Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Tallest Poppy



J1, J2 and the Wee One were recently at the Tallest Poppy as I was writing about it for the Canstar Community Newspapers. You may have already read about the amazing food, but if not, read below.  In the mean time as more and more community restaurants open up especially in places like Wolseley, I wanted to share my thoughts about restaurants whom are inviting to children. If a restaurant claims to be accessible to all residents of a particular area and since children are often what binds a neighbourhood together, this makes good sense both from a business perspective and a social one.


High chairs and booster seats are very much appreciated by family members. More than anything though, some kind of acknowledgement from the server is essential-after all the server will be interacting with every other person at the table. In addition, some kind of interchange as other staff members assist at a table is very appreciated. These go along way to put the parents or grandparents at ease. A little portion of food brought right to the table (with permission from the adults) will make everyone’s dining experience more pleasurable. The Keg Steakhouse +Bar brings out a little plate with a packet of crackers and a couple of orange and strawberry slices-a fabulous gesture. Accommodation of a toddlers’ appetite by dropping off a side plate, for the adults to share with the child, is also a nice touch. When a child is older with more discerning tastes or dare I say is “picky” some flexibility from the kitchen is greatly valued. When Danielle and Alex were at 7 1/4 she once told me that they would whip up anything that a child desired as long as they had the ingredients already stocked in the kitchen. They would also let kids use the chalk at the blackboard. These are little things that go a very long way.

But to our time at The Tallest Poppy. Our server actually did not acknowledge the Wee One but every other staff member did and for this reason (and the food of course) we know that we will return and be there often. I got a real chuckle over Talia’s comment at our table: “I’m not kid crazy but yours is a keeper!”

I have long been a fan of Talia Syrie and have followed her around Winnipeg from Tallest Poppies’ first location on Main St. to her stint at Neechi Commons and now to Tallest Poppies’s newest home at Sherbrooke and Westminster in the Sherbrooke Inn.  Talia and her business partner Steve utilize fresh, whole ingredients and whips them up in a simple, wholesome fashion delivering robust flavours.


The revamped space at the Sherbrooke Inn is spacious, comfortable and funky and totally in keeping with the laid-back vibe of West Broadway and Wolseley.


Her chosen staff members exude the spirit of the neighbourhood too, but in an efficient and bustling manner which means that your coffee cup is always full and hot meals are delivered without delay.


We selected three breakfasts and when the plates were delivered, we spun them in a circle so that we could all savour the kitchen’s offerings.  First tastes were of Chilaquiles where a nest of crispy corn tortillas baked in salsa, cradled eggs and feta cheese.  The flavour was great but the hard edges of the tortillas were uncomfortable to the morning palette.


I panicked when we found out that the Double Stuffed Breakfast Potato was not available that morning and ordered the Chicken Fried Steak & Eggs.  For some reason it didn’t click that I was ordering beef for breakfast.  The perfectly cooked over-easy eggs, delectable hash browns and toast made from fergasa bread kept me content without the steak.


J1 has been intrigued by the inclusion of chicken and waffles popping up on menus of late.  He indicated that he had always been tempted to sample the unusual combination but had resisted until that morning.  The moist, tender southern fried chicken perfectly paired with the Belgian waffles.  We agreed that the fruity syrup completed the dish; regular syrup would have just added sweetness.  The berry syrup contributed a bit of acidity as well as sweetness, which was exactly what the combination required.  My taste was reminiscent of a little bistro in the Gramercy neighbourhood of Manhattan dubbed The Redhead.  Next to my Grandma’s, the best fried chicken I have ever tasted.


I look forward to returning for lunch and dinner when the chicken is featured in another couple of dishes.  I anticipate cosy evenings spent in their lounge.  Since all three of our brood live within walking distance of the restaurant, this is sure to occur very, very soon.

The Tallest Poppy on Urbanspoon

Kath’s quote: “The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, ‘Could I get you your check?’ and we answered, ‘How about the menu first?'”-Erma Bombeck


Love-that is all.