Hey there, time traveller!
This article was published 9/4/2013 (1448 days ago), so information in it may no longer be current.
Typically in this space, restaurants with sole owners are featured. In this case, Elements, the Restaurant is operated by Diversity Foods which was created by The University of Winnipeg Community Renewal Corporation and SEED Winnipeg.
My daughters tell me wonderful tales of meals that they regularly enjoy at U of W. In fact, my youngest is so impressed by the quality and value she finds it hard to justify packing a lunch to lug to school. I have enjoyed a number of school day lunches and a couple of private evening events at Elements. In every case, the food has been innovative and well-prepared.
On this weekend day, I mistakenly assumed that the restaurant would not be busy. But when we arrived there was a wonderful, vibrant community feel, even though University classes were not in session. Our server was very busy and the kitchen must have been too, for she would keep us posted on the progress of our meals. We were so preoccupied with becoming acquainted with a new friend that we hardly noticed.
Our new acquaintance started with a spicy tomato soup and then tucked into the Mushroom Almond Burger (without the bun) as she is eating gluten-free. She said that she should have asked whether or not the patties were made with bread crumbs. As I have known her for years in cyberspace, but had never met her until this lunch date, I did not feel comfortable to ask her for a taste. But, the mushroom and almond patty sure looked delicious!
My daughter-in-law enjoyed Huevos from the weekend brunch menu. She is hooked on the Mexican Eggs from Stella’s and was hoping that this choice would satisfy her craving. She was well-pleased, but added that she would have loved a slice of avocado or guacamole with the dish.
I had been thinking about a burger and opted to add the house-made back bacon as a topping. My lunch came with a soup as well. The savoury mixture was a combination of Creole pork and shrimp, with rice- and a red wine-enhanced stock. Our server had to check the exact ingredients with the chef when I inquired for details. She said their daily soups change according to surplus ingredients in the kitchen. I make what I call "refrigerator" soup at home doing exactly the same thing and I appreciate a resourceful cook.
Elements, The Restaurant
599 Portage Ave.
Street Parking available
Beautifully wheelchair accessible
Weekday lunch, Dinner from Monday-Saturday, Weekend Brunch Menu
Kathryne Grisim’s foodmusings.ca blog was named best local blog in Uptown Magazine’s Best of Winnipeg readers’ poll