Victoria’s Tavern Regina

November4

In my early twenties, Sister #2 and I shared an apartment. It was a busy time for both of us but every Sunday we shared a meal together. All through those dinners and as we lingered over wine or cups of tea, we would talk about our past week, our upcoming week and…food! I think that was when I knew that I was and would always be, a foodie. My most precious evenings are surrounded by friends, old and new, talking about restaurants, communities, chefs and recipes. Surprisingly, that is how I spent my time last evening. I had accompanied D on a business trip to Regina this week and we met up with a couple of his work associates at Victoria’s Tavern. I expected a quick bite and a return to the hotel.

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Sean the photo-bomber.

The unanticipated delight of the evening was noshing with the Tavern’s partner/corporate chef Sean Hale, his wife and brother-in-law. The food passion of this trio was evident with every story and anecdote.

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Located in the heart of Regina’s restaurant and bar scene, the renovated red brick building was warm and inviting, reminiscent of the pubs that we adored when we visited Ireland. Of particular delight was the memorabilia that adorned the walls: scenes of Saskatchewan, vintage movie stars, old LP covers and local members of the military all took their place in the montage.

But, to the food.

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We had been drawn by the promise of freshly-shucked PEI oysters and were not disappointed. A lovely briny liquid was cupped in the oyster shell, along with the morsels themselves. Sean enhanced the taste with a clear broth of shallots and red wine vinegar.

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We have been long-time fans of chicken and waffles. The latter were light and fluffy with the crispy edges that I love. The chicken breasts had been marinated in buttermilk for two days and then tossed in corn starch which created a extra crunchy coating. The marriage of these textures and tastes were further bonded by maple syrup and (just for good measure) a delectable gravy of crumbled sausages from Regina’s beloved Italian Star Deli.

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Guffawing at the recent processed and red meat concerns (we stick to our mantra of everything in moderation), we shared a bacon-wrapped meatloaf sandwich. I could barely get my mouth around the monster for a bite. A friend from Winnipeg declared that it was the best meat loaf he had ever tasted. The sweetish bun that it came on was the recipe of the Sean’s mother-in-law and the premise made kettle chips that accompanied it were the piece de résistance (for this potato aficionado).

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As I tie this up, I haven’t even touched on the craft beer variety that the tavern boasts or the that we enjoyed these oyster shooters!

Victoria's Tavern Menu, Reviews, Photos, Location and Info - Zomato

Kath’s quote: “Cooking is like love it should be entered in with abandon or not at all”. -Harriet van Horne

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Live simply, laugh often, love deeply.


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