This fabulous location on the Provencher St. Bridge has remained empty as the city searched for a suitable tenant. WOW! Hospitality Concepts knew that the summer was the perfect time to stroll across the bridge in either and drop in for a bite with a view of the famous junction of the Red and Assiniboine River, but making that same trek during one of Winnipeg’s winters was not quite so pleasant. As a result, the restaurant will be open during summer months and the space will be a special event venue during fall, winter and spring.  I understand that businesses have already begun booking their Christmas parties in the space even though the venue opens today!

Chef Luc Jean pictured above is bilinqual, as is Irene the assistant manager at the new restaurant. Providing additional service for persons strolling the Provencher Bridge will be this “to go” window, where the team will serve up poutine,

burgers made with hand-formed patties and premise-made barbeque sauce,

and ice cream sandwiches concocted when frozen chocolate mousse is slatered between two home-made cookies.

At the media preview event last evening, we also sampled brie and walnut croustinis, pictured above. As well as an amazing one of gravlax (smoked salmon), horseradish enhanced creme fraiche and a sprig of dill.

 

As mentioned, poutine will be available at the take out window. I am also hoping that these scrumptious French fries-one variety with a chipolte aioli and a second with parmesan shards and truffle oil, will be available as well.

There were two flatbread tart flambees that you must try. The crust was impossibly thin and crispy and the generous fillings overflowed with each bite. The one pictured above contained chicken and artichokes.

We particularily loved the fig jam, proscuitto and arugula flatbread. We encouraged friends who sat with us to try the fresh figs when they venture to Italy in the upcoming weeks ahead. D and I often recount our memories of picking fresh figs for breakfasts in Sicily!

Desserts were lovingly deconstructed and reconstructed, like this redo of a lemon merigue pie. The delectable shortbread cookie, meant that it could be picked up and consumed in a couple of bites.

The wine and beer lists were simple but well-thought out. We looked over the more extensive dining menu and spied some offerings that we look forward to returning for.

Kath’s quote: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”–Francois Minot

Live simply, laugh often, love deeply.

 

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