“It started with Deer + Almond in 2012. The small-plate restaurant popped up on Princess Street in Winnipeg’s Exchange District, offering a new option to downtown office workers and hip university students. Then, King and Bannatyne’s sandwiches drew lunchtime crowds. Next, Bronuts and Chosabi opened side by side in 2015, each tempting diners with their own versions of doughnuts and sushi, respectively. The Albert Street Cocktail Company, Miss Browns, and Clementine all opened in the same eight-block radius, transforming the Exchange into the culinary hub of Winnipeg in under five years.
And in the middle of it all sits Jane’s. One of the most innovative eateries in the city, it changes its menu every three weeks, working almost exclusively with local ingredients. Not just a fine-dining establishment, Jane’s is also a training ground for the city’s future top chefs.
Staffed entirely by students from Red River College’s culinary arts program, the restaurant is open for lunch and dinner, with tourism and hospitality students hosting and acting as servers. Students work there for two 10-week terms, and are supervised by instructors like Janet Townsend.”
Read more in Maclean’s here.