Ciao Aug/Sep 2017 Digital Digital_CIAO_AugSep2017 | Page 28

ciao! reviews
for “Kookum’s Boule”. The tradi-
tional Metis dish is made up of hefty
meatballs, perfectly savoury and
juicy, on a bed of smashed potatoes
and served under a drizzle of gravy.
Breakfast is served all day with
items like bannock french toast
blending traditional signatures
with contemporary morning fare.
Standards like eggs and bacon and
breakfast burritos are elevated with
housemade sausage and chorizo.
The blend of no-fuss, homestyle
cooking with pops of local taste and
creative ingredients gives the sense
of a restaurant that is fully engaged
and invested in its community.
Regional cuisine takes many forms;
somehow, something as simple as a
burger on a bannock bun can come
to stand for everything we love
about our city.
Bison Berry Restaurant is open
Mon-Fri 7 am-3 pm, Sat 7 am-4 pm,
and Sun 10 am-2pm.
BLÜFISH
Neighbourhood . . . . . . Exchange
Address . . . . 179 Bannatyne Ave
Phone . . . . . . . . . 204-779-9888
Entrées . . . . . . . . . . . . .$11-$23
For more than a decade, Blüfish
has been an oasis of relaxed,
sophisticated cool in the Exchange
District. High quality ingredients
make this a spot for sushi purists
looking for traditional delights, but
the other side of the menu offers
playful specialties, with unexpected
ingredients and creative flavour
pairings.
Thoug h the Exchange has
become ever more popular, with
restaurants springing up in herit-
age buildings all across the ‘hood,
Blüfi sh remains the only sushi bar.
THE BEST MEMORIES
START WITH
A GREAT MEAL
It continues to be a popular pick for
slick business lunches and after work
drinks.
The atmosphere is chic, with dark
orange walls adorned with colourful
glass sconces that mute the light to
a warm glow.
The kitchen has a knack for
sashimi, crafting smart variations
of the raw fish dish that incorpo-
rate strong fl avours, like truffl e oil
or cajun spice. Plump prawns and
pillowy scallops appear in a Thai
style sashimi, hit with a bracing
rush of lime and vinaigrette touched
with pungent fi sh sauce. Chopped
octopus is tossed with wedges of
cucumber in another standout
starter. The mixture is dressed in a
kimchi sauce that delivers notes of
fermentation and sweetness under a
light, slow burning spiciness.
Tempura–dipped scallops with
spicy mayo bring a sense of fun to
the meal, for those looking for a side
I
n 1898, the Great West
Saddlery Warehouse
was built on the corner
of Market Avenue and
Bertha Street. It soon
became the world’s largest
manufacturer, wholesaler,
and retailer of harnesses
and saddles.
T
oday Saddlery on Market
offers comforting food
made with ingredients
that express the bounty
of our region, accented
with sophisicated, globally
inspired touches.
The Newest Patio in The Exchange!
26
ciao! / aug/sep / two thousand seventeen
114 Market Ave.
204-615-1898
saddleryonmarket.com