You can start with such a fine old number as pork rillettes -- savoury potted pork with its traditional garnish of cornichons, i.e. vinegar-pickled gherkins ($7). Or with luscious chicken livers braised in dark ale with onions and smoky little chunks of bacon ($8). Or with a bowlful of mussels steamed with tomato, garlic and white wine ($6). For $1 more at lunch, $1.25 at dinner, you can have the mussels with mushrooms, blue cheese and cream, or fennel, leek and Pernod, as well as with the most marvellous, skinniest squiggles of frites possible. Disappointments were few and mostly minor, and added to Seven 1/4's attractions is the availability at lunch of some of the dinner entrees, at remarkable reductions. Two were standouts: the delicious green pea fettuccine with seared scallops, pe...
..., and such straightforward dishes as a ribeye steak with frites (sold by the ounce) and roast ch...
As a connoisseur of fine cuts of deceased bovine goodness, I was thrilled to purchase a beautiful ribeye steak at our commissary. I returned home with this well marbled cut of meat and contemplated its preparation. The best possible method, I determined, was to broil it. After tearing apart my kitchen, however, I discovered that I did not own a proper broiling pan ... I decided to improvise. Weapons loaders should never be allowed to improvise.
... carpaccio, Prairie pork, duck Maltaise, ribeye Lyonnais, wild boar, Chateau Briand, pickerel Meun...
...I crave the Brazilian ribeye at Hermanos (a two-minute walk away). And the agne...
We want this to be the top lodge in Manitoba and we've been working on this for 18 years," said Gerry Turenne, who has turned over management duties to his son Pit and daughter-in-law Julie. "We have a great walleye fishery, combined with trout, pike and whitefish. We have a diversified fishery and a great spot. One of Manitoba's top world-class products is fly-in fishing. "Guiding is a real tough job and it's why these guys make more money. It's why we're so picky and particular about who we hire. Nobody comes in here and gets to be a guide without learning our way first," said Turenne. "Even though they've been trained somewhere else, they don't get to guide here until they do it our way. It's the one position you can't screw up on. Guiding is essential. A poor guide will turn off g...
...Ribeye steaks were served on the first night (pork tender...
One of summer's nicer experiences is a drive in the country, with delicious food at journey's end. True, it hasn't been much of a summer, and true, there's nothing scenic about the Trans-Canada Highway route to Portage la Prairie (approximately 70 kilometres) but the food at Horfrost may make up for it. It isn't exactly a country inn -- Portage is a city (population almost 13,000 in '06), and there's nothing bucolic about the strip-mall setting. Everything tasted made from scratch, and many items were house-made, starting with the marvellous garlic-buttered flax bread, and followed by the cutesy-titled My Darling Sausage appetizer -- pricey at $15 for three big fat ones, but (even though we couldn't taste the promised black beans) with a fine texture and flavour nevertheless. Also house...
...A ribeye steak was tasty but very thin and slightly chewy (...
It wouldn't be unreasonable to expect Asian food in a restaurant named Bamboo, or at least something generically tropical, but for the most part you won't get it in this attractive new restaurant, which has replaced Wilton's at this address. In fact, even the decor -- apart from the etched bamboo motif on the windows, the wee bamboo plants on the tables, and the bamboo design of the flatware -- is eclectically occidental, a sleek, softly lit room that is a study in brown with its dark wood tables and leather-clad booths. The cooking, too, is mostly eclectically occidental, with emphasis on local, organic-when-possible ingredients, although the Orient does find its way into the cooking in the occasional use of ginger, lime and soy sauce, as well as in one of the two vegetarian entrees --...
...To wit, a bison ribeye steak that was tender, tasty and cooked precisely ...
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