Winnipeg Free Press writer, David Sanderson writes a story about the venerable Reuben sandwich (100 year anniversary) and where to have one in Winnipeg.
Scot McTaggart calls his restaurant’s New Reuben an “innovative reworking of the Gene Telpner classic.”
“Necessity was the mother of this creation,” says McTaggart, who opened his acclaimed dining spot in 1996. “We had a pile of grass-fed beef brisket to use up so our chef, Lorna Murdoch, created this modern take.”
At Fusion, sauerkraut is replaced by pickled ginger aioli, Golden Boy Gouda cheese takes the place of Swiss, and instead of rye bread, Fusion’s New Reuben sits on grilled sourdough bread baked fresh at Lilac Avenue’s The French Way.
“We make our corned beef without the traditional pink salt so it’s brown instead of red, which throws a lot of people,” McTaggart says. “We put our first New Reuben out as a lunch special; the demand was so great that I couldn’t put it on the printed menu because we couldn’t keep up.”
