Formerly “Pastels,” the newly renovated Place Louis Riel, located at 190 Smith St. has given their self-confessed “way too ‘80s” restaurant an appealing overhaul.

Re-named “The Ground Floor,” the result is a re-imagining of the diner experience – locally-sourced, homemade comfort food served in a sleek but simple setting.

“The concept is one of an urban diner,” explained general manager Krista Mask. “There is a focus on quality ingredients and offering updated classical diner fare.”

Featuring artwork by local artist Shirley Elias, The Ground Floor has moved towards a pared down, unobtrusive, mahogany aesthetic in keeping with the facelift the rest of the hotel has undergone.

Originally built as an apartment building in the ‘70s, Place Louis Riel became a hotel in the ‘80s. Since then, it has acted as a home away from home for many in the performing arts community requiring more welcoming lodgings than are available in places that cater to those looking for a one-night stay. Each room offers a kitchen and an apartment-like setting, as well as entirely original artwork.

The hotel is also home to the largest collection of aboriginal art in the province.

The Ground Floor opens at 6:30 a.m. for early risers. Its breakfast menu has seen the addition of what is expected to become a staple dish – the Urban Burrito. The burrito is served with shredded hash browns, strip bacon, local jack and cheddar cheese and two eggs inside a flour tortilla with a side of salsa and sour cream.

Breakfast is also available any time of day by request.

The lunch menu offers a selection of varied homemade soups, including homemade chicken soup with potsticker dumplings and matzo ball soup – another quintessential diner standout.

The chicken fingers and fries were phenomenal, prepared on site using buttermilk chicken tenders, and accompanied by fresh cut fries.

Other noon-time favourites include the homemade Manitoba veggie burger, served with crispy onions, sautéed portobello mushrooms and sun-dried tomato pesto. Or, if you have an appetite, go for the Ground Floor Burger which comes with chili sauce, crispy onions, dijon aioli, lettuce and tomatoes.

The dinner menu ranges from appetizers starting at $6 for garlic cheese toast to $22 for ribeye steak.

Rather than formulating a tome-like page turner of options, the dinner menu follows the formula of short and simple with down-home options, such as rigatoni in meat sauce.

Those in the mood for stick-to-your-ribs enticements can opt for meatloaf or baby back ribs in barbeque sauce.

Apple pie is a great finisher for those who still have room.