Wake Up Winnipeg - Review The Lobby On York

Wake Up Winnipeg Review - The Lobby on York - Winnipeg, Manitoba.
As reviewed by: Andru Valpy, Sean Kanee
Photographs: Andru Valpy

The Lobby on York

295 York Avenue
Winnipeg MB R3C 4N4

Tel: (204) 896.7275

Neighbourhood: Downtown
http://www.thelobbyonyork.com

• Cuisine: Fine Dining, Steak, Seafood
• Price: $$$ ($25.00 or more)
• Aimless & Andy Rating: @@@@@ (out of 5).
• Reservations: Suggested, but not required
• Features: Fine Dining, Lounge, Fine Wine Selections

Earlier this month Sean and I were invited to review "The Lobby On York" as the kick off to our "Dining Downtown" series.

This gem is hidden in the basement suite of the former Sheraton Hotel building located on York Street, close to The Winnipeg Convention Centre.

The Lobby On York's Tag Line is:
"Modern steak and seafood, with a twist", which can be broken down even further to "modern creativity", states General Manager, Shan Shuwera.

His saying, is true!

Primary chefs Jon Hochman, (26) and Ariel Schor (24), have been preparing dishes for The Lobby since opening in 2009.

The two have also worked together at assorted local establishments, including The Fairmont hotel, where the two of them collaborated to create fine dishes.

Since making a home at their new diner, Jon and Ariel have came up with a menu that can be enjoyed by anyone looking for a quick lunch, or a perfect night out.

Our meal started out with a sampling of appetizers, including the Big Eye Tuna Tartare, Pulled Duck Quesadilla, and a signature Cobb Salad.

These appetizers range anywhere from twelve to fifteen dollars and can be easily paired with a white or red chosen from The Lobby's fine wine menu.

For our evening, we were served Peter Logan Weemala, which according to their website is:

"For Those who enjoy something just a bit different".

This Pinot Gris went well with our Big Eye Tuna starter, complimenting the flavoring used in Hawaiian big eyed fish.

Our tropical friend was prepared raw and finely minced with sesame seeds, panko flakes, fresh sliced avocado and a chili tobiko aioli seasoning. Sean noted that the flavoring had a "smoky feel" to it, which was only accented by the use of fried potato chips for dipping.

Next up was the cool and crisp Cobb Salad which Sean and I were very curious to try.

"This is not your traditional salad"

said General Manager Shan, and this was very true. It was the first time I had seen romaine lettuce grilled.

This salad is prepared with tomato, bacon, blue cheese, a avocado aioli puré and a poached egg.

I questioned Shan on why an egg would be needed in a salad, and was informed that the yoke of the egg enhances the flavor of the salad and acts as an extra dressing.

Needless to say, it was very tasty.

For this sampling, we featured St. Hallett Poacher's Blend Sémillon Sauvignon Blanc as our white wine of choice.

"A classic Australian medium dry white made for immediate enjoyment. Blended from Chenin Blanc, Semillon and Sauvignon Blanc grapes picked in the cool of night it is a crisp, clean wine that is an easy drinking delight." - Wine.com

The taste was a crisp refreshing way to enjoy the start of our meal.

Our final starter was a signature ending, and probably my favorite appetizer served. The Pulled Duck Quesadilla.

This was a confit, which is a tough duck meat. It was prepared buttery, and was shredded. It's then served with a cheddar cheese brie sauce, minced red bell peppers, and is then spread into a tortilla, and sliced into six individual rolls, in similar fashion to a roll of sushi.

When we were enjoying this, I noted that it had a bit of a spicy flare to it, thanks to the bell peppers and chili mayo flavoring used in the appetizer.

It was also only the second time that I had been introduced to a duck meat, and needless to say I fell in love with this Quesadilla.

I strongly recommend trying the Duck Quesadilla whether it be as a appetizer, or a brief lounge snack.

It is not to be ignored.


We then moved into the first of our main courses, in which we were served a fresh Pan Roasted Pickerel - Caught locally in Manitoba, and was paired with Israeli couscous, edamame, and chopped prawn.

The Pickerel itself was pan roasted and sweet to the mouth thanks the the flavorful sauces it was topped with. When combined with couscous and shrimp, the overall dish was a nice summer treat.
Our Pickerel dish was served with a side dish of Cocktail Tomatoes, which were grown and purchased locally out of St. Annes, Manitoba from the garden of Murry Warkentin.

We admitted to Shan that both Sean and I did not normally like tomatoes, but were very honest in saying that these tomatoes were very fresh, enjoyable, refreshing and crisp.
It might have something to do with how fresh these tomatoes were, considering they were from our own backyard.

I caught myself eating most of the tomato and was surprised to see that both Sean and I finished a good majority of the dish, saving only a few little slices.

I'd eat them again, given the opportunity.

Our final dish was the 16 oz. Bone-In Rib Steak. Now, personally speaking Sean and I enjoy our beef, so we went in with high expectations after our previous dishes.

This Alberta Prime, 16 ounce beauty was most enjoyable, and was prepared by a special cooking method that ensures the juices and flavor of beef are preserved.

This steak, is served with a combination of 3 sauces; A Natural pan jus, red wine gastrique and a Guinness beer mustard.

After Shan described the cooking process of the beef to us, (which is best to be described by the staff at The Lobby), we understood exactly what he was saying to us.

Sean noted that this steak dish was comparable, if not better than other local steak houses, who focus more on presentation, and high temperature cooking methods.

I personally enjoyed the combination of blends and spices used in this main course dish and it's sauces.
Needless to say, we were not disappointed.

This rib steak was served with a glass of Heartland Cabernet Sauvignon which according to wine blogger Matthew Jukes makes:

The "100 best wines of Aussie" list.

I would have to agree with Matthew by saying that this wine was added to my list of favorite Aussie reds. The Sauvignon is a full bodied wine, with a fresh mulberry aroma.

Served with it was a Sautéed Mushroom dish, which brought with it a rich teriyaki flavor.

This side dish was favored by both Sean, and I.



Though we were offered dessert, Sean and I politely informed the staff of The Lobby that we simply could not eat another bite, because of how filling our meal was.

Worth noting was The Lobby's interior design, which can be described as "modern contemporary". Sean and I compared the main dining room and lounge similar to those you would find in Toronto or Vancouver.

The lounge is designed and compared to any international lounge seen on major motion picture films or nightlife magazines.

Interestingly enough, The Lounge at Lobby has been known to bring in local dee-jays on Friday nights, therefore making it a great place to start off any Friday night downtown.

Sean and I left impressed, and would highly recommend The Lobby On York to anyone looking for a new place to dine.

Though it is listed and enjoyed as a fine dining restaurant, the staff and price points are comparable to your typical dinner night out.

The Lobby caters to the needs of any young man or women, or those business professionals looking to entertain or relax.

Be sure to visit The Lobby On York, and tell Shan and staff that we sent you. They will be happy to hear!

-Av
- Sk.

(Thanks to Shan, Isaac, and Rob for their assistance in entertaining us! We look forward to seeing you again!) - Av