Dinner-lounge concept launched at classy Civita restaurant
 Owner Freya Sigfusson with a classic Civita pizza. |
Civita Restaurant, one of Winnipeg’s classiest Italian restaurants underwent a facelift earlier this year. Owner Freya Sigfusson has upgraded the bar and built a door through the wall separating Civita’s and the popular Red cactus lounge next door.
“The concept we are going for is that groups of friends came come here for a great meal, great music and a great time, then go next door and carry on with their evening at the Red Cactus,” Sigfusson explains. “This dinner-lounge concept is common in New York, Vancouver and Toronto but relatively new to Winnipeg.”
Civita Restaurant opened in 1989 in Winnipeg’s popular Corydon area, a neighbourhood replete with Italian restaurants and boutiques and other small businesses. The restaurant stands out among most other Italian and pizza restaurants in that its pizzas have always been made in a wood-fired oven.
Sigfusson bought the restaurant in Nov. 2003, after the previous owner’s untimely passing. “I love this neighbourhood,” says the former teacher and corporate trainer. “I was ready for a career change. Civita has always had a solid reputation and the location is great.”
The restaurant seats 50 people inside. There is also an outdoor patio for the spring and summer months.
“We are best known for our pizza and calamari,” Sigfusson says. “Most people love our wood-fired pizzas. That’s because the topping tastes aren’t lost in the crust during the baking process. The wood fire adds to the flavour.”
Civita’s gourmet pizzas include Civita Za (pesto sauce, brie, sun-dried tomatoes, caramelized onions, artichoke hearts and capicolla), Santa Fe (tomato sauce, cheddar cheese, smoked chicken, red onions, roma tomatoes, jalepenos and parmesan cheese), LotZa MeatZa (tomato sauce, mozzarella and cheddar cheese, ground beef, pepperoni, bacon, chorizo, red onions and banana peppers), Sweet BBQ SalmonZa (fresh Atlantic salmon, cheddar and mozzarella, red onions, capers and fresh dill, drizzled with honey) and Margherita (tomato sauce, bocconcini cheese, roma tomatoes, fresh garlic and basil).
Customers can also build their own pizzas on a regular or whole-wheat crust with tomato or pesto or barbecue sauce.
Sigfusson notes that she and her staff rotate the pizzas on a regular basis. The LotZa MeatZa and BBQ SalmonZa were added just last fall. “We use only top notch ingredients,” she says. “That shows in the taste.”
Civita also boasts a chef with Red Seal certification. “I have enjoyed the challenge of running a busy restaurant,” Sigfusson says. “We have a great clientele. Business is up since we completed the renovations. We expect business to continue growing.”•
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