Paul’s Grill

Gimli, MB

For most people, the word “retirement” brings to mind southern vacations, leisurely strolls, and watching the day go by from the front porch rocking to and fro in the breeze. For Colleen Swifte, retirement sounded more like pursuing a second career in writing and advertising and re-opening a rural restaurant that has close ties to her heart.

Located on Snoman route 44 and open year round, snowmobilers are always welcome!

Paul’s Grill is named after Paul Bisson, the previous restaurant owner whom Colleen had met when she moved to the Matlock area to pursue her interest in writing. Colleen liked Paul right away and decided to help him out by delving into the world of advertising. She even worked in the restaurant for a time, helping out in the kitchen and as a server.

As you approach, you will see fresh aromatic mint lining both sides of the walkway!

Paul died suddenly in a quad accident of 2008 and the restaurant closed abruptly. It has operated under various owners since then but never for a long period of time. Colleen remained tied to the restaurant emotionally, often helping whoever was running it through marketing and advertising, and eventually decided to buy the place herself. She named it “Paul’s Grill” in honour of her late friend and sought to shake up the culinary scene in the area.

 

While serving standard dishes with a special twist (i.e. pickerel cheeks coated in crispy parmesan), Colleen has experimented with a variety of new dishes. The menu includes “Halifax Donair”- a request from a friend who hadn’t been able to find the spicy and tangy wrap stuffed with meat, tomatoes, and onions in a signature sauce. The homemade sauce has a hint of sweetness, bringing together the savory flavours given to the homemade donair beef. It’s a messy, meaty indulgence often enjoyed on the streets in the east coast post-party in the wee hours of the morning, best enjoyed at arm’s length from any white clothing.

Also on the menu is butter chicken curry- a classic Indian style dish and popular comfort food. Colleen’s version is chock-full of shredded chicken drowning in homemade curry sauce. Eat it with a spoon or in the traditional style, using the accompanying hot, fresh naan as a vehicle from your plate to your palette. Served with their in-house marinated vegetables, this dish with tickle your taste buds and leave you full and satisfied.

While striving to bring a variety of dishes to her kitchen, Colleen still serves a mean burger for those who are looking for a more traditional fare. The thick, charbroiled patties are homemade and are served with a healthy coating of melted cheese and topped with thick slices of bacon and sliced onions. Served hot on a sesame-speckled bun, this burger is a favorite for sledding groups seeking a hot meal and good company on their way through.

Colleen has also taken the age-old recipe of bannock, a North-American staple survival food, and remade it as a yeasted bread. The dense loaf provides a healthy level of energy with classic taste of traditional bannock. Be it familiar or foreign you seek, Paul’s Grill has something for everyone.