A friend, who is a long time and proud North End resident, once told me about a pool hall with food so delectable that Winnipeg businessmen would hold their breakfast meetings in the booths set along one wall of the hall. If they managed to snag the perfect table, they could keep a watchful eye on their Mercedes or BMW parked in the lot across Selkirk Ave. Perhaps this custom has changed because today’s regular clientele, appear to have long retired from the life of commerce.

It was my very first visit to Eddy’s Place, 669 Selkirk Ave., so I needed some time to take in my surroundings of orange acrylic tables, patterned carpets, wood walls, moose antlers and a beer-can fishing rod, before I could peruse the extensive menu.  I very much wanted to sample the Kubby and Perogies but my lunch date was hesitant, indicating that few restaurants can prepare them as carefully as they are served in Winnipeg homes. She shared her secret, that they should first be boiled and set aside (my Mom would drizzle melted butter in between the layers ) and then be pan-fried just before eating, with a smidgeon of water in the pan to keep the dough tender and moist.

Eddy’s perogies came very close, but perhaps could have benefitted from the “secret” ingredient. Our server indicated that they are made especially for the restaurant by a local lady. The accompanying sautéed onions were lovely. The specifics of the cheese when mixed with the potato stuffing were difficult to determine, I am not sure what “North End perogy making experts” use, but my Mom swore by the inclusion of Velveeta cheese.

The generous cuts of kielbasa were fried on the grill and were fine enough. I prefer the course (chunky) variety that you can source from the many amazing butcher shops that still dot the city. A “ring” of the delicacy ensures a natural casing, whereby we detected that this offering was from a coil.  No wonder, as the best kielbasa rings are a very dear price.

The hand cut fries that accompanied the Rueben that we were also sharing, were delicious on their own and elevated with the grated marble cheese and homemade chili that was the feature on this day. The Rueben was sensational including a smear of mustard in addition to the traditional ingredients.  I teased the waitress by stating that the best Rueben in the city is still found at Luda, knowing that there has been a long-standing history between the two restaurants.

If you plan on visiting over the summer, note that they are closed Saturdays from May Long until Labour Day.

Kath’s quote: “Square meals, not adventurous ones, are what you should seek.”-Bryan Miller (NY Times Restaurant Critic)

Live simply, laugh often, love deeply.

Share on Facebook