Restaurants, rightfully or wrongfully, have a reputation. Whether be it one positive or negative, it is their reputation that guides most diners' choices. When I arrived in Winnipeg, one of the biggest food scenes was that of St. Boniface, and one of the most reputable restaurants was In Ferno's Bistro. Now sporting two locations, the original in the heart of St. Boniface became well known for its take on modern French cuisine with a flare. With a rep like that, how could I refuse?
Marion and Des Meurons are two major arteries through St. Boniface and so it is fitting that In Ferno's is right at the corner of both. Hearkening to the architectural norm of the area, the building is an elegant brick two story. Hanging off the banister is their large logo: classy, comforting and welcoming all wrapped in one. I laughed a bit as we struggled to find the "front door" which was actually found adjacent to the patio (this being winter, the patio was understandably closed). Inside we were immediately greeted by a dazzyling dessert display (more on that later), a fun ploy to remind its customers of the end of meal sweets. and a host of lovely staff welcoming and taking us to our table. The menu is traditional French cuisine with a flare, but with a few caveats. First off this particular night had
NINE dinner specials, ranging from appetizers, soups and dinner entrees. While certainly appreciative of the variety of options, the huge number of specials made it difficult to pick and forced the waiters to literally recite off a soliloquy. And while each item sounded appetizing by the time our waiter was done we had a host of questions necessitating him recite the entire list off again.
One of the specials that night was a
Calamari with Ancho Chili Cilantro Lime Aioli. The rings of squid were lightly dusted with a tempura like batter and fried crisp. The classic combination of crisp and creamy is in full display here with the lime aioli. A little disappointing in the spice department with the ancho chili more of a slight kiss of heat rather than the promised fire. Nevertheless the light starter whetted our appetites for the dishes to come.
We could not just order from the specials and so went with a
Butternut Squash Ravioli off the main menu. I know what you must be thinking ... where are the darn ravioli?! And while the pasta was indeed drenched in the creamy parsley sauce, the flavour of the butternut squash was still apparent. Indeed the creamy and slightly bitter squash worked well with the parsley filled sauce. The pasta was of course perfectly al dente and held everything together in the dense sauce.
How could we dine at a French restaurant and not order the
Soupe a l'Oignon Gratinee (French Onion Soup). An marquee dish at In Ferno's, this soup was divine. It starts with a broth filled with tremendous beef richness which is then accentuated by small morsels of soft bread, touched by smooth bits of onion and all topped off with the saltiness of cheese. The small soup packs a punch and is among some of the best French Onion variants I have had.
The second special we went with were delicious
Bacon Wrapped Petit Tenders Topped with Fresh Herbs with Apple Slaw Gastriche. A take on the classic meat and potatoes, the beef tenders were expertly handled with a hint of smoky bacon flavour on the outside of the perfectly medium rare interiors. The meat in itself would have been worth the price of admission, but the side of apple slaw jettisons it into the stratosphere. Roasted apple and potato slices are topped with a delicious creamy and garlic-y sauce which helps unite the slaw with the beef tenders. Delicious.
Almost calling out to us, we had to chance a dessert tonight.
Chocolate Cappuccino Cream Cheesecake was lighter than the name suggests with a soft and tender cheesecake topped with coffee cream and chocolate shavings. Moist and full of tasty chocolate and coffee flavour, this played well with the usual post-meal sweet craving before the much needed post-meal siesta.
In Ferno's Bistro takes French cuisine and infuses it with modern cooking techniques and new flavours. The chef shows his range by having traditional items available on its main menu while giving customers a slew, albeit too large of one, of specials to keep anyone entertained. And while each item is on the pricier side, the flavours are well worth the price of admission.
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