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GuideUpdated July 15, 2026

15 Best takeout Restaurants in Winnipeg

The best 15 restaurants for takeout in Winnipeg — curated by TastyPals editors.

The best takeout restaurants in Winnipeg are Copper Chimney, Chilli Chutney Street Kitchen, Kolapata, and more. Start with Copper Chimney if you want the strongest overall first pick.

By Marcus Chen•15 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Copper ChimneyChilli Chutney Street KitchenKolapata
15 Best takeout Restaurants in Winnipeg
Google

Top picks at a glance

#1Copper ChimneyIndian • South Winnipeg • $#2Chilli Chutney Street KitchenIndian • River Heights • value#3KolapataPakistani • Winnipeg • value

Who this guide is for

This guide covers the highest-rated restaurants for takeout in Winnipeg, sorted by Google rating and editorial judgment. Picks span South Winnipeg, River Heights and Winnipeg.

Quick picks

Copper Chimney
Indian • South Winnipeg
Copper Chimney is an easy indian option in South Winnipeg in Winnipeg to suggest without needing a long explanation.
Chilli Chutney Street Kitchen
Indian • River Heights
Let's sort the geography first: Chilli Chutney Street Kitchen occupies a 6,200-square-foot former Swiss Chalet on Kenaston Boulevard in River Heights — a scale that signals genuine ambition.
Kolapata
Pakistani • Winnipeg
Kolapata is a dependable pakistani option that a lot of diners already know and return to.
Browse all Winnipeg restaurantsBack to Winnipeg hub
Editorial details
Author: Marcus Chen
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Copper ChimneyView →
  2. 2. Chilli Chutney Street KitchenView →
  3. 3. KolapataView →
  4. 4. Shahi FlamesView →
  5. 5. Next Stop CafeView →
  6. 6. Stella's on PembinaView →
  7. 7. Pho Hoang SargentView →
  8. 8. The Burger PlaceView →
  9. 9. Spice Circle East Indian RestaurantView →
  10. 10. Super Boy’sView →
  11. 11. NuburgerView →
  12. 12. Ichiban Japanese Steakhouse & PubView →
  13. 13. Sushi CushiView →
  14. 14. Nicolino'sView →
  15. 15. Santa Lucia PizzaView →

How the restaurants compare

Editorial restaurant image stand-in for Copper Chimney
Google
Copper Chimney
South Winnipeg • Indian
9.9/10
TastyPals Score
Price
$
Best for
family friendly
Mood
South Winnipeg
Editorial restaurant image stand-in for Chilli Chutney Street Kitchen
Google
Chilli Chutney Street Kitchen
River Heights • Indian
9.9/10
TastyPals Score
Price
value
Best for
Indian comfort food
Mood
River Heights
Editorial restaurant image stand-in for Kolapata
Google
Kolapata
Winnipeg • Pakistani
9.9/10
TastyPals Score
Price
value
Best for
South Asian comfort
Mood
Casual
Shahi Flames
Winnipeg • Indian
9.9/10
TastyPals Score
Price
value
Best for
Indian comfort food
Mood
Casual

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

15 ranked picks

Chilli Chutney Street Kitchen — Let's sort the geography first: Chilli Chutney Street Kitchen occupies a 6,200-square-foot former Swiss Chalet on Kenaston Boulevard in River Heights — a scale that signals genuine ambition. Chef-owner Laxman Negi, who launched the original location in Brandon back in 2005, brought Winnipeg manager Sarvesh Sahni on board for this expansion, and the two culinary classmates from New Delhi have built a room that seats 150 indoors, runs a 22-seat private dining room, and makes its paneer, naans, and chutneys from scratch daily. The menu pulls across regions — North Indian comfort, South Indian precision, and a Hakka-inflected Indo-Chinese section that signals Negi has no interest in cooking to a single audience. For a price-level-one kitchen, the stated scope is remarkable. The dishes the restaurant is known for reflect that range. The Palak Patte Ki Papdi Chaat is built around textural contrast — crisp spinach leaves and layered chutneys — and diners consistently point to it as a kitchen that respects the structure of the dish rather than letting it collapse. The Mysore Masala Dosa is made to order and reportedly carries the fermented-batter character that separates a properly managed griddle from a shortcut. Butter Chicken draws steady praise from regulars, and the Chickpea Masala is described as spice-forward rather than sweetness-leaning. Deep-Fried Paneer rounds out the menu as a crowd-pleaser that the kitchen makes in-house. Practical notes: the weekday buffet is the clearest way to sample the full breadth of what this kitchen produces in a single sitting. For à la carte ordering, the chaat logically leads into the dosa. The outdoor patio holds 30 and books quickly on warm evenings, and the private dining room for 22 is worth calling ahead to secure if you're arriving as a group. View restaurant →

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Shahi Flames — Shahi Flames operates at price level one, and its reputation in Winnipeg's South Asian dining scene rests on a straightforward premise: skip the theater, get the spicing right, feed people well. Diners and regulars consistently point to this as the kind of Indian kitchen that doesn't dilute flavors for an assumed crowd — the cooking is reportedly confident and unapologetic. It's the place for the student on a tight budget who still deserves real butter chicken, the family filling a booth on a weeknight, and anyone who wants tandoori naan with absolutely no pretense attached. Winnipeg's South Asian restaurant landscape has been quietly expanding; Shahi Flames holds an honest, accessible corner of it. The menu centers on exactly what you'd want it to. The Samosa is a standard-bearer here — the version Shahi Flames is known for has a properly spiced pea-and-potato filling built for dunking. Paneer Tikka is reportedly produced in a tandoor rather than a skillet, which distinguishes it from lesser versions; diners note the char and structure the cheese retains under real high heat. Butter chicken skews rich and slightly sweet, the tomato-cream sauce described by regulars as deeply layered rather than thin. The Lamb Biryani is widely flagged as the order that separates first-timers from the people who know what this kitchen can do — whole spices, fragrant layered rice, and meat that reportedly reaches pull-tender with patience. Tandoori Naan rounds everything out, and the general consensus is that portions at this price point are genuinely generous. Practical notes worth heeding: the recommended move is Lamb Biryani and Paneer Tikka together, paired with Tandoori Naan rather than additional rice. Weekend evenings draw a crowd, so arriving early improves your odds of a table without a wait. A call ahead is reportedly useful. View restaurant →
Next Stop Cafe — Next Stop Cafe occupies the old Pembina Village Restaurant space on Pembina Highway in South Winnipeg, and its premise is genuinely unusual: Persian staples — cheloo kabob, koobideh, kookoo sabzi — served in a room that also runs a singing, tray-carrying kitty robot with emoticon eyes. The Iranian-Western hybrid framing sounds like it should produce a confused menu, but the café has built a loyal following that suggests the concept holds together more than skeptics might expect. That kind of repeat custom, in a mid-price neighbourhood room, is harder to earn than a novelty opening surge. The menu centers on kabob as its primary commitment. Cheloo kabob — the Iranian pairing of saffron rice with grilled meat — and koobideh, the ground lamb-and-beef skewer that is a benchmark dish in Persian cooking, are the items diners consistently point to as the reason they return. Kookoo sabzi, the herb-dense egg frittata that functions somewhere between a side and a standalone, rounds out the Persian core and gives the menu a vegetable-forward option that Persian restaurants in this city rarely bother with at a price-2 level. The catering-scale kebab platters are reportedly well-suited to group tables, making this a practical call for larger parties without the private-dining-room markup that usually follows. Turkish coffee is listed on the menu and, if prepared in the traditional style — served with a small glass of water and a sweet on the side — it represents a finish that is genuinely uncommon in Winnipeg's café landscape. On that basis, the advice from regular visitors is consistent: arrive in the evening when the pace settles, order the kebabs as the centrepiece, and stay for the coffee rather than rushing out after the plates clear. View restaurant →
Stella's on Pembina — Stella's on Pembina has the kind of reputation that builds itself — Best Breakfast in the City, locally owned, house-made breads and jams baked into the actual menu rather than used as decoration on a chalkboard. South Winnipeg has needed a neighbourhood anchor at this price level for a long time, and by most accounts this is it. The room runs two floors with multiple seating configurations, and diners consistently report that it fills well before 10am on weekends, not because of any coordinated marketing push but because the regulars keep showing up. That's a different kind of credibility. The three dishes that come up most reliably in what people order and what they return for: the Salmon Benedict, the Signature Waffle, and the Buttermilk Pancakes. The Salmon Benedict is reportedly the benchmark order — the dish that tends to expose how little care goes into hollandaise at comparable brunch spots. The Signature Waffle is known for being topped with Stella's own house-made jam and whipped cream, and the jam is the point — this is what the kitchen's commitment to house-made actually looks like on a plate. The Buttermilk Pancakes, by contrast, are the restrained argument: no architectural excess, just a properly executed batter that diners describe as holding up under butter and syrup without disintegrating. At a price level that requires no hesitation, that kind of consistency is the whole case. Practical notes worth taking seriously: recent reviews flag uneven service, so arrive with patience rather than a schedule. Weekends get crowded early — plan accordingly. Upstairs tends to run a bit quieter if that matters to you. And based on what regulars consistently point to, the Signature Waffle is where the house-made philosophy lands most directly. View restaurant →
Pho Hoang Sargent — Pho Hoang on Sargent Ave has been running the same playbook since 2010, and Winnipeg's Vietnamese-food conversation keeps circling back to it. This is not a place chasing a downtown crowd or a trending aesthetic — it sits on a working stretch of Sargent, and the room has been tended to with genuine intention: a wall-length peacock mural, hand-hung paper lanterns, an interior that communicates pride in the dining environment, not just the menu. The no-MSG policy and commitment to real sourcing reads less like marketing language and more like the operating philosophy behind a kitchen that has held a loyal neighbourhood following for well over a decade. That combination — repeatedly voted best Vietnamese in Winnipeg, yet stubbornly local in atmosphere — is harder to sustain than it looks. The menu centers on Vietnamese classics built around broth and technique. The Pho Bo, a rare steak and brisket pho, is the anchor: diners consistently point to the broth as the reason to return, describing a depth that suggests long, careful cooking with star anise and charred aromatics rather than shortcuts. The two-protein combination is understood to offer contrasting textures in a single bowl — the brisket fully yielded, the rare steak with more resistance — which is part of why the Beef Noodle Pho format here is considered a benchmark by regulars. The Sweet Potato Shrimp Crepe is reportedly the dish that catches first-timers off guard; its reputation rests on a kitchen skill that is easy to describe and hard to execute: a genuinely crispy exterior that reportedly holds its structure as you work through the dish, giving way to a soft interior. Practical notes worth knowing: the kitchen runs to 10 pm on Fridays and Saturdays, making it one of the few spots in the city for a proper late sit-down meal. The price point is among the lowest for a room of this quality in Winnipeg. Order the Pho Bo and the Sweet Potato Shrimp Crepe together — regulars treat the pairing as the standard introduction to what this kitchen does well. View restaurant →
The Burger Place — Let me be straight about what The Burger Place is, because the category matters: a no-frills, family-owned drive-in that has reportedly been running in downtown Winnipeg for nearly two decades on a value proposition so honest it borders on radical. This is not a smash-burger concept with a beverage director and a curated playlist. It's the kind of place where the memorabilia on the walls has actually been there long enough to earn the name, where the family behind the counter built the menu themselves, and where regulars return not out of inertia but out of documented loyalty across years of reviews. The price level — as low as it gets — is not a red flag. Based on what consistent reviewers keep saying, it's a promise the kitchen makes good on. The burger lineup is old-school and unambiguous. The menu centers on the Fatboy burger and the Double Deluxe Burger with Cheese, both reportedly dressed in the same house style — chili, mustard, onions, pickle, the works — which signals a kitchen with a philosophy rather than a customization culture. There's no upsell architecture here. The Chili Cheese Fries are widely cited as the move: diners consistently describe them as generous, with the house chili doing double duty as both topping and endorsement of the kitchen's from-scratch approach. The Mushroom Burger holds its own as a quieter option in a lineup that doesn't need it to. Poutine rounds out the sides menu with straightforward comfort and no irony attached. The homemade claim runs through everything on offer — and based on the sustained regularity of that praise across long-term reviewers, it reads less like marketing language and more like operating principle. Practical intel: the Fatboy with Chili Cheese Fries is the combination that diners keep coming back to specifically, so that's where to start. Portions are reported to run on the generous side, so arrive with actual appetite. Outdoor seating is available when the weather cooperates. They take reservations — worth using if you're bringing a group on a busy night. View restaurant →
Spice Circle East Indian Restaurant — Spice Circle operates out of two Winnipeg locations — Osborne Village and Portage Ave — and while neither technically sits in the Downtown core, the kitchen has built exactly the kind of halal Indian restaurant the city has needed: one where generous portions aren't shorthand for cutting corners, and where the menu is legible enough that a first-timer and a regular can share a table and both feel like they ordered correctly. The Portage Ave location runs a full bar, cocktails and beer and wine included, which changes the shape of a longer dinner considerably. The Osborne spot reads as more neighborhood, more drop-in. Both locations have developed a consistent following since opening in December 2019. The menu centers on a handful of dishes that diners return to deliberately. Butter Chicken is the anchor — reportedly the benchmark order, and the kind of preparation that regulars point to when recommending the restaurant to someone new. Butter Paneer is known for drawing its own loyal crowd, with the sauce described across reviews as rich without tipping into heavy, and the spicing reading as intentional rather than broadly softened. Biryani is the kitchen's signature flex: diners consistently describe it as fragrant and layered, the kind of dish that signals real technique rather than pantry efficiency. The Garlic Naan has developed specific word-of-mouth in Winnipeg — reportedly pillowy with the right degree of char, and a frequent mention in reviews alongside the biryani. The Manchurian rounds out the menu with an Indo-Chinese register that regulars appear to return to specifically. Portions run generous, which means a table of two can cover real ground without over-ordering. The practical path through the menu: anchor with the Biryani and Garlic Naan, choose between Butter Chicken and Butter Paneer based on protein preference, and add the Manchurian if that direction interests you. Price level sits at the accessible end — this is weeknight food with weekend ambition. View restaurant →
Super Boy’s — Super Boys at The Forks is the kind of place that has been doing one thing since 1985 and has no plans to explain itself to you. Same family, reportedly the same owner behind the counter on any given shift, cash or debit only, closed Sunday and Monday, and shuttered entirely when the family travels to Greece. If that schedule doesn't work for you, the burger will wait. The operation has zero interest in performing hospitality — it's built around the food doing the convincing, and by all accounts, the food is convincing. The menu centers on the Super Boy: a half-pound all-beef patty dressed with cheese, lettuce, tomato, mayo, pickles, mustard, onions, and a house chili sauce that diners consistently identify as the throughline of the whole menu. That same chili sauce migrates to the Chili Fries, where hand-cut fries reportedly go straight from the fryer into the sauce — the kind of timing that matters. The Double Super Boy exists for the same reason doubling down always exists: some days call for it. And then there's the Banana Milkshake, which regulars treat as essentially non-negotiable rather than an afterthought. That's not a small thing. When a room full of repeat customers agrees on a milkshake, you listen. Practical reality: this is a counter spot with minimal seating, so plan for takeout and structure your afternoon accordingly. Bring cash or debit, confirm the hours before you go, and factor in that the schedule shifts around the family's travel. The move, based on everything regulars and longtime observers point to, is the Super Boy with Chili Fries and the Banana Milkshake. That's the order. Don't overthink it. View restaurant →
Ichiban Japanese Steakhouse & Pub — Ichiban Japanese Steakhouse & Pub on Carlton Street has been doing teppanyaki in downtown Winnipeg since April 1973, which means it was performing tableside theatre decades before hibachi dining became a shorthand for birthday-night spectacle across North America. That longevity is the point. This is a place where the cooking-at-your-station format — a chef working a griddle in front of roughly a dozen diners at once — is not a novelty imported from somewhere trendier but a genuine institutional habit, embedded in the neighbourhood's memory. The addition of a Japanese Pub side, serving hybrids like Teriyaki Poutine and Sushi Nachos alongside cocktails served in collectible geisha-shaped ceramic mugs, signals that the kitchen is willing to meet the room where it is: a downtown spot that has outlasted multiple dining eras by being genuinely useful to the city rather than precious about its own concept. The menu's anchor is the teppanyaki format, and the dishes diners consistently point toward reflect that. The Ichiban Dinner — filet mignon, shrimp, and teriyaki chicken together — is essentially the house argument in a single plate, named after the Japanese word for 'number one' and built to justify it. The Filet Mignon and Lobster combination is cited as a signature for good reason: surf-and-turf at teppanyaki is a high-wire act that depends on the chef's timing, and regulars credit chefs like Roger and Head Chef Kenny Chan specifically for the skill and entertainment they bring to the station. On the sushi side, the Midori and Fuji Volcano rolls — tempura shrimp, unagi sauce, spicy mayo — represent the kitchen's more composed register, and the handmade sushi rolls are broadly praised by returning diners as reliably fresh. The practical move here is to book the teppanyaki room rather than defaulting to the pub side on your first visit — the chef performance is central to what Ichiban has always been, and sitting at the cooking station is the experience the kitchen is built around. If you're bringing a group, the communal table format works in your favour. Order the Ichiban Dinner to understand the baseline, then add a sushi roll — the Fuji Volcano is the one most frequently called out — to bookend the meal. Keep a ceramic geisha mug at the end of the night; it's the most honest souvenir downtown Winnipeg offers. View restaurant →
Nicolino's — Thirty-three years on Pembina Highway is the kind of tenure that doesn't happen by accident. Nicolino's is the south Winnipeg anchor that a certain kind of diner — the one who wants house-made pasta and a proper room without crossing the Assiniboine — has been quietly counting on since Nick Zifarelli brought his Muro Lucano, Italy-rooted recipes to the 'burbs. The concept sits squarely in the contemporary Italian lane: a kitchen that leans on in-house technique, a dining room with statement lighting that reads more polished than its strip-mall address suggests, and a lounge-plus-patio setup that actually earns the word "neighbourhood" rather than just wearing it. This is not a downtown-tourism play; it's a regular's restaurant that has survived long enough to become a local institution on its own terms. The kitchen makes its pasta in-house — that's the foundational commitment here, and it shapes what's worth ordering. The chili cream and prawns pasta is described across multiple sources as the restaurant's most popular pasta dish, which tells you something about the house style: flavour-forward, not austere, Italian technique inflected with a willingness to push richness. The famous house breadsticks — made fresh, served six to an order — are the kind of detail that signals a kitchen that cares about the whole table, not just the entrée. The Chèvre Salad has surfaced in recent social posts as a current menu point of pride, and the calamari draws consistent praise in diner reviews as a standout appetizer. The through-line is a kitchen working from tradition while staying loose enough to keep a multi-decade menu feeling current. The move here is straightforward: start with the breadsticks and calamari, commit to the chili cream and prawns pasta as your main, and if you're coming on a night with live music, book ahead — the combination of patio, lounge, and a room that fills up reliably means you don't want to show up and wing it. Reservations via OpenTable are available; use them. View restaurant →

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Save these spots to your Winnipeg list

Save these spots to your Winnipeg list in the TastyPals app, then explore similar restaurants when you want a tighter shortlist for the night.

Personalized city picksCleaner shortlistsBuilt for iPhone and Android
TastyPalsTonight
Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist