Here we are in the heart of the fall harvest and knocking at our door is soon to be a hearty Canadian winter. Change brings change and if you wish to taste the fresh culinary imagination of Chef Mandel Hitzer; a reservation is recommended now that this unique eatery is no longer a best kept sinful secret in Winnipeg.
On this particular cuisine venture at the hip establishment, I began my dinner with the Vodka Tempura Crudites. When the entree was placed on my table I was skeptical at first because the batter coating was partial. On my first bite I realized the crispy crunch was perfect and the vegetables used in this dish were, as I expected, fresh. On my plate I discovered red peppers, green beans, asparagus and broccoli and the combination was more like a healthy dessert. I enjoyed it so much I could have ordered it twice, but I happened to come on the day of deer + almond's new menu and there were more items I wanted to taste. I placed my next order with my friendly, efficient server.
My next choice was more of an emotional decision versus my wanting palate of peccant flavors. I ordered a dish simply called Mushrooms and at twelve dollars a plate, I was preparing myself for a letdown. Boy, was I wrong. What arrived was an ample helping of mushrooms on an in-house made fresh, fresh, focaccia bread topped with a runny egg and cave aged gruyere cheese. Growing up, my Mom would fry Manitoba wild mushrooms in butter and spices and served them on top of toast. Chef Hitzer had stopped by my table with a greeting and a sincere desire to know how I liked this specific dish on his debut menu? I explained to him why I had ordered this dish and how my Mom would give this bowl five stars. He smiled and then told me this menu item was inspired by his grandmother. I told Chef Hitzer that his grandmother would be very proud of him.
I had room for one more item and my next selection was a no-brainer for me. I must have done something wrong in my previous life because I am a lover of seafood and here I am living in Canada's heartland. My ash cured scallops arrived and, no pun intended, I gobbled them down faster than what it would of taken to prepare them. I had just returned from a visit where I had a Scallop dish on Downtown Toronto's famed King Street. deer + almond's scallop, smoked buffalo chips, oyster mushrooms and fermented garlic aioli would teach a culinary lesson to the Toronto chef. All I can say is .........wow.
I will return to deer + almond next week because there are fifteen menu items to choose from, and after these first three items I have tried, I now want to explore and taste the entire new deer + almond menu.
The love of art shines through on Chef Hitzer's culinary presentation. The undeniable fresh, vibrant and unexplainable fusion of spices, foods and imagination explain why deer + almond was a recent recipient of Top Ten New Restaurants in Canada. It's about time the rest of our country is starting to realize what Winnipegger's already know, we have some talented Chef's in our town. The staff at deer + almond are also the reason this restaurnat has become a Winnipeg "go to" establishment for a unique culinary affair. Thank you to everyone at deer + almond, I will be back very soon.
