meaty favourite makes a jam that lends scallops , set atop a smoky white bean succotash , salty-sweet bite .
A cozy bistro atmosphere is cultivated from the moment diners pass through the door of the warm space , with its wine coloured accent wall , cushy banquettes , bare wooden tables and chalkboard listing the evening ’ s specials .
The California-Italian fusion the spot is famous for still anchors the menu , with longtime favourites like Fett Chile and house-cut steaks maintaining popularity . But much like California itself , the menu has become a globe-hopping mishmash of flavours , crafting smart fusion out of unexpected pairings .
Szechuan linguine , for example , tosses tender ribbons of pasta with beef , bok choy , and jalapeños in a spicy black bean sauce with a touch of fermented zing . A slab of Atlantic salmon is served in a pool of tangy
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labneh spiked with lime and flecks of fresh herbs .
Amongst the backdrop of diners celebrating everything from life ’ s milestones to date night , it is clear why this gem has been bustling for almost thirty years .
Cafe Carlo is open Mon-Sat 11:30 am-2 pm , 5 pm-10 pm , Sun 5 pm-9 pm .
THE DANCING NOODLE Neighbourhood ..... Fort Garry Address ... A-1393 Pembina Hwy Phone ......... 204-691-0205 Entrées ............. $ 9- $ 13
Ever since chefs like David Chang and Danny Bowien burst into the global culinary scene in an explosion of spicy , tangy , oily , funky flavour , Asian tastes have become the go-to for chefs looking for flavour inspiration .
Techniques , built over decades or even centuries , are now the stars of kitchens all over the world . In Winnipeg , we ’ ve always been blessed with easy access to authentic global flavour , thanks to our multicultural make up . In a small strip mall space on Pembina Highway , one such hidden gem exists .
Inside The Dancing Noodle , traditional Chinese hand pulled noodles are the specialty . Behind the scenes , a lump of dough is beaten , stretched , and pulled out into strings like a supersized cat ’ s cradle , bounced and twisted to develop the gluten proteins that give signature chewy texture .
Chef Xiaofei Zuo spent two months in China learning la mian , this traditional art of noodle making , and eight months after that practicing daily to hone his skills . His hard work pays off in simple and satisfying bowl food that lets the dough do the talking .
The pared down menu lists six soup and noodle bowls . The signature soup
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