Tel: 604-738-8938

Web: http://www.westrestaurant.com/

Twitter: @westrestaurant

Advice: Be adventurous, try some of the Elements dishes or have the multi-course tasting menu.

Since Chef Quang Dang is on my top chefs to watch in 2012, I just had drop in for dinner to try his new Elements menu that I had heard was recently launched. I hadn’t eaten at West in over 6 years and was due for a return visit. This wasn’t any ordinary visit this was gastronomic heaven. The Elements menu is made up of 4 sections if you will, from sea, starch, pasture and vegetable and it makes for simpler dining, if you are dining solo or dining with friend as I did, you can experience so many more dishes and flavours by ordering a few of these and a few of those without having to follow the routine of ordering appetizers, entrees and desserts. Gerry and I did mix it up a bit, ordering some dishes off the Elements menu and others from the regular menu.

house baked rolls

Amuse

To begin we were served a complimentary plate of house baked rolls and an amuse arrived to the table to whet our palates.

Charred Vancouver Island Octopus

Salish Sea Sockeye Salmon

Marinated Scallops

Albacore Tuna

To start we had 4 dishes off the #elements menu – Charred Vancouver Island Octopus ($11.50) with Barigoule Vinaigrette followed by the exquisite Salish Sea Sockeye Salmon ($11) mountain berry cured, Ikura; then the Marinated Scallops ($5.50) with Granville Island sake and lime emulsion followed by the Albacore Tuna ($9) with ponzu gel and shiso.

“The Float” Tenderloin Soup

Chef Quang Dang surprised with a dish not yet on the menu to see our reaction, it was a brilliant idea and was delicious. “The Float” Tenderloin Soup cooked as served at the table, with dried rice noodles.

Cauliflower Soup

Hand Picked Biodynamic Greens

I then had the delicious Cauliflower Soup ($13) with wild salmon caviar, crème fraiche, truffled croutons and chives; while Gerry had the Hand Picked Biodynamic Greens ($12) with a balsamic vinaigrette.

Forraged Mushrooms

Honey Mussels

Chick Pea Croquettes

Gnocchi

Overnight Braised Short Ribs

North Arm Farm Beets

Brussel Sprouts

Next we had another 7 dishes off the #elements menu, starting with unique in presentation and flavour, Forraged Mushrooms ($11) ‘en Papillote’ thyme and confit Garlic; along with the outstanding Honey Mussels ($2.50 each) crispy stuffed mussels with spinach and lemon puree; Chick Pea Croquettes ($9) with mint dill yogurt. Then the outstanding Gnocchi ($18) with sage brown butter and parmesan; along with the tender and flavourful Overnight Braised Short Ribs ($14) with red onion marmalade; with the North Arm Farm Beets ($8) with hazelnuts and parsley pistou; and the Brussel Sprouts ($9) with shallot crumble.

Pineapple Brioche Tartin

Chocolate Tasting

For dessert, Gerry had the Pineapple Brioche Tartin ($13) with coconut macaroon Ice Cream and I had the heavenly Chocolate Tasting ($14.50) it was 3 individual desserts in one, warm Chocolate Cake filled Profiterole and toasted cocoa meringue; Raspberry Chocolate Almond Cake with milk chocolate semi freddo and a 75% Chocolate Ganache with raspberry compote and ice cream.

Ginger Chocolate Truffles

For the perfect ending to our outstanding dinner we were served Ginger Chocolate Truffles, a sweet finish!

Review By: Richard Wolak

5395 West Boulevard, Vancouver

Tel: 604-267-4225

Web: www.themacshack.ca

Twitter: @the_mac_shack

Advice: If you are going with a friend and having any of the Mac & Cheese dishes then share a medium size or get 2 smalls and share.

West Coast Salad

Having a Mac & Cheese growing up was never as fun as my recent visit to The Mac Shack for dinner. My friend Cassandra Anderton joined me to indulge in Mac & Cheese oooey gooey cheesy goodness! We started with some greens and each had a small West Coast Salad ($5) with tossed greens, cherry tomatoes, cucumbers, peppers, mushrooms and honey roasted pecans served with a light raspberry vinaigrette.

Lobster Mac

The Ultimate

Build Your Own

Bread Dippers

Next, we shared 3 of the Ultimate size of Mac & Cheese, all were served in large cast iron pans, the first was the outstanding Lobster Mac ($18) with asiago & Canadian cheddar, lobster meat, oyster mushrooms, lemon, dill, truffle oil and roasted garlic in a cream sauce. The second was The Ultimate ($16) with bacon, bell peppers, broccoli, mushrooms, chicken, chorizo, shrimp, with Mozzarella and Gruyere cheese in a tomato sauce. Third, was a Build Your Own ($16), which I built using the healthiest of ingredients on offer, ours had Aged cheddar and Asiago, along with whole wheat pasta, broccoli, caramelized onions, and mushrooms in a tomato sauce. We also added an order of Bread Dippers ($ .90) that perhaps was adding more carbs into the mix that we could have done without.

The Squish

The Skillet Brownie

We both thought dessert was in order to round up our comforting meal. We both shared The Squish ($4.75) double chocolate chip cookies filled with vanilla ice cream with a raspberry coulis, however it was the 2^nd dessert that was the clear favourite for us both, The Skillet Brownie ($5.90) double chocolate brownie warmed in a skillet topped with vanilla bean gelato and drizzled with raspberry coulis.

The Mac Shack has taken Mac & Cheese to a new level, with the best cheese and quality ingredients this is surely Mac & Cheese that you are going to want to eat time and time again.

Review By: Richard Wolak

2201 West 1st Avenue, Vancouver

Tel: 604-558-4448

Web: http://www.chewies.ca

Twitter: @ChewiesOysters

Advice: Shuck & Suck Oyster Happy Hour 5pm-7pm daily.

Buttermilk Biscuits

I loved the open kitchen where guests can sit and watch the chefs at play, the room is long and on a split level featuring the bar and oyster bar in the rear. The restaurant is vibrant, energetic and its inspiring to see servers enjoying themselves and serving up some fine Creole cooking! Over a couple of visits I have eaten my way through many of their dishes, I have had the moist, flakey Buttermilk Biscuits ($3) herb and honey butter drizzled on both occasions.

Southern Fried Chicken

BBQ & Shrimp and Grits

Fried Okra

Cheese Grits

Their Southern Fried Chicken ($16) 2 day marinated buttermilk fried chicken, Cajun honey butter drizzle, mash & beans is an outstanding dish, as is their BBQ & Shrimp and Grits ($15) New Orleans style beer & rosemary BBQ sauce, parmesan cheese grits. I have also had the very unique and tasty Fried Okra ($5) Creole remoulade as well as their Cheese Grits ($5) parmesan, and corn meal.

French Quarter Beignets

They offer 3 very different desserts and I have had the shareable and oh so heavenly French Quarter Beignets ($6) Café Du Monde style classic beignets, chicory coffee anglaise.

Looking forward to my next visit for brunch and to trying their Chicken & Waffles!

Review By: Richard Wolak

Tel: 604-566-9770

Web: http://ensembletap.com/

Twitter: @ensembletap

Advice: Watch for monthly beer dinners and other special events.

This is the second restaurant from notable Top Chef Dale Mackay and don’t be fooled by the name, Ensemble Tap is for serious beer lovers and all those who want to know more about craft brew!

This dark room is spacious with a larger area of tables and seating on the main level along with the long bar, upstairs is smaller and quieter and the ideal spot if on a date or in with a client for a social meeting. There are 15 beers on tap and the selection is a bit different than most of the other bars in the area. In addition they feature another 42 beers by the bottle, here you will find some local brews along with brews from the USA, Canada as well as Belgium.

My friend Joe Leary joined me for some comfort food which as we discovered had an International twist to the good old comfort food you may have had in other pubs.

Thai Chicken Wings

Popcorn Prawns

Asian Vegetable and Green Salad

To Start we shared the delish Thai Chicken Wings ($12) served with a Thai dipping sauce which goes hand in hand with one of 15 brews on tap. Next up we shared the tasty Popcorn Prawns ($13) with sea asparagus and spicy mayo. The next appetizer was refreshing Asian Vegetable and Green Salad ($12.50) with enoki mushrooms, cashews and black sesame seeds.

Bangers and Spaetzle

Tomato and Mozzarella Pasta

Corn Bread

For our mains, I had the Bangers and Spaetzle ($17) house made sausage, tarragon spaetzle, mushroom-onion pan gravy and onion slaw. Joe had the Tomato and Mozzarella Pasta ($17) with tomato sauce, penne pasta, chorizo and mozzarella cheese. I also had to try an order of the Corn Bread ($5) which is one of the sides.

Apple Crumble

For dessert, I had the Apple Crumble ($7.50) with bourbon raisins and vanilla ice cream while I was eyeing the Root Beer Float on the nearby table. Joe had the Key Lime Pie ($8.50) Chantilly, toasted coconut and lime zest.

The servers are up on the selection of brews, don’t be afraid to ask them for suggestions!

Review By: Richard Wolak

280 Carrall Street, Vancouver

Tel: 604-720-3145

Web: http://www.facebook.com/NotturnoPaninoteca

Twitter: @NotturnoGastown

Advice: The locale could easily be missed, go and find it.

I felt like I was back in Italy having lunch at the home of a friend who was serving up simple grilled Panini with quality ingredients, yet I was in Gastown about to enjoy the same! The narrow room was nicely decorated with pictures on the wall, an open kitchen to see the chef making the Panini in front of me, chandeliers, black top tables and seating to enjoy the sandwiches and small plates with friends.

Blu Fico Panini

I had the Blu Fico ($9.50) which became my own version as I substituted the blue cheese for taleggio cheese and figs that was served with a side salad. There is a good selection of panini, as well as salads if you care to go gluten-free without the bread.

Very soon you will be able to stop in at night for a glass of wine or beer to go along with a Panini or share plates.

Review By: Richard Wolak

1055 Canada Place, Vancouver

Phone: 604-647-7559

Web: http://www.leonidaswaterfront.com/

Twitter: @LeonidasChocola

Advice: Located on the wharf towards the water, outside of the new Vancouver Convention Centre.

Dark Hot Chocolate

Chocolates and Truffles

As a chocolate enthusiast, I am always searching out chocolate indulgences and recently visited this world renowned chocolatier café. I had their delicious signature Dark Hot Chocolate as well as a selection of chocolates and truffles that included the Buche Massepain Pistache Dark — Dark chocolate, pistachio flavour marzipan; Truffe Champagne – White and milk chocolate ganache with real champagne, coated in white chocolate powder; Truffe Noisette – Milk chocolate ganache with chopped hazelnuts, coated in hazelnut powder; Manon Café Fondant – Dark chocolate praliné with coffee butter cream and a whole hazelnut; Louise White – White chocolate praliné with caramelised nuts and the Giamanda – The creamy smooth Gianduja from Leonidas flavoured with chopped California almonds.

For chocoholics you will find chocolate beverages as well as chocolates and truffles flown in fresh from Leonidas in Belgium, you will also find pastry creations made locally specifically for them.

The café is off the beaten path but well worth your discovery when you are looking to escape for a chocolate indulgence!

Review By: Richard Wolak

221 Carrall Street  Vancouver

Tel: 604-569-2215

Web: http://corkandfin.ca/

Twitter: @corkandfin

Advice: Have the Chef’s Tasting menu.

As we all know it’s often difficult to eat at every new restaurant that opens in our food loving city, often we miss those gems that we should have visited much earlier on. It took me close to a year to visit Cork & Fin, Juliane Siu joined me for dinner, she won the SFU Marketers Night contest awarding her dinner with me. We both had the multi-course Chefs Tasting Menu ($50 per person or $75 per person with the wine pairings) that was prepared by Chef Elliott Hashimoto, I had the wine pairings and Juliane had the non-alcoholic pairings that were prepared for her by Doug Stephen to match each course.

Amuse Bouche Oyster & Crab

Ahi Tuna Carpaccio

To begin our meal, the Amuse Bouche Oyster & Crab paired with Pasqua Prosecco, Italy, NV for me and Yuzu-ade for Juliane. For our second course we had the most unique presented and delicious Ahi Tuna Carpaccio, truffle aioli, micro greens, crouton paired with the Teillery Sauvignon Blanc, Casablanca Valley, Chile 2010 and Virgin Pamplemousse for Juliane.

Lobster Bisque

Grappa & Lemon Granite

For our third course we were served the delicious and light tasting Lobster Bisque with lobster meat, chive cream paired with the Laughing Stock Chardonnay, Naramata, 2009 for and Iced Earl Grey Latte for Juliane. For our fourth course which was the Intermezzo I was served the Grappa & Lemon Granite and Juliane was served the same without the Grappa.

Sabelfish ‘Toro’

Short-Ribs

For our fifth course, the melt in our mouth Sabelfish ‘Toro’. Maple glazed daikon & carrots paired with the 8^th Generation Pinot Noir Okanagan, 2010 for me and the Chamomile Sour for Juliane.  For our sixth course, the crispy braised Short-Ribs, pommes fondant, caramelized onion jus paired with Plan Pegau, Rhone Valley, France, Lot #2009 for me and Smoked Cassis for Juliane.

Chocolate Truffles

To finish our amazing meal, for our seventh course, house made Chocolate Truffles paired with the La Frenz vintage port Shiraz, 2010 for me and the Hot Dark Chocolate for Juliane.

I loved the exposed bricked room, and wonderful music playing in the background, and the gracious service. Aside from the Chefs Tasting Menu, they also have quite an extensive seafood selection, oysters, fish and meats as well as an impressive wine list.

Review By: Richard Wolak

1551 Johnston Street, Vancouver

Tel: 604-682-6681

Web: http://www.ediblecanada.com/bistro.php

Twitter: @ediblecanada

Advice: Located across from the Public Market on Granville Island.

I love art and more so love art on a plate, visiting for lunch recently I indulged in both. Having had dishes created by Chef Jennifer Dodd and Tom Lee at off-site events it was a must that I dine in their restaurant.

Chicken Taco

Smoked Alberta Bison Shortribs & Frites

Since I was dining solo, I had to choose wisely, to begin I had a delicious Chicken Taco that was served open face on a crispy flat taco, topped with chicken, fresh herbs and edible flowers. I then had the outstanding Smoked Alberta Bison Shortribs & Frites ($16) with red apple, spiced pecan salad and fresh horseradish. Not only was the dish flavourful it was also colorful on the plate with an artfulness character at play and I loved the crispy fries that were cooked in duck fat.

Triple Chocolate Brownie Mousse Cake

For dessert which was the perfect finish to my meal, I had the delicious Triple Chocolate Brownie Mousse Cake ($8) with caramel, grapes and nuts.

There is an open kitchen, great bar set-up, a pantry to buy all sorts of edible goodies, along with a large amount of seating both inside and out. They also have a private space within the restaurant where they offer their market dinners when featuring visiting chefs. Already looking forward to a return visit to try some more inventive dishes!

Review By: Richard Wolak

4120 East Hastings Street Burnaby, BC

Tel: 604-299-2772

Web: http://www.peartreerestaurant.net/

Twitter: @PeartreeBurnaby

Advice: Closed Sunday and Monday. Advance reservations are a must.

I finally had dinner recently at this oh so humble fine dining restaurant in North Burnaby where many of the finest chefs in Canada have apprenticed in this kitchen under Chef Scott Jaeger. So many chefs that I have met have worked here and many of those have competed in the notable International cooking competition Bocuse d’Or along with Scott.

Witloof Salad

Orange Caramelized Scallops

As we began our meal we were served complimentary house-made Brioche which was flakey and delicious along with butter. This is a kitchen of perfection, that being said it was an honour for me to dine here knowing Chef Scott Jaeger was cooking my meal. To start , I had the Witloof Salad ($14) with watercress, Okanagan pear dressing, candied walnuts and aged Gouda; my dining companion had the Orange Caramelized Scallops ($16) with double smoked bacon risotto.

Braised 'Peace River' Lamb Shank

Pan Roasted 'Miracle Springs' Trout

For our mains, I had the deliciously tender Braised ‘Peace River’ Lamb Shank ($30) with seared scallops and roasted pear risotto; and my dining companion had the outstanding Pan Roasted ‘Miracle Springs’ Trout ($29) served with Pomme Dauphine and butternut squash.

Warm Spice Cake

Chocolate Ganache

For dessert, both were outstanding and a fine finish to each of our meals. I had the Warm Spice Cake ($11) with poached pears and almond coriander ice cream; and my dining companion had the Chocolate Ganache ($12) with a crisp nut base salted caramel and orange chocolate sorbet.

The dining room is well appointed and classy, and the food is well presented to perfection. This restaurant is a gem that has humble chefs creating fine cuisine worth your patronage!

Review By: Richard Wolak

332 Water Street, Vancouver

Tel: 604-699-0249

Web: http://housexguest.com

Twitter: @housexguest

Advice: Open Wed – Sun, downstairs bar opens at 10pm. DJ spins nightly when open.

I felt like I was at my best friends dinner party, and I was the house guest that loved the food, music and the vibe and never wanted to leave. This was my experience dining here last week, when Flip Flop designer Robbie Bernstein joined me for dinner.

Green Eggs and Ham

We were served an Amuse, which was a play on “Green Eggs and Ham” that the chef created. Robbie and I decided to then share all of the dishes except for dessert as we both had a sweet tooth and dessert was our heaven.

Fish Tacos

Burger Royale & Fries

The Poutine with Short Rib & Red Eye Ketchup

Arugula, Feta & Crispy Shallot Side Salad

We began with the Fish Tacos ($14) soft shell crab, chillis rellenos, Radish cucumber slaw, avocado pico de gallo. Next was the very good Burger Royale & Fries ($16) bacon crusted chuck patty, apple wood cheddar, onion marmalade, béarnaise burger sauce, crab tater tots. The Poutine ($8) with Short Rib & Red Eye Ketchup (extra $5) was outstanding; the Arugula, Feta & Crispy Shallot Side Salad ($5) was also really good.

My dessert platter

We both thought the desserts were not only creative in thought but also playful. You get to choose any 3 desserts for $12 (out of 6 choices). I had the Churros – fried churros, spiced sugar, dolce de leche, red velvet sauce; Frost “hot” Chocolate – chocolate ice parfait, vanilla bean marshmallow, ginger crystals and the Donuts – caramelized apple donuts, butterscotch creme, maple citrus glaze, cinnamon crumble.

Robbie's dessert platter

and Robbie had the Smore’s – vanilla bean marshmallow, basil ganache, banana and graham cracker crumbs; Churros – fried churros, spiced sugar, dolce de leche, red velvet sauce and the Donuts – caramelized apple donuts, butterscotch creme, maple citrus glaze, cinnamon crumble.

The walls are filled with paintings and unique objects that owners Justin and Matthew gathered to decorate the room, the tables perfectly arranged, a dj station who spins an awesome music selection is located near the kitchen and upstairs bar.

This is a dinner party you are going to want to be a house guest at!

Review by: Richard Wolak