The Pint: 3.9/5

Great Canadian
Score: 4.0
Platter: $15

Mushroom Cheddar
Score: 4.0
Platter: $15

Inferno
Score: 3.6
Platter: $15

Fiery Blue Cheese
Score: 3.1
Platter: $15


The Pint caught my attention with five tantalizing burgers and “Table Kegs” clinched the deal. As luck would have it, our Wednesday Burger Club supper coincided with The Pint’s $29 Table Keg special.

274 Garry Street was most recently occupied by Aqua Books and EAT! but you'd never recognize it now. The crab cakes are gone and replaced with Beefshires. Geoff wrote "Grand opening week at The Pint and first impressions are positive. Very different than the old Aqua Books - now a spacious sports bar! The music was straight off my iPod, the decor is all wood and dark motifs, could become quite popular." The completely renovated interior is beautifully finished with  full height windows and a tin ceiling. The walls are covered in framed prints interspersed with TVs. Tall wooden chairs and tables are black – which the serving staff all helped stain and finish just before the restaurant opened on Dec 23. Each of the two levels has a large central bar with 26 beers on tap. The DJ booth is on the main level and the upper has great spaces for groups including a private room. The Pint is a 100 m dash from the Winnipeg Police Cadets HQ and the downtown indoor skywalk in winter months.

I've been to The Pint three times and expect to be back many more. It was a few hours before they opened on my first visit when I bumped into the owner, Thomas, who made a point of coming over to shake my hand and say hello. This is his thirteenth restaurant opening. The second visit was at lunch and they were staffed up and ready. We were greeted and seated immediately and our waitress showed up a moment later to take drink orders and hand us menus. It was obvious staff were well trained. On the third visit a few of us arrived about an hour early for our 6:00 pm Burger Club reservation and caught them between shifts. We found our tables on the second floor overlooking Garry St and defended them from usurpers. The lone waitress working the upper floor was cheerful and quick, but it took her a bit of time to make the rounds. Our server Karly arrived before 6:00 to take over our table and she was all smiles, full of energy and fun. She can carry twice her weight in Table Kegs and the beer started to flow.

After Karly put in our food orders I asked if I could visit the kitchen. She checked with Chad, who was in Winnipeg to setup the new operation, and came back to get me as our burgers were being assembled. I’m not sure if it was my “outsider” presence or Chad overseeing, but the kitchen staff were very well behaved. Usually there’s considerably more shouting and swearing in the organized food prep chaos. There must have been a dozen people working the kitchen and they got all sixteen of our burgers assembled and lined up at once – no small feat!

The sixteen platters were delivered by Karly and some helpers resulting in momentary mayhem. Karly was very careful to track our custom burgers, and the kitchen was careful to keep the plates in order, but there was still a momentary panic with burgers in the air and hungry diners trying to politely, and sometimes unhelpfully, meet their meat. It was not unlike two groups of Canadians trying to enter and exit an elevator at the same time. Eventually the burgers were all set down in front to the appropriate stomachs.

The presentation was a rectangular plate with the assembled burger and side balancing each other. The dish was on a paper napkin (black of course) to keep from clattering and sliding around. The bun shiny and skewered with two pickle slices on top. Russ wrote “Impressive to look at.” Cutlery and basic condiments were placed in a common basket.

The 8 oz beef patty was thick and filled the bun to its edges. It was beefy tasting, very lightly seasoned, coarsely ground and lean. The Pint franchise does not form the patties in house “due to the volume the five locations sell”, but the patties are made to their secret recipe from 100% Sterling Silver Alberta beef without any filler or preservatives. With oil prices so low, Alberta can use a hand up from Manitoba so now we can support them through beef exports instead. Interestingly enough, the buns travel all the way from Vancouver to crown the assembly. According to Riley, who is returning to Winnipeg after managing the Calgary Pint, the “bacon is ultra fresh, of the best quality and double smoked. The cheese is fresh and the finest money can buy.” You can’t get any better than that! It was a good and very filling sandwich.

The Great Canadian bacon-cheese burger was the popular choice and Karen wrote “My burger was nice. Well constructed with lots of beef. Patty was fairly plain. Very nice bun with decent amount of bacon and cheese.” Dani added the “BBQ sauce on the burger is tasty, reminiscent of Bulls Eye original. Patty is big and moist.” Brian observed “The burger was well-constructed with bacon, lettuce, and tomatoes clearly visible.  The beef patty was large and seasoned well.  The bun was maybe a little small for the patty but fresh and held up well. The maple BBQ sauce made the burger.” Jeff critiqued “Good Burger:Bun ratio; held together perfectly right to the last bite. Loved the sauce, great combo of smoky and sweet.”

A few people chose the Mushroom Cheddar burger. Liz scribbled “Patty was formed perfectly. Bun was the right size and delicious. Mushroom sauce was very good and tons of mushrooms. Cheese was not overly obvious - could have been more. Best burger for me so far.” April noted “The burger was hot until the last bite and the meat was tasty. My burger came out with everyone else's even though I ordered after everyone.” Sandy swooned “I looooove a good mushroom burger - this one is one of the better ones I've had in the 'Peg. The bun held the whole mess together. Tasty cheddar sauce - more of it would have balanced the under seasoned beef.”

Geoff went rogue: “I got the bison Great Canadian Burger. Same price for bison, beef and chicken - why not break the Golden Rule of Burger Club for once? They're both ruminants. Burger was pretty and tasty, a bit dry as may be expected with bison. Bacon wasn't bad but not top tier.”

As to the side dishes, the poutine was hugely popular. Jeff wrote “Awesome gravy - could drink shooters of the stuff a la Al Bundy.” I had the Mac ‘n Cheese and it was creamy with just enough jalapeño to make is interesting. I gobbled it up. Some of us started with the Beefshires (only $5 for eight pieces during happy hour) and they were divine. I may come back and eat nothing but Beefshires. Dani had the lemon  rice soup with chicken in meatball form. It was tasty. I had the potato bacon soup the first time and it was hearty. Stephanie sampled the wings and cautioned "their super hot wings (7 pepper) are hot. Burn your face hot. Get them to share because you’re only going to eat one."

The Pint is one of several Urban Sparq Hospitality concepts. Nurturing of the soul through burgers, beer and bodacious fun is not left to chance at Urban Sparq. The hospitality business depends on word of mouth so they use their social media company, Oilers Nation, to put out all the engaging Tweets. I ran into their marketing manager, Daniel, also in town for the opening, and asked him why Winnipeg and why Garry St. He said Winnipeg’s market still has untapped potential and if you present Winnipeggers with a better product, they’re willing to pay for it. The Norris building was affordable and located near the SHED in the thick of downtown condo development. “We're always within a block or two of the ice.” Daniel also talked about Urban Sparq’s concept of “mini-clusters” so another restaurant or bar is a possibility.