The best description of our food is “gastropub”. Our Head Chef and Co-Owner, Jon Burge, honed his craft in the fine dining industry where exception care is applied to every plate. He is bringing this philosophy to pub food to elevate it and make it adventurous while maintaining its accessibility. Check our website and social media often as Jon will be revealing photos and descriptions of menu items. We will also post our full menu a few weeks before our Grand Opening.
We take reservations for a portion of the restaurant but we also keep tables open for walk-ins.
Our total area is 7,000 ft2 which includes the brewery, restaurant and retail store. The restaurant has 123 seats and we will have another 50 on the patio, weather permitting. We also have tables inside the brewery for private events.
In our experience, lots of brewpubs have a great handle on the food or the beer but not both. We have combined a top rate chef with a top rate brewmaster to make sure everything we produce is delicious. Further, we have beer pairings for each item on our menu which helps customers choose a recommended interplay between beer and food.
At this point we don’t have a policy on exclusive events so we take each one on a case by case basis to see if we can make it work. We encourage you to email us, let us know about the event you want to have as OGC, and we will do what we can to make it work.
If you are looking to host a smaller, non-exclusive event, we can definitely do that. We have a semi-private party room with seating for 24 people and we also have tables in the brewery if you want to have dinner in the action. This can also be combined with our DIY beer party.
When we open we will only be selling our beer at the brewpub to restaurant patrons or out of our retail store where you can buy a prefilled growler or bring your own. This includes kegs if you would like to serve OGC at a private event or party. As time goes on and we are able to perfect our brewing schedule, we will be selling through other restaurants, local growler fill stations and from Liquor Marts.
OGC is the collaboration of two Winnipeg boys, Jon Burge and Tim Hudek.
The Design – creating something unique in Winnipeg. The restaurant and brewery are separated from each other with over three hundred square feet of glass so that customers can see inside the brewery from every. To balance the cold feeling of steel and glass, OGC uses as much local and reclaimed wood as possible. Its owners and managers alsoperformed as much of the design work as they could including grinding and polishing the floors, building the bar and building the chairs, tables, etc.
The Food – a fusion of high end dining with traditional comfort food everyone can appreciate. OGC’s Chef, Jon, takes the same care that is used in fine dining and applies it to pub food for a menu that is adventurous while remaining accessible. Customers will find the menu familiar but with twists that make an old favourite even better. They will also notice a higher caliber of ingredient as OGC uses as many fresh and local inputs as possible.
The Beer – adventurous and accessible. Some beers will be familiar to all beer drinkers while others will be pleasant surprises. However, everyone will appreciate the quality of ingredients and the freshness of OGC’s beer that really sets us apart from the standard lager.