.

Juliette Et Chocolat on Urbanspoon

“All I really need is love, but a little chocolate now and then doesn’t hurt” Lucy of Peanuts – Charles M. Schulz

Love-that is all.

Steve’s Bistro

August20

I was first introduced to Steve’s Bistro by reputation.  A good friend raved about his lunches and special dinner parties.  When I arrived at the location on west Portage Ave., I was surprised to find that it was at the end of the street where we lived when we were first married.  The current manifestation is barely recognizable from its original state ,as Steve’s Place has morphed from a burger stop to a cozy neighbourhood bistro that is beautifully appointed.

I had met Steve on a previous visit.  He is welcoming and gregarious and passionate about the food that he offers his guest.  I did not see him on this day, as we arrived considerably later than the bulk of the lunch crowd.  But the food was just as good as on previous occasions, even without his presence.

My lunch date was a long time friend who I had just fetched from the airport.  We both chose specials and hers was the Shrimp Caesar Salad.  She asked our server about the garlic level and was told that it was not overly garlicky. She remarked that it was absolutely delicious, but garlicky it was as well.  Even after chewing gum, she had to apologize when we were greeted by another friend.

I was tempted by the lemon and Dijon chicken special.  The little strips of chicken appeared as if they were trimmed off larger breasts.  This practice is not only a prudent manner to run your kitchen but offers the guest the most succulent offerings from the bird.  They had been drenched in a hearty and grainy mustard and were beautifully complemented by the rice pilaf AND pita points.  I find this practice of serving two carbs (but no veggies) is typical of Greek cuisine.  I was not complaining because both sides were to my liking, but by the time my evening supper came along, I was craving something green.

I mentioned that I was dining with an old friend.  We met in university and have remained connected through many of life’s joys and heartaches.  We had traveled to Greece together decades previously and had some memorable tales of Greece’s national drink –ouzo.  The special cocktail on this day was an unusual concoction of ouzo and lemonade.  The taste took us back to our younger and carefree days and we knew that we had come to the right place.

Steve's Bistro on Urbanspoon

Kath’s quote: “There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.”
Felice Leonardo (Leo) Buscaglia

Love-that is all.

Guest Blogger: Sister #3-Aux Anciens Canadien in Quebec City

August16

When you walk the streets of old Quebec City you soon realize just how young the western provinces are in comparison.

After a hot day full of walking up the steep hills of this amazing place, we were all ready to tuck into some comfort food.  We were advised to make our way to St. Louis Road to Aux Anciens Canadiens.

Housed in a home that was built in 1675, this quaint restaurant was the perfect setting for an early dinner. The menu du jour is offered until 5:45 p.m. daily and we arrived just in time to take advantage of this incredible value.

We started with a choice of the Portage du jour, Chicken vegetable the day we visited, or the Soupe aux pois Grand-mere AKA Grandma’s pea soup.  I choice the later and was pleased with my choice.

There was a wide variety of main courses to choose from.

Gabrielle selected the Fricassée de suprême de poulet et legumes, like an open faced pot pie of puff pastry with grilled chicken and veggies.

Marie choose the Tourtière du Lac St-Jean aux gibiers which featured a variety of wild meat. It was served with fruit catsup and purple cabbage, which the girls tell me is just how their grandma would have served it.

Chantal and I selected the Saumon à la façon coulibiac et sa fricassée de légumes et crevette and it was decedent and fantastic!  Salmon is mashed with seasoned potato, topped with matchstick vegetables, wrapped in puff pastry and served on a pool of shrimp cream sauce.

Unfortunately they were out of the strawberry pie that they had offered as their dessert of the day.  I should have gone with the pear sorbet which would have been the perfect end to a rich dinner, but I was in Quebec so I had to try the tarte au sirop d’érable, a maple syrup pie that was amazing.

So our dinner included fresh bread, soup, entrée, a glass of wine and dessert.  My bill was $19.95 plus tax.  I told you it was an amazing value.  All of this in a sweet, traditional setting, with good service and the best company.  An evening I will never forget!

Restaurant Aux Anciens Canadiens on Urbanspoon

Kath’s quote: “He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”  Michael Pollan

Love-that is all.

 

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