Segovia Tapas Bar and Restaurant
Jamon Croqueta, Lemon
Pan Con Tomate, Jamon Iberico
Razor Clam Pinxto, Lebneh
Patatas Bravas
Mushroom Escabeche, Hummus, Flatbread
BBQ Quail, Celeriac, Salsa Verde
Espresso, Dark Chocolate, Ice
Churros, White Chocolate Yogurt
Date, Mascarpone Cheese, Pistachios, Maple Syrup
Originally slated for Dinner on Wednesday, an eight o’clock arrival finding the 43-seat Restaurant completely full with a sixty minute wait for even solo diners, it was instead on Thursday at 4:55pm that Segovia was visited, a seat at the Chefs counter easily secured though the place would again be full within an hour.
Thoroughly titled Segovia Tapas Bar and Restaurant, a name that has stuck to the Osborne Village hot spot for nearly a decade as it fully defines what was Manitoba’s first Spanish small plates venue, guests entering the space at 484 Stradbrook Avenue are first greeted by heavy wooden doors before entering a dimly lit space, the former home fully renovated and now comprised of two dining rooms including one with a full view of the kitchen.
Rustic yet elegant in design, a combination of exposed brick, wood tables, steel and leather situated behind slate countertops, Segovia represents the vision of Chef Adam Donnelly who opened the Restaurant at just 26 years old, the fact that the place remains packed six days a week despite not accepting reservations a testament to a combination of excellent service and an ever changing menu that stands out more than just locally.
Rooted in tradition but at the same time looking forward, an embrace of Winnipeg’s limited seasonality differentiating Donnelly’s cooking from what one might find in Barcelona, Bilbao or even the city from which his Restaurant takes its name, guests are wise to begin their tasting with items including Ham Croquettes or Tomato-brushed Toast topped in imported Jamon Iberico, both sold at fractions of what Celebrities like Jose Andres charge yet just as precise while fresh Canadian Razor Clams with strained Yogurt and Herbs atop toast were absolutely delightful in their balance of sweet and sour.
Treated next to Segovia’s take on Patatas Bravas, justifiably one of the few items consistently offered since day one, it was with the smoky flavor of Paprika still lingering on the lips that a sizable plate of Wild Mushrooms followed, the use of Acid and Hummus intended to be eaten on crispy Flatbread not particularly Spanish but everything about the combination wonderful and arguably the best dish tasted in all of Winnipeg.
Rounding out savories with a plump Quail grilled and served over lengths of Celeriac, the Root predictably earthy but well balanced by vibrant Salsa, it was after readying the palate with Espresso and Dark Chocolate that Dessert was served, a quartet of Churros with smooth Yogurt as good as what one will find in Mexico or overseas while Dates split and stuffed with Mascarpone plus Pistachios in a pool of Maple Syrup are as simple yet stunning as they are sweet.
www.segoviatapasbar.com
