UPDATE:Closed Mise: Extraordinary Manitoba Regional Cuisine
Mise owner and chef Terry Gereta delivers local favorites in thoughtful, new ways like this cornmeal dusted fillet of Manitoba pickerel on fresh spring greens.
UPDATE: Mise is permanently closed.
While newer restaurants may be the flavour of the month, Mise delivers the tastes you'll remember.
Inside the Corydon Avenue establishment, you'll want to linger over every little morsel.
In truth, Mise wasn't our first choice for dinner on a recent evening.
Our first choice was closed that day. And after a few phone calls to some favourite Osborne haunts, Mise popped to mind.
They had space for a last-minute threesome. Given the amazing Manitoba regional cuisine and inspired and creative dishes with masterful taste profiles that keep you guessing, it's mystifying why there would be an empty seat in the house any day of the week. The food is first-rate, stellar and deserves line-ups out the door.
It's very clear from first to last bite, that there's no short of passion in the kitchen.
Owners and husband and wife team chef Terry and pastry chef Sue Gereta have combined their talents in perfect harmony.
Mise is an upscale dining room with prices on par with the city's higher end establishments. The menu includes slow-roasted Manitoba barbeque short ribs, wild-rice latke fries (a must-try), duck confit, mussels, quail stuffed with bison and many other inventive dishes.
Mise always has tons of great dishes on the menu. It's hard to make the final decision. To that end, they've taken away some of that pain. A $38 tasting menu offers diners three-smaller portions of anything on the menu (except desserts). Choose three entrees, three first courses or any other combination. The servings are smaller but you definitely won't leave hungry.
A big and bold, tender and succulent beef tenderloin disappeared within minutes. The grilled chicken with tiger prawns, mango chutney and cilantro on a bed of jasmine rice had a lighter, yet no less satisfying punch.
Cliched as it is, leave room for dessert.
Sue Gereta's sweet menu includes a divine flourless chocolate torte, an old-school brownie with caramelized banana, chocolate and caramel sauce and whipped cream, among many other decadent delights. A peach pie with oatmeal crumble and a scoop of vanilla ice cream was worthy of a gold ribbon from a country fair and remarkable in its simplicity.