Prairie 360
83 Garry St
204-505-2681
info@prairie360.ca
Facebook: https://www.facebook.com/Prairie360WPG
Twitter: https://twitter.com/Prairie360WPG
April, 2014
The view instantly makes this restaurant an obvious
draw.
Unfortunately, lots of restaurants with added benefits do
put much effort into their food because they don’t need to. This location’s previous tenant milked the
view until it ran dry but fortunately, the view isn’t the primary focus of the
present restaurateurs. From the
impeccable service to the brilliant food, Prairie 360 has it all.
Dinner starts with a wonderfully made sour bread. This still-warm loaf has the requisite crunch
on the outside with the soft, velvety middle.
As good as the bread tastes, don’t overload. While anticipating the appetiser, the bread continues
to tempt but the wait will be worth it.
The aged tenderloin carpaccio looks almost cured. The classic combination pairs sharp slices of
asiago with the delicate beef. The fresh
and crisp greens embrace the reduced balsamic vinegar and come together
fittingly with the beef.
When someone mentions back ribs, this isn’t what I envision:
As somewhat of an expert on Deep South barbecuing, ribs
usually involve big slabs of meat, fresh out of a day-long smoking
process. While the adobo sauce
definitely adds a smoky edge to these ribs, they taste more Asian-based (the
sesame seeds add a bit to it as well).
The risotto fritters don’t really fit with the dish, unless you want to
consider this a multinational fusion of Asian, Italian and Deep South
cooking. By themselves, the fritter rice
has great flavour and the frying leaves a nice crunch. I don’t think it quite goes with the sauce,
as I’d like to see it with something more traditional, like a pesto.
For mains, the perfectly-roasted Cornish Game Hen features
the classic combination of mustard, thyme and olive oil. The crispy skin envelops the moist and juicy
meat. The fresh, crisp vegetables, and
the lightly roasted tubers round out this simple but elegant meat-and-potatoes
kind of dish.
As for other meat-and-potatoes standards, 360 offers elk
steaks in addition to beef steaks. The
steaks come perfectly prepared, heat seared on the outside, juicy and pink on
the inside.
This meal has the same sides as the chicken, but I don’t get
the presentation. Most people do not
consider smears to be an appetising attraction.
I’ve heard of the dish “poike” before but I’d be grasping to
tell you what exactly it is. After a
little bit of research, I find out that poike is Galilean stew. The next question that follows
naturally: what kind of stew do they eat
in Galilee? More research tells me that
it’s chicken-based or sometimes turkey-based, and features chickpeas. Prairie 360’s “Manitoba” version maintains
the hearty and delicious chickpeas but that’s about all that’s poike about it. This version comes with lamb, elk, bison and
deer, stewed with the usual vegetables and fried potatoes. I fry my potatoes all the time before putting
them in stew; this gives the starch a huge extra facet of flavour. Carrots, celery and onions form the French
mirepoix, which is the foundation for all good broths. Starting with solid ingredients, this poike
has the potential to deliver fabulous flavour, and it doesn’t disappoint. I wish there was a bit more meat but what’s
here is delicious. I try to pick out the
pieces to taste the individual uniqueness of the meats, but because the broth
has so much flavour, it’s virtually impossible to do. I’m not a big starch fan so I would like to
see a bit more meat and less potato, but this successful dish wins honours
regardless.
I see myself having a lot of meals here. Winnipeg’s seasons offer different views
throughout the year. Unfortunately, I
might miss the view since I spend so much time with my face buried in the
food. Prairie 360 has everything you
want in fine dining. The next time you
have someone visiting from out-of-town, be sure to keep Prairie 360 in mind as
a destination.
****½ /5
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