The Clubhouse has added to its menu.
I vaguely remember the Salisbury House that stood near Morley Avenue and Osborne Street. After it closed, the place became a Greek café called the Clubhouse. Some years later that place closed.
Harjet Jaura and his fellow restaurateurs acquired the Clubhouse in 2001 and added pizza to its name and menu. The pizza, including the crust, is freshly made daily on the premises. A couple years later, the Clubhouse cooks added deep-fried chicken to the menu.
"People love the chicken," Jaura said. We marinate it overnight, and dip it in a batter with breading. There is a special spice in the breading."
The usual chicken pieces are available for purchase. Ten wings go for $6.
Last year Clubhouse Pizza introduced some tempting menu offerings. Restaurant patrons quickly embraced oven-baked butter chicken and tandoori chicken, made with their own particular spices and sauces.
You can also purchase samosas, perogies, chicken poppers and fingers, poutine and egg rolls at Clubhouse Pizza.
Three or four drivers regularly deliver orders to people in St. Vital, River Heights, Fort Garry and Fort Rouge.
"Eighty per cent of our business comes from delivery," Jaura said. "Some people eat in the restaurant and some people pick up their orders."
On Fridays and Saturdays the restaurants sells pizza and chicken to people at the Fort Rouge Legion.
"They’re happy with the food," Jaura said with his friendly smile.
Jaura’s dad sits on a chair behind the counter. The ringing of the phones and the arrival of some customers brings him to his feet.
"Dad helps cook and prepare orders," Jaura said.
The Clubhouse is open Monday to Saturday from 3 p.m. to 3 a.m. and Sundays from 3 p.m. to 1 a.m.
Jaura came to Canada in 1993 and chose to live in Winnipeg, a small Canadian city where a person could, "get to know people faster."
The Clubhouse has helped in that regard. Jaura and his co-workers have a loyal clientele.
I asked a couple of young men seated as the counter why they go to Clubhouse Pizza. The two construction workers had just completed a 12-hour shift. They said they were hungry and they wanted to eat something they liked, which happened to be more than one pizza.
A few years ago, when one of the men worked 16-hour shifts on the Red River Floodway Expansion Project he would phone the Clubhouse with his order and pick it up at 3 a.m.
He liked the pleasant service and the food so much that here he was again.
Dianne Doney is a community correspondent for Fort Rouge. You can contact her at firstname.lastname@example.org