By Teena Legris
After years cooking in Vancouver, Chef Wayne Martin has embraced the authenticity of Winnipeg. Since opening Capital Grill and Bar three years ago, he has been impressing diners with exacting techniques applied to unfussy comfort food. This self-professed chef of the everyman sprinkles hints of his west coast tenure, throughout his menu, like a Dungeness crab cake that has made waves within his fanbase. Accompanying Granny Smith apple slaw accompaniment demonstrates the expertise of his kitchen. Experience a perfect blend of haute and homey at 3116 Roblin Blvd, 204-615-3116.
To check out Chef Wayne Martin’s recipes, go to ciaowinnipeg.com.
Chef Eric Lee at Pizzeria Gusto has a reputation for redefining Italian classics through a local lens. The energetic 35-year-old nurtures key relationships with a number of small-scale Manitoba growers and producers to ensure his kitchen is always has the freshest ingredients. This practice is apparent at first bite. Lee’s caprese salad is always juicy with plump tomatoes, dressed in verdant pesto that delivers a peppery hit of arugula and crowned with the silky tang of buffalo Mozzarella. With local greenhouse-grown tomatoes, herbs and greens arriving twice a week and year-round this clever chef has cracked the climate code, serving a real taste of summer to Winnipeggers in winter. 404 Academy Rd, 204-944-8786.