Current Issue
Ciao! Magazine Digital Edition
Ciao! magazine’s latest digital edition is NOW ONLINE!
Ciao! Feb-Mar 2015 Recipes
Chef Mandel Hitzer of deer & almond Chef Eraj Jayawickreme of The Velvet Glove Chef Fabrizio Rossi of Nicolino’s Ciao! Magazine Editor, Joelle Kidd
Fiesty on Ice
Fiesty on Ice Chef Mandel Hitzer of deer + almond harnesses free spirited energy into border-crossing tastes and boundary-pushing culinary adventures. By Arvel Gray “I fell in love with flavours at the age of nine,” Mandel Hitzer says. He fondly remembers his grandmother and mother filling the kitchen with the intoxicating aromas of bread […]
Top Tables – Feb-Mar 2015 Reviews
A turn towards comforting, playful pub food swept the city in 2014, with modern twists on comfort food classics typically defining this new order of gastropub. We lead with the fanciest, but all our eating was highly rewarding. The Blue Marble Neighbourhood: Airport […]
Best List
Best Vegetarian Dishes
Whether you dabble occasionally or fully commit to garden greens, these stand out vegetarian dishes will satisfy even voracious appetites.
Best New Restaurants 2013
A hit list of hot new dining in Winnipeg from 2013. Each recent open is bringing something new to the table.
Best Sandwiches
Sandwich legend has the bread-bound dish invented by John Montagu, 4th Earl of Sandwich, as a one-handed solution to sustenance while playing cards.
Best Desserts
Winnipeg has its share of sweet spots to indulge, from specialty places to restaurants that execute after-dinner delights exceptionally well.
Best Rooms With A View
This city has its share of dining options in notable places, including our most illustrious park and our most infamous intersection.
Best Breakfast
Lingering over coffee and eggs in a sunlit café with a pal or the paper is a certain, simple and shared pleasure and Winnipeg is spoiled when it comes to delightful daybreakers.
Best Luxe Dining
While Winnipeggers are known to hunt for bargains, we also know how to indulge.
Best Ethnic Markets
Winnipeg’s multicultural citizens are well represented by a number of markets that import exotic ingredients and prepare ethnic specialties on site.
