Oct/Nov 2015 June/July 2015 - Page 35

generous with the salt. Irish nachos, a classic of the British-pub-meets- North-America variety, sub in waffle cut potato fries or kettle-cooked potato chips under a layer of gooey cheese. Tomatoes, scallions, and tangy-hot pickled jalapenos add kick to the mix. Burgers, ready to be upgraded with a pile of pulled pork or sautéed mushrooms, are the kind of twohands-neccessary 'wiches required at sports bars, served on a toasted brioche bun to soak up the mess. The lighter side of the menu includes super-sized salads and wraps. Sweet red peppers, chunky tomatoes, carrots, and a mound of crisp lettuce wrapped in a flour tortilla makes for a refreshing bite with a little guilty pleasure kick from a smear of cream cheese and sprinkling of salty feta. The selection of suds and cocktails includes DIY Caesars, made to order from a scorecard that lets libation ciao! reviews lovers play mixologist with their own choice of alcohol, mix, and garnish. Sip one while overlooking the buzzing ‘SHED’ (sports, hospitality, and entertainment district) and enjoy the sights, sounds, and tastes of the ‘Peg. Tavern United is open daily from 9 am-2 am. BEET HAPPENING Neighbourhood . .... West End Address . .. 818 Notre Dame Ave Phone ........ 204-775-2338 Entrées .............$8-$12 Emblazoned as it is with the mantra, “Good Food is Good”, Beet Happening makes it easy for customers to spot the underlying conceit of this new fast casual spot. Justin Ludwar eagerly brings fresh tastes, gluten free treats, and local ingredients to the morning and midday pit stops of health workers from the nearby Health Sciences Centre and downtown commuters. Though the selection is ready to grab and go, the inviting contemporary interior may entice pop-in customers to stay a while. Large windows spill sunlight over light wood tables and artsy wall deco, an aesthetic oasis on the thoroughfare of Notre Dame. Breakfast presents a pastry party, the display case well stocked with crumbly, sweet scones, chocolate zucchini and gluten-free banana bread, and cinnamon rolls. Warm buns are speckled with salty crisp flakes of bacon and lightly pungent scallions. Baked goods reflect localvore aims; all flour used is milled in Elie MB. At lunch, savoury tarts and mini pizzas are piled with in-season greens. Tarts are a treat for any diet, with a choice of veggies or fennel-redolent sausage 300 WINES 50 SCOTCHES 100% EXCELLENCE For intimate dining, business meetings or group events in one of our signature rooms, count on our culinary expertise to create a fine dining experience in an atmosphere rich with history. 185 Lombard Ave. (Near Portage & Main) 204-944-1180 www.baileysprimedining.com ciao! / june/july / two thousand fifteen 33