Archive for the ‘Kitsilano’ Category

CHEWIE’S STEAM AND OYSTER BAR

January 19th, 2012 admin

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

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THE OAKWOOD

July 7th, 2011 admin

2741 West 4th Avenue, Vancouver

Tel: (604) 558-1965

Web: www.theoakwood.ca

Twitter: @theOakwoodKits

Advice: If you are dining solo then dine at the communal table.

In house smoked meat on house made brioche

Rolled Beef Carpaccio

Seared Scallop

Cast Iron Cornish Hen

I loved the long wooden communal table, the use of the reclaimed wood throughout the restaurant along with the unique wooden ceiling lamps. This neighbourhood eatery is all about west-coast goodness that mixes outstanding Canadian cuisine with a great selection of craft beers on tap, and most of all has Chef Mike Robbins leading the kitchen. Everything is house made, I began my dinner with a delicious In house smoked meat on house made brioche (amuse) to tempt my palate, this followed with a dish that I would have never thought of ordering alas I did, the delicious Rolled Beef Carpaccio ($13) enoki and celery salad devilled egg, paprika honey. Next was the full of flavour and hearty, Seared Scallop ($21) pork stuffed potato pasta, corn puree, beet salad. Next dish was the outstanding Cast Iron Cornish Hen ($19) celeriac puree, mushroom saute, fried onion pan jus.

Bistro Pancake

Since dessert is always a must for me when finishing a fine meal, I ended with the Bistro Pancake ($6) vanilla ice cream blueberries; think German style served warm in a black cast iron pan – YUM!

I am already looking forward to the next visit to indulge in their Burger and then their Fish & Chips!

Review By: Richard Wolak

 

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DISPLACE HASHERY

June 7th, 2011 admin

3293 West 4th Avenue, Vancouver

Tel: 604-736-0212

Web: http://www.displacehashery.com/

Twitter: @DisplaceHash

Advice: Go with friends and share a few dishes.

Mama Ginzus Spring Rolls

Monaco Pear Panini

Druk’n Fish & Chips

With surfboards adoring the walls, large tv screens showing cartoons, old movies and the occasional game, you will have lots to amuse while you try some of the food and drink offerings. I had dinner recently and ordered some of their popular dishes, started off with Mama Ginzus Spring Rolls ($8) a good size portion with a dipping sauce; then I had the delicious Monaco Pear Panini ($7). Next was the panko breaded Druk’n Fish & Chips ($16) made with Driftwood Beer farmhand ale in the batter.

Pineapple Upside Down Cake

Vanilla Bean Cupcake

Chocolate Chili Cupcake

As everyone knows I always have to indulge in desserts if they are unique and different and well one of these was, the outstanding Pineapple Upside Down Cake ($5) was my over-all favourite followed by the Vanilla Bean Cupcake ($3) then the Chocolate Chili Cupcake ($3)

Review By: Richard Wolak

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REFUEL

May 18th, 2011 admin

1944 West 4th Avenue, Vancouver

Phone: 604-288-7905 ‎

Web: www.refuelrestaurant.com

Twitter: refuel_bar

Advice: Fried Chicken Fridays are popular and often sell out. Wines are available by the glass, bottle on their own or you can request suggested pairings from your server.

Salumi

Refuel is one of those places that I have always yearned to visit, a couple Friday’s ago I had dinner with my friend Carlos. We decided that sharing would be beneficial to our tasting more dishes, to begin Chef de Cuisine, Jane Cornborough served us their house special Salumi ($21) served with rye bread, pickled vegetables & mustard dry cured chorizo, coppa, soppressata, fennel pollen salami, saucisson sec, 18 month dry-aged ham paired with Italian Mezzacorona Pinot Grigio (extra cost).

Grilled Octopus Salad

BC Spot Prawns

Next was the delicious and tender Grilled Octopus Salad ($14) warm octopus & chicory salad potato vinaigrette, romesco and since Spot Prawn season just started we enjoyed their tasty and light BC Spot Prawns ($11) on a bed of greens with lemon and olive oil paired with Blasted Church Pinot Gris (extra cost).

Gnocchi

The Gnocchi is prepared Roman style which is very different in both appearance and taste, we shared a smaller portion of the Gnocchi ($19 reg size) with shimiji mushrooms, and rapini, baked semolina gnocchi, house made ricotta paired with Cedar Creek Pinot Noir (extra cost).

Fried Chicken

Sloping Hills Pork

For our Mains we had the outstanding Fried chicken ($18) their famous Polderside Farms buttermilk marinated fried chicken paired with the Montagu Cellars (extra cost) and then the Sloping Hills Pork ($22) with caramelized mushrooms, ramps, potato purée paired with the and the Barbarasco (extra cost).

Peanut Butter Parfait

Tahitian Vanilla Creme Brûlée

To finish the meal we shared a couple desserts, I absolutely loved the Peanut Butter Parfait ($8) peanut & chocolate parfait, honeycomb, vanilla ice cream; the other dessert was the Tahitian Vanilla Creme Brûlée ($8) with lemon shortbread cookie, candied citrus, rounded off the meal with an espresso. I’m looking forward to a return visit to savour more of Refuel’s dishes!

Review By: Richard Wolak

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THE BIBO

April 17th, 2011 admin

1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

Web: http://thebibo.com/

Twitter: @Thebibo

Advice: You can get half the pizza with one variety and another with a different variety, just ask your server. Slicing the pizza is not recommended, best to use your hands and tear the pizza as this is Napoletana style.

An authentic pizzeria offering up the best ingredients imported from Italy, a casual restaurant where you will find a screen in the back often playing old Italian movies that is also projected on the tv above the bar.

Pasta sampler of Gnocchi, Mateo & Rigatoni

Bibo Tagliolini

My friend Carlos joined me for dinner, it was my second visit and I was excited to indulge in some of their pasta and pizza selections; to begin we had a sampler of a few of their pasta creations, each of us had our favourites though both of us were agreeable that the Gnocchi was the favourite of all. The Pasta sampler of Gnocchi, Mateo & Rigatoni Norma ($16) fresh homemade Gnocchi pasta served with pesto sauce; Bibo Mateo a wide pasta paired with Italian Porcini mushroom sauce; Rigatoni ala Norma an ancient Sicilian recipe, tomato, basil and maccheroni pasta served with grilled eggplant and seasoned salt ricotta cheese. We also shared a smaller portion of the Bibo Tagliolini ($15 reg size) crafted with San Marzano DOP tomatoes, produced in the “Campania” region of Italy.

Funghi Porcini & Boscaiola - Pizza

Diavola & Prosciutto - Pizza

Next up we each had our own pizza, there pizzas are masterpieces of art, each is hand crafted, crispy and bubbly on the outside and tender on the inside. We requested to have ours halved with different varieties, I had the Pizza ($18) half Funghi Porcini – Tomato, mozzarella, porcini mushrooms and Boscaiola Tomato, mozzarella, sausage, mushrooms and Carlos had Pizza ($16) half Diavola – Tomato, mozzarella, spicy salami and half Prosciutto – Tomato, mozzarella, cooked ham. One thing to note is that they use two different types of cheese on their pizzas which reflect in the prices, for the higher priced pizzas they use the DOP Burrata cheese which is the finest type of Burrata cheese from Italy making for an unbelievable tasting pizza.

You’ll find a good selection of Italian wines as well as other beverages. This Italian dining experience wouldn’t have been complete if we didn’t indulge in one of there heavenly desserts, since we couldn’t decide on just one we shared three of them, each delicious and very different.

Bounet

Tiramisu

Chocolate Pizza

The first was the exquisite Bounet ($8) a traditional Piemontese pudding made with amaretti and cocoa. Then the creamy Tiramisu ($8) which was the most heavenly Italian dessert, made of Italian savoiardi biscuits dipped in coffee, layered with a whipped mixture of egg yolks, italian mascarpone and flavored with liquor and cocoa and the final dessert we shared was the outstanding Chocolate Pizza ($14) a pizza dough baked and smothered with a rich melted chocolate cream.

Looking forward to my next visit for the Margherita Formula One pizza a taste sensation unlike any other pizza you have had around the city!

Review By: Richard Wolak

Posted in Kitsilano Tags: , , , , , , , , , , 1 Comment »

STEEVE RAYE PASTRY

November 27th, 2010 admin

2836 West 4th Avenue, Vancouver

Tel: 778.789.4455

Web: www.steeveraye-pastry.com

Advice: Go early for the breakfast pastries as they come out of the oven.

I love French pastry, since visiting the pastry shops in Paris and around France, I have always loved the aromas, and delicious array of sweets! As soon as I heard that this delightfully authentic French pastry shop in Kitsilano had opened, I was there.

Working in the fine tradition of French pâtisserie, Steeve offers customers an exquisite selection of fresh pastries, beverages and specialty lunch items. From delicate, buttery almond croissants, to sweet macarons and pain au chocolat, he showcases his unique flair and dedication to quality and authenticity.

Espresso & Orange Marmalade Vol-Au-Vent

On this visit, I had the Orange Marmalade Vol-Au-Vent ($2.55) a delicious pastry that was quite light with orange marmalade along with an Espresso ($2.25). Next time I will visit for lunch to try one of their sandwiches!

The room is warm and inviting with a large seating area, the service was wonderful as well. Steeve gained invaluable experience working in Michelin starred restaurants across Europe. His work along side such greats as Joël Robuchon in London and Olivier Bajard in Perpignan has provided Vancouver’s newest pastry chef with savoir-faire and an unwavering commitment to excellence, look for more sweet treats in the coming days.

Review by: Richard Wolak

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ROCKY MOUNTAIN FLATBREAD CO

September 1st, 2010 admin

1876 West 1st Avenue, Vancouver

Tel: 604-730-0321

Web: http://www.rockymountainflatbread.ca

Twitter: @flatbreadco

Advice: Sundays & Mondays go with your kids.

Selection of beer

This has been a favourite of mine for organic pizza in the city since they opened. A couple weeks ago my friend Jason joined me for dinner to try some of their new dishes, we both enjoyed some of the beers to accompany our dinner, of course our favourite beers were different and I’m sure your favourites would differ as well.

Fig & Goatscheese Salad

Fresh basil & blackberry Salad

Starting off our meal we shared the refreshing Fig & Goatscheese Salad ($9.25 regular) and the tasty Fresh basil & blackberry Salad ($8.25 regular).

Next up were the pizzas and we shared several, the pizzas here are handcrafted flatbread made in an Artisan Oven with lots of local and organic ingredients. The crust is thin and crisp, the toppings have so much flavour and you taste those vegetables.

Mexicali Pizza

Farmers Market Pizza

Ocean Wise Pizza

Flank Steak pizza

To start, was the tasty Farmers Market Pizza ($15.95) topped with three seasonal vegetables, three herb nut free pesto & caprigny goat’s cheese; then the Mexicali Pizza ($16.75) topped with Chocolate tomato chilli sauce, red onions, roasted peppers, marinated cherry tomatoes, jicama, corn, free range organic chicken, caprigny goat’s cheese, herbs and creme fraiche. Then the delicious Ocean Wise Pizza ($15.95) topped with in-house orange maple cured wild salmon, fresh shrimp, artichokes, red onion, nut free three herb pesto and asiago cheese; and finally the Flank Steak Pizza ($15.45) topped with organic tomato sauce, sprinkled with premium mozzarella.

Dessert Platter

We were both quite full, that didn’t stop us from trying some dessert so we shared their dessert platter which was made of up Chocolate Brownies, cheesecake and biscotti.

Review by: Richard Wolak

Posted in Kitsilano, Restaurant Reviews Tags: , , , , , , , , , , 2 Comments »

ROMER’S BURGERS

August 6th, 2010 admin

1873 West 4th Avenue, Vancouver

Tel: 604-732-9545

Web: http://romersburgerbar.com/

Twitter: @romersburger

Advice: Share the fries with a friend as the portion is large.

These aren’t just any burgers, this is burger heaven. I had heard that Romer’s had some amazing burgers and since I had recently judged the Yaletown Burger Competition, I had to check out the new burger joint in Kitsilano. The star attraction here is the burgers, from the All-Natural Heritage Farms range fed Angus Beef to the Turkey, Free-run Chicken, or Wild Salmon.

Man's Man Burger

Fresh-Cut Fries with truffle oil and regianno

I had the Man’s Man Burger ($11) All-natural beef, local creamery amber ale cheddar, onion strings, smoked alder salts and slice tomatoes. My friend Carlos had the Standard Burger with cheddar cheese ($10.50) all-natural beef, vine-ripened tomatoes, iceberg lettuce, and R sauce. We both shared a basket of the Fresh-Cut Fries ($7) with truffle oil and regianno. Asides from the tasty burger it is the bun that really won us over, each burger is served on a lightly griddled brioche bun. You can ‘Pimp Your Burger’ by adding savouries, marvelous mustards, different types of cheeses and more. There is a variety of starters including Poutine, a variety of French Fry offerings, fresh Salads and a couple of great looking desserts. The beer menu is about as impressive as the burger line-up and paired well if you choose to go that route. I’m looking forward to my return visit to try the So Cal Turkey Burger.

Review By: Richard Wolak

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