2016 has been a wonderful year of noshing for Food Musings.

The year started with munching on salads at The Nook, The Peaks Restaurant and the Capital Grill, then progressed through the delectable offerings of beef tartar at Sous Sol and Segovia. The peanut butter & jam chicken wings were a hit at the Silver Heights as well as the peanut butter and jam buster at Bronuts.

Midyear brought the Sunday brunch buffet at Gausthouse Gutenberg and out of town treks to Jonsey’s and Hillside Beach.

Noodles were the selected fare at Dancing Noodle, Nicolino’s and Tom’s Pho and fish and chips were sampled at both Sei Sushi and the Captain’s Table.

The biggest surprises were the bacon and egg pizza at Peg Beer Co. and the calamari on the seafood pizza at Amici (now closed) followed closely by quail eggs at both Bisita and Fusion Experience. Everything was a surprise Saperavi, the first Georgian restaurant on the prairies.

The year concluded with exceptional tastes of the Vietnamese pork sandwich at King + Bannatyne,

fried chicken toast at Clementine and paella at Simon’s Cuisine.

What does 2017 hold for Food Musings? Well I am still trying to work my way through the reader’s suggestions of Begonia Grill, Common Sense Deli & Bakery, Diner’s Grill, Ethiopian food at Massawa, Latin American fare at Mercado Latino Restaurant & Market, a theme night at Rossmere Country Club and the White Star Diner once they make their move to Kennedy St. On my personal list are Saddlery on Market, Feast Café Bistro, Blind Tiger Kitchen and Crème de L’Essence. So it looks like 2017 will be another busy one with trying to keep up with Winnipeg’s vibrant restaurant scene (and going to the gym to offset the fruits of my labour).

Kath’s quote: “Too much of a good thing can be wonderful.”-Mae West

Love never fails.

Sous Sol is somewhat of a mystery, including its location. When we instructed friends to join us at the restaurant we gave them the address and then had to add that it was in the basement and that they must enter from a back lane where they would get no assistance by signage. Searching it out was well worth the trouble.

The funky Parisian interior features whitewashed walls, turquoise painted wooden chairs, dim candlelight and mismatched china plates. It all worked and created an intriguing, cozy ambience. The evening that we dined was a chilly one so our shawls and fuzzy sweaters were in keeping with the casual décor.

On the night that we visited the appetizers featured on the ever changing menu were steak tar tare, scallops done in a Coquille St. Jacques style as well as a little pot of poached shrimp and clams. Keep in mind that if you go to check out the little French bistro you may find something entirely different on the menu. This meant that we could count on the use of fresh seasonal items in the dishes and it also added to the mystique of the restaurant.

Our mains were as delectable as the starters featuring lamb shank, beef noisette and salmon. All meat entrees were tender and succulent and perfectly

offset by savoury sauces and carefully selected and prepared vegetables.

For our party, crème brulee was a “must” testing the culinary skills of Chef Mike Robins. The thin caramelized crust of the custard dessert, splintered when struck by the back of a spoon, exactly the way the classic dish’s preparation might have been taught in culinary school. Perhaps too, Chef picked up the skill working at a Michelin starred restaurant in New York.

A lovely amuse bouche of sea salted chocolate accompanied the cheque which was a fun surprise given that the treat from a chef typically commences a meal by “delighting (amusing) the mouth”. The final mystery of the evening revolved around the bill, but let’s not spoil all the surprises.

Sous Sol (when translated means basement)

The address is not included on their website but is at 22-222 Osborne St. Remember that you enter off of the lane which runs at a right angle to Stradbrook St. Look for a plain black awning and a glass door that says “Building B, Lower Level”.

Hours have recently changed an they are now open Thursday to Saturday, 5 pm – 2 am. Reservations not accepted. Not accessible to persons with disabilities which is such as shame as our daughter Beep would love it!

Kath’s quote: “A good cook is the peculiar gift of the gods. They must be a perfect creature from the brain to the palate, from the palate to the finger’s end.”
-Walter Savage Landor

Love never fails.