A slice of history: How Winnipeg’s longest-running restaurants have made it last

Rae and Jerry’s cocktail lounge, with its classic mid-century modern aesthetic, is pictured in 2025 in Winnipeg, Man. (Adam Rodin)

Winnipeg’s diverse and delicious restaurant scene is part of the secret sauce that makes the city great.

With trendy bars and a wide selection of cuisines, there’s always something new to try.

However, along with the new, the city is also full of long-running institutions that always keep customers coming back for more.

From family businesses to staple foods and a touch of nostalgia, these restaurants know the recipe for long-lasting success.

The secret to success

For decades-old restaurant Silver Heights, success boils down to family.

Since its inception in 1957, the restaurant has stayed within the same family.

According to Tony Siwicki, the restaurant’s current owner and operator, there’s always a family member in the building, ready to welcome customers and represent the establishment.

“The same family, the Siwicki family, from the start,” he said.

“That’s something that has not changed, and that’s very rare. Actually, it’s unheard of. We are the longest-standing restaurant with the same family in the same location in Winnipeg.”

Siwicki explained his family puts consistency at the forefront of their business, citing consistency of quality, service and experience as core tenets of their success.

“My dad and my grandfather, they always said, ‘Do what you say you’re going to do and stay true to it,’” he said.

“Buy the right products. Buy quality. Train your staff properly. Keep your staff not as employees, but family. Treat them well. They’ll treat everything else well.”

This importance of consistency was echoed by other longstanding Winnipeg restaurants, including Salisbury House, a beloved local chain that’s been in business since 1931.

Operations manager Dave Petrishen said no matter which Salisbury House location you go to, you can expect the same level of quality and taste.

“People can go to Salisbury House and get a nip that they’ve enjoyed since coming here their whole lives,” he said.

“People know that what we have on the menu, they’re going to like.”

Finally, for these long-lasting establishments, food always remains at the heart.

Chef and owner Grant Danyluk said customers have been returning to Bistro Dansk for the past 49 years for its comforting cuisine.

“I think that comfort food doesn’t really ever go out of style,” he said.

“People want to go somewhere where they feel like they’re getting a good value and getting homemade food. Everything from scratch.”

The more things change

Though consistency remains important to these decades-old restaurants, they’ve all seen many changes over the years.

For Silver Heights, the business has expanded in size and looked for ways to make service quicker and easier. They’ve also had to keep up with the times and adapt to the internet and social media.

“We’re always trying to just stay competitive, stay relevant, stay in people’s minds,” Siwicki said.

With Rae and Jerry’s Steakhouse and Bar, which has been in business since 1939, it’s about retaining what’s at the core of the restaurant while still reimagining the space and menu. This includes keeping classic menu items while also coming up with fresh and modern ideas.

“Know who you are and stick with it, but don’t be afraid to innovate,” said Adam Rodin, president and managing partner at Rae and Jerry’s.

Innovation is also a part of the business model at Bistro Dansk.

Danyluk, who is the restaurant’s fifth owner, said each owner has put their own spin on the food.

“I changed the menu when I took over,” he said. “I kept staples like the schnitzel, but I added my own dishes to it, obviously keeping in mind what makes sense for that restaurant.”

With the many changes these restaurants have faced over the years, including remaining in business through the COVID-19 pandemic, they’ve all had to learn what it takes to make it last.

Sharing their wisdom

When asked what advice he would give to newer restaurants, Petrishen said it’s important to provide a clean environment and quality product.

He added restaurants also need to learn to evolve while still sticking to their core items.

“You have to have great service with people that are working for you, that want to be there,” he said. “And you have to listen to what your guests want.”

Danyluk echoed this sentiment, saying his advice is to make sure you are taking care of your guests.

“It’s the first priority, because you’ve got to keep in mind that they’re the ones who are keeping you in business,” he said.

“So, you should make sure they’re taken care of and make sure they’re leaving happy, and that’s really all there is to it at the end of the day.”

Looking to the future

Though these restaurants have storied histories and deep roots in the Winnipeg food scene, they still look to the future.

For Rodin, he hopes Rae and Jerry’s continues to be a gathering place for friends and family.

“As technology advances and seemingly overtakes our lives, there has never been a more important time to be that special home away from home in our community where people share, laugh, and love,” he said.

Siwicki hopes Silver Heights stays within the family and makes it to the 100-year mark.

“My dream is this restaurant continues to go with more Siwicki families, but it’s a tough battle.”