Warning (2): session_start(): open(/var/lib/php/session/sess_mj0pu4q0t267fbsn4c7trndg03, O_RDWR) failed: Permission denied (13) [APP/Vendor/cakephp/cakephp/lib/Cake/Model/Datasource/CakeSession.php, line 668]Code Context
// For IE<=8
session_start();session_start - [internal], line ?? CakeSession::_startSession() - APP/Vendor/cakephp/cakephp/lib/Cake/Model/Datasource/CakeSession.php, line 668 CakeSession::start() - APP/Vendor/cakephp/cakephp/lib/Cake/Model/Datasource/CakeSession.php, line 204 CakeSession::write() - APP/Vendor/cakephp/cakephp/lib/Cake/Model/Datasource/CakeSession.php, line 418 SessionComponent::write() - APP/Vendor/cakephp/cakephp/lib/Cake/Controller/Component/SessionComponent.php, line 55 SecurityComponent::generateToken() - APP/Vendor/cakephp/cakephp/lib/Cake/Controller/Component/SecurityComponent.php, line 560 SecurityComponent::startup() - APP/Vendor/cakephp/cakephp/lib/Cake/Controller/Component/SecurityComponent.php, line 245 ObjectCollection::trigger() - APP/Vendor/cakephp/cakephp/lib/Cake/Utility/ObjectCollection.php, line 128 call_user_func - [internal], line ?? CakeEventManager::dispatch() - APP/Vendor/cakephp/cakephp/lib/Cake/Event/CakeEventManager.php, line 243 Controller::startupProcess() - APP/Vendor/cakephp/cakephp/lib/Cake/Controller/Controller.php, line 677 Dispatcher::_invoke() - APP/Vendor/cakephp/cakephp/lib/Cake/Routing/Dispatcher.php, line 189 Dispatcher::dispatch() - APP/Vendor/cakephp/cakephp/lib/Cake/Routing/Dispatcher.php, line 167 [main] - APP/webroot/index.php, line 105
ENOTECA, Winnipeg, Manitoba
Chef/Owner: Scott Bagshaw
Website: N/A. Cuisine: Spanish
Telephone: 204-487-1529. Twitter/Instagram: @YourEnoteca
2015 Rank: 37 (new entry)
Price Range: Small plates with most dishes costing less than $20.
You Must Order: Beef tartare with brioche ($18).
Need to Know … from Food Writer Dan Clapson: “Just a fantastic example of the quality of Winnipeg's food scene. It's hard to pin down an exact type of cuisine you'll eat here, I would say "globally inspired" for lack of a better term. Scott Bagshaw's plating is absolutely beautiful and his love for lesser used ingredients like dehydrated ginger or black garlic (an under-used ingredient on restaurant menus in my humble opinion) makes different dishes have flavour combinations and textures that make for a most memorable meal.”
MasterChef Canada contestant Mike Green says: “Scott Bagshaw's food at Enoteca just keeps getting better and better (and the menu is changing constantly). He's cooking the food he wants to cook, without having to worry about representing regions or sticking to certain styles. The sauces are always lick your plate worthy, while the presentation is a cut above anything in Winnipeg right now. And while the menu is usually meat forward, the vegetable and pasta dishes are often the brightest stars.”