In our ongoing series of Pig & Swig, the team headed to Fort Rouge, Winnipeg, MB to Brazen Hall. We had empty bellies and a hankering for some real delectable pork meals.
We decided upon Brazen Hall after several internet searches using the term “beer and pork winnipeg”. This location became the best one to fit our desired needs. All meats are smoked in the Brazen Hall smokehouse daily, in their competition smoker out front of the restaurant. We came in with our minds set on review, but our stomachs set on a good pint and great food.
We focused on 4 key areas: Pork Selection, Quality of Pork, Brews/Drinks, and Atmosphere.
Brazen Hall
Brazen Hall is run by Kristjan Kristjansson and local restaurateur Kris Kopansky. Brazen Hall sits on what was formerly known as Round Table, but bears no similarities to its predecessor. Sporting a Viking in their logo, this restaurant's atmosphere was top quality for our group.
Brazen Hall
Brazen Hall is run by Kristjan Kristjansson and local restaurateur Kris Kopansky. Brazen Hall sits on what was formerly known as Round Table, but bears no similarities to its predecessor. Sporting a Viking in their logo logo, this restaurant's atmosphere was top quality for our group.
MENU
We dug into the menu, and it did not disappoint. Thanks to the many years of culinary experience, Kristjansson’s menu provides a playful and diverse culinary adventure from techniques such as: confit, curing, smoking and braising.
This is what the Pig & Swig team tried:
Brazen Bacon: This sweet and peppery snack was a top favorite of the table, and a re-order!
Brussel Sprouts and Bacon: This appetizer of Brussel sprouts did not disappoint! With a mix of brussels and bacon, there was also goat cheese, cranberries, potatoes and a lemon chili honey drizzle.
Burnt Ends: These were smoked brisket bites that were pan seared in a sweet and sticky BBQ sauce.
Babang Shrimp: Crispy shrimp served with a refreshing chili lime aioli.
Maplewood Smoked Pork Rib: This delicious pork was a smoked and sweet sticky BBQ sauce slathered rib.
Long Short Rib: This was an osso bucco style rib, braised in red wine.
2018 Winner Krakow Burger: A brazen beef patty served with crispy potato sticks, and a beet and habanero horseradish.
2019 Le Burger week winner, The Grand Pinoy Queso: A brazen beef patty served with crispy seasoned chicharonnes, cheddar and havarti cheese, bacon ketchup, mango aioli, fresh greens, all on a scallion potato bun. It came with a sawsawan dipping sauce.
Choco Erotico: A dessert to set your taste buds into a chocolatey vortex. This delight had layers of chocolate ganache, chocolate brownie, chocolate pastry cream. Covered in a white chocolate sauce, with raspberry coulis, set in a pie crust. It was topped with vanilla ice cream.
Overall the menu was delicious, although, being pork lovers, we always could do with more pork.
BEERS
The meal paired well with the brewed beers that the Brazen Hall creates, thanks to Jeremy Wells, the head brewer. The extensive brewed beer, paired well with many of the dishes we tried during our stay at Brazen Hall.
Overall, we felt Brazen Hall gave a great nod to the Winnipeg farm to table style experience, and felt it was “ag-vocate” inspired. We want to thank Brazen Hall for allowing us the opportunity to dine and stein at this establishment, on this on-going adventure of Pig & Swig.
Do you have a place the Pig & Swigers can review next? Want to join the growing community? Connect with us today!
