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The Forks is a transformed abandoned railyard in Winnipeg, located at the junction of the Red and Assiniboine rivers. This area has many attractions including the Canadian Museum for Human Rights, Children’s Museum and the Forks Market. Back in the day, the Forks Market used to be two adjacent horse stalls and haylofts in the early 1900s. Now, you can find lots of local eats including modern Italian PASSERO by Scott Bagshaw (a locally celebrated chef) and Fools & Horses Coffee Company serving full espresso menu precisely made on the mod bar featuring Pilot Coffee.
Forth is a unique space in the Exchange District of Winnipeg, café by day, cocktail bar by night. The Scandanavian space is the perfect place to work or have conversations at. In the summertime, they have a rooftop bar for the ultimate chill out spot.
Owner Joseph Chaeban is a Lebanese Canadian dairy scientist and together with his wife Zainab, opened Chaeban Ice Cream. They wanted to give back to the community for sponsoring Zainab’s family from Syria, away from the dangerous living conditions. Their all-natural ice cream is the perfect snack or dessert. Make sure to try the Abir Al Sham, a traditional Syrian recipe that consists of rose and orange blossom water with toasted pistachios, cashews, ricotta cheese and orchid root powder.
Located in Winnipeg’s Exchange District as well, Deer + Almond (pronounced and) is an inviting eatery serving food tapa-style, which means little sharing plates for the whole table. With a focus on local foods, some things to try from the menu are Deer Tataki and Manitoba Pickerel.
RAW:Almond is a yearly dining experience is located on the frozen Red and Assiniboine river. An architectural wonder will come to life and a coveted dinner experience prevails. The idea came from chef Mandel Hitzer of Almond + Deer and architect Joe Kalturnyk. They invite chefs from all over Canada and sometimes from around the globe to collaborate and celebrate food and design. Make sure to get your tickets early as this event sells out quick!
Written by Candy Chou
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