This past week I got to attend RAW:Almond for the first time. RAW:Almond is a pop-up restaurant that is set up at The Forks in Winnipeg, Manitoba. It’s located on the frozen river, right where the Assiniboine and Red Rivers meet, just a short distance from the Forks Market.
Raw:Almond is open for about three weeks straight, with three dinner sittings per night. Each night they feature different local chefs from some of Winnipeg’s best restaurants and also draw chefs from around the world. The chefs prepare food inside the restaurant on the river in an open kitchen. Guests were encouraged to pop into the kitchen to watch the preparation of dishes.
We attended on Monday February 6th and our chef for the evening was Mitchell Bates (previously at Momofuku in Toronto). Our meal consisted of several small dishes (none of which I captured photos of #bloggerfail) – including 2 dessert dishes – and plenty of wine options. On this night most dishes featured shellfish (prawns, clams, etc) and they were absolutely amazing. My favourites included a broth based dish with dumplings [being prepared in the photo above] and prawns served with baked beans. They were so conscious of my allergies and offered several options that I was able to enjoy!
My only issue with the evening was that it was SO COLD. We had to purchase tickets several weeks in advance for our seating because they sell out quick so we couldn’t choose based on weather. There were several heaters set up inside the structure which made the air very comfortable, but because the tables are set up on ice our feet were on it the whole time. I should have had warmer shoes on!
Raw:Almond was such a unique experience, if you’re ever in Winnipeg (and you know in advance) I recommend checking it out!