LCBO Food & Drink Summer 2017

7 BABA’S HOMESTYLE PEROGIES, SASKATOON To say it’s unassuming is an understatement. But what you’ll find inside (if you don’t just hit the drive- through—that’s right—drive-through perogies!), are handmade perogies, cab- bage rolls and smoked sausages. 8 DIANA’S CUCINA & LOUNGE, WINNIPEG Owner Diana Cline is a five-time International Canadian Pizza AwardWinner, famous for her inspired pies like BigD’s Bodacious BLT and the Sweet ’n Spicy Divine Swine with BBQ pulled pork and cheese on aMoosehead beer crust.

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St. John’s Fish & Chips R

GET BAKED Sweet (and savoury) treats to fuel your journey (and soul). ThePiePlateBakery&Café ’s fresh-from-the-tree peach pie. Virgil, Ont. BeaucoupBakery& Café was inspired by Paris and feels (and tastes) just like it, from the Chocolate Almond Croissants to the Chausson aux Pommes. Vancouver. Sidewalk Citizen Artisan Bread & Bakery ’s artisanal sourdough loaves, Sticky Buns and cheese-fuelled Burekas. Calgary. Too much greatness at Duchess Bake Shop , from the Macarons to the Eclairs and yes, Banana Cream Pie. Edmonton. You’ll want everything at Olive &Gourmando , but go for the choc- olate brioche. Or the scones. Or the palmiers… Montreal. Gypsy’s Bakery & Restaurant serves fresh doughnuts, Nanaimo bars, pies, cinnamon rolls and outsized hot caramel- glazed apple fritters that’ll knock your toque off. Churchill, Man. Patrice Pâtissier is an exploration of tastes, textures and even temperatures. Best bets: Kouign Amann, Cannelé and petite lemon pots with chamomile and honey. Montreal. At Madelyn’s Diner , three words: Bacon Butter Tarts. Stratford, Ont.

Climbing Freshwater Road in St. John’s, Nfld., past Ches’s Fish and Chips , a favourite “fee and chee” feed for over 50 years, walking up and beyond the for- mer home of Johnny’s Fish & Chips, you hit the corner at Cookstown Road and you’re there: Leo’s Fish ’n Chips Restaurant & Take-Out . My chipped plate arrives bearing a steaming heap of golden, hand- cut fries bathed in smooth brown gravy. The fish is buried be- neath—all crisp, moist and flaky. The fish is cod—when a New- foundlander says “fish,” cod is the default. The fact that there’s malt vinegar but no ketchup on the tables makes me inexplicably happy. “How is it?” asks the fry guy as he starts to clean up shop for close. “Great,” I say. And boy, do I ever mean it.

The Pie Plate Bakery & Café, Virgil, Ont.

FOOD & DRI NK SUMMER