Chew Restaurant

January14

I believe that Winnipeg is a wonderful place to raise a family an was not surprised when I heard the story of Chew Restaurant owners Kristen Chemerika an Kyle Lew and their desire to select an alternate lifestyle for their family than the one that Toronto provides.  I was also not astonished by the quality of their offerings once I read of their culinary pedigrees.  Chew is an excellent addition to Winnipeg’s vibrant culinary scene.

Upon entering the inauspicious storefront, contained in a little retail strip at 532 Waterloo St. (at Corydon), I was immediately struck by the warm but simple décor.  Our servers were equally warm and accommodated us for a quick dinner even though they were chock full with reservations.

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Immediately, a basket of just plucked from the oven bread was placed in front of us with a ramekin of marrow butter alongside. The bread was yeasty and delicious on its own, perfection when smeared with the butter.

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Two enormous seared sea scallops subsequently arrived with a saffron infused cauliflower puree and crispy beet chips for crunch.  The scallop was crusty on the outside and just barely cooked in the middle, which is just the way I like them.  Sister #3 would have appreciated them more had they been left in the searing pan for slightly longer.

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Moving from tastes of the sea, to deep an earthy flavours from the land, next up were roasted mushrooms.  The wild mushrooms were made rich and creamy when the poached egg yolk that was perched on top seeped through the bounty from the forest.

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Total unnecessary, but a delight just the same, were the truffle fries that we indulged in as well.  The hint of precious truffle oil elevated the already memorable fries to a whole new level.  When we return and I am somewhat braver, I may try the other fries on the compact menu, made from slivers of pig’s ear.

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Sister #3 returned for lunch the very next day and shared three items with her lunch companion.  Here’s what she had to say: “Our salad was amazing.  Fresh purple beets along with pickeled yellow beets. The fig vinaigrette off-set the sweetness of the beets and stood up to the saltiness of the halloumi cheese.

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Our sandwich was guanciale, baby greens, marinated tomato and herb aioli but our waitress described it well as an Italian version of a BLT.  The tomatoes looked like hierlooms to me and were bright with flavor and very juicy. Guanciale is an italian bacon which was delicate but delicious.

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I was glad that we ordered a side of pecan smoked bacon as it added even more yummy bacon flavor to our lunch.  I had thought there might be a sweetness to the bacon but there wasn’t.  It was thick cut and obviously cooked a long time over pecan flames, making it crispy and full of flavour.  K said it reminded her of farm bacon. ”

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Chew places a banana muffin alongside your bill instead of the typical after dinner mints.  I think that the little treat is so thoughtful, kind of like receiving a goodie bag when you were little and left a birthday party.

Chew on Urbanspoon

Kath’s quote: “But I will place this carefully fed pig Within the crackling oven; and, I pray, What nicer dish can e’er be given to man.” –Aeschylus, ancient Greek poet

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Love-that is all.

 


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