DEER + ALMOND
Exchange District, Winnipeg
Restaurant in Winnipeg, Canada
Book with PearlThe Read
Inventive Prairie Dining
Dress
Casual
Why go
DEER + ALMOND is Winnipeg's strongest case for creative cooking that takes local product seriously without restricting itself to a regional cuisine. Chef Mandel Hitzer runs a four-course prix fixe alongside an à la carte bar menu, giving you flexibility on format and timing. Book the dining room for a special occasion; the bar is a legitimate late-evening option.
About DEER + ALMOND
Two menus, one bar, zero reasons to rush dinner elsewhere in Winnipeg
DEER + ALMOND at 85 Princess St is the kind of restaurant that makes you reconsider what a Prairie city dining room can do. Chef Mandel Hitzer runs a four-course prix fixe in the dining room alongside an à la carte menu at the bar, the bar option matters: if you want to eat well in Winnipeg late in the evening, this is the most considered choice you have. The bar seats are also your easiest entry point when the dining room fills up, there is genuine overlap between the two menus, so you are not trading quality for convenience.
The cooking is assertively international without losing its grounding in local product. Winnipeg goldeye arrives smoked, plated on a latke with crème fraîche and whitefish caviar. Sidestripe prawns come from B.C. Slow-baked beets and tuna are paired with horseradish emulsion and a ginger-soy dressing. Charcoal-grilled lobster is served with fermented blueberry. These are not timid combinations, the kitchen earns its ambition: the sourcing is specific, the international references are purposeful rather than decorative, the dishes read as a coherent point of view rather than a greatest-hits list.
The culinary framing shifts again at the dessert stage, where a course called "Burnt Toast" brings malted ice cream alongside a raisin and walnut tart and Delice de Bourgogne. That range, from Boreal Crisp amuse-bouche to French cheese, is the signature move here. Hitzer is drawing on pierogies and brioche, manzanilla and yuzu kosho, chicken liver and apple gelée in the same meal, it works because the kitchen has a clear sense of proportion rather than a compulsion to impress.
For a special occasion, the prix fixe dining room is the right call. The space uses warm wood accents, bright artworks, soft lighting to create an atmosphere that reads as intimate without being quiet in a way that makes conversation feel staged. The energy is convivial. The wine program leans toward small producers and uncommon grape varieties, with a prix fixe pairing available, which is worth taking if you are not already deep into a bottle.
Booking is relatively direct by the standards of Canada's most-discussed creative restaurants. If you want a comparison point: Alo in Toronto requires weeks of advance planning and a fixed commitment to the tasting menu format. Kissa Tanto in Vancouver is similarly competitive for seats. DEER + ALMOND is more accessible than either, the bar option gives you a genuine fallback if the dining room is unavailable. Nationally, the cooking sits in the same conversation as Tanière³ in Quebec City or Narval in Rimouski for chefs working seriously with Canadian product while refusing to be constrained by regional cuisine categories.
For the broader Winnipeg picture, see our full Winnipeg restaurants guide. If you are building a longer trip, our Winnipeg hotels guide, bars guide, and experiences guide cover the rest of the city.
Quick reference: Bar à la carte available alongside dining room prix fixe; booking is easy relative to comparable Canadian creative restaurants; wine pairing included with prix fixe.
How It Compares
See the full comparison section below.
Planning details
- Location
- 85 Princess St, Winnipeg, MB R3B 1K4, Canada
- Website
- deerandalmond.com
- Phone
- +1 204-504-8562
The take
The Take
The Vibe
DEER + ALMOND presents a contemporary, lively fine-dining experience that balances precision with playfulness. Low light, warm wood and bright art set a modern but inviting tone, while small tables and focused service keep the room intimate without feeling overly formal. Chef Mandel Hitzer’s approach is exacting and inventive: dishes read like carefully composed vignettes that spotlight prairie ingredients alongside prized imports. The overall effect is sophisticated yet approachable — a restaurant that feels both artful and warm, where technical cooking and familiar flavors coexist to create memorable, hunger-inducing plates.
Best For
This is a dinner destination best suited to thoughtful evenings: date nights, business dinners and special occasions fit naturally here, as does any meal where guests want a paced, multi-course experience. The restaurant operates on a tasting-menu rhythm, opening service in the evenings Tuesday through Saturday, and the focused four-course prix fixe encourages lingering and conversation. Small tables and attentive service make it ideal for couples or small groups who appreciate seasonal, locally driven cuisine presented with international flourishes and a refined but lively atmosphere.
Ordering Tips
Reservations are recommended given the small tables and focused service; the kitchen opens at 5 PM Tuesday through Saturday. The four-course prix fixe ($90 CAD) is the clear way to experience the restaurant’s intent and seasonal storytelling. Expect courses that rotate through prairie produce and global accents — dishes like smoked goldeye on a crisp latke, charcoal-grilled lobster with fermented blueberry and the signature Dungeness crab with Singapore black pepper noodles have appeared. Let the staff guide pacing and wine pairings if available, and plan for a deliberately paced, tasting-menu progression.
Planning details
Location
Recognition and awards
Restaurant context
Within Winnipeg's creative-dining tier, DEER + ALMOND and 529 Wellington represent two distinct approaches to a serious meal. 529 Wellington is the pick if service formality and a classic fine-dining structure matter most to your group. DEER + ALMOND is the better choice if you want a kitchen that takes more risks: the international ingredient range and the bar à la carte option make it a more versatile evening, particularly for a celebration where you want the meal to feel alive rather than ceremonial.
NOLA occupies a looser, more casual register and works if your group prioritises atmosphere and energy over culinary ambition. YUJIRO is a different category entirely if Japanese cuisine is your preference. The direct creative-cooking comparison is Né de Loup, which sits in a similar space: both restaurants work with serious technique and a defined point of view. The decision between them comes down to which chef's particular lens on Canadian ingredients you find more compelling. DEER + ALMOND's bar option and more accessible booking position give it a practical edge for first-time visitors to Winnipeg's dining scene.
Nationally, DEER + ALMOND holds its own against the creative-cooking restaurants that receive more attention in larger cities. The cooking is in the same tier of ambition as Kissa Tanto in Vancouver or The Pine in Creemore without the booking difficulty those venues typically involve. If you are travelling to Winnipeg and wondering whether DEER + ALMOND merits a dedicated evening, the answer is yes: it is not a consolation prize for a city without better options. It is a specific restaurant worth planning around.
Around this place
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Unlock the full DEER + ALMOND guide in Pearl, including awards, comparisons, FAQs, planning details, and nearby places.
Compare DEER + ALMOND
| Venue | Booking Difficulty | Awards |
|---|---|---|
| DEER + ALMOND | Easy | 2026 Canada's 100 Best Restaurants · #502025 Canada's 100 Best Restaurants · #34 |
| 529 Wellington | Unknown | No published awards |
| NOLA | Unknown | 2026 Canada's 100 Best Restaurants · #882025 Canada's 100 Best Restaurants · #86 |
| YUJIRO | Unknown | 2025 Canada's 100 Best Restaurants · #65 |
| Né de Loup | Unknown | No published awards |
How DEER + ALMOND stacks up against the competition.
FAQ
Frequently Asked Questions
Can I eat at the bar at DEER + ALMOND?
Yes, it's a legitimate alternative to the dining room. The bar runs an à la carte menu with overlap to the four-course prix fixe, so you can order dishes like the charcoal-grilled lobster with fermented blueberry without committing to the full format. It's the better call for solo diners or anyone who prefers a more flexible pace.
What should a first-timer know about DEER + ALMOND?
Chef Mandel Hitzer's cooking moves fast between Prairie roots and international influences; Winnipeg goldeye on a latke one moment, steelhead en brioche with yuzu kosho the next. The dining room offers a four-course prix fixe with a wine pairing option; the bar lets you pick from an à la carte list. First visit, take the prix fixe: it gives you the full range of what Hitzer is doing and the wine program is worth adding.
Can DEER + ALMOND accommodate groups?
The restaurant is described as intimate, which means large groups should check capacity before booking. The bar seating suits smaller parties of two to four; the dining room is the more practical choice for a slightly larger group wanting the prix fixe together. Contacting the venue directly at 85 Princess St before assuming availability is advisable.
What are alternatives to DEER + ALMOND in Winnipeg?
529 Wellington is the go-to if you want a more traditional special-occasion format with a deeper cellar focus. NOLA covers Winnipeg's casual-creative end of the market. YUJIRO is the call if Japanese technique is the priority over Hitzer's hybrid approach. Né de Loup suits diners who want a French-leaning tasting experience. DEER + ALMOND makes the most sense when you want chef-driven creativity with local produce and a flexible menu format.
Is DEER + ALMOND good for a special occasion?
Yes, the four-course prix fixe with wine pairing in the dining room is a solid special-occasion setup. The space is intimate and the cooking is ambitious enough to feel like an event without tipping into stuffy formality. If budget is a factor, the bar's à la carte menu lets you control spend while still ordering from the same creative kitchen.
