Eat This!

The Staff Series Sundays started as a way to liven up the winter season with staff-made libations using Half Pint’s small-batch brewing system, said brew master Chris Young.

Since 1948, City Bread has been putting bread on the table. The company prides itself on using only natural souring agents to give their loaves a unique—and downright delicious— flavour.

Potahto Week is upon us, and restaurants all over Winnipeg are serving up creative interpretations of every Manitoban’s favourite vegetable; the humble-yet-mighty potato.

As Festival du Voyageur celebrates 50 years of merry making, revelers are flocking to Fort Gibraltar for one extended kitchen party after the other.

Teeyah’s stocks all you need for a sweet valentine P.S. – If you want to send your sweetie one delicious

Nothing works like soup to take the edge off a Winnipeg winter. Discover soup spots that hit the spot, categorized according to our somewhat-silly-but-satisfying standards.

RAW: Almond kicks off dinner service tonight, but brunch is stealing the show RAW: Almond—the annual pop-up on our frozen

Winnipeg lies over 12,000 kilometres from Thailand, but the Royal Thai Government says we have authentic Thai cuisine.

So what does it mean to be vegan? No meat, no poultry, no fish, no dairy, no eggs, no honey. But a huge world of plant-based goodness and flavour awaits.

Q: Why did Giorgo Mantas and Rob Bohay open Verde Juice Bar?
A: Because they couldn’t concentrate.