ciao! reviews
TRUNK
SHOW
Thursday
May 30
12-8 pm
desserts featured on the chalk menu.
The mainstay, baked crumble, is a
standout: soft apples and crisp pears
mingle with cinnamon-scented oat
streusel, generously topped with
scoops of house-made vanilla ice
cream and thick caramel.
Bonfire Bistro is open Mon-Thu
11 am-2:30 pm and 5 pm-10 pm;
Fri-Sat 11 am-2:30 pm and 4:30
pm-10:30 pm; Sun 4:30 pm-9:30 pm
NICOLINO'S
Neighbourhood . . . Fort Garry
Address . . .2077 Pembina Hwy
Phone . . . . . . . 204-269-5004
Entrées . . . . . . . . . . .$19-$32
749 St. Mary’s Rd. 204-594-0400
[email protected]
FORMAL CHILDREN’S WEAR
Flower Girl
Boys Wear
Baptism
Communion
Classic Daywear
Formal Evening Wear
Imported Baby Wear
From Newborn to Size 16
155 Sherbrook St., Unit 101
204-774-4019
www.dellaformalwear.com
28
ciao! / apr/may / two thousand nineteen
For more than three decades,
Nicolino’s has been heating up the
south end of the city with its con-
temporary Italian fare that pays
homage to owner Nick Zifarelli’s
Italian heritage while incorporating
locally-sourced ingredients.
The Fort Garry favourite eschews
red-checkered tablecloths for some-
thing modern. Warm pendant
lighting washes over the open dining
room. Tables are spaced out, allow-
ing for easy conversation between
family and friends.
Appies deliver bold and rich fla-
vours right from the get-go. Served
atop a crispy slice of crostini, earthy
Manitoba wild boar is nicely jux-
taposed against the sharp notes of
shaved Romano cheese.
Classic dishes with house-made
everything are key to upholding
rustic recipes. Sauces, dressings,
bread and desserts are all made from
scratch, but it is the pasta that’s the
talk of the town—al denté fettuc-
cine, delicate sheets of lasagna and
pillowy gnocchi are but a few of the
exquisite varieties made daily.
Dressing that fettuccine, a sauce
of airy whipped Romano pops with
wild mushrooms, plump prawns
and vibrant peas. Lasagna Emiliana,
true to its namesake, is made in the
style of this Northern Italian region,
with tangy béchamel a revelatory
addition to layers of Bolognese and
gooey cheese.
A pool of basil pesto is the basis
for a simple yet elegant dish of melt-
in-your-mouth gnocchi and tender
salmon, crisped in brown sugar, a
take on traditional Mediterranean
seafood played out with a closer-to-
home fillet.
Salads offset carb-loaded feasts
with colourful greens—and more
cheese. A feta salad balances the salty
crumbled cheese with peppery aru-
gula and olives. The Sorrento salad
has been on the menu since the res-
taurant’s inception. This classic mix
pairs salami and ham with sweet
tomatoes, a sprinkle of mozzarella
and a light oil and vinegar dressing.
Finish the evening Provencal-
style with dessert and an espresso.
Stick to the classics with a divine
piece of tiramisu or a cannoli, or
try the fluffy carrot cake topped with
dollops of sweet mascarpone icing.
Traditional recipes and flavours
delight at Nicolino’s, revealing that
sometimes going back to one’s roots
is the best way to move forward.
Nicolino’s is open Mon-Sat 11:30
am-close, and Sun 5 pm-close.
RESTO GARE
Neighbourhood . . .St Boniface
Address . . 630 Des Meurons St
Phone . . . . . . . 204-237-7072
Entrées . . . . . . . . . . .$15-$37
Although days of travelling by
train and luxuriating in posh dining
cars may be nearing extinction,
Resto Gare is keeping the grand
experience alive at its location
inside a restored 1913 St Boniface
train station. The beloved family-
run restaurant has been preparing
authentic French cuisine since 1983.
A maître d’ offers a choice upon