Mitzi’s Restaurant, a cherished culinary landmark nestled in downtown Winnipeg, bid farewell to its loyal patrons on Saturday, drawing the curtain on over four decades of operation.
The revered eatery, renowned as the birthplace of honey dill sauce, had been a beloved fixture in the city’s culinary landscape, delighting Manitobans with its signature fare of chicken fingers and Chinese cuisine for an impressive span of 46 years.
As the sun set on Mitzi’s final day of service, a poignant scene unfolded outside its doors, with scores of customers forming a solemn procession along the block, eager to collect their last takeout orders.
Reflecting on the closure, Steve Favel, a longtime patron, shared sentiments echoed by many, expressing, “They’re going to be missed. Thanks for all your service.”
The tale of Mitzi’s inception traces back to 1978, when Shirley Eng and her husband embarked on a culinary adventure, setting up shop at the intersection of Garry Street and St. Mary Ave. Driven by her husband’s burgeoning passion for cooking, the couple embarked on a journey that would leave an indelible mark on the city’s culinary landscape.
In a poignant interview with CTV News back in March, Eng divulged her decision to retire after nearly five decades of dedicated service, remarking, “You see, 46 years is a long time, and I think I need to take it easy. It’s time for me to hang up my apron.”
The news of Mitzi’s closure resonated deeply with Graham McDonald, a steadfast patron who arrived bright and early, securing his place at the front of the line on Saturday. Reflecting on the significance of Mitzi’s, McDonald mused, “It’s kind of a Winnipeg institution. I mean, honey dill sauce was invented here. And yeah, it’s sad to see them go.”
Despite bidding adieu to the bustling confines of her restaurant, Eng remains committed to preserving Mitzi’s legacy. With plans to produce and distribute the famed honey dill dressing—a culinary emblem synonymous with Mitzi’s—Eng seeks to ensure that her cherished patrons can continue to savor a taste of the restaurant’s storied history.
“I will try my best to make the honey dill dressing and put it in the grocery stores to sell so at least my customers can still taste a little bit of Mitzi’s,” Eng affirmed in March, epitomizing her unwavering dedication to preserving the essence of her beloved establishment.
