DEER + ALMOND

DEER + ALMOND, a Winnipeg contemporary Canadian restaurant, greets guests with low light, warm wood and bright art, setting the stage for an inventive tasting menu. In the Exchange District, tables are small and the service is focused, so reservations are recommended. The kitchen opens each Tuesday through Saturday at 5 PM, and the four-course prix fixe ($90 CAD) offers a paced journey through prairie produce and international influences. This is fine dining that feels lively, not formal, where each plate brings a clear, hunger-inducing purpose. The first spoon, bite, or toast signals a confident balance of texture, temperature, and seasoning that makes diners return. Chef Mandel Hitzer founded DEER + ALMOND in 2012 after a creative pop-up era that fused food with local art. Hitzer trained in Winnipeg kitchens from age 14 and built a reputation for playful, exacting cooking that highlights local suppliers. The restaurant regularly appears on Canada’s 100 Best Restaurants lists, reflecting its national recognition for innovation and consistency. Hitzer’s philosophy pairs prairie ingredients like Winnipeg goldeye and baby potatoes with prized imports — Hokkaido scallops, A5 wagyu and sidestripe prawns from B.C. — to create dishes with recognizable roots and surprising accents. The team emphasizes seasonality, responsible sourcing, and community collaborations such as RAW:almond, the winter pop-up on the frozen Red River that draws guest chefs from North America. The culinary journey at DEER + ALMOND is precise and varied. Expect the Winnipeg goldeye smoked and served on a crisp latke with crème fraîche and whitefish caviar, a textural opener that contrasts fat, salt, and potato. Charcoal-grilled lobster arrives with fermented blueberry, where smoke lifts the natural sweetness and aged acidity cuts through richness. A slow-baked beet and tuna course pairs earthy roots with horseradish emulsion and ginger-soy dressing for bright counterpoints. The French-inspired steelhead en brioche is finished with manzanilla and yuzu kosho, blending coastal technique with Asian citrus heat. An amuse-bouche of chicken liver with apple gelée on a Boreal Crisp offers savory-sweet focus, and dessert such as “Burnt Toast” — malted ice cream, raisin-walnut tart, Delice de Bourgogne — closes the meal with layered creaminess and restrained sugar. The menu cycles with the seasons, and an à la carte bar menu overlaps the tasting offerings for more casual or late-night dining. Beverage choices are curated to match the menu’s international bent. The wine list highlights small producers and uncommon grape varieties, and a wine pairing is available to complement the prix fixe. Cocktails are thoughtful, balanced, and often reference ingredients from the kitchen; zero-proof options are also provided. Service at DEER + ALMOND is attentive without being formal: staff describe the progression of plates, suggest pairings, and accommodate dietary preferences such as vegetarian, vegan, and gluten-free options. The limited seating creates a convivial atmosphere where staff can give personalized attention and explain ingredient stories. The interior was developed with architect Joe Kalturnyk and uses warm wood accents, curated artworks, and soft lighting to create an intimate, stylish setting. Large windows frame views of Winnipeg’s Exchange District streetscape, and acoustics are tuned for comfortable conversation. The mood shifts from calm early evenings to a livelier late-night energy when the bar draws a crowd. Small seasonal installations and rotating art strengthen the restaurant’s relationship with the local cultural scene, and special events like guest-chef dinners and winter pop-ups add distinct reasons to book beyond regular service. For best results, plan a Tuesday through Saturday evening visit and reserve in advance via the restaurant website or phone. Dress smart casual; many guests choose elevated casual wear for comfort during the multi-course service. Arrive on time for good pacing, and mention dietary needs when booking so the kitchen can prepare. If you want the bar’s à la carte experience, plan for later seating when the bar menu is fully available. DEER + ALMOND in Winnipeg rewards diners who seek inventive, ingredient-forward meals and a thoughtfully curated beverage program. Book ahead to secure a seat at Chef Mandel Hitzer’s table and taste why this Exchange District destination keeps earning national recognition and devoted repeat guests.