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.