Bailey’s Restaurant and Bar stays true to its classic menu and loyal customers: By Lea Gunner
Timeless Allure
Walk through the heavy oak doors of Bailey’s Restaurant and Bar and the frenetic, changing world stays behind you, out on the street. Bailey’s is in the style of an old English club, where tradition rules and change is an intruder.
Its style suits its location in historical downtown Winnipeg and its faithful patrons who appreciate the timeless allure. The character of Bailey’s today is the same as when the heavy oak doors first opened as Oliver’s Dining Room and Bailey’s Lounge in 1971. The restaurant in the heart of the city has the luxury and lavishness of a bygone era, when kings and queens – and opulence – ruled.
The charm of days past is reflected in everything from the turn-of-the century construction to the rich wood paneling and wrought iron detailing. The 18th and 19th century artifacts give the feel of an old-world restaurant, but Bailey’s has striven to meet the needs of its modern-day clientele.
“We are different things to different people,” says co-owner and head chef, Leo Groumoutis. “Some people associate us with a bar, other people think of us just for dinner. It’s a large place and it does different things at different times of the year or even the day. From meetings to dinners to presentations, we accommodate people’s needs as they occur throughout the year.”
The large lobby, which could hold a restaurant itself, leads the way to several different themed dining areas. The 14,000 square foot property holds the large Oliver’s dining room, the lounge and three additional distinct private dining rooms, each offering its own feel and experience.
“At any given time, people can be enjoying some drinks and nachos and playing pool in the lounge, and in the next room, a dinner meeting is taking place. Upstairs another party is going on celebrating a birthday or anniversary and in another room a wedding,” says Groumoutis.
The multi-faceted restaurant serves everyone from office workers on their lunch break, executives meeting after work for drinks and theatre-goers enjoying dinner in the Exchange District. Travellers, especially American tourists, flock to Bailey’s for the excellent food and outstanding service.
The menu is steeped in tradition. Signature dishes like the rack of lamb on the dinner menu and the reuben on the lunch menu, have not only been staples since the 1970s, but also some of the most popular. The dinner menu choices are widely varied with a strong assortment of various charbroiled steaks, roast prime rib of beef and seafood.
The wine list and bar menu items garner much attention. With an extensive selection of wines – 300 bottles from a dozen different countries, cognacs ranging from $5 to $300, vintage ports and an array of scotch selections, Bailey’s can satisfy the beverage palete of any person that walks through the door.
When Groumoutis and his brother took ownership in 1992, they vowed to continue the tradition that had made Oliver’s Restaurant and Bailey’s Lounge a part of Winnipeg culture for over 20 years.
“We want to continue to do what has been done in the past: serving our customers and keeping them happy and to continue on with that 40-year-old tradition,” says Groumoutis. “We are merely keepers of the tradition and are looking to enhance it without making any dramatic changes. Our patrons don’t want that in this restaurant – it’s timeless.”
185 Lombard Avenue, Winnipeg | Tel: 204.944.1180
www.baileysprimedining.com
