tag:blogger.com,1999:blog-28031703602247034622024-02-19T19:19:42.159-06:00Burger Club - WinnipegThe first rule of Burger Club: Burgers are made of beef. The team of sandwich eating professionals that brought you Winnipeg’s Best Club House, Reuben and Gyro, now embark on a life long quest to find Winnipeg’s best burgers. Yes, burgers – we’re going to rate the best Bacon, Cheese, Chili, Fatboy, Greek and Mushroom burgers. I know what you’re thinking – there are already several lists for Winnipeg’s Best Burger – but we bring the science – we have spreadsheets!Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-2803170360224703462.post-35322736631222083782017-07-29T17:30:00.000-05:002018-04-08T12:29:49.404-05:00Brereton Lake Resort<div class="separator" style="clear: both; text-align: center;">
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<u>Brereton Burger</u><br />
$14.99 (platter)<br />
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<u>Tex Mex Burger</u><br />
$12.99 (platter)<br />
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<u>Deluxe Burger</u><br />
$12.99 (platter)<br />
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<u>Hamburger</u><br />
$10.49 (platter)<br />
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Come for the beautiful Canadian Shield and stay for the burger! Greg and Kim Ftoma bought the <a href="https://goo.gl/maps/eBDzFLajPLw" target="_blank">Brereton Lake Resort</a> in 2002 and promptly expanded the restaurant. It’s bright and airy with comfy tables and a bar across the double-sided fireplace. There’s a spacious patio, ice-cream stand and beach within walking distance - necessities in the summer. The resort is open all year long including a store stocked with camping essentials, gas station, boat, snowmobile and cabin rentals.<br />
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Greg’s a super guy with a great sense of humour. Well staffed in the summer, he draws his labour force from the young cabin dwellers in nearby cottage communities. “<i>They're loyal - I work them like slaves and pay them poorly but they keep coming back</i>” Greg joked. Greg’s background is a Criminology degree which he put to good use bartending for 30 years. He learned to cook with his steel worker father and says they “<i>cook food the way we want to eat it.</i>”<br />
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The burger is huge with chili the defining feature. The kitchen prepares 30 lbs of the rich, meaty sauce each week – Winnipeg Old Country ground beef, cumin, chili spice and garlic. The line cook ladled not one, not two, but three large scoops onto the flagship burger. They patted scoop #2 flat as a platform for the last dollop. Scott paraphrased 'City Slickers': “<i>If chili were people, my burger would be China</i>.”<br />
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Karen reviewed the Brereton Burger: “<i>This was an immense burger with a prodigious serving of first class fries/onion rings. The first bite festooned my Frings with chili spatter. The cheese was lost in all the chili along with the bacon. The patty by itself was firm and fairly plain in seasoning. Quality ingredients. Lots of tomato and lettuce which I love</i>.”<br />
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If chili isn’t your thing, the Deluxe Burger is the one for you. What it lacks in chili it makes up for in mayo and comes with all the groceries, bacon and cheese.<br />
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For a spicy stack the Tex Mex Burger is topped with grilled onions, jalapenos, green pepper, spicy mayo, BBQ sauce, cheese, bacon and fresh produce. Stan scribed: “<i>I loved the TexMex. Just the right amount of spicy. Still got the flavour of the excellent patty. Bun held together until the last 10% which was better than expected. Really enjoyed it!</i>”<br />
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The choice of sides is stellar. I *loved* the coating and furrowed texture of the Beer Batter fries. The Frings were popular as well, because, why should you have to choose between fries and rings? If you opt for coleslaw you get a juicy pile and today’s pro-tip is hoist your burger off the plate before the bottom bun gets soggy from the dressing. Little Brown Jug on tap was an unexpected bonus!<br />
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Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-87514846970150012752017-06-29T17:00:00.000-05:002017-11-02T15:46:59.831-05:00Rockwood Urban Grill: 4.3/5<div class="separator" style="clear: both; text-align: center;">
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<u>Zeke's Burger</u>: <strong><span style="color: #ffd966;">4.4</span></strong><br />
$16 (platter)<br />
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<u>100 Mile Burger</u>: <strong><span style="color: #ffd966;">4.4</span></strong><br />
$19 (platter)<br />
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<u>Manitoba Maple Burger</u>: <strong><span style="color: #ffd966;">4.4</span></strong><br />
$15 (platter)<br />
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<u>Urban Cheeseburger</u>: <strong><span style="color: #ffd966;">3.5</span></strong><br />
$14 (platter)<br />
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A shiny new Winnipeg ‘burb gets a new franchise – the Rockwood Urban Grill at Sage Creek. Owned by Jeff and Ashlea Street, former cattle farmers out of Moose Jaw, Rockwood is the first chain-child of Rock Creek. It’s bright and airy with plenty of wood features and an open kitchen.<br />
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Rockwood Urban Grill’s menu is developed around wood smoke, and the flavour comes from a 1,000 F Champion Tuff Grill. A mixture of pine and oak smoke pairs well with the beef flavours. Rockwood provided: “<i>It’s an 8 oz patty and each burger has something different – the type of sauce, peppercorn coating, etc. We keep our seasoning pretty basic with mostly just salt and pepper to let the meat flavour come through naturally. Our wood fired grill is a big inspiration for most of our items.</i>”<br />
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Half our group ordered the Zeke’s Burger [bacon, caramelized onion, smoked cheddar, provolone and secret sauce]. Karen scribed: “<i>This was an excellent burger overall. The bun held up fairly well - almost matched in size to the huge burger. Fresh tomato and I loved the bacon, cheese, onion combo - it made the burger juicy over every bite</i>.” Sandy rapid fired: “<i>So many flavours. Smokey. BBQ. Cheesy. Charbroiled. Bacon. Onion. So cheesy. The bun is my least favourite part. Dry. Dusty. Unimaginative</i>.” Laura exclaimed “<i>Probably the best burger I have ever had!</i>”<br />
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The 100 Mile Burger [peppercorn crusted patty, grilled sausage, bacon, provolone, smoked cheddar, caramelized onion, tomato relish, roasted red pepper aioli and pickles] was the other popular choice. Jeff critiqued “<i>I wasn't sure about this burger the first few bites, but then everything came together once I bit into all the toppings. So. Freakin. Good. It was big, but not too big. I could definitely order this again.</i>”<br />
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Burgers come as a platter and the selection of sides was excellent. People loved the Fire Grilled Caesar and the soups got rave reviews. Other choices include fries or chips and the Little House on the Prairie Salad. Rob wrote “<i>Thai soup was excellent. Large portion and just the right amount of spicy</i>.” Jeff said “<i>the fire-grilled Caesar Salad was brilliant</i>.”<br />
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Rockwood has a decent selection of beers on tap, and if you can’t decide, they offer flights of four, 4-oz. glasses. These were popular, and before long our table was covered with mini-Weizen glasses. They ran out and subsequent flights of fancy were denied until the dishwasher could catch up.<br />
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Burger Club’s visit to Rockwood started out a hot and sunny day, but a surprise monsoon rolled in right at supper time, leaving patio patrons scrambling to dry off in the lounge. Rockwood ran out of chairs, and as some of our party were tardy, we lost one seat. When the stragglers showed up, our waitress did the only thing she could and brought in a wicker patio chair. Luckily Chris is a hunter who doesn’t think twice about lying in soggy ditches so didn’t mind sitting in a sodden chair!<br />
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<a href="https://www.zomato.com/winnipeg-mb/rockwood-sage-creek-st-vital" title="View Menu, Reviews, Photos & Information about RockWood- Sage Creek, St. Vital and other Restaurants in Winnipeg" target="_blank"><img alt="RockWood- Sage Creek Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18400449/minilogo" style="border:none;width:104px;height:15px;padding:0px;" /></a> </div>
Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-40823303951797526362017-04-26T11:30:00.000-05:002017-10-14T17:51:19.085-05:00Miss Browns: 4.5/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYl9PXIoAqoEhEqxubLE-E9qz7kue5dwPCLI-15c0OC0aBI3hwyXPGZfwiPebsbAFK4_aZYqSJ5s8i2BojkDwfqVNB3e0yvTIWMGGuxNrL4NpoQABr6OSUUk42JCms-Yk6cCb9KDrqeGcS/s1600/BurgerBaconMushroomCheese.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYl9PXIoAqoEhEqxubLE-E9qz7kue5dwPCLI-15c0OC0aBI3hwyXPGZfwiPebsbAFK4_aZYqSJ5s8i2BojkDwfqVNB3e0yvTIWMGGuxNrL4NpoQABr6OSUUk42JCms-Yk6cCb9KDrqeGcS/s320/BurgerBaconMushroomCheese.JPG" width="320" /></a></div>
<u>Aussie Burger</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$14 (platter)<br />
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<u>Mushroom Bacon Cheese Burger</u>: <strong><span style="color: #ffd966;">4.8</span></strong><br />
$13 (platter)<br />
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<u>Jalapeño Cheese Burger</u>: <strong><span style="color: #ffd966;">3.9</span></strong><br />
$13 (platter)<br />
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<u>Miss B's Trio of Brisket Sliders</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$10 (platter)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_s45-__6gONaPsF6TuN86z5JyIKBZBOY5Wg1DHacp18qzYafzJSB8aYsCn4Dn50q3F0dktDHkiSGkGGML_WK9s-7sYSZD2-dbqko5-P2mS_0OcNzCudSMVyjG6H0isgM1q08OredSMgM/s1600/CrewCommunalTable.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_s45-__6gONaPsF6TuN86z5JyIKBZBOY5Wg1DHacp18qzYafzJSB8aYsCn4Dn50q3F0dktDHkiSGkGGML_WK9s-7sYSZD2-dbqko5-P2mS_0OcNzCudSMVyjG6H0isgM1q08OredSMgM/s200/CrewCommunalTable.JPG" width="200" /></a>What happens when you combine restaurant experience, fine arts, world travels and a smoker? You make Burger Club's Top 5! <a href="http://www.missbrownswinnipeg.com/menu/" target="_blank">Miss Browns</a>, the little hot pressed bruncherie, opened at 288 William Ave near the Red River College campus just over two years ago. It’s a popular spot and Burger Club needed to schedule lunch between studying students and a large catering order.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM49-6vo_HWAJ-TVZmkx9kcxVuegL9QC5KKQ2AZ9WEoUpJzSOXCvnG_da8Rw1UA4CoftKoAvpPNpanBxLdnJTDojO8BwCCCR3SDf68xt6neVNWH6mjvgoXfWibP4YmcizdBG6HdaeImH-v/s1600/AssemblyBurger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM49-6vo_HWAJ-TVZmkx9kcxVuegL9QC5KKQ2AZ9WEoUpJzSOXCvnG_da8Rw1UA4CoftKoAvpPNpanBxLdnJTDojO8BwCCCR3SDf68xt6neVNWH6mjvgoXfWibP4YmcizdBG6HdaeImH-v/s200/AssemblyBurger.jpg" width="200" /></a>Miss browns is bright and cheery with a big communal table, line of two-seaters and a window counter to accommodate any social situation. It’s an open kitchen and co-owner Jenny assembled and plated the stacks while husband Steve worked the smoker and sliced brisket for the sliders. There was steady takeout action over the lunch hour and enthusiastic servers Taylor and Laura took great care of our group.<br />
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Did I mention the smoker? After cooking on the tiny flat-top, the beef patties are finished in a glorious oak smoker adding a dimension of flavour that made my taste buds sit up and take notice. Practically every Burger Club review had the words “<i>Great smoky flavour!</i>” Miss Browns keeps it simple, adding fennel, a bit of chili flake and salt and pepper to the ground round. The local, free range beef is processed in Carman and sourced through The Carvers Knife, so if you like, you could probably go meet your meat beforehand.<br />
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The sandwiches are beautiful and you can see Steve’s BFA education in the presentation. I got a chuckle, because although the two different aioli sauces framing the burger are made in house, the open faced sandwich must’ve needed some red and yellow because there’s a squeeze of Mustard and Ketchup completing the colour palette. Jenny commented “<i>We love our burgers and sandwiches juicy and saucy - it can get quite messy.</i>” She added “<i>Steve is the mastermind behind the menu. He has a keen eye and a great talent for presentation. Miss Browns was designed and built by him.</i>”<br />
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Steve’s an Aussie, so of course there’s a burger of the same name, complete with pickled beets and a fried egg on top. The week Burger Club dined the Mushroom Bacon Cheese Burger replaced the Jalapeño Cheese Burger, but the Aussie still anchored the BURGERS section of the changing menu. Jenny wrote: “<i>Our inspiration for Miss Browns is derived from Australian cuisine using fresh high quality products to create delicious flavours done simply. Aussies know how to do brunch and we wanted to share that with our Winnipeg customers.</i>”<br />
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The buns are baked at Gunns, glazed and grilled at Miss Browns. “<i>The bun is the champion here</i>” wrote Scott. “<i>I doubt even Tupperware could do a better job containing a huge patty, beets, onion, pickles, lettuce, four sauces, cheese and a fried egg. The bun stayed together and my fingers dry through the whole process.</i>” Russ echoed “<i>They managed to put every condiment I could think of on one burger while still holding together.</i>” Alfalfa sprouts were a seasonal bonus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6yy9EcRyXk0HQXt9mcAOy7EMOY-8Dgc54rsteUM47aEuBBdSse8ts0z2Muif9UMUupfPOYYM0nE5_6pXjrrXGChGpiahFGssEWiPE9ol2jpy3dvUUvJYG8M6AMWZ_nv60Syo_eudFoH-/s1600/Sliders.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6yy9EcRyXk0HQXt9mcAOy7EMOY-8Dgc54rsteUM47aEuBBdSse8ts0z2Muif9UMUupfPOYYM0nE5_6pXjrrXGChGpiahFGssEWiPE9ol2jpy3dvUUvJYG8M6AMWZ_nv60Syo_eudFoH-/s200/Sliders.JPG" width="200" /></a></div>
The brisket spends 12 hours in the smoker and it's heavenly. Stan scribed “<i>I love brisket and it was very good. The other appealing thing was that each slider was unique, so got a variety of flavours – BBQ, Hot and Herb. All were very good.</i>” Louella added “<i>Sliders were great. Beef brisket was very tender.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0pM3_C_et6XkXUigeLjWQm4sLcHEhYH_kUmi4vKVZvApgM_M4bn8vKXTJl9FH8NBQCmZRZUKvP3u_co4vkMDws38kAGWZRfadhVd-7kNxWnZjEzJK2-H6-UB8RsK6Q3IjeCE-ydN8e81/s1600/AssemblySlider.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0pM3_C_et6XkXUigeLjWQm4sLcHEhYH_kUmi4vKVZvApgM_M4bn8vKXTJl9FH8NBQCmZRZUKvP3u_co4vkMDws38kAGWZRfadhVd-7kNxWnZjEzJK2-H6-UB8RsK6Q3IjeCE-ydN8e81/s200/AssemblySlider.jpg" width="200" /></a>All the burgers come with “<i>a side of house made, crispy, warm potato chips, which I thoroughly enjoyed</i>” wrote Dani. Tom added “<i>The soup was incredible.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC-hRUpBmTjfJgnlvfVNmhVMK59oanq1lond_gzpE6uQLANDxP5aJz_-H7KlXhJeudmwpRAOwBr-40iDQzq0XDiq_iCpoIyzqMeFDLFBH1fXVby0gn94UFvfNrRL9G0sDmB_ykWaMEAqI/s1600/CrewWindow.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC-hRUpBmTjfJgnlvfVNmhVMK59oanq1lond_gzpE6uQLANDxP5aJz_-H7KlXhJeudmwpRAOwBr-40iDQzq0XDiq_iCpoIyzqMeFDLFBH1fXVby0gn94UFvfNrRL9G0sDmB_ykWaMEAqI/s200/CrewWindow.JPG" width="200" /></a>Miss Browns came to our attention during #LeBurgerWeek 2016. Jenny described the experience as crazy – they have a tiny grill and there was a line out the door for six hours!<br />
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<a href="https://www.zomato.com/winnipeg-mb/miss-browns-downtown" target="_blank" title="View Menu, Reviews, Photos & Information about Miss Browns, Downtown and other Restaurants in Winnipeg"><img alt="Miss Browns Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17841089/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-39587963828518891252017-03-22T19:00:00.000-05:002017-04-05T12:20:43.086-05:00Rae's Bistro: 4.6/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwJrPmE9T14shv-a8qn6Gcrcg2gsOiU3_9gWYU34GVYFLZWkR_pDmgAXHhzm-2qyfsyz4uq6mcBvTmkhmdr5wJV07lPfrR-gt1ovyTyZtmm6QPq0tlnCE7t8T-7awKyB_WgOiuX0kMc4I/s1600/Kildonan+and+Beautiful+Bacon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwJrPmE9T14shv-a8qn6Gcrcg2gsOiU3_9gWYU34GVYFLZWkR_pDmgAXHhzm-2qyfsyz4uq6mcBvTmkhmdr5wJV07lPfrR-gt1ovyTyZtmm6QPq0tlnCE7t8T-7awKyB_WgOiuX0kMc4I/s320/Kildonan+and+Beautiful+Bacon.jpg" width="320" /></a></div>
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<u>Big Kildonan Burger</u>: <strong><span style="color: #ffd966;">4.6</span></strong><br />
$15 (platter)<br />
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<u>Not So Classic Burger</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$13 (platter)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XFKOsp0HshVjfqXA0_6caysvfS8ivzdAo_hIfopY6QrKunjTn_UsdTQg_PEnKEGcwgRM1dlzvU6Myu1NJ8cxhYgxCjALR_kPR4FFS5_hcO5AZRBHKG1lqvAZYFOe7FeiNUYdofOpjhjy/s1600/Features.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XFKOsp0HshVjfqXA0_6caysvfS8ivzdAo_hIfopY6QrKunjTn_UsdTQg_PEnKEGcwgRM1dlzvU6Myu1NJ8cxhYgxCjALR_kPR4FFS5_hcO5AZRBHKG1lqvAZYFOe7FeiNUYdofOpjhjy/s200/Features.JPG" width="200" /></a>Rae’s Bistro takes silver! Similar to Clementine, last month’s new number one, Rae’s creates a variety of delectable dishes. You can chow down on a fantastic burger with beet chips and Lousy Beatnik beer while your dining partner has rack of lamb, a glass of wine and raspberry planter for desert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciA5J7_u9AdeG_oyRUvz46sFOWwPZVjuFIeFOJYFp2ApJXleLj6YIoD97ml_Rv9f9q751MnH9FPicjY0ocUNuxhY4L8-VL0hVPoem5CxRNjBITuQSsxk_XSu0FADe_ZY2dXE5XwweI5SQ/s1600/Taps.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciA5J7_u9AdeG_oyRUvz46sFOWwPZVjuFIeFOJYFp2ApJXleLj6YIoD97ml_Rv9f9q751MnH9FPicjY0ocUNuxhY4L8-VL0hVPoem5CxRNjBITuQSsxk_XSu0FADe_ZY2dXE5XwweI5SQ/s200/Taps.jpg" width="200" /></a>Rae’s Bistro opened the doors in December after owners Zack Clarke and Matt Swirsky met Chef Mike Ozero in the parking lot and the ideas started flowing. Mike already knew his way around the kitchen at 925 Headmaster Row: “<i>I try to learn something new all the time and research trends and flavors, but my favourite food is burgers. 95% of the time when I go out to eat, I get a burger.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WInXZfSS8nDWSnpgk_NQa-VblGGjjSIfa8YGet-0Gn0KTC2ABa-CS-Oz4Dg_BqBgjVI8N1LY5ZuW-G9R0tbP0aAYfuGwcst77SbPzqLZfNrrv7CpFSPTNBYUBOh9l0Kq8eK_Q8wQCoQK/s1600/Chef+Ozero.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WInXZfSS8nDWSnpgk_NQa-VblGGjjSIfa8YGet-0Gn0KTC2ABa-CS-Oz4Dg_BqBgjVI8N1LY5ZuW-G9R0tbP0aAYfuGwcst77SbPzqLZfNrrv7CpFSPTNBYUBOh9l0Kq8eK_Q8wQCoQK/s200/Chef+Ozero.jpg" width="200" /></a>Everything about the stack was delicious, but the bacon and Bistro Sauce put it over the top. When asked about the bacon Chef Ozero waxed poetic: “<i>Bacon......lovely bacon. When I first met Matt, I said too bad we didn’t get the smoker from the meat shop so we could do bacon; maybe we should buy one. He had a box so we built a smoker. We do a dry rub with brown sugar, curing salt, maple and pepper, rub down a few bellies and let them sit for a time. After smoking a few hours with a wood chip blend, we put the bellies into the oven to bring them up to temperature, chill and slice. It took a few tries but I think we got it down</i>.”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT7k4SXlT7LfsstxQx8zaxPee_jsWzhUnvvCSAd3T-anobU4yWPKE8cgxyQg2h2PC4hAUDONe1uKNfSe5Qk8itNFip67dPLKzI_8Sveblx5Cm8Ju0aE98nj6vGnJyH1hEOLy4UwXBCA53/s1600/Kildonan+and+Fries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT7k4SXlT7LfsstxQx8zaxPee_jsWzhUnvvCSAd3T-anobU4yWPKE8cgxyQg2h2PC4hAUDONe1uKNfSe5Qk8itNFip67dPLKzI_8Sveblx5Cm8Ju0aE98nj6vGnJyH1hEOLy4UwXBCA53/s200/Kildonan+and+Fries.jpg" width="200" /></a>The 6.5 oz. beef patty is good ‘ol medium ground chuck. “<i>We form into balls and drop a big heavy can on them</i>” said Mike. “<i>We let the meat do the talking and season with just salt and pepper. They are cooked on the flat top then the broiler</i>.”<br />
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The Bistro Sauce added some complex flavours that some of us were mistakenly trying to identify in the patty. It raised questions and it was good. Mike joked about the Bistro sauce: “<i>The first chef at 925 left the recipe;</i><i> I changed the mustard and type of pickle to something more to my liking. I can drink the stuff. I suggest getting a side of it with fries.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyCZphR2tozQbhWMvLh3QMoUJoa1iXteOiPfU-UA4zRRMTLsC4XzzRn1Jxtrds0lkWyXOfqD3J5c6k4mrZxM6VrzLzbg6Og1EUvU1rlJ4zXYoee0Sf3C8rugVisqoQ9CP0jw4092v1N4E/s1600/Kildonan+and+Caesar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyCZphR2tozQbhWMvLh3QMoUJoa1iXteOiPfU-UA4zRRMTLsC4XzzRn1Jxtrds0lkWyXOfqD3J5c6k4mrZxM6VrzLzbg6Og1EUvU1rlJ4zXYoee0Sf3C8rugVisqoQ9CP0jw4092v1N4E/s200/Kildonan+and+Caesar.jpg" width="200" /></a></div>
Where Chef Ozero took a chance was with the bun – but it paid off. While many burger herders go with a softer Brioche style bun, Mike opted for a pretzel bun. “<i>I wanted a bun that held up to grilling with a good dense chew, but small enough for the rest of the burger</i>.” His design was sound. Geoff wrote “<i>The pretzel bun held up with aplomb, wasn't dry like I find most.</i>” Jeff added “<i>I’m a huge fan of pretzel buns, and toasting this one made a great thing even better!</i>” The pretzel bun isn’t for everybody though, and may be all that separated this burger from perfection for some.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErUo8RaSLi9jZoqkUv7B2uOl7NVRHzJCwl-hSs7wvlCJUkuv-nz8KkeJzA_MTcqPj_j078KwFQNWThAE5Erzr90vpUAcBK8c_GFhEtszRiTtJ6N4fmmlDAH6p_Al4q-LUi_wgNaufNJfV/s1600/Kildonan+with+Mushrooms.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErUo8RaSLi9jZoqkUv7B2uOl7NVRHzJCwl-hSs7wvlCJUkuv-nz8KkeJzA_MTcqPj_j078KwFQNWThAE5Erzr90vpUAcBK8c_GFhEtszRiTtJ6N4fmmlDAH6p_Al4q-LUi_wgNaufNJfV/s200/Kildonan+with+Mushrooms.jpg" width="200" /></a></div>
April critiqued: “<i>I ordered the Kildonan with extra mushrooms and it was heavenly. It's been a while since I had a nice flavourful burger and this one hit the spot! The bacon was amazing and the meat and sauce balanced well with the rest of the burger. Nom Nom. Burger!</i>” Sandy added: “<i>The patty was charbroiled perfectly and held together. Not well seasoned, but the Bistro Sauce and Arugula added plenty. The mushrooms on their own were amazing, but got lost on the burger.</i>” Brian was succinct: “<i>This was a great burger. The patty was flavourful with nice grill marks. The tomato and lettuce were fresh. The bacon was perfect.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVCdzQe_JAEK0qBB3v8BElJy2DbN-ZSxOJjjDbCDm3vsq_0JrBX3HsGLVdK3I0yRPLI9VPdUzCw5xOI8G-hwjYOtx5SiIVIa8xOjlM_flSx0T6gvdznndIJhUjXeAv3OdJKf1TlraULY5/s1600/Beet+Chips.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVCdzQe_JAEK0qBB3v8BElJy2DbN-ZSxOJjjDbCDm3vsq_0JrBX3HsGLVdK3I0yRPLI9VPdUzCw5xOI8G-hwjYOtx5SiIVIa8xOjlM_flSx0T6gvdznndIJhUjXeAv3OdJKf1TlraULY5/s200/Beet+Chips.jpg" width="200" /></a></div>
Geoff threw down the gauntlet with “<i>The Big Kildonan burger has surpassed the Big Khanuja as my favourite Jalapeno topped burger.</i>” I see a <a href="http://burgerclubwinnipeg.blogspot.ca/2012/01/kings-head-445.html" target="_blank">Kings Head</a> vs. Rae’s Bistro burger-off in our future.<br />
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The sides were good too. Tina wrote “<i>I loved the fries - tasty & shoestring - no need for gravy or Ketchup</i>.” Jeff added “<i>I had the roasted vegetable bisque on the side – delicious, and thick. You could eat it with a fork.</i>” Dani commented “<i>The</i><i> beet chips looked like a side of bacon! They were very yummy.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLVYnK-K92oEnntaq_MGWUr-Pk6d85kDNC9pTqzD3gQJ9WkKXK3m6na1e0yqXQVXa5nutmU7s_KmDuhF3FjViJGlQdjoOD-Qi4qQCiNgTkqWCqwKjJ88gkYZ9eW_vmefgeUG4ccIJn7tV/s1600/A-Side.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLVYnK-K92oEnntaq_MGWUr-Pk6d85kDNC9pTqzD3gQJ9WkKXK3m6na1e0yqXQVXa5nutmU7s_KmDuhF3FjViJGlQdjoOD-Qi4qQCiNgTkqWCqwKjJ88gkYZ9eW_vmefgeUG4ccIJn7tV/s200/A-Side.jpg" width="200" /></a>The soups and deserts are really something. Chef Ozero cooked his way across the country since graduating from Red River in 2002 and was at the MTS Centre under Roger Wilton when he passed his Red Seal exam. “<i>I spent a few years at Desert Sinsations as Barbara O'Hara's sous chef. I didn't work on deserts, but you'd be surprised how much you learn from observation. I have a good day cook that is learning soups and surprising me with his creations</i>.”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEUwS39pNrgPxLzeeAgDDkXqyCMErQQOcDkQuqyU9p2zF_rpQtpIPVaodbqdP1CKGBGwdnaugNIYAtUYX2GvfnjjaxFcjiEHNVX4xvgqUEYqTxcPe4SbHiHCfK7YdWIZlwoxkcsRD5aYP/s1600/B-Side.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEUwS39pNrgPxLzeeAgDDkXqyCMErQQOcDkQuqyU9p2zF_rpQtpIPVaodbqdP1CKGBGwdnaugNIYAtUYX2GvfnjjaxFcjiEHNVX4xvgqUEYqTxcPe4SbHiHCfK7YdWIZlwoxkcsRD5aYP/s200/B-Side.jpg" width="200" /></a>You can’t beat the service either. None of us went thirsty and the line of local craft beers was impressive. Two servers took great care of us, and it wasn't long before the parade of burgers came out of the kitchen in the sequence they were ordered. Brett commented “<i>Tanika offered to drive us home to Charleswood even though she lives in Selkirk</i>.” Rae’s Bistro is a bit of a trek for some – but totally worth it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMfodzq25pxmaRacIlUXe3Ax1nqNTy__zpeLIPlSPJ38KroYYx8s0Y-OgL_Z9yKbEZILjiOKQLZKiHKHrLO7PLSiTj8-ady3G3iHGsiSg6dKM_FHbjIJhK1k1d3NAHIFz4vsDthjIg8Gy/s1600/Ugly+Door.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMfodzq25pxmaRacIlUXe3Ax1nqNTy__zpeLIPlSPJ38KroYYx8s0Y-OgL_Z9yKbEZILjiOKQLZKiHKHrLO7PLSiTj8-ady3G3iHGsiSg6dKM_FHbjIJhK1k1d3NAHIFz4vsDthjIg8Gy/s200/Ugly+Door.jpg" width="200" /></a>We came for the burger and stayed for the characters. Esther hasn’t burgered for a while and commented “<i>Had a great conversation about visiting grave sites of famous people and where they met their demise. Burger Club is always entertaining</i>.”<br />
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Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-74685633648504637522017-02-23T11:30:00.000-06:002017-03-06T10:28:11.280-06:00Clementine: 4.6/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMisk7jq7oAUqqDFB4buN1HE9kHVhqUfUsWAeCSM6_EbGhZHZ4YWTheStVFI-zGFstli43odZm03AsTkdJhBZlIGads4e10VzkqvyLjDlpKdzEYM9e68Fmb_5OEJmW8kOtQqSTER9-TzM2/s1600/IMG_7044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMisk7jq7oAUqqDFB4buN1HE9kHVhqUfUsWAeCSM6_EbGhZHZ4YWTheStVFI-zGFstli43odZm03AsTkdJhBZlIGads4e10VzkqvyLjDlpKdzEYM9e68Fmb_5OEJmW8kOtQqSTER9-TzM2/s320/IMG_7044.JPG" width="320" /></a></div>
<u>Hamburger</u>: <strong><span style="color: #ffd966;">4.6,</span></strong> $12<br />
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Clementine was a surprise entry for #LeBurgerWeek 2016; they didn't have a burger on the menu but the “Southern Affair” took the Judges Choice Award. Four months later the understated “Hamburger” appeared on the lineup and was as near to perfection as any juicy stack we’ve feasted on. Nineteen Burger Clubbers voted to make <a href="http://clementinewinnipeg.com/" target="_blank">Clementine</a> #1.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlNfkiERIU-b_yDm4QeC3WEO__XYae71r1mOZqPR-x7nbxB4int7j15z3Okd-5uf0n6IbBbSJuFTDhapOfR-IMsfKQyhNMbgddnFF3ZDTLrHwckZb2IBdyQCz2wZsDMjGG2Y6b0cnrpvb/s1600/LeBurgerWeek.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlNfkiERIU-b_yDm4QeC3WEO__XYae71r1mOZqPR-x7nbxB4int7j15z3Okd-5uf0n6IbBbSJuFTDhapOfR-IMsfKQyhNMbgddnFF3ZDTLrHwckZb2IBdyQCz2wZsDMjGG2Y6b0cnrpvb/s200/LeBurgerWeek.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Burger Week 2016</td></tr>
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The underground restaurant opened at 125 Princess in May 2016. "<i>We wanted a brunch space first and foremost, a place in the Exchange</i>" said Chef Chris Gama. "<i>The big draw to this location was the beautiful beams and exposed stone walls. We worked with Dutch East Design and they did an excellent job highlighting the existing features</i>." Clementine is a partnership between Chef Adam Donnelly and his wife Carolina Konrad, sister Raya Konrad and Chris Gama.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="http://packmeto.com/where-to-eat-in-winnipeg/" target="_blank"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg30uFsKzrrcPp7pP3XshymkGmbFcUEcoUn-JtmjImcqJ3u84xvDmgRqW2VTP4Xsbjk9PAcotgAITIKSuWMEgxmJAPDf7SmL-CM5ttWNNEUfFczNVtIHCUix9blGAdtRLlzsYu-rHHkg6F/s200/packmeto.com.100216.Adelina+Wong.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Adelina Wong (packmeto.com)</td></tr>
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The subterranean location is reminiscent of a Quebec City cellar pub. The space felt roomy with a high timbered ceiling and open kitchen - lighting up one end of the dining room like a window into burger heaven. A variety of wooden surfaces and rich wall treatments present plenty of eye candy. There were sparkling bottles of water on the tables and an “Eat this it’ll help” neon sign near the kitchen. Stephanie exclaimed“<i>Super cute restaurant!</i>” and Brenda echoed “V<i>ery much enjoyed the ambience.</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k82ckYcFsf-UFlgHAf9_lpXUBag_rNYgbpmhBhTv57tdbdPm32mgCuhIo77i6xtEe6Sf8UA41Ij5eHWjR2P3PYoprsLdGAucJBt9U433oewCL6qtbrk3lvHwVS6FJ9jQDRziesWR5L_T/s1600/Order-up.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_k82ckYcFsf-UFlgHAf9_lpXUBag_rNYgbpmhBhTv57tdbdPm32mgCuhIo77i6xtEe6Sf8UA41Ij5eHWjR2P3PYoprsLdGAucJBt9U433oewCL6qtbrk3lvHwVS6FJ9jQDRziesWR5L_T/s200/Order-up.jpg" width="200" /></a>The burgers arrived quickly, served fully assembled and unaccompanied. They were beautiful to look at. The hand formed patty is an 85:15 mix of beef chuck and bacon, simply seasoned with salt and pepper, coarsely ground in-house and lightly handled giving it a fluffy texture. It’s a thick 5-6 oz. round prepared to perfection – cooked through and very juicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGOg-u3qbYrnf87nQBHUZ2lJupk8HrcEeA6Q9IaSdDKY982heaz9ju20FWXtovgQoJcCnFerpITnhYnQsFDqfYHRrusapwA4t9emsFtQTcSAVF1H-7svfC2IIzzJLCoGDwp7pFb1svFam/s1600/Assembly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGOg-u3qbYrnf87nQBHUZ2lJupk8HrcEeA6Q9IaSdDKY982heaz9ju20FWXtovgQoJcCnFerpITnhYnQsFDqfYHRrusapwA4t9emsFtQTcSAVF1H-7svfC2IIzzJLCoGDwp7pFb1svFam/s200/Assembly.jpg" width="200" /></a>The pillowy soft sized-just-right Japanese milk dough bun was baked in-house and then grilled. Chris described how “<i>a portion of the flour is pre-cooked limiting the amount of gluten that forms during mixing and providing a more tender crumb. We add dill and top it off with crushed dill pickle potato chips</i>.” The stack was an easy bite and held together to the end. Many restaurants outsource their buns and when I asked Chris about it he said “<i>The decision to bake in house was easy, we do all our baking in house!</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKVQL-HoFZxpXIDBKOY3ZZA9Z3yPy1ShNXJx62gmXKpEVI8CNeqCEHVhnBiGDvHXkao5dR9WTTQM0ZIfNI64eNAfd0NV0l09J8JUc6uTNHTtg58I4vIzeDkc0cWr7WyzVyVReYzy8h9N3/s1600/Hamburger%25233_Stephanie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKVQL-HoFZxpXIDBKOY3ZZA9Z3yPy1ShNXJx62gmXKpEVI8CNeqCEHVhnBiGDvHXkao5dR9WTTQM0ZIfNI64eNAfd0NV0l09J8JUc6uTNHTtg58I4vIzeDkc0cWr7WyzVyVReYzy8h9N3/s200/Hamburger%25233_Stephanie.jpg" width="200" /></a>The made-from-scratch zucchini refrigerator pickles provided vinegary tang and crunchy texture to the sandwich. The patty was nestled on a bed of shredded iceberg lettuce and pimento cheese sauce. The sauce was fairly bold, and if your sandwich received a large dollop in the kitchen, it could dominate the otherwise well balanced flavours. Between the juicy patty and pickles it was drippy, but it's a well known fact that messy burgers taste better. To coin a phrase from Breakfast Connoisseurs, there was slurge.<br />
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<ul>
<li><u>Russ</u>: <i>A return to my happy place. The bite and flavour were both perfect, if a bit unconventional. The homemade bun was the ideal consistency and complimented the lightly packed bacon and beef patty. I will be back.</i></li>
<li><u>Les</u>: <i>Super simple construction with minimal additions. No tower of added this-and-that to impress, just a real burger with lettuce, sauce and zucchini pickle. The patty was thick, juicy and tasty with the added bacon infused. Sauce made it drippy (which is always good) and the bun held together!</i></li>
<li><u>Brett</u>: <i>I usually prefer a crispy patty but this was soft and quite flavourful. Liked the tangy sauce. I love green relish and the sweet zucchini pickles satisfied that with a crunch. Bun was soft, tasty and held up well.</i></li>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYm-SP1FsElzf-MUJZ7oBlYe9Ui7KGfyoxNe3yiI-LRvRwltoC7U3f8l5JtDUO3-V8h6ZT82IApuwX1j2b3Y1aoXvurMF3Elzd2MI5YghLGpbrMVoKBfkoz-VrtY09U1zOTQzptk9rM-6/s1600/PotatoHomeFries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYm-SP1FsElzf-MUJZ7oBlYe9Ui7KGfyoxNe3yiI-LRvRwltoC7U3f8l5JtDUO3-V8h6ZT82IApuwX1j2b3Y1aoXvurMF3Elzd2MI5YghLGpbrMVoKBfkoz-VrtY09U1zOTQzptk9rM-6/s200/PotatoHomeFries.jpg" width="200" /></a>In the spirit of sharing, one of your table friends should order the Potato Home Fries ($5). The tasty morsels are buttery soft on the inside with a light crispy crust giving a pleasing texture. Artistically drizzled salsa negra and lime mayo add the flavour punch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NmbQYvB8SrkH4XbaHkDBI8PTRMbO2yM_I8ChybOvbCmLyXtoIeJAjJNLYrtjZ9k25akzy_tuFp5ZOSC_5NJ3dhtLs_E-b9ZjH6DaU_R9sfLecw9iAX8pkokAULxWUNrS0VUvnGDb9HOL/s1600/Table%25235.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NmbQYvB8SrkH4XbaHkDBI8PTRMbO2yM_I8ChybOvbCmLyXtoIeJAjJNLYrtjZ9k25akzy_tuFp5ZOSC_5NJ3dhtLs_E-b9ZjH6DaU_R9sfLecw9iAX8pkokAULxWUNrS0VUvnGDb9HOL/s200/Table%25235.jpg" width="200" /></a>They don’t take reservations and Clementine is a popular destination. Most of us got there around 11:30 and were seated in two areas. There were lots of smiling and efficient service and kitchen staff and we were served quickly. I asked the kitchen folks if they’d like to pose for a photo and heard “<i>No posing, only action shots!</i>” It was the lunch rush and they were busy. By the time our group left at about 12:20 there were a number of people in line to be seated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbBiuUBJgl4PjImcdHbkAji6bFdw-rTF8n0nAH095NAXk7gzBeZk7Zc3d8S5Jvv2-pcAE1T-DzsMoMmAUJWkDHlFHPqv6qbf-2m1zyUl0EP4TBOWV-PzYjEjUUVAXcerRU0poy6led_Cn/s1600/Table%25234.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbBiuUBJgl4PjImcdHbkAji6bFdw-rTF8n0nAH095NAXk7gzBeZk7Zc3d8S5Jvv2-pcAE1T-DzsMoMmAUJWkDHlFHPqv6qbf-2m1zyUl0EP4TBOWV-PzYjEjUUVAXcerRU0poy6led_Cn/s200/Table%25234.jpg" width="200" /></a>At $12, the unaccompanied burger seemed a little pricey, but it’s created from fresh, quality ingredients (as are all their menu items). The designed space is beautiful, staff are plentiful and well trained so I guess you get what you pay for. Andrew commented “<i>For $12, it would be nice if a side was included, but this won't stop me from coming back</i>.”<br />
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<a href="https://www.zomato.com/winnipeg-mb/clementine-downtown" target="_blank" title="View Menu, Reviews, Photos & Information about Clementine, Downtown and other Restaurants in Winnipeg"><img alt="Clementine Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17846287/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> </div>
Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-24965979226244920552017-01-17T17:30:00.000-06:002017-02-05T17:02:47.632-06:00Silver Heights Restaurant: 4.3/5<div class="separator" style="clear: both; text-align: center;">
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<u>Los Bad Hombres</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$12<br />
<u>Mmmm-Heighty Memphis</u>: <strong><span style="color: #ffd966;">3.7</span></strong><br />
$13<br />
<u>Angus Sirloin</u>: <strong><span style="color: #ffd966;">4.7</span></strong><br />
$10<br />
<u>Blue & Gold</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$12<br />
<u>Saucy St. James</u>: <strong><span style="color: #ffd966;">4.6</span></strong><br />
$10<br />
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The Silver Heights Restaurant made Burger Club’s Top-10 list! The neon landmark of 60 years is famous for ribs, so it comes as no surprise they also make a 5-Star burger. We were lucky enough to sample new creations coming soon to an updated menu.<br />
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Silver Heights is family owned and operated now in its 3rd generation of Siwickis. It's a popular destination for those looking to nurture the soul. The restaurant and bar were full on a Tuesday night, and our servers Shelly and Leah had no problem taking care of our large group. A grinning Tony kept sticking his head out of the kitchen to make sure we were happy.<br />
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The new ‘Los Bad Hombres’ was the popular choice with Burger Club. It made a striking presentation topped with shredded mozza and cheddar cheeses, pico de gallo and colourful tortilla crisps. Grilled jalapenos and chipotle mayo filled out the flavours. The only distraction was the bottom bun got soggy for some people. Karen wrote: “<i>60 years of practice in the kitchen really shows as Los Bad Hombres was a really good burger. The patty was crisp and flavourful with a full-beef flavour. I loved the texture of the Tortilla crisps on this burger. My only complaint was the patty was huge and I couldn't finish mine. 9/10 messiness factor equals 9/10 in flavour."</i> Jeff scribed: “<i>The burger was done to perfection, and the flavours complimented each other perfectly - just enough heat to not overwhelm everything</i>.”<br />
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The ‘Mmmm-Heighty Memphis Ribber’ tantalized with a cherry tomato on top. It had a Cajun dry rub, smoked Beaman BBQ sauce and zingy coleslaw and will be a great addition to the regular menu. Russ commented: “<i>A great blend of flavours! Spices on the ribs and sauce on the slaw went well together and the bun was perfect.</i>” During #LeBurgerWeek back in September, Tony joked that the cooks were annoyed at him for his popular creation – they were madly ‘shucking’ a mountain of rib bones back in the kitchen.<br />
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The straight up ‘Angus Sirloin Burger’ from the regular menu was the highest rated creation and that says a lot about how well the patty stood on its own. Nat exclaimed “<i>A solid burger! Moist & meaty with nice grilled surface. Nice warm bun and great beef ratio. Good flavour</i>.” Geoff penned “<i>A rather basic sounding burger with no bells and whistles but it came through with flying colours; a good sized patty and a good collection of fresh toppings. It was nice and juicy, and the tasty bun held up pretty well." </i>Sleemans makes a beer just for Silver Heights and Geoff went on to say <i>"</i><i>The SHeights lager is a treat, like Original Draft but with a local flair</i>. <i>The Silver Heights is a true Winnipeg institution and one of my favourite neighborhood bars/restaurants."</i><br />
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The ‘Blue & Gold Stuffed Burger’ took Les to new heights: “<i>It was a top-notch crispy done to perfection tasty zesty mouth watering bliss! Onion rings, hints of blue cheese swirling over the 10 yard line, the bun was tackled, SHeights beer pushed us over the end zone. Touchdown!</i>” I found the burger wasn’t so much stuffed with blue cheese, pickles, bacon and mushrooms as blended, but all the flavours came through in the mix. I enjoyed it, but I liked the spicy flavour of Karen’s Los Hombres patty even more.<br />
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The last of the five stacks we feasted on was the ‘Saucy St James’ with smoked ham, spicy jalapenos, banana peppers, mushrooms and chipotle cheese gravy. Isabel wrote “<i>Loved the crusty burger. Had nice bits of crunchy beef bits. Can't say I noticed the ham. The cheese sauce was tasty and the crispy onion bits on top just made it super extra tasty. I would get it again.</i>” Jacques liked his too: “<i>I was a bit leery with a name like Saucy St-James that I would be wearing half of my burger, but it held up exceedingly well. I want to come back to try all the others. Very meaty and great flavour</i>.”<br />
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The fries met with mixed reviews, but Brad said the “<i>Chili cheese fries were to die for</i>.” I had a big bowl of meatball soup and it was delicious.<br />
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The Heights is having a big <a href="https://www.instagram.com/p/BPbbbijhJxR/?taken-by=silver_heights" target="_blank">60th birthday party in June</a> and you can play along to win a VIP pass. Western Restaurant News recently wrote a great story on the history and operation of the <a href="http://www.westernrestaurantnews.com/images/pdf/WRN-WINTER-2017-WEB.pdf" target="_blank">Silver Heights Restaurant and Lounge (5.5 MB)</a>.<br />
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<a href="https://www.zomato.com/winnipeg-mb/silver-heights-restaurant-lounge-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Silver Heights Restaurant & Lounge, St. James-Assiniboia and other Restaurants in Winnipeg"><img alt="Silver Heights Restaurant & Lounge Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672278/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-83713949101907102452016-12-15T11:30:00.000-06:002016-12-24T13:44:25.944-06:00Shannon's Irish Pub: 4.3/5<div class="separator" style="clear: both; text-align: center;">
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<u>Shannon's Burger</u>: <strong><span style="color: #ffd966;">4.3 </span></strong><br />
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$11.99 (platter with fries)<br />
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If you think of Shannon’s more for great <a href="http://www.dustrhinos.com/" target="_blank">Celtic music</a> than a dining destination, you may need to change your tune. They make a great burger! <a href="http://www.shannonsirishpub.ca/" target="_blank">Shannon’s</a> lies beneath the streets at 175 Carlton; out of sight, but not out of mind. When Winnipeg turns into Winterpeg you can get to the bar from the <a href="http://downtownwinnipegbiz.com/wp-content/uploads/2013/06/BIZ_indoor_walkway_revision2_lowres-2013.pdf" target="_blank">downtown indoor walkway</a>. The Japanese Gardens - commemorating our sister city status with Setagaya, Japan - grow over Shannon’s.<br />
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Owner and Chef Gerard Fletcher is no stranger to the kitchen. Papered through the culinary apprenticeship program at George Brown in T.O., Chef Fletcher cooked his way from Field, BC to Halifax, NS before buying the Shannon’s Irish Pub in 2007. “<i>When we took over Shannon's Pub, it wasn’t necessarily known for its food. I think now, after all the years, we have gathered a bit of a reputation that the food is another reason to stop in for a visit</i>.”<br />
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The Shannon’s Burger is masterfully designed and executed. “<i>The seasoning is a proprietary recipe that I have been tweaking since we took over the pub and this particular blend has been in use for the past four years. Inspiration is taken from of the fact that I love a good burger, which is why the recipe has been morphing for so many years.</i>” The stack is assembled from perfect parts with the Brioche bun prepared by Gunn’s Bakery and the cheese a Bothwell Monterey Jack.<br />
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They pushed two large, carved wooden tables together in the centre of the bar for our group. Server Hailey confirmed our count so the kitchen could get the patties cooking while we were still arriving. It’s a *big* 8-1/2 oz. patty so takes some time on the grill. On game days (the MTS Centre is nearby) the ‘Burger and Beer’ special is $15. The Shannon’s Burger is $11.99 (with fries) and for a ‘nominal charge’ you can add cheese for $1 and bacon for $1.50. For another $2 you can have soup, and the soups are *amazing*. Three choices the day we went. “<i>I highly recommend the mushroom & Guinness soup</i>” said Tina.<br />
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Despite the size of the stack, the burger and bun handled well and held together to the end. Chef Fletcher used a revolutionary assembly technique with the melted cheese, groceries and bacon all on the bottom. The patty was cooked through, but juicy and a nice bite. The Brioche bun, brushed with a wash, made it shiny and attractive. The smoky bacon was cooked to leathery perfection.<br />
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Chris critiqued: “<i>I really like these traditional pubs. Shannon’s has a comfortable homey feel. Staff were attentive and made sure I had everything I needed. The patty was nice with a little bit of charcoal on the outside while the bacon was smoky. The bun kept the burger all together; never got my hands messy. The fries were homemade and I liked the potato skins on the ends</i>.”<br />
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<tr><td class="tr-caption" style="text-align: center;">Paper Poutine Separator</td></tr>
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Karen wrote “<i>The Brioche bun held up nicely while not adding too much bread. The burger, as a result, stood out. The patty was 3/4" thick and seasoned pleasingly. I enjoyed my side of flavourful French onion soup</i>.” Stan echoed “<i>The patty was happily the main component. It was a nice healthy size, perfectly cooked</i>.”<br />
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Brett recently returned from a pub crawl in Dublin and scrawled “<i>Better than any burger I had last month in Ireland!</i>” High praise.<br />
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Les enjoyed his: “<i>One of the biggest, juiciest tasty burgers ever. The juicy-squishy done-to-perfection burger dribbled out of the corners of my mouth when I took a bite through the well oiled, shiny bun, which held that big monster burger surprisingly well</i>.”<br />
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<tr><td class="tr-caption" style="text-align: center;">Underground Windows</td></tr>
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Chef Fletcher left us with a teaser for 2017: “<i>Stay tuned for the Lamb and Bison burger on the new menu starting in the New Year</i>.”<br />
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<a href="https://www.zomato.com/winnipeg-mb/shannons-irish-pub-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Shannons Irish Pub, Downtown and other Restaurants in Winnipeg"><img alt="Shannons Irish Pub Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672740/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Tim Turnerhttp://www.blogger.com/profile/01945503001472528056noreply@blogger.com2tag:blogger.com,1999:blog-2803170360224703462.post-85651910893245286752016-11-23T18:00:00.000-06:002016-12-11T10:34:03.492-06:00Rumor's Comedy Club: 3.3/5<u> </u><br />
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<u>Cheese Burger</u>: <strong><span style="color: #ffd966;">3.3 </span></strong><br />
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$12 (platter with fries)<br />
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Wednesday special: burger platter + show: $12<br />
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Rumor’s Comedy Club’s Early Burg Special includes a burger + show for $12. It’s a great deal. <a href="https://youtu.be/n5_Vd1EuqzM" target="_blank">Ron Josol</a> provided the laughs, and man, the guy’s funny! The entire Tuxedo Park mall is under destruction, but if you persevere, you’ll find your way through the scaffolding and descend to Rumor’s. The burger special is served between 6 and 7 and they won’t sell you a ticket unless you’re there (no ordering for tardy friends).<br />
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We were bumping elbows eating our burgers, but once the show started, being packed in felt right. The room had energy. 250 people show up, order all at once and the servers have to navigate the crowded space serving out drinks and meals that all look the same. Our waitress Jacklyn (sp) did an amazing job.<br />
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The burger was big and filling, but isn’t going to win any awards. Really though, you’re here for the comedy and the 'free' burger on Wednesdays is icing on the cake. “<i>Dinner and a show, gotta love it!</i>“ wrote Dani. Burger Club had a big turnout, and one thing we all agreed on was the fries were great and the Poutine *was* award winning.<br />
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The well cooked patty was 'home-style' with lots of add-ins, dry and crumbly. I’d say similar in taste to <a href="http://burgerclubwinnipeg.blogspot.ca/2011/09/super-boys-415.html" target="_blank">Super Boy’s</a>. The bread-wrap was the weak link - a Wonder Bun would’ve been a step up. However, it was a stack in conflict - the bright red tomato and delicious easy-bite leathery bacon were in juxtaposition with the other ingredients. The patty was topped with a sprinkle of shredded marble cheese and broiled. It all made for a good presentation served bun-open.<br />
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<u>Pro-tip</u>: The special is for a cheeseburger and fries, but add bacon for $1.75 and step up your fry game to Poutine with real cheese curds for $3. You won’t regret it. The Greek salad was also awesome.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOYztjv0olLdztluy1gSE-IynAIt65DSfrMUaGapP7tbg20_vNpWiHjxdo0l34oxRhq49YM35iQiLKeaazHQZceGTTvGg_0xOtBDaf10n7W4-wHvvAmP4DAEu4LJjmDSop1eD1sy2Pbo/s1600/Img_6673.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOYztjv0olLdztluy1gSE-IynAIt65DSfrMUaGapP7tbg20_vNpWiHjxdo0l34oxRhq49YM35iQiLKeaazHQZceGTTvGg_0xOtBDaf10n7W4-wHvvAmP4DAEu4LJjmDSop1eD1sy2Pbo/s200/Img_6673.jpg" width="200" /></a>Geoff reviewed: “<i>A big crowd for our burger day down in the basement at Rumor's. The burger is pretty basic, and not a lot of leeway on the toppings or selection. The Spartan burger comes with only cheese, tomato and lettuce, with a side of mayo. The patty was a bit crumbly, and not a tonne of flavour in it. There was talk of onions in the meat, but I didn't spot them. The club itself is an institution and it was an inspired choice. The servers were friendly and fairly efficient. The fries were tasty</i>.”<br />
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Stan usually see’s the silver lining: ”<i>No complaints from me, but burger was just kind of average. Oh! I complained. Bun didn't hold together. Had to go to fork & knife for the last third</i>.” Maureen wrote “<i>Yucky bun - like eating Kindergarten paste</i>.” Editor’s note: how does Mo know what Kindergarten paste tastes like? Isabel scribbled “<i>Tasted more like a Gyro than a burger. But a great bargain with the show included. Fries were good!</i>”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vnew9ryu9cPZ2IL9W6RagDg7Kb5DKK18jkRLhM1baehRShKv_2uGKL6XdQNOPuHzZ6J9kPbaqyjPYt8RPVk9685hAcKroSKMiTXS7wn09Bqqk05kiMGUh6eNxMVH8wLqTl6rNzgyEAo/s1600/Img_6681.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vnew9ryu9cPZ2IL9W6RagDg7Kb5DKK18jkRLhM1baehRShKv_2uGKL6XdQNOPuHzZ6J9kPbaqyjPYt8RPVk9685hAcKroSKMiTXS7wn09Bqqk05kiMGUh6eNxMVH8wLqTl6rNzgyEAo/s200/Img_6681.jpg" width="200" /></a>Brenda had a Disney level tragedy: “<i>Since they had no relish, the waitress brought me two quarters of a pickle. I tried cutting it smaller with a butter knife, but no, it did not work. So I just put it on top. Took a bite and the pickle literally cut the bun in half.</i>”</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hYXct186q9pSQjqW4xl_fC6_MpEk1nincicReBO2gk4QL-ZXe-GBdzChD57IyS-DbB-3Gr3-pcIbG5DeLCjn8fQR4Em0DVZH_PrO3cE_0s0Srlp_QniLzk6QWiHqhH-ncKHxuKyhzw4/s1600/Img_6677.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hYXct186q9pSQjqW4xl_fC6_MpEk1nincicReBO2gk4QL-ZXe-GBdzChD57IyS-DbB-3Gr3-pcIbG5DeLCjn8fQR4Em0DVZH_PrO3cE_0s0Srlp_QniLzk6QWiHqhH-ncKHxuKyhzw4/s200/Img_6677.jpg" width="200" /></a>Cary scrawled on his little review slip: “<i>The patty has a lot of filler and the bun is very plain. Good Poutine. Joke (because at Rumor's): How does a burger acquire good taste? With a little seasoning (ba dah, dump)</i>.”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyG9cVSMTmGC-t9YIKZcq_BP0m9STTH39WdukAFDM3xxXXsc0eEmVcKsKubd6kvEuyEF13nAgExGaU56pS6C9fsG4e2R5tD-7-89EXU1Abu1Uu48ed4-yd9GH6DPFmYfKzgl_9Hj9QUQ/s1600/IMG_6676.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyG9cVSMTmGC-t9YIKZcq_BP0m9STTH39WdukAFDM3xxXXsc0eEmVcKsKubd6kvEuyEF13nAgExGaU56pS6C9fsG4e2R5tD-7-89EXU1Abu1Uu48ed4-yd9GH6DPFmYfKzgl_9Hj9QUQ/s200/IMG_6676.JPG" width="200" /></a>We learn so much about each other at Burger Club. Laura has been going to Physio and her “<i>butt is loose now</i>.” It was their anniversary and someone in the kitchen inadvertently made Willy the butt of a joke by serving him his burger with two bottom buns and Laura two tops. <i>Correction: It was Willy who received the bottom buns. Blog updated.</i><br />
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Nat (with an h) *loved* the poutine: "<i>Great fries and Poutine -> big compliment coming from a Quebecer!</i>”<br />
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<a href="https://www.zomato.com/winnipeg-mb/rumors-comedy-club-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Rumors Comedy Club, River Heights and other Restaurants in Winnipeg"><img alt="Rumors Comedy Club Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672178/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-81119475937702040852016-11-01T18:03:00.000-05:002016-11-01T18:03:20.805-05:00Win a Free Double Pass to Bad Santa 2<div class="separator" style="clear: both; text-align: center;">
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Do you like burgers and <a href="https://drive.google.com/open?id=0B70b-7G3xQqwbGNBX2NSN2R3Tkk" target="_blank">Billy Bob Thornton?</a> Send us the name of a great Winnipeg burger restaurant to enter to win one of ten double passes to the advance screening of <a href="https://www.youtube.com/watch?v=I5zWYzdAapU" target="_blank">Bad Santa 2</a>. The catch is, it has to be a restaurant we haven’t reviewed yet.<br />
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To enter, go to <a href="http://burgerclubwinnipeg.blogspot.ca/" target="_blank">Burger Club - Winnipeg</a> and use the <span style="color: #ffd966;">Contact Form</span> to submit the restaurant name. One vote per person. A random draw will occur Nov 4.<br />
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<span style="color: #ffd966;">Exclusive “<i>Bad Santa’s Christmas Eve</i>” in Winnipeg Before the Film’s Release</span></div>
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<u>Advance Screening</u>: Monday, November 21st – Scotiabank Theatre - 7:30 pm. Watch the trailer <a href="https://www.youtube.com/watch?v=I5zWYzdAapU" target="_blank">here</a>.</div>
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<u>Release Date</u>: Wednesday, November 23rd. See the poster <a href="https://drive.google.com/open?id=0B70b-7G3xQqwbGNBX2NSN2R3Tkk" target="_blank">here</a>.</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2803170360224703462.post-2672824718282898652016-10-27T11:30:00.000-05:002017-06-26T09:57:26.637-05:00Windmill Lunch (closed): 3.2/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopMeeeY5KZEN_QyIboPtFJEhk0rKJq9NrRIMMdyw0zDlNr0YrW6FSflabvvV9_LgSJhKbZxSz05c72zFdH671zZoS4oGADDB7S-ixRlPvU0-I9-Gkpy0MMmCbOPTsTvx6nSVM1jVV0a0/s1600/BaconCheeseburgerCutaway.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopMeeeY5KZEN_QyIboPtFJEhk0rKJq9NrRIMMdyw0zDlNr0YrW6FSflabvvV9_LgSJhKbZxSz05c72zFdH671zZoS4oGADDB7S-ixRlPvU0-I9-Gkpy0MMmCbOPTsTvx6nSVM1jVV0a0/s320/BaconCheeseburgerCutaway.jpg" width="320" /></a></div>
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<u>Cheese Burger</u>: <strong><span style="color: #ffd966;">3.1</span></strong><br />
$4.50<br />
<u><br /></u><u>Bacon Cheese Burger</u>: <strong><span style="color: #ffd966;">3.0</span></strong><br />
$5.50<br />
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<u>Deluxe Hamburger</u>: <strong><span style="color: #ffd966;">3.8</span></strong><br />
$7.50 (platter)<br />
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The entrance to Windmill Lunch at 518 Selkirk Ave is a time portal to the 60's when Greek restaurateurs put Winnipeg on the map. Gus Damianakos bought the diner in 1969 and ran it for 46 years until his passing in July, 2016. Gus "would never allow someone to go without and helped many." Daughter Angie has picked up the spatula and the grill is still busy.<br />
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There’s a Seeburg Consolette jukebox in every booth, milk shake station behind the counter and memorabilia spanning the decades. Several Hollywood movies shot scenes at Windmill Lunch and you can rest your elbows on the same Formica counter top that Richard Gere did in ‘Shall We Dance.' A wonderful mural by Richard Manoakeesick features on the side of the building.<br />
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Windmill Lunch has been described as an "informal community space for the neighbourhood" and it was full the last two times I went for lunch. Selkirk Ave was closed for reconstruction earlier this summer, which put a big dent in Windmill Lunch’s business, but the street’s open now with plenty of parking out front.<br />
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Regulars know to head straight for the self serve coffee station before sitting down. Our server was kept hopping for the lunch rush; she was quick and friendly. When you come to Windmill Lunch, know what you want and don’t dilly-dally when ordering!<br />
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Our waitress carefully wrote down each of our orders on a pad of guest checks, then (presumably) tore them into pieces and threw them into the air before passing the pile of slips to the kitchen. When our food started coming out there seemed to be no rhyme or reason to it, but she set it all down and we sorted it out (mostly) among ourselves. I initially got a plate of fries, and received my burger pretty much by the time everyone else was done eating theirs. Little bowls of gravy came out eventually (whether ordered or not), but most of the table fries were eaten by then. The experience was a bit comedic.<br />
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The burgers were served on small, round plates and cut in half like a sandwich. Fries came separately on a small oval plate that held as many of the golden crinkle cut French fries as could be piled on. The exception was the ‘Deluxe Hamburger and Chips’ that came with coleslaw served together on a platter. ‘Chips’ were thin potato slices, homecut and deep fried. Our table got the last two orders of onion rings and they were a hit. The special was a cheeseburger and chips for $6 - prices are low. If you want lettuce and tomato, the ‘Fat Specialty’ is the burger for you.<br />
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I was looking forward to trying the Chilli Burger, but they were out, so I had a Bacon Cheeseburger instead. The bacon was good – two meaty slices cooked leathery. The beef patty was dark, dry and well cooked – a fairly typical diner round with peppery seasoning. It wasn’t a huge patty, but you can make it a double for $1 more. No one in our group took on the ‘Windmill Special’ triple burger today, but Mike opted for a double. The routine sesame seed bun was fairly large and did a good job holding its cargo.<br />
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“<i>Our server, Tammy, called us all 'Darlin.' I found it refreshing</i>” wrote Dani. “<i>Our burgers came sliced like a sandwich a la Salisbury House - works great for me - maybe I won't be as messy this time. I ordered the burger with no sides. I liked that there was no tomato and lettuce on it. It came with raw onions, relish, mustard, and 2 slices of bacon. The patty was nicely spiced - I'm really enjoying this.</i>”<br />
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<a href="https://www.zomato.com/winnipeg-mb/the-windmill-lunch-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about The Windmill Lunch, North End and other Restaurants in Winnipeg"><img alt="The Windmill Lunch Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672464/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-89537959554449111262016-09-06T17:30:00.000-05:002016-09-20T20:02:48.996-05:00Stella's on Sherbrook: 4/5<br />
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<span style="font-size: medium;">Burger Club - Winnipeg has reached an amazing 500,000 views.<br />
Thank you burger fans!</span></span></td>
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<u>Choego Burger</u>: <strong><span style="color: #ffcc77;">3.9</span></strong><br />
- LeBurgerWeek Special<br />
$11.95 (platter)<br />
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<u>B & E Burger</u>: <strong><span style="color: #ffcc77;">4.6</span></strong><br />
- Regular Menu<br />
$14.35 (platter)<br />
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The newly renovated Stella’s at 116 Sherbrook is bright and roomy. There’s an open kitchen and interesting artworks. A plethora of personnel took turns greeting our group with sincere smiles and conversation. They’re a happy bunch and the service can’t be beat.<br />
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It was <a href="https://charcoalcollaborative.com/2016/08/28/burger-week-2016-participants/" target="_blank">LeBurgerWeek</a> – the greatest week of the year – and we were at Stella’s to feast on their homage to Asian/Latin/Caribbean/LA street cuisine boldly named the Choego (the best).<br />
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I had the Grass-Fed Beef Burger a few years back at Stella’s @PlugIn when the patty consisted of a collection of tasty morsels in close association, perhaps held together by some strange beefy magnetism, but not “pattyfied.” Today’s beef round took on a more traditional form but was quite a departure in flavour.<br />
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The Choego patty had good texture, not too soft and not to dense, but it was lean and dry. The seasoning was complex – cilantro, and opinions varied from caraway to thyme. The grilled ring of pineapple added some moisture. As you’d expect from Stella’s, all the ingredients were fresh and healthy, evinced with the generous pile of Arugula. Although present, neither the smear of avocado mayo nor the cheese was evident. The house baked fun was fresh, fluffy and did a great job wrapping the stack.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: Jeff</td></tr>
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“<i>It's burger week! It's burger week!</i>” exclaimed Geoff. “<i>I had the Stella's special entrant into the ever-expanding burger week roster. The Choego wasn't a bad burger but there were aspects that could have been improved. The Arugula had a bit of conflicting taste with the rest of the creation, but the pineapple had a good flavour and added some moisture. Overall the burger was a bit dry, meaning there was no burger detritus left on the plate afterwards - a rarity for me!</i>”<br />
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“<i>The burger had everything going for it, but some of the flavours did not work for me</i>” critiqued Karen. “<i>Perhaps it was the Arugula because I like pineapple on a burger. Overall a nice burger - good potential for the patty - but too many special ingredients made for complex flavours that didn't appeal to me</i>.”<br />
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“<i>Hmm … conundrum. Love the grilled pineapple and I love Arugula on a burger but something there was amiss</i>” pondered Sandy. “<i>Did the cinnamon change the chemistry of the pineapple? Nope, it was great on its own. I suspect the Arugula was extra peppery. A flavourful patty, albeit a little dry in spots. Love the Ally McBeal bathroom!</i>”<br />
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Every burger is someone’s favourite, and the Choego was Maureen’s. “<i>Not the flavour of a normal burger, but wow, absolutely delicious in its uniqueness. Burger held together really well and didn’t have to lick elbows!</i>” Jeff liked it too: “<i>Delicious! I was a little worried when I read the description that flavours would be too overpowering, but they worked together in perfect harmony. The bun was amazing - perhaps best I've ever had - in perfect proportion to burger and held together perfectly to the last bite.</i>”<br />
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There were differing opinions over the Choego bun; some thought it perfectly sized to the patty, with bun and beef in every bite right to the end, but others thought it a little too ample. “<i>Burger held together like a champ</i>” jotted Brad. Les scribed "<i>I like a bun you can pick up and eat!</i> <i>The bun held together for the whole experience so kudos for that!</i>” The regular menu bun didn’t fare so well. Dani wrote “<i>My burger came with a Focaccia bun. Although it was good, it didn't hold its load well and disintegrated. Decided to eat it with a knife and fork. Hopefully I won't get kicked out of burger club for introducing cutlery</i>.”<br />
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A few people opted for the B&E Burger and enjoyed it. April exclaimed “<i>My burger was a great choice! The B&E burger (with the addition of cheese and Avocado) was very yummy. The first half was relatively mess-free, however the second half (when the egg yolk broke) was running down my arm as I ate it</i>.” Jacques wrote “<i>I was curious about the combination of egg and burger and it did not disappoint</i>. <i>The bun was trouble from the get-go. Do not trust Focaccia buns to hold your burger. It was an eggcellent burger</i>.”<br />
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<a href="https://www.zomato.com/winnipeg-mb/stellas-cafe-bakery-sherbrook-west-end" target="_blank" title="View Menu, Reviews, Photos & Information about Stella's Cafe & Bakery Sherbrook, West End and other Restaurants in Winnipeg"><img alt="Stella's Cafe & Bakery Sherbrook Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672316/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-33297337237335018002016-08-25T11:30:00.000-05:002016-08-28T18:49:28.131-05:00Tot Wheels:4.1/5<div class="separator" style="clear: both; text-align: center;">
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<u>Double Bacon Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.1</span></strong>
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$9 (tax inc), $13 Including Tots</div>
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You’ve probably heard about the habit forming Tots, but did you know Tot Wheels also makes a great burger? Owner and chef Scott Moffat <a href="https://twitter.com/totwheelswpg/status/765576672657539077" target="_blank">tweeted the Double Bacon Burger special</a> and I double timed it to 275 Broadway to be first in line at the flashy food truck.<br />
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Scott makes the patties in house – a blend of beef, pork and Italian sausage with his own recipe of herbs and spices. They were juicy and delicious – the star of the stack. They cook each order fresh and the two thin patties cook faster than one thick one with twice the flavourful grill crust.<br />
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The bacon is fried up fresh and wrinkly; it’s usually cooked soft, on the brink of undercooked for some diners. “<i>It takes a little longer but ends up being worth the wait. People don't complain as long as the quality is there</i>” says Scott. The assembly is completed with grilled onions, Havarti cheese, ripe red tomato and shredded lettuce. It’s capped with a grilled sesame seed bun that’s up to the task if you need to one-hand it. “<i>All of our products and ingredients are local and organic as much as possible</i>.”<br />
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Dani wrote “<i>The burger had two smallish patties and three slices of bacon with sautéed onions. The flavour was nice, just enough spice. The Dijon added a tanginess to the whole package</i>.” Mat added:“<i>Really rich in flavour. Italian sausage in patty is excellent</i>.” Les scribed “<i>The Havarti cheese was a classy touch! All held together nicely & the bun was good</i>.”<br />
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Of course, the burger is accompanied by heavenly tots. The combo comes with Sriracha or garlic aioli for dipping. Like everything else in the truck, the Tots are made fresh and they’re crispy-golden on the outside, soft and cheesy-gooey on the inside. The mashed potato blended with herbs, spices and cheese is rolled and dropped into the fryer per order. You can <a href="https://youtu.be/b3PneprsWHc" target="_blank">watch Shaw TV’s spot</a> to see Scott in action.<br />
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Jeff exclaimed: “<i>Excellent burger - plenty of beef & bacon, and a huge bun (almost too big) that was nice and soft, but held together nicely. Patty was cooked just right. Perfect amount of tots to compliment - spicy aioli was excellent.</i>” Karen’s a fan: “<i>I love the Tot Wheels truck! The tots were terrific - big and crunchy.</i>”<br />
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Scott plans on keeping the burger on the menu and adding an additional sandwich. Word is the next creation may be a Mac ‘n Cheese grilled cheese with pork belly. Tot Wheels will be at <a href="http://www.manyfest.ca/#!food-truck-wars/cpuq" target="_blank">Many Fest – Food Truck Wars</a> again this year from Sept 9-11, 2016. “<i>Many Fest is our - and most truck's - busiest time of the year, I'd like to serve the burger at the festival but it might not be possible with the volume of people</i>.”<br />
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Scott took over the truck from Darryl Crumb in March, 2016. Scott was the lead chef at the Exchange Restaurant for two years where they worked together and he learned about running the food truck from Darryl. Tot Wheels also caters events - and surprisingly - <a href="https://twitter.com/totwheelswpg/status/757216460297031680" target="_blank">weddings!</a> “<i>We have done wedding dinners and late night snacks. This saves the bride and groom a ton of money and has turned out excellent every time</i>.<br />
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<a href="https://www.zomato.com/winnipeg-mb/tot-wheels-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Tot Wheels, Downtown and other Restaurants in Winnipeg"><img alt="Tot Wheels Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16673101/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-83672767358531486292016-08-11T18:00:00.000-05:002019-01-26T15:41:15.177-06:00Pete's Place Family Restaurant (closed): 4/5<div class="separator" style="clear: both; text-align: center;">
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<u>Chili Burger</u>: <strong><span style="color: #ffd966;">3.6</span></strong><br />
$11.95 (platter)<br />
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<u>Bacon Cheeseburger</u>: <strong><span style="color: #ffd966;">3.5</span></strong><br />
$10.95 (platter)<br />
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<u>Fatboy</u>: <strong><span style="color: #ffd966;">4.5</span></strong><br />
$10.95 (platter)<br />
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<u>Cheese Burger</u>: <strong><span style="color: #ffd966;">4.2</span></strong><br />
$9.95 (platter)<br />
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When we arrived at <a href="http://www.petesplacefamilyrestaurant.ca/" target="_blank">Pete’s Place</a> owner Samantha had us setup at one long table in the middle of the restaurant. There was a photo of the five patty Fatboy and she challenged me to finish one – but I’d need a lot more training before tackling that behemoth. As it was I could barely finish the double I ordered. I’m pretty sure their claim of a 5-oz. patty is grossly understated.<br />
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Pete’s Place is on top of their game, winning several <a href="https://winnipeg.metrocommunitychoice.com/n/72259-petes-place-family-restaurant" target="_blank">community choice awards</a>. True to <a href="http://www.winnipegfreepress.com/arts-and-life/food/plainly-delicious-375168311.html" target="_blank">popular opinion</a>, it's nothing fancy, but serves up good food at reasonable prices. Some restaurateurs take the opportunity to expound at length about their creations, but when I asked Samantha she responded with “<i>Burgers are prepared fresh daily, and on busy days twice</i>“ and “<i>Chill is prepared using 100% certified Angus beef and Pete’s own custom blend of spices</i>.“ Plain and simple.<br />
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Samantha kept our drinks topped up while patiently waiting for all of our group to arrive so she could put in the orders together. They were well staffed with three in the kitchen including namesake Peter Vlahos on the grill and son Dean prepping and plating. It wasn't much of a wait before Samantha was bringing out all of the meals at once. Impressive!<br />
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It’s a classic diner patty. Lean and fairly dry, dense and cooked with a solid grill crust. I thought the burger seasoning salty, but a few diners said the saltiness was from the chili sauce. It's Greek-style - not too spicy. I liked it on the burger and loved it on the fries. Chili sauce is like beer – tastes vary and so did opinions. The Brioche-style bun wasn’t sweet, but light and fluffy with a shiny top. It held up well.<br />
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The Fatboy was topped with a heap of shredded iceberg lettuce – easy to bite through. The pickles were spears laid across the patty – admired by some with others pining for the disc form. The tomato was bright red and ripe. Karen wrote “<i>This was a really decent burger. Good taste overall. The patty was firm, great tasting and fairly juicy. I liked their chili sauce, not too salty with a nice mild seasoning. Tomato was fresh and juicy, lettuce chopped fine so not too sloppy and didn't make the burger all slippery. The fries were excellent hot. Caesar salad was super! Lots 'o garlic</i>.”<br />
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Mireille had the chili burger – which is a stack doused in chili – all the more impressive as her white dress was still white afterwards. “<i>The meat was a little dry but the chili helped moisten it. It had a little heat - I enjoyed it. The burger held up very well even though it was smothered. Bun was delicious</i>.”<br />
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Sandy had a cheeseburger: “<i>The pickle spears were a nice surprise! As was the flavourful patty. Some might find it salty, but salt is my weakness. I'm not always a fan of chili on my burger but this wasn't smothered and helped cut the saltiness - I need to practice balance - begrudgingly. Great garlicky Caesar salad too!</i>”<br />
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“<i>Loved the bacon cheeseburger</i>” wrote Jeff. “<i>Chili and full pickle spears on the burger was a nice surprise. One of the best burger buns I've ever had - held together right to the last bite, and bun:burger ratio was bang on. Crazy amount of fries too!</i>”<br />
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Burgers come as a platter with soup, salad or fries & coleslaw. All three choices were delicious. The bowl of fresh mushroom soup was thick, flavorful and *huge*. The fries were a hit - crispy outside, soft inside and hot. I had half Caesar salad and half fries. The salad had an enjoyable dressing and a big crunchy crouton for every piece of fresh Romaine.<br />
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Burger Clubbers came from far and wide for Pete’s Place. One couple parked their camper across the street and a family drove all the way from Regina stating: “<i>I'd come here again and order the same burger!</i>” Their kids had chicken fingers and fries - a deal at $6.95. The boy said the fries tasted like a burger. The short kids were given colouring books to keep them entertained while the tall kids were amused finding the *four* Pokemon in range of our table.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-34366336255528426822016-06-23T11:30:00.000-05:002016-09-20T13:43:07.673-05:00Denise's Blue Moon: 4.1/5<div class="separator" style="clear: both; text-align: center;">
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<u>Blue Moon Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.0</span></strong><br />
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<u>Country Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
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$8 (tax inc)<br />
$12 Combo (fries and drink)<br />
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French cuisine has rolled onto Broadway in the form of Denise’s Blue Moon. Denise (née Lebleu) grinds the grass fed beef in her dad’s butcher shop, stuffs it in a sausage casing, and hangs the beef for ten hours in a smoker. There's a depth of flavour from the smoking and it's our favourite food truck burger! You can usually find the truck on the south side of Broadway near Edmonton; there’s plenty of seating and shade on a hot, sunny day.<br />
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The food is rich and delicious and portions are large. Denise chops up the fresh bacon to form a layer on the Blue Moon Burger, and a crumbled topping on the Blue Moon fries. The bacon has all the flavour without the trouble of biting through a rasher. The crispy Blue Moon Fries are covered in cheese sauce, and I want them every time, but I need a fry-buddy to share with. I highly recommend the apple rings for dessert. The fresh apple is cooked soft – on the brink of being apple sauce - battered, deep fried and sugared like a mini donut from your dreams.<br />
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The menu offerings keep growing and there were four burgers to choose from. The Country Burger was the crowd favourite, with plenty of crispy onions adding texture, and zest from the double smoked BBQ sauce. The Blue Moon Burger is rich and all about the bacon, loaded with cheese and toppings – lettuce, chopped dill pickle and white onion. The bun was fresh and soft – most of our crew thought it perfectly suited, but some thought it didn’t hold up as well. This may come down to burger handling technique, requiring refresher training for Burger Club’s reviewers.<br />
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Roxanne wrote: “<i>The Country Burger by far, would be the best food-truck burger that I’ve ever had. The patty was fresh made (I could tell by the first bite). It was well flavoured – toppings were very yummy! All of this on the perfect, soft yet firm bun that did not fall apart – even up until the last delicious bite! Fries were fantastic too!</i>”<br />
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Dani had the Blue Moon Burger: “<i>The patty was flavourful and moist and I like that the bacon was crumbled on top. That meant you could have a bit of the burger with bacon, and didn’t pull a whole bacon strip out of the sandwich. The bun was nicely matched to the burger. It was soft, yet didn’t fall apart</i>.”<br />
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Russ: “<i>A lot of care went into making this burger Just Right. From the soft </i><i>grilled </i><i>bun, to the perfect crunchy crisp, to the finely chopped condiments held together with homemade sauces, the right amount of crisp lettuce, to the cooking of the burger. Many sensations around a patty with a great bite. I loved the finely chopped bacon and pickles and they helped the burger hold together with a softer bun.</i>”<br />
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Stephanie: “<i>Very tasty burger. The best food truck burger I've had all year. Could've gone for seconds!</i>”<br />
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<a href="https://www.zomato.com/denises-blue-moon-food-truck" target="_blank" title="View Menu, Reviews, Photos & Information about Denise's Blue Moon, Downtown and other Restaurants in Winnipeg"><img alt="Denise's Blue Moon Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18355265/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-54733457258762936282016-05-05T11:30:00.000-05:002016-05-09T16:01:18.420-05:00Extreme Fries: 3.6/5<div class="separator" style="clear: both; text-align: center;">
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<u>Bacon Cheeseburger</u><br />
Score: <strong><span style="color: #ffd966;">3.6, </span></strong>$6 (tax inc.)<br />
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There's a new food truck in town called Extreme Fries any they make a good burger! Well, the truck’s not new but the wrap is and you can’t miss it – owner Bobbie Mack calls it the “hot pink bomb.” Bobbie found the truck for sale in October and jokingly texted her husband "<i>what would you think if I quit my job and bought a food truck? Over the next couple weeks I couldn't get the idea out of my mind and I took the leap!</i>”<br />
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Bobbie loves to cook but didn't want to put in a chef’s long hours so the truck seemed like a good fit. “<i>I cook food how I like to eat. You won't find anything on that truck that isn't my favourite. I have been making and selling my own home made sweet pickle relish for 10 years every summer Saturday at Pine Ridge. That's where my love of working with the public started. I just wish I had a little more time to chat from the truck. It gets kinda crazy</i>.”<br />
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Most days you can find Extreme Fries parked on Broadway near Edmonton. Check their <a href="http://www.facebook.com/extremefrieswpg" target="_blank">Facebook page</a> for up-to-date info. This year the City of Winnipeg (COW for short) implemented a food truck parking spot lottery. Another favourite – <a href="http://burgerclubwinnipeg.blogspot.ca/2014/08/burgers-r-us-375.html">Burgers R Us</a> – were drawn for the western end of Broadway, but thought they’d be too far from the action and have a hard time making a go of it, so opted out of Broadway this year.<br />
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The flavourful burger had a slightly charred patty, crispy fried cheddar cheese, sautéed onion, chili sauce, bacon and fresh groceries. Everyone loved the chili sauce. “<i>The chili sauce is my recipe" </i>said Bobbie. <i>"I started out making a hot dog sauce but my kids found it too spicy. It was just meat and chili powder. Then I tried a Greek style sauce and to me it had flavour but was tame. I mixed the two together and boom! Bobbie Mack's chili sauce.</i>”<br />
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Bobbie added “<i>Good bacon is essential and finding the right way to hot hold your bacon without incinerating it is very important. Grilled onion is the way to go on a burger. Hot dogs need raw onion. I also include a favourite in my condiment bar - Awesome Sauce, which is a cousin’s creation</i>.” Cary wrote “<i>A good food truck burger at a decent price. It’s all about the toppings, so use the plethora of condiments provided and add a little bit of the Awesome Hot Sauce if you like a little bit of zing</i>.” Stephanie exclaimed “<i>Perfect day for a food truck burger! The Awesome Sauce had a nice amount of spice to it</i>.”<br />
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The uniformly shaped beef patty was a good size, fairly dense and filling. You can taste all the toppings with the copious quantities of cheddar cheese, fried onions, and of course the chili sauce, making it messy – but not too drippy to carefully eat over your lap. On my second visit I tried a double and it was good, but I think tilted the designed flavour balance too much towards beef. Bright green leaf lettuce and red, ripe Roma tomatoes crowned the cold side of the open faced presentation in the combo.<br />
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Of course they wouldn't be Extreme Fries without great fries, and they were. The potatoes are hand cut and the fries were dark, crispy on the outside and soft on the inside. There were lots of them! The combo container was bursting. Roxanne noted “<i>the fries were awesome and toppings very fresh</i>.”<br />
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There was no shade on Broadway so we took our burgers across to the Woodsworth Building picnic tables. There was *one* table in the shade and the first shift of Burger Clubbers crowded around it. The second shift had to melt under the sun. Winnipeg set a record with the temp reaching a scorching 36 c.<br />
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<a href="https://www.zomato.com/winnipeg-mb/extreme-fries-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Extreme Fries, Downtown and other Restaurants in Winnipeg"><img alt="Extreme Fries Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18317547/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-12789365194265288022016-04-14T11:30:00.000-05:002016-08-29T15:02:11.232-05:00The Planit (closed): 4.1/5<div class="separator" style="clear: both; text-align: center;">
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<u>The Ultimate Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.1</span></strong><br />
Platter: $14.50<br />
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<u>Mushroom Swiss Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.1</span></strong><br />
Platter: $15.00<br />
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Ashley Meilleur opened The Planit at 285 Portage Ave in August 2015 upsizing from her 12 seat Vinyl Diner in the Garrick Hotel. It’s a great location in the heart of downtown Winnipeg’s burgeoning Sports, Hospitality and Entertainment District (S.H.E.D.) The buildup of condominium high rises and nearby MTS Centre should mean plenty of Planit patrons for Ashley and partner Sandra Soares for years to come.<br />
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Our table was presided over by a painting of Ashley. She told the story of how the portrait went for auction at a fundraiser, and that she felt funny at the thought of it hanging in someone’s home so bought it herself. The second floor kitchen is shared the Creating Opportunities & Rewarding Experiences (C.O.R.E.) culinary training program that “provides skills for those transitioning from the streets back into the workforce”. As their <a href="http://www.theplanit.ca/" target="_blank">website</a> proclaims, The Planit is “Proudly gay owned and operated and we are all about culture, diversity and supporting our community.” There are live entertainment events in the evenings and starting May 1, Planit will open a patio on Portage Ave.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Planit Burger (RIP)</td></tr>
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Interior colours are from La Bamba (and briefly Reuby's Gastropub). Diners are greeted by an upright piano soundboard leaning against the wall and a bright and cheery space. I took one bite of The Planit Burger on a previous visit and knew Burger Club had to dine here. On the day we visited there was a new menu and new chef (Ashley) with The Planit Burger replaced by two new beef offerings – The Ultimate and The Mushroom Swiss Burger. Sadly, the Brioche bun delivery didn't make it on time for Burger Club's lunch.<br />
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Sandra and server Brittany were great hosts and Ashley prepared ingredient platters so we could see and taste the individual components of our stacks. Along with the Red Thai Chicken and Rice soup, Ashley surprised us with a “cheeseburger” soup for anyone (like me) who wanted to make it all about the burger. Both soups were a large serving, hearty and delicious. “<i>The soups are an adventure</i>” wrote Cary. Have the soup!<br />
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The two Angus chuck beef burger assemblies are similar, but with cheddar cheese and onion rings on one, and Swiss cheese, bacon jam and mushrooms on the other. Both come with flavourful Sriracha aioli and fresh groceries. The planned Brioche would have raised Burger Club’s rating from the substitute bun.<br />
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The home-style patty was soft and airy but held together well. Dani commented “<i>Love the flavours of the patty! All of the food had such a wonderful variety of spices and flavours</i>.” “<i>Great burger, nice little bit of spice</i>” wrote Chris. Cary also had the Ultimate Burger and scribed “<i>Burger was FRICKEN TASTY!</i>” The fries were delicious and consensus was they had a light dusting of cinnamon.<br />
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I had the Mushroom Burger and the mushrooms were fresh, thick sliced and sautéed to perfection – the highlight of my sandwich. “<i>The hand battered onion rings made the burger for me! OMG - so flavourful</i>” wrote Stephanie.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: The Planit</td></tr>
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The Planit also makes a vegan Earth Burger with 14 grams of protein – more than the beef offerings! April wrote “<i>I will have to come back to get the protein-packed veggie burger. Sounds like a good pre-roller derby meal ...</i>” Russ liked the music “<i>Bonus points for playing Grimes the whole time.</i>”<br />
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<a href="https://www.zomato.com/winnipeg-mb/the-planit-downtown" target="_blank" title="View Menu, Reviews, Photos & Information about The Planit, Downtown and other Restaurants in Winnipeg"><img alt="The Planit Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18087953/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-75746050608362063792016-03-18T17:30:00.000-05:002016-04-07T07:21:47.628-05:00The Diner's Grill: 4.3/5<div class="separator" style="clear: both; text-align: center;">
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<u>Diner's Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.1</span></strong><br />
$9. Special: $13 inc. fries and a beer<br />
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<u>BBQ Bacon Cheeseburger</u><br />
Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
$7. Lunch special: $10 inc. fries and a canned drink<br />
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<u>Reuben Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
$13<br />
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What better setting to celebrate Burger Club’s 100th review and 5th anniversary than a family owned diner with no less than 10 beef burgers on the menu. The Diner’s Grill, in its out-of-the-way location at 405 Turenne, has been a favourite destination since it was the Riviera and later <a href="http://burgerclubwinnipeg.blogspot.ca/2014/11/marks-spot-435.html">Mark’s the Spot</a>. In June, Chef Joshua and partner Yang started their own restaurant, and the first thing Josh did was replace the 4-burger grill with a 20-burger model.<br />
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When I contacted Josh to make a supper booking - Friday is the only evening they’re open - I told him there’d be about 30 of us. "<i>Well, we only have 38 chairs, so if you get much more than that it’s going to get a little cozy."</i> Josh thought it would be better to give us a private booking for the evening and dutifully let his regular patrons know through The Diner’s Grill (TDG) <a href="http://www.thedinersgrill.com/" target="_blank">weekly newsletter</a> and <a href="http://www.facebook.com/thedinersgrill" target="_blank">Facebook page</a>.<br />
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The 4 person tables were arranged into two long rows, complete with little placards welcoming Burger Club and describing the specials. Yang was our server for the evening and she made the rounds taking food orders and bringing drinks as our group continued to arrive. By the time all of us had gathered, Yang could definitely have used some help. Her parents lent a hand in kitchen. “<i>They’re free labour!</i>” she joked.<br />
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Prices are quite reasonable and the Friday (and Saturday) deal is the namesake Diner’s Burger with fries and a beer for $13. “<i>Great value!</i>” Most of our group went for the special, and a few ordered the popular BBQ Bacon Cheeseburger - often the Wednesday lunch feature with fries and a drink for $10. Some of us perused the regular menu and ordered the Reuben Burger - the real star of the show. Josh joked that when Yang and his baby arrives this summer, prices will need to jump 25% :)<br />
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The Harvest bakery buns were “<i>soft as a baby's derrière</i>”, fresh and delicious, but were a little challenged to keep their structural integrity with the juicy assemblies. For the Reuben, the stack of patty, grilled corned beef and sauerkraut made a mockery of the bun. Napkin ratings spontaneously appeared on the little review slips with the Diner’s Burger getting a 3 and the Reuben a 6.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO6hzMFw-D-J02Nmfbyp9C8ynYBnlVf6w5kKfPhpVvbaDrr1vDzYawjYmpPwTZ-XIcnTH4wwt1UxtH5qDS6skxDPBQkfKv83brDc-qgF7MBdNyYBkFnz7rrP0eiB2Ec9hGAjoWziiSNo/s1600/Kitchen+Plating+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO6hzMFw-D-J02Nmfbyp9C8ynYBnlVf6w5kKfPhpVvbaDrr1vDzYawjYmpPwTZ-XIcnTH4wwt1UxtH5qDS6skxDPBQkfKv83brDc-qgF7MBdNyYBkFnz7rrP0eiB2Ec9hGAjoWziiSNo/s200/Kitchen+Plating+3.JPG" width="200" /></a>When we arrived Josh had just finished cooking a mountain of bacon and I was salivating before reaching my seat. It was like walking into a bakery for a carnivore. Everything’s made fresh at TDG, and the fries are cut from Russet potatoes, par-cooked, chilled, then deep fried. They were soft on the inside, crispy on the outside, brown and delicious.<br />
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The 4 oz, Angus chuck beef patties are fresh with nothing mixed in. They’re squashed thin, cooked and seasoned on the grill with a nice crust. The very definition of a diner burger patty. In a trend we’re seeing more and more of, a number of the beef patties had some pink in the middle. If this isn't for you, be sure to let your server know. Just about everybody commented on how good the beef patty tasted and that the seasoning was just right. Now, a 4 oz. patty may be big enough for some, but if you come with an appetite you’ll definitely want to make it a double and as any burger lover knows, two thin patties are better than one thick one. It’s twice the crust! <u>Pro Tip</u>: If you order the special, ask to make it a double.<br />
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Geoff scribed this review for the Diner’s Burger: “<i>The Diner's Grill is a pretty innocuous looking store front in an industrial park, but the food inside was worthy of notice. Only enough seating for 3 dozen and we filled 3/4 of it for the special 100th review\5th anniversary. The fledgling rock 'n roll memorabilia on the walls is neat, like a hard rock cafe light. The burger was the signature, copious bacon and melted cheddar with a nicely seasoned patty. Wasn't the biggest, but a double would've been too much for my plate, especially with the size of the poutine that came on the side. Real curds! Very good.</i>”<br />
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Dani customized her Diner’s Burger with extra bacon: “<i>When my burger arrived I had 5 strips of bacon. It looked like a bacopus!</i>“<br />
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The Reuben was a very juicy, messy burger but had good flavour balance. Russ scrawled “<i>Every component was filled with flavour. The bacon, the patty, the corned beef, the sauce... Didn't hold together very well. It presented as a tower of Swiss.</i>” Cary added “<i>Very tasty burger, with a napkin count for how messy. Tons of corned beef DRIPPING with BACON!</i>”<br />
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Karen had the BBQ Bacon Cheeseburger and wrote: “<i>The bacon was crisp and super tasty. The burger was crusted on the outside, juicy and tender on the inside, while the BBQ Mayo complimented perfectly lending juicy deliciousness to the burger overall.</i>”<br />
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TDG offers 4 different poutines and they’re *huge*. Thick beef gravy and mounds of real Quebec cheese curds accompany the fries and you can get bacon, pulled pork, or corned beef & onions on top. Cary wrote “<i>The bacon poutine is WONDERFUL however, you should share it. Friends do not let friends poutine alone!</i>”<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/EfoRyae7amo/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/EfoRyae7amo?feature=player_embedded" style="clear: right; float: right;" width="320"></iframe>Newbie Bernhard enjoyed TDG: “<i>Nice they closed the shop for us. This gave a much better experience than the industrial location suggested. I liked the beer\burger deal. Chef takes pride in his burgers, and provided an above average diner experience.</i>”<br />
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<a href="https://www.zomato.com/winnipeg-mb/the-diners-grill-st-boniface" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" target="_blank" title="View Menu, Reviews, Photos & Information about The Diner's Grill, St. Boniface and other Restaurants in Winnipeg"><img alt="The Diner's Grill Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18160014/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2803170360224703462.post-201654611205494112016-02-16T17:30:00.000-06:002016-06-27T08:54:10.644-05:00Brogue Gastropub (closed): 4.2/5<div class="separator" style="clear: both; text-align: center;">
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<u>Steakhouse Burger</u>: <strong><span style="color: #ffd966;">4.4</span></strong><br />
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<u>Hamborgari Cheese Crisp</u>: <strong><span style="color: #ffd966;">4.1</span></strong><br />
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<u>Aussi Burger</u>: <strong><span style="color: #ffd966;">4.3</span></strong><br />
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<u>Not So Caesar</u>: <strong><span style="color: #ffd966;">4.4</span></strong><br />
<u><br /></u><u>33</u>: <strong><span style="color: #ffd966;">4.1</span></strong><br />
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Platter: $12 single, $16 double<br />
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Come for the burgers and stay for the beer at Brogue Gastropub. The Round Table Steakhouse at 800 Pembina Hwy has a history as Winnipeg’s prime rib destination, and since taking up the reins from his father in 2010, Kristjan Kristjansson has named the pub side and given it a life of its own.<br />
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Burger Club had a record turnout with 30 of us taking over the bar on a Tuesday evening when 20 oz. craft beers are only $3.95. The Brogue came to our attention as a burger destination during Burger Week 2015 with the Not So Caesar. Chef Peter reprised the juicy stack and created the 33 in addition to their three regular menu offerings. The 33 was loaded with Buff Spice in honour of Dustin Byfuglien who Peter told us polishes off a 33 oz. prime rib when he dines at the Round Table.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/6RRDwNgC_YU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/6RRDwNgC_YU?feature=player_embedded" style="clear: right; float: right;" width="320"></iframe>We filled the bar-hallway, leaving the great space for other patrons to enjoy. It was noisy, crowded and complete mayhem. I liked it :) It was Kayla’s first shift and she did an amazing job serving despite having to navigate our fluid and impeding mass of people. Some of us arrived early and had Elliot busy serving beers before they’d had a chance to put out menus so not everyone knew about the special burger offerings, but word spread quickly. Kristjan and Peter each found a few minutes to come out and talk to our group.<br />
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The regular menu Steakhouse Burger and the Not So Caesar special were the big winners with Burger Club. The Hamborgari Cheese Crisp Burger could win an Academy Award for Best Visual Effects. The 1/4 lb. single was a bit small for some people, so have a double if you're hungry. The sweet & peppery house smoked bacon was the star of the show. You could get a piping hot little bucket of bacon as an appetizer which Cary did and passed around to anyone lucky enough to be within reach. The shiny baked in-house Brioche bun was perfectly sized to the double burger - buttered and toasted crispy hot and delicious. Nat had a single and remarked: “<i>Nice bun, but I ran out of burger to finish it!</i>”<br />
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Geoff scribed “<i>The Hamborgari's selling point was the large piece of fried cheese on top. It didn't overwhelm the patty, but augmented the flavour nicely. The ingredients were fresh, but I could have eaten a double</i>.” The more diminutive Nicole wrote that hers was “<i>a perfectly sized burger. I was able to put it down without it exploding! It was all around delicious, nicely balanced flavour and no dripping</i>.“<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GPhqDxnMO-xyzCWZ4TMM8yx6uxnVc9WvQBIj2A4UigbUkwqI5NsRVlT6SjxycMX6jzf-ODrPoBujs03xT4wliYcdZnIFg5HNOdkqx7upiIYPC1q1LPcd781o0pJr0MkCuiqc-Wtnc00/s1600/WeLoveBurgers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GPhqDxnMO-xyzCWZ4TMM8yx6uxnVc9WvQBIj2A4UigbUkwqI5NsRVlT6SjxycMX6jzf-ODrPoBujs03xT4wliYcdZnIFg5HNOdkqx7upiIYPC1q1LPcd781o0pJr0MkCuiqc-Wtnc00/s200/WeLoveBurgers.jpg" width="200" /></a>I had a double 33. It made for an impressive stack with two good sized patties, a large crispy onion ring and easily an inch of Arugula – all enveloped in a Brioche that was up to the task. Tonia noted “<i>The 33 was scrumptious! I really enjoyed the seasoning & onion ring on it. Fries were great too!</i>” Dave wrote “<i>seasoning was too salty and detracted from the otherwise good meat flavour.</i>” Jonathan echoed “<i>Burger was very salty. Beef was seasoned nicely, however flavour profile was limited.</i>”<br />
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April had the Steakhouse: “<i>The ingredients were good quality and the price was reasonable. Good company!</i>” The single with a side is usually $12, with a double priced at $16, but our host Kristjan gave our group the V.I.P. treatment and knocked $2 off.<br />
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The jury’s still out on the Aussi Burger. Only two people had it – one loved it and the other not so much. That may have been because a key ingredient – the pineapple - was omitted in all the kitchen chaos of cooking 45 patties and preparing 30 burgers!<br />
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Russ had the Not So Caesar – he also had it during Burger Week when it came standard as a double. “<i>I think the burger was better as a double, but the patty was excellent and the taste fantastic</i>.” Jeff commented “<i>I loved this burger. Such a unique flavour palette - the sweetness of the Caesar sauce with the smokiness of the bacon was fantastic ... And the cucumber's flavour and texture just topped it off. Add this to the menu!!!</i>”<br />
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The list of guest beers included Britisher English Brown Ale which a number of our group jumped at the chance to try. Geoff wrote “<i>Beer selection was impressive. I enjoyed the Britisher, and we just happened to be at one of 5 places in the city where you could get it</i>.”<br />
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<a href="https://www.zomato.com/winnipeg-mb/brogue-gastropub-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Brogue Gastropub, Osborne & Corydon Village and other Restaurants in Winnipeg"><img alt="Brogue Gastropub Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672908/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a> </div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2803170360224703462.post-68060936298786223472016-01-21T11:30:00.000-06:002016-01-23T20:17:07.438-06:00Oscar's Deli: 4.4/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGVw3FZ6d0kEd1VRs-aULjD9NOZeu5B4rBjSNZLR6XM3KzW1XIaP0yGUb_AFbiwwVUd09D-pPvPQTOxZ96_ktO5cnl2at4uA3rdG3jGRqK7UwYBSrgBx0Qm-2sTRnmY5Ik4xRkOEwb1s/s1600/%2523dirtyburger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGVw3FZ6d0kEd1VRs-aULjD9NOZeu5B4rBjSNZLR6XM3KzW1XIaP0yGUb_AFbiwwVUd09D-pPvPQTOxZ96_ktO5cnl2at4uA3rdG3jGRqK7UwYBSrgBx0Qm-2sTRnmY5Ik4xRkOEwb1s/s320/%2523dirtyburger.jpg" width="320" /></a></div>
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<u>#dirtyburger</u><br />
Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
Platter: $14<br />
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<u>Cheeseburger</u><br />
Score: <strong><span style="color: #ffd966;">4.3</span></strong><br />
$6.25<br />
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Oscar’s Deli is not just about <a href="http://burgerclubwinnipeg.blogspot.ca/p/reuben-rabble.html">Rubins</a> and <a href="http://burgerclubwinnipeg.blogspot.ca/p/winnipegs-best-clubhouse-sandwich.html">Clubhouses</a> – they also make a 5 star burger! Top 10 on Burger Club’s list. The north end delicatessen opened in 1929 and moved to 175 Hargrave Street in 1982 where they still pack in the lunch crowd every day. Oscar, aka owner Larry Brown, is a funny guy – evidenced by the framed GQ magazine cover of daughter Rachel and him overlooking the deli counter. When I booked in 18 of us and told Larry we’d all be having the #dirtryburger, he responded “<i>Okay, we’ll kill another cow</i>.”<br />
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Very popular for sandwiches and breakfast – and great service - the menu has grown to include ribs and burgers. Oscar’s Deli extended their hours to 7 p.m. on weekdays and now offer dinner service. The #dirtyburger, their entry for LeBurgerWeek, was such a hit they extended the special, and 4 months later, the slightly faded handwritten sign taped to the bottom of the special board is still there. Oscar’s is licensed for beer and wine, and in summer you can enjoy your meal on the patio.<br />
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Oscar’s has conventional hamburgers and cheeseburgers on the menu, but Burger Club was all about the #dirtyburger with its 2 beef patties, bacon, pastrami, salami, American cheese, an egg, lettuce, tomato and fried onions dressed with hot mustard and horseradish sauce on a sesame seed egg bun. It’s $14 and comes with fries. The kitchen could only cook five at a time because that’s how many the grill would hold. They had us setup at two tables and our server Lisa was very quick and friendly. Our large group was in and out in under an hour even with the lunch rush.<br />
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The diner style patties are 4 oz, hand formed, unadorned ground chuck, flattened thin and wide so they cook fast while staying juicy with a nice grill crust. The piles of pastrami and salami – and of course the egg – are also fried on the grill and the whole stack is served piping hot. Chef Hary chose the Gunn’s Bakery bun “<i>because it's like candy, as in its sweet and adds that element to the burger. As you may have noticed, it holds the #dirtyburger very well</i>.”<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo: NB</td></tr>
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There’s plenty of cheese, fried onions and groceries along with their signature beet horseradish sauce. The assembly is speared through and topped with a couple of thick slices of pickle. It was daunting and I couldn’t take it in one bite – I nibbled from bottom to top. The overall flavour was balanced and I could taste every ingredient. The horseradish sauce and pickle are popular so Oscar’s sells jars at the deli counter.<br />
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April commented “<i>Best buns in town! Great flavourful burger. I really enjoyed the taste! I feel that the price was great for the amount of food. The fries were also very tasty</i>.” Karen critiqued “<i>I loved the crispy crust on this burger. It was a handmade patty, fairly plainly served. Toppings were good. Fried onions added a great grilled flavour. The tomato and lettuce were fresh and lots of it which added a little extra juiciness to the whole mess. I could even taste the cheese throughout. Love Oscar's quality stuff. Oh, and the bun is brilliant, soft but resilient</i>.”<br />
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The #dirty burger was juicy and messy; Roxanne scribbled “<i>Definitely needed a fork! Overall - great food & great company!</i>” Nelson was exuberant: “<i>I had little bits of meat all over the place when I was done. Very messy, but very good. I was worried about the horseradish and hot mustard but the flavours worked well together. Time for a nap</i>.” Russ jotted “<i>I was amazed how well it stuck together. Even the patty which seemed fairly lean. So HOT inside. Amazing fries</i>.”<br />
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Some of our group opted for the cheeseburger. Depending on your appetite, a double wouldn’t be out of the question. Tonia had a single and wrote “<i>Bun was good! Patti flavourful - but could be a bit thicker. Great service & value.</i>” Stan enjoyed his: “<i>An excellent burger. Very nice bun and patty. The condiments are my favourite basics: mustard and relish. Raw onions option put it over the top for me. Wonderful pickles and fries too!</i>”<br />
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Les, as always, saw the art in his food: “<i>Very nice bun that rose up like a tower, and with the big chunky pickle slice nailed to the top of the swirly shiny surface, it became the Leaning Tower of Pisa burger!</i>”<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo: Instagram\OscarsDeliWinnipeg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzDZhg5e5z3bSt_KqumKDTopibgcrDolAg0l01j3SUPlltYrjpGfdlRKMCtFpm_QldAp0aUE1cK_pfEmAWvrCeGamH3lYnLGyPYlQADBbsIq3QSJgXI1D7Ns8GQXpVaNWgOkAbPjjrKc/s1600/Oscars+-+Instagram.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzDZhg5e5z3bSt_KqumKDTopibgcrDolAg0l01j3SUPlltYrjpGfdlRKMCtFpm_QldAp0aUE1cK_pfEmAWvrCeGamH3lYnLGyPYlQADBbsIq3QSJgXI1D7Ns8GQXpVaNWgOkAbPjjrKc/s200/Oscars+-+Instagram.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Instagram\OscarsDeliWinnipeg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGpsAHQdrQIochzXFeeN20OcF3prlfrNzHwBWVG1o4TDTLAPXxoVORTOllHG3NIAWdt17aAZbYPv2N1a2OmZguJdgQB9nciaeKGMtXJ-Sf-eKfY8iqxHIxDmH36y1xcOyECg4uv-Y9uc/s1600/Marantz+-+Oscars+-+Instagram.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGpsAHQdrQIochzXFeeN20OcF3prlfrNzHwBWVG1o4TDTLAPXxoVORTOllHG3NIAWdt17aAZbYPv2N1a2OmZguJdgQB9nciaeKGMtXJ-Sf-eKfY8iqxHIxDmH36y1xcOyECg4uv-Y9uc/s200/Marantz+-+Oscars+-+Instagram.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Instagram\OscarsDeliWinnipeg</td></tr>
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<b><span style="color: #ffd966;">The Oscar's Marantz Burger 2000 Challenge</span></b><br />
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Legend has it that a man named Marantz went to Salty’s at Winnipeg Beach and asked for a quadruple patty burger with a piece of chicken on top. He then proceeded to eat it in 2 minutes, 50 seconds. Oscar’s Chef Hary Haidau has created the <a href="https://www.instagram.com/p/BAx6xysQg6n/?taken-by=oscarsdeliwinnipeg" target="_blank">#MarantzBurger2000</a> and has a challenge of his own.<br />
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The rules are:<br />
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<ul>
<li><i>The <a href="https://www.instagram.com/p/BAx6xysQg6n/?taken-by=oscarsdeliwinnipeg" target="_blank">challenge</a> runs January 25 to 29, 2015, from 5 to 7 pm.</i> If no one beats the challenge, it will be extended.</li>
<li>The newly created #MarantzBurger2000 ($16, glass of water included) is 4 quarter pound all beef chuck patties, bacon, schnitzel, honey dill, hot mustard, lettuce, tomato, onion and comes with fries.</li>
<li>If you finish the burger in under 2 minutes and 50 seconds, Oscar’s will buy you the burger.</li>
<li>The best time under 2:50 during this challenge will be the winner. It may be that by the time you get here the burger is called something else and the time challenge is even shorter.</li>
<li>Finish the burger <i>and fries</i> under the same time (2:50) and Oscar’s will not only buy it for you, but will also give you a $5 gift card towards your next visit to Oscar’s Deli. Not just that, they will also rename the burger after you <i>and </i>enter it with your (the winner's) name in this year’s LeBurgerWeek competition.</li>
<li>The burger has to be kept together and no cutlery is to be used.</li>
</ul>
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May the best burger eater win!<br />
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<a href="https://www.zomato.com/winnipeg-mb/oscars-deli-catering-winnipeg" target="_blank" title="View Menu, Reviews, Photos & Information about Oscar's Deli & Catering, Downtown and other Restaurants in Winnipeg"><img alt="Oscar's Deli & Catering Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16672127/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-32815043285386404052015-08-21T15:48:00.000-05:002016-01-17T11:36:03.468-06:00Mon Ami Louis: 4.2/5<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHihcCcQgSAtpnHMAZZ1AVB5OuvEY0XcXFtmGi29HR5TfO6_iX7jLmcWhFbprHBZLMrdwvSiCMMlcQZ_sLhWadTfxk_CxJAAMHWQIvLuHVrpqNvCGExLtP_0qodKMcL_0dFJvylYSLCgw/s1600/MonAmisLouis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHihcCcQgSAtpnHMAZZ1AVB5OuvEY0XcXFtmGi29HR5TfO6_iX7jLmcWhFbprHBZLMrdwvSiCMMlcQZ_sLhWadTfxk_CxJAAMHWQIvLuHVrpqNvCGExLtP_0qodKMcL_0dFJvylYSLCgw/s320/MonAmisLouis.jpg" width="320" /></a></div>
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<u>The Louis Burger</u><br />
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Score: <strong><span style="color: #ffd966;">4.2</span></strong><br />
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$12 (sides a-la-carte)
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<span style="font-size: x-small;"><i>Update</i>: New menu includes fries or salad for $15</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsaHLJM2ivdaDAZNGiJVzgJwySNjRsjgpKciNvokCj9ISfyKt2-rwNB2Lkc5qCcYa5slcYx9tBIkNR7BwOZNcmUEbElJ9KzG8kZ1iKIS2BFJh9zflDVwR3HD1tZwvAinv2NoEF6YketY/s1600/TheView.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsaHLJM2ivdaDAZNGiJVzgJwySNjRsjgpKciNvokCj9ISfyKt2-rwNB2Lkc5qCcYa5slcYx9tBIkNR7BwOZNcmUEbElJ9KzG8kZ1iKIS2BFJh9zflDVwR3HD1tZwvAinv2NoEF6YketY/s200/TheView.jpg" width="200" /></a></div>
It didn’t take long for WOW Hospitality to get Mon Ami Louis up and running after the unique Esplanade Riel bridge location became available in the spring of 2015. The view from the cantilevered plaza halfway between St Boniface and The Forks is quite stunning. Boats navigate the Red River under the side stayed, asymmetric suspension bridge beneath you, and the 69 m pylon rises through the skeletal roof structure above.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FqZ3_ziAxhX-caU0Ii7cim-Za0YuHATiWqPYNH0FtZlJswroBPC1NWXsh4ffaRFRdGzMueDdgUEaqA9ULGqdPc_8be2Z5S3ShAnIwYLrMtnwwFfIvS7ZLEMkFhUBXVRgbhXKp9-kixc/s1600/ArialView.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FqZ3_ziAxhX-caU0Ii7cim-Za0YuHATiWqPYNH0FtZlJswroBPC1NWXsh4ffaRFRdGzMueDdgUEaqA9ULGqdPc_8be2Z5S3ShAnIwYLrMtnwwFfIvS7ZLEMkFhUBXVRgbhXKp9-kixc/s200/ArialView.jpg" width="200" /></a></div>
Our group was set up at one long table along the windows - with a little exit isle in the middle in case one of our number needed to escape to try out the million dollar facilities. We arrived shortly before the lunch rush, which meant our multiple servers had time to show us around the restaurant. Faye was very enthusiastic, and after seeing me Instagraming, told me all about SnapChat and filmed a short vignette of us grinning at her phone. Our principle server, Megan, did a great job getting us settled in and Brandy helped serve drinks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZCFplOrCcRoXg3aNu-pmMLzmdKrIHhr68pi5KPkKAVOx5MLMDIeFoqXfGzSYqvupGzViVzxZCgcBfKeo7B30zZ-QNO072z91KmDcPmFox2sK58GhMR-OJkomRdKAwry7KkKZVJDhxiA/s1600/13Burgers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZCFplOrCcRoXg3aNu-pmMLzmdKrIHhr68pi5KPkKAVOx5MLMDIeFoqXfGzSYqvupGzViVzxZCgcBfKeo7B30zZ-QNO072z91KmDcPmFox2sK58GhMR-OJkomRdKAwry7KkKZVJDhxiA/s200/13Burgers.jpg" width="200" /></a></div>
They only have one burger on the menu – The Louis Burger. Megan described it as a straightforward burger that was “<i>all about the meat</i>”. Mon Ami Louis creates their own signature BBQ sauce - the dominant flavour on the burger. The secret to the great tasting fries - they’re cooked in duck fat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAFLDSxBM1KKERIgQU67tJroP0Ozv8ya0eTB66mPHgY90IoNn5AOH9-WoRh2TQKHvKS6DP_wiJNWoRAazloZXT6H0V8HAVKwYyHQFTcYw17KRUvgxQLqv4OgvlMBia1DZzXq-mueSmwE/s1600/KitchenCrew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAFLDSxBM1KKERIgQU67tJroP0Ozv8ya0eTB66mPHgY90IoNn5AOH9-WoRh2TQKHvKS6DP_wiJNWoRAazloZXT6H0V8HAVKwYyHQFTcYw17KRUvgxQLqv4OgvlMBia1DZzXq-mueSmwE/s200/KitchenCrew.jpg" width="200" /></a></div>
Chef Luc Jean – winner of the Winnipeg 2014 Gold Medal Plates – described how they bake their own buns. The fresh roll got rave reviews from our group and put Mon Ami Louis on a short list of Winnipeg restaurants that bake bread in-house. All the more impressive with the limited space they have. To work in Chef Luc Jean’s kitchen, you need to know how to dance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3rZalL_69tlSLZLjc_STZB8d8Kz-fUTijTOVEFd9q0JozZ_KTFEDPgELSz3DHb1n36ftAjOrlKUtVg4dFB8ge3lDK5K0582NcJ6hjuQiInV_kANAwJB0WPNjDAC_6pmnq_8IIcYfk84/s1600/ChippersGoatCheese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3rZalL_69tlSLZLjc_STZB8d8Kz-fUTijTOVEFd9q0JozZ_KTFEDPgELSz3DHb1n36ftAjOrlKUtVg4dFB8ge3lDK5K0582NcJ6hjuQiInV_kANAwJB0WPNjDAC_6pmnq_8IIcYfk84/s200/ChippersGoatCheese.jpg" width="200" /></a></div>
“<i>The bun was amazing, moist on the outside and crispy inside. Love toasted buns. The meat was very flavourful with the right amount of seasoning. I would have enjoyed more sauce though. The chippers were crispy-great and the goat cheese dip was creamy, warm and tasty</i>.” – Mireille<br />
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“<i>The poutine was perfect! Cheese curds and homemade fries.</i>” – April<br />
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“<i>The burger was excellent with a serious thick crust. Its flavour was top notch, juicy and lightly seasoned. Lettuce and tomato with BBQ sauce were great accompaniments, however the tomato was hard in the middle. Nicely presented with side salad topped with croutons and beets.</i>” – Karen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw7OoB7AaviYo14y9iBf9ZNcMcBpsPSEZyXMcsnRWXXILWEbNapa7DesZOb0GapuBilWdguUvpKC6AbeFKeDyymic-0ITGuWehOcCPyHnXm869ztYejmq4-HGTzb9njV0_u-fUHNTCrg/s1600/Cutaway.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhw7OoB7AaviYo14y9iBf9ZNcMcBpsPSEZyXMcsnRWXXILWEbNapa7DesZOb0GapuBilWdguUvpKC6AbeFKeDyymic-0ITGuWehOcCPyHnXm869ztYejmq4-HGTzb9njV0_u-fUHNTCrg/s200/Cutaway.jpg" width="200" /></a></div>
“<i>Loved the bun. BBQ sauce made the burger. Was overpowering, but a good overpowering flavour. Beautiful view!</i>” – Stephanie<br />
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“<i>The flavour of the burger shined through without the need for condiments. BBQ sauce was tasty yet not overpowering the flavour of the meat.</i>“ – Tim P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCANRIOq1PksPbfr7yroOE8yWPr4m_m03oK_5aUaE1JzUoxdqcazDqwG8W8zuCWT4bPan6w4LV7JIB0v0F9184-VSvlu5-J8Q9UyRdCvhXVNfIK0Nvsbr6psVt4naOXEr2UesH5ypbls/s1600/ToastedBuns.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCANRIOq1PksPbfr7yroOE8yWPr4m_m03oK_5aUaE1JzUoxdqcazDqwG8W8zuCWT4bPan6w4LV7JIB0v0F9184-VSvlu5-J8Q9UyRdCvhXVNfIK0Nvsbr6psVt4naOXEr2UesH5ypbls/s200/ToastedBuns.jpg" width="200" /></a></div>
“<i>Presents great for a fairly plain burger. Sauce all over the place.</i>” – Russ<br />
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“<i>I did not get BBQ sauce on my burger so I might have missed out on the flavour.</i>“ – Cary<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnb5ziWRoaryzEn6co6IPOX6StIgLX-VS8xoKpoKerJgrTcsyoVhghdF2ybLA7RIc-zP_P0qkrrFXoWdCosS3L7cKkJUtlec_1Q-wLjExjPFHYH14_RBG4iRWmxUJKMP1H0lpS1VUjxw/s1600/TheMast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnb5ziWRoaryzEn6co6IPOX6StIgLX-VS8xoKpoKerJgrTcsyoVhghdF2ybLA7RIc-zP_P0qkrrFXoWdCosS3L7cKkJUtlec_1Q-wLjExjPFHYH14_RBG4iRWmxUJKMP1H0lpS1VUjxw/s200/TheMast.jpg" width="200" /></a></div>
“<i>Sitting on top of the Red River, looking down on the tour boats, imagining the winter skating trail. Opening mouth WIDE to take my first drooling bite, special BBQ sauce dribbles down my trembling fingers, the aromas of spicy burger and special bun dough wafting up my nose. All my senses crashing in on ... burger. Mmmm</i>.” – Les<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0CXPZ7HRB0z-TLOTCLFaA-NLpLcqzOZVE2uc7xp4a9SzIcOS-gQ545bWMriLt1zsycSi0a82_MatYnYh6LKqhZLdOObhfIfmjQN-P1gHCGnONG5DwRepqerKf3s2LU9QK6T4fHz5G10/s1600/TheCrew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0CXPZ7HRB0z-TLOTCLFaA-NLpLcqzOZVE2uc7xp4a9SzIcOS-gQ545bWMriLt1zsycSi0a82_MatYnYh6LKqhZLdOObhfIfmjQN-P1gHCGnONG5DwRepqerKf3s2LU9QK6T4fHz5G10/s200/TheCrew.jpg" width="200" /></a></div>
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<a href="https://www.zomato.com/winnipeg-mb/mon-ami-louis-st-boniface" target="_blank" title="View Menu, Reviews, Photos & Information about Mon Ami Louis, St. Boniface and other Restaurants in Winnipeg"><img alt="Mon Ami Louis Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18016886/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-21343321398400548712015-08-13T11:30:00.000-05:002015-08-17T08:01:32.756-05:00Velvet Glove #BackdoorBurger: 4.4/5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHlOySiKDwYPAD4DfAz4hd4w_Z9qJGt18qxtaw0WuM57x9NcLC4CW9eiq2x2bD9cX4334x7iqPDTLjNWXR8vXslI5jy5jIALGimYxwMu8aOFqHvejq2ckILEdYS_ro_UbHPptNI5KCI4/s1600/Burger+View+%25231.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHlOySiKDwYPAD4DfAz4hd4w_Z9qJGt18qxtaw0WuM57x9NcLC4CW9eiq2x2bD9cX4334x7iqPDTLjNWXR8vXslI5jy5jIALGimYxwMu8aOFqHvejq2ckILEdYS_ro_UbHPptNI5KCI4/s320/Burger+View+%25231.jpg" width="320" /></a></div>
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<u>Caprese</u><br />
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Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
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Platter: $13 (Fries, drink and tax included)<br />
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Burger Club took to the streets to enjoy a fantastic Backdoor Burger from the Velvet Glove kitchen at the Fairmont Hotel. The box lunches were served from a side door, opening onto the courtyard adjacent to the Richardson Building. A different burger happens every Thursday between 11:30 am and 2:00 pm, but only until the beginning of September so get there soon! This week’s creation was the Caprese which came with fries and drink all-in for $13.<br />
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When Chef Palmer passionately described the burger earlier in the week, he started with the locally grown tomato from Harms Farm near Ste. Anne, MB. “<i>The creation of the weekly burgers is a collaboration of all the cooks and chefs in the kitchen, we love what we do and love food</i>.” The Velvet Glove is synonymous with fine dining and every layer of the stack embodied quality ingredients and a carefully designed flavour balance.<br />
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Buffalo mozzarella with a smear of basil and olive oil pesto topped the patty. The beef was nestled on a bed of arugula and a good spread of parmesan mayo. The large short rib, prime rib, and chuck patty was flattened and well seasoned. Hand forming was evidenced by the fjords forming the coastline of this mass of meat. It was cooked through, juicy but not drippy with a soft texture. The grilled, shiny brioche roll from Gunn’s Bakery was an easy bite and the whole assembly held together to the end.<br />
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It was an extremely hot day, a humidex of 34 c when the seventeen of us ate, but the wide walled planters in the shade made for comfortable seating 80 metres away from iconic Portage and Main. The coated cardboard containers were good lap trays, and caught the drips from the mildly messy burger. Chef Palmer and Rachel had music playing next to the back-door table, but on this day, the calm of the normally quiet courtyard was disrupted by the soft-dig truck working beside us. I got a chuckle at the bowls of condiment packets lined up on the table – perhaps emulating hot-dog carts found around downtown Winnipeg – but I didn't see anyone spoiling their gourmet creation with the yellow or green.<br />
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In case you were wondering, the flavour packed buffalo mozzarella cheese really is made in Italy from Water Buffalo milk. The pungent arugula, or salad rocket - also sourced from Harms Farm - held its own amongst the flavours of the assembled stack. A little history on arugula: “<i>Grown as an edible herb in the Mediterranean area since Roman times, it was mentioned by various classical authors as an aphrodisiac, most famously in a poem long ascribed to Virgil, “</i>Moretum<i>”, which contains the line: et veneris revocans eruca morantuem – “</i>the rocket excites the sexual desire of drowsy people.<i>” Some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries</i>."<br />
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<b>Burger Clubbers had a lot say about the VG #BackdoorBurger</b></div>
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“<i>Juicy burger that held together well when dining al fresco. Nice shady spot to enjoy eating outside. Fries were good too!</i>” - Jessica<br />
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“<i>What a great combination: a haute cuisine kitchen with a burger shack front end. And really, burgers are best enjoyed outdoors</i>.” - Stan<br />
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“<i>Fresh bun, juicy patty, perfectly ripe tomato - every aspect was very good. Each ingredient complimented the Italian flavour of the Caprese burger concept. Thick handmade patty and generous toppings and a moderate number of fries left me perfectly full.</i>” - Greg<br />
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“<i>Awesome burger, aka meaty Caprese salad. A little messy, but incredibly held together considering how huge it was. The bun didn't fall apart - it wasn't dense, and not too squishy soft - it was just right. I like that it was served in a little box like a little present. It was worth the effort getting lost in Winnipeg Square. Wish they would open Portage and Main!</i>” - Isabel<br />
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“<i>All the toppings were evident from the first bite to the last. The cheese was gooey hot and tasty, and the tomato was ripe and sized nicely to the burger. Overall, this is one of my favourite burgers to date. I would sit in traffic for this one</i>.” - Karen<br />
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“<i>It was fast, and good. A combination that rarely occurs in the burger business</i>.” - Brian<br />
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“<i>Once I unhinged my jaw to get the burger in my mouth, it was a non-stop burger bonanza</i>.” - Maureen<br />
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“<i>This burger was a great deal! It had top-end ingredients, the quality of the meat was high and even though it was large, you wanted to make sure you ate the whole burger</i>.” - April<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-62731526166720372352015-06-04T18:22:00.000-05:002016-01-16T09:26:14.397-06:00Marion Street Eatery: 4.3/5<div class="separator" style="clear: both; text-align: center;">
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<u>Certified Angus Beef Burger</u><br />
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Score: <strong><span style="color: #ffd966;">4.3</span></strong><br />
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Platter: $12.75<br />
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The Marion Street Eatery caught Burger Club's attention with their “Tickle My Pickle” entry for #LeBurgerWeek 2014. The big, beautiful patio at 393 Marion St was calling and the sun beamed down for our visit in June.<br />
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They don’t take reservations, but we got there early for lunch and were lucky to find four open tables. A steady stream of customers quickly filled up the patio and overflowed into the comfortable indoor seating.<br />
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The service at Marion Street Eatery can’t be beat starting with front-of-the-house manager, Ellissa, who greeted us at the door, got us settled in and found a moment to introduce me to Laneil, whose family owns the hotel, and her restaurateur-partner Chef Melissa - creator of the menu and plating in the kitchen today. Friendly and fun Chelsea did a great job serving our large group on what turned out to be a very busy lunch hour.<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
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There are five burgers on the menu, but at Burger Club we’re all about the beef so had the Certified Angus Burger. It’s their only beefy stack, but comes standard with bacon, cheddar and mushrooms, so really, what other options do you need? We tried all the sides, except, strangely, the Poutine that they’re known for.<br />
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The burgers were served bun-open in a sumptuous display of ingredients. A generous portion of cheddar cheese, two full slices of criss-crossing bacon and a little heap of fresh, sautéed, mushrooms crowned the large patty on the hot side. Bright red, ripe tomatoes on a bed of fresh green leaf lettuce waited to be brought together on the cold side.<br />
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Brian wrote “<i>Great burger, the patty was moist but not too juicy. Bun was soft and fresh and held up while eating. Toppings were fresh and the cheese and bacon very noticeable</i>.” Dani agreed “<i>Big patty, big bun. A very enjoyable burger.</i>” Chris commented “<i>Awesome burger, bacon was nice and smokey. The roasted garlic aioli sauce was fantastic</i>.” *Everyone* raved about how good the garlic sauce was.<br />
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There were differing opinions on the Kaiser bun. Like Goldilocks, some thought it too small, some too large and some said it was just right. Cary scrawled “<i>It would be PERFECT if they replaced the soft Kaiser bun with something a little sturdier</i>.”<br />
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Chris exclaimed “<i>Fries are the best I've had in the city</i>.” Karen was happy with her upgrade “<i>Sweet potato fries were crispy on the outside, soft and yummy on the inside. Nice garlic dip</i>.” Stan had “<i>potato wedges for my side and they were nicely spiced</i>.”<br />
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Nelson’s bun bottom was bigger that his top which caused him to break into song:<br />
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<i>I was just a skinny lad.</i><br />
<i>Never knew no good from bad.</i><br />
<i>You make the rockin' world go 'round</i><br />
<i>It's a fat bottom burger....</i><br />
<i>lettuce all hang out.</i><br />
<i><br /></i>
<i>Ooh yeah, them fat bottomed burgers</i><br />
<i><br /></i>
<i>Fat bottomed burgers, yeah, yeah, yeah</i><br />
<i>Fat bottomed burgers, yes, yes.</i><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2803170360224703462.post-52183738505642184982015-05-12T19:00:00.000-05:002015-06-07T21:48:11.664-05:00Dwarf No Cachette: 3.9/5<div class="separator" style="clear: both; text-align: center;">
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<u>Kawaii Moe Moe<br />Special Beef Burger</u><br />
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Score: <strong><span style="color: #ffd966;">3.9</span></strong><br />
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Platter: $15.95<br />
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There’s a new restaurant in town with Dwarf No Cachette opening in the heart of St Boniface at 157 Provencher Blvd in the former Step'n Out location. At The Dwarf Hideout you can enjoy Japanese street food with a heaping side of Kawaii.<br />
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I was intrigued by the handmade scrapbook menu listing half-a-dozen burgers with unique toppings like egg salad and teriyaki sauce, but Maid Café night clinched the deal – Burger Club had to go! Taken from Japanese subculture, on Tuesdays servers wear maid and butler costumes to wait on and entertain the “masters of the house.” Your evening includes games and dance performances - all for a $2.50 advance ticket. If you enjoy anime and Cosplay – you'll want to put Dwarf No Cachette on your list. Upcoming events and special menus are listed on their <a href="https://www.facebook.com/dwarfmaid" target="_blank">Facebook page</a>.<br />
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The Maid Café night menu doesn't list a burger - it’s different from the regular Dwarf No Cachette menu. Of course we're Burger Club so owner Yasuko offered to prepare us the “Kawaii Moe Moe Special Beef Burger“ with two topping choices. Our group of seventeen pre-ordered so our two hour seating wasn't rushed.<br />
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Hello Kitty reigns supreme in the gift shop with a collection of all that is Kawaii. At one point in the evening there was a door prize draw and lucky Dani won a watch. Ashley (aka Ichigo) asked if we'd “<i>like our food to taste better</i>” and offered to perform a magic trick. Of course the answer was “<i>Yes!</i>” and she taught us a rhyme that ended with hands forming a heart.<br />
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The highlight of the evening was the dance performance when the two maids performed their carefully rehearsed choreography. Kitten battle was the best! It was a unique experience for me – I confess I am not part of Cosplay culture, but our group was made to feel welcome and invited to play along. You can watch the <a href="https://youtu.be/c6Oi1Yxjb4E" target="_blank">dance performance here</a>.<br />
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The meals were beautifully presented on a variety of rectangular dishes. The burgers were wearing their bun-hat tilted so you could admire the toppings along with the two colourful sides. The beef patties were gigantic – easily 12 oz. and ball shaped. I haven't had their regular menu burger so this may have been generosity for our group with the off-menu burger. The patties were well cooked – moist, not dry – and seasoned with onions and herbs. Not salty or spicy – more of a home-style patty.<br />
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Geoff summarized nicely “<i>I can't say I've ever been to an evening such as Dwarf No Cachette offers with the servers dressed up as maids. Very kitchy décor, gnomes galore. The experience was full of firsts for Burger Club: first meal with Edamame beans as a side, first burger with chopsticks as the only utensils, first burger with teriyaki sauce as a topping, definitely the first meal augmented by Manga-style dance routines. The burger was hefty, 1 2/3 inches thick in the middle but cooked throughout. It didn't stay together very well, the sesame seed bun was tasty, but woefully unprepared for its duties</i>.”<br />
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It didn't take many bites – no matter what your grip - before you were juggling the broken remains of your sandwich. The store bought sesame seed bun just didn't hold up. Iceberg lettuce, slices of tomato and mayo made a slippery base for the burger ball to roll around on. If you asked for cheese, your stack included a slice of processed American cheese ($1). April handled her burger like an athlete: “<i>There was a condiment landslide happening as I ate. The tomato escaped completely, but I was able to rebuild it from pieces to finish the meat</i>.”<br />
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There was just the right amount of teriyaki sauce on my patty to add sweetness without dominating the flavour. The mild tomato salsa was flavourful and added moisture to the assembly. Nicole noted “<i>Burger was really tasty! Patty was huge and cooked/moist all the way thru. Spice mix was great. Bun was a little flimsy and fell apart halfway thru. Patty could have been squished a little to better fit the bun and my mouth. Edamame was unsalted - it was nice. Yam tempura fries were delicious!</i>”<br />
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Some people were expecting a fried egg (Aussie style) and were surprised at the dollop of egg salad. Nadia wrote “<i>Egg salad on burger is really interesting, also the teriyaki sauce. Meat patty is very soft, mixed with onion. Lovely. Meat patty is too big for me though</i>.” Brad scrawled: “<i>Had egg salad on burger - most unique flavour ever. Yam fries with teriyaki sauce was to die for. Burger patty was huge and juicy, almost too big.</i>”<br />
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The potato salad side was a scoop of fine mashed potato served in a ramekin. It was cold (as expected with a salad) with just enough cucumber to conjure up memories of a summer picnic. The Edamame were fresh and bright on the plate. Everyone loved the tempura coated yam fries. They were light, crispy and delicious. Maureen observed “<i>Yam fries fabulous with tempura coating. Edamame were refrigerator cold with no salt</i>.”<br />
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Dwarf No Cachette's dessert menu lists Parfaits for $55, $66, $77 and $88. We asked our butler what you got for $88 but he couldn’t tell us. I opted for the $6.95 “Berry Berry”. It was spectacular and lined with … corn flakes of course!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-31602857005252546352015-04-30T11:30:00.000-05:002016-04-11T09:59:18.480-05:00Rumblin' Red Diner (closed): 3.7/5<div class="separator" style="clear: both; text-align: center;">
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<u>Bacon Cheese Burger</u><br />
Score: <strong><span style="color: #ffd966;">3.6</span></strong>, $5.89<br />
<u>Deluxe Cheese Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.3</span></strong>, $5.95<br />
<u>Cowboy Burger</u><br />
Score: <strong><span style="color: #ffd966;">3.7</span></strong>, $5.99<br />
<u>The Boss Burger</u><br />
Score: <strong><span style="color: #ffd966;">3.9</span></strong>, $6.99<br />
<u>Hawaiian Burger</u><br />
Score: <strong><span style="color: #ffd966;">3.3</span></strong>, $6.85<br />
<u>Train Wreck Burger</u><br />
Score: <strong><span style="color: #ffd966;">3.6</span></strong>, $7.65<br />
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Rumblin' Red Diner has been operating in the old Daly Burger location at 1151 Pembina Hwy for just over a year. They offer a great selection of inexpensive house made burgers and fries in a bright and colourful setting. You can accompany your burger with a beer and finish up with an ice cream cone. I call that a win!<br />
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Prices range from $4.45 for a hamburger to $7.65 for the Train Wreck. Place your order at the counter and your fresh patty is cooked in front of you. Don't be in too big of a hurry, because it takes a few minutes to cook a burger.<br />
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There’s plenty of table seating with muzak playing overhead. Take your chances at Fantasy World and try to drop a claw on a stuffed animal while you wait.<br />
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Rumblin' Red is unique in how they present the burger - it’s neatly wrapped in check paper like an origami fortune cookie. If you order a combo, fries come in a cup, otherwise they're in a Styrofoam container. The drinks are self serve from the fountain.<br />
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The patties are fairly thin, lightly seasoned with a good grill crust. Rumblin' Red has a number of special burgers and the toppings really liven up the stack. Cary specified a winner: he added bacon to the Train Wreck that comes with chili, onion rings, cheese and a fried egg. “<i>Train wreck burger with bacon is the ultimate messy burger. The burger was cooked perfectly</i>.”<br />
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Two of us had the Hawaiian with teriyaki sauce and a nice thick slice of pineapple seared on the grill. Jessica wrote “<i>Good quantity. Pineapple was nice. Bun okay - could be toasted</i>.”<br />
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The Boss was a popular choice. It's piled high with bacon, cheddar, chili, onions and all the groceries. Karen liked hers: “It<i> was a messy fall apart burger. Very tasty with fresh tomato, a zesty chili sauce and a slice of American cheese. Overall I enjoyed this burger and would drop by again just for the value</i>.” Mike exclaimed “<i>MOAR MEAT!</i>” The burgers are pretty inexpensive, so if you're hungry, order two!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh_y38g1RftyAYfEVn1ze6RiqwhjaZ56leAvLf0Uw6McVjU5TVmuzZoUl-SUuJZ7_wdMGK5B1l9hnlkePlfukO58BGqJqxTXMeKuuL6FwuXWYDWpyqE46u9F_m6EBj_INzTRQqC_dezA/s1600/Bacon+Cheeseburger.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnh_y38g1RftyAYfEVn1ze6RiqwhjaZ56leAvLf0Uw6McVjU5TVmuzZoUl-SUuJZ7_wdMGK5B1l9hnlkePlfukO58BGqJqxTXMeKuuL6FwuXWYDWpyqE46u9F_m6EBj_INzTRQqC_dezA/s200/Bacon+Cheeseburger.JPG" width="200" /></a>A couple of folks opted for the Cowboy with grilled onions, BBQ sauce, bacon and cheddar. Nelson noted “<i>The BBQ sauce was zesty. Burger tasted good overall, but could have used more food</i>.”<br />
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Stan enjoyed his Bacon Cheeseburger: “<i>It was all good. Burger stayed together nicely. Had been expecting a mess. Fries had a very nice potato flavour</i>.”<br />
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Les was a big fan of his deluxe cheeseburger. “<i>Excellent quality. Good price. The bun fit the assembly and held together well in a burger kind of way. Spicy, tasty, zesty patty with crispy bacon and shredded lettuce all good. One of the best diner burgers one could ask for! And red & white checked paper wrapper!!</i>”<br />
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Dani scribed “<i>I also ordered a small poutine which came with mozzarella cheese and a dark brown gravy. I was a little disappointed that the flavour was somewhat bland.</i>”<br />
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<a href="http://www.urbanspoon.com/r/332/1884471/restaurant/Fort-Garry/Rumblin-Red-Diner-Winnipeg"><img alt="Rumblin' Red Diner on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1884471/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2803170360224703462.post-68784019160688515412015-04-15T18:00:00.000-05:002016-06-27T08:53:42.270-05:00925 Bistro & Lounge (closed): 4.6/5<div class="separator" style="clear: both; text-align: center;">
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<u>925 Bistro Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.4</span></strong><br />
Platter: $18<br />
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<u>Jalapeño Muenster Burger</u><br />
Score: <strong><span style="color: #ffd966;">4.8</span></strong><br />
Platter: $14<br />
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At 925 Bistro and Lounge they know food and it shows. The love child of KelMar Meats and KelMar Bakery opened in November 2014 sharing the address at 925 Headmaster Row. Kelly and MaryAnn (do you see what they did there?) lived the life as food producers farming near Brandon. Now they live within walking distance of their shops and restaurant so they still “<i>keep it in the yard</i>.”<br />
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A restaurant attached to a butcher shop is pretty much a dream come true for me. The charcutier preparing the KelMar Meat's sausage and terrines is 73, with 50 years experience in a north end meat shop. I had the butcher’s cut prime rib on a previous visit. Savoring it was a transcendental experience that lasted for all 16 ozs. The beef is slow smoked to 128 F - because Kelly tells me that's the perfect temp - 130 F is too high.<br />
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The restaurant is truly a family business. Daughter Stephanie served our group and her husband John stood up a canoe with the jazz band at 8:00 pm. Hockey was on and Kelly and MaryAnn were enjoying the game seated at the bar. On Jets game nights they offer free samples and we were treated to grilled farmers sausage and shooters of fish chowder. Chef Paul delivered the appetizers himself and made sure we realized that all patrons get the royal treatment – not just us.<br />
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Shaw TV did a spot on Burger Club for <a href="https://www.youtube.com/watch?v=9ONV-GwsHF4" target="_blank">go!Winnipeg</a> and Kevin Hirschfield arranged to interview us just before supper. Wednesday’s are popular at 925 Bistro and it took a little juggling to find a place for the big camera that wouldn't disturb other patrons. Les wore a mic to capture his live burger enjoyment and Melyssa shot video of us in action. It was a lot of fun - you can <a href="https://www.youtube.com/watch?v=9ONV-GwsHF4" target="_blank">view the segment here</a>.<br />
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KelMar loves meat and Chef Paul knows how to cook a burger. The patties are freshly ground from 60% chuck and 40% brisket beef cuts. Chuck is flavourful, and looses its toughness when ground, so is an excellent choice for a burger. Brisket adds texture to the patty. I'm guessing 15-20% fat; they were juicy without being fatty, and tantalized the taste buds. Burgers are double and they're huge. You can take $2 off if you’d like a single, or add $2 for a triple if you've got a rugby player’s appetite.<br />
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The beef was not over handled and had a soft texture. The patties had a good brown crust and complex flavour from the hot grill. They were cooked to well done - no pink - but not dried out. Two thinner patties have twice the crust and always win over one large "home-style" burger. They were simple patties, done right. The best burgers start with a flavourful patty while toppings add the fun.<br />
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The burgers were presented bun-open with an x-marks-the-spot of bacon and a bamboo spear. My Muenster Jalapeno burger was topped with a little pile of peppers. The stack had a very pleasant Jalapeno flavour and a little heat without the spice dominating. The zip came from the bacon, cheese and sauce. People expecting to break out in a sweat from a spicy burger had a cooler experience. The bacon is made in-house and smoked and seasoned with Jalapeno. It's thick cut and absolutely delicious. Lettuce and tomatoes were both fresh and bright. I asked for my red onion to be fried, but it normally comes raw.<br />
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The sandwich was wrapped in a KelMar bakery Kaiser bun. 925 Bistro is one of very few restaurants that bake their own buns. The fresh bun tasted great, and I think the burger:bun ratio was good, but the Kaiser wasn't quite up to the task of managing the big double burger and came apart at the seams. Russ used the proper burger handling technique but discovered once you start, you can't let go. “<i>I used the grip but when I put it down I was faced with a burger avalanche</i>.”<br />
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Les rhymed “<i>The Muenster was a monster in both size and taste; lip smacking, finger licken' good!</i>” Geoff echoed with “<i>The burger itself comes with two 1/4 lb. patties, with the option to add a third. It looks fantastic, but definitely a wider load - that third patty would be sheer folly to attempt. The assorted toppings are quite juicy and the bottom bun didn't quite have it in it to stay intact. The staff brought us plates of complimentary farmer sausage - top notch! My Mennonite taste buds were pleased. </i>”<br />
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Karen had the flagship burger, but a single and without the Tabasco poached egg. “<i>I am in love with 925 Bistro Burger. The juicy patty had excellent grill flavour and wonderful soft texture with tasty bacon on top. The bun was sized nicely to the burger</i>.” Dani wrote “<i>This is a very beautiful burger; full points for presentation. The sweet and spicy sauce on the bacon gave it a nice, flavourful balance</i>.” Esther caught the spirit of it with “<i>Holy hell! That was good! It was a delightful mess</i>.”<br />
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The Caesar salad was delicious - fresh and crispy and came with candied bacon. Karen commented that the fries could have been crispier. I quite enjoyed the ones I stole off her plate – I like being able to stick a fork in and getting a mass of fries in one mouthful. The desserts are from the bakery next door, so you know they're going to be a treat! A couple of Warm Turtle Brownie’s were shared around – they were beautiful, plentiful and rich.<br />
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You can buy fresh, ready to BBQ, burger patties from KelMar meats, or you can have one for lunch from the BBQ cart out front. When we were done, Kelly and MaryAnn opened up the butcher shop so a few of us could take home some meaty treats. How cool is that!<br />
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Unknownnoreply@blogger.com0