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

1626 W Broadway, Vancouver

Tel: (604) 730-1678

Web: http://suika-snackbar.com/

Twitter: @SUIKA_IZAKAYA

Advice: Make a reservation as its often busy, bring a friend as sharing is a good idea to taste more dishes.

Sometimes the wait is worth it and after 11 months I finally visited for a very tasty supper. Specializing in Japanese Izakaya, Suika is quite different than their sister restaurant Kingyo, though the flavours are similar. This is a place to socialize over great food and drink, in a lively room that’s fairly noisy with chatter. I loved the ceiling collage of lights as well as the tempting menu and good service.

Snowcrab Sushi

Beef Filet Fried Rice

Corn Kakiage

Grilled Black Cod Cheek

Matcha Brulee

I shared a few dishes with my friend, starting off with the Snowcrab Sushi ($13.80) followed by the flavourful Beef Filet Fried Rice ($11) and the outstanding and crunchy Corn Kakiage ($4.80). Unfortunately the Grilled Black Cod Cheek ($9.80) was disappointing as it was difficult to eat and wasn’t as tender as I had expected. The outstanding frozen Matcha Brulee ($4.80) was the perfect finish to the meal.

Review By: Richard Wolak

1521 West Broadway, Vancouver

Tel: n/a

Web: http://www.gofishvancouver.com/

Twitter: @gofishvancouver

Advice: Ask for a side of the dark ponzu sauce and drizzle it on your fries, and coleslaw. They offer takeout all day just not during the dinner hour unless you order it in person. Closed Sundays.

I used to frequent their seafood shack at Fisherman’s Wharf where I enjoyed the fresh fish and seafood creations. This second location steps it up a bit, first of all it is a sit down restaurant that is inside with comfortable booths and blue tables around the room, along with art on the walls that was created by Gord. Just as Chef/Proprietor Gord Martin always does, his latest Go Fish still serves their notable Fish & Chips and other favourites by day, and by night their dishes get a bit more snazzy with inventive dishes and wonderful flavours.

Salmon Meatball

Halibut Fish & Chips

I had dinner recently as I was on a Fish & Chips mission, started off with a delicious Salmon Meatball creation that Chef Martin had cooked up! Then I ate through their Halibut Fish & Chips ($13) 1 piece of halibut, fries, pacific rim coleslaw, tarragon tartar sauce and lemon wedge; the outstanding Salmon Fish & Chips ($10) and the Cod Fish & Chips ($9) all with same condiments. They use the Red Truck Lager in the beer batter cause it is a local brew and just gives the fish a clean and delicious flavour. I’ve been hooked on their dark ponzu sauce ever since eating at Go Fish in the early days, hint you may want to drizzle some on your fries and coleslaw!

Okanagan Black Cherry Ice Cream

For dessert I had their home-made Okanagan Black Cherry Ice Cream that was topped with fresh mint, wonderful and refreshing. This location is licensed with many craft brews on tap!

Review by: Richard Wolak

Corner of Granville & Broadway

Tel: n/a

Web: http://reupbbq.com/ReUp/Re-Up_BBQ.html

Twitter: @reupbbq

Advice: Open daily 11:30am – 6pm

It is the size of a hot dog cart that does not serve hot dogs, serving up a very simple menu that is tasty, filling and inexpensive.

BBQ Pulled Pork Sandwich

The highlight here is the BBQ Pulled Pork Sandwich ($6.75) that has been slow cooked in a very tasty sauce served with extra sauce on top of the slaw, meat inside a big good textured bun. This sandwich is the only one on the menu along with some drinks, keeping it simple is what works here.

Review by: Richard Wolak

1537 West Broadway, Vancouver

Tel: 604-733-9696

Web: http://www.linchinese.ca/

Advice: Dim Sum style is Shanghainese.

Known for their Xiao Long Bao and for how Yu Miao makes her over 700 handmade dumplings each day. My friend and fellow food writer Stephanie Yuen and I dined together to experience their Northern Chinese cuisine and Dim Sum. You won’t find cart service here, instead you will order off the menu and you’ll want to share dishes if dining with friends.

Smoked Fish

Green Onion Pancakes

Vegetable Steamed Dumplings

Chicken Fenpi Salad

Stirfry Lamb

Known for their Xiao Long Bao and for how Yu Miao makes her over 700 handmade dumplings each day. My friend and fellow food writer Stephanie Yuen and I dined together to experience their Northern Chinese cuisine and Dim Sum. You won’t find cart service here, instead you will order off the menu and you’ll want to share dishes if dining with friends. To begin we had the delicious Smoked Fish ($7.99) in a very tasty sauce that followed with the flavourful Green Onion Pancakes (4.99) puffed nicely. Our next dish was the Vegetable Steamed Dumplings ($4.99) that are handmade to order; the next dish was the Chicken Fenpi Salad ($7.99) a rather large and tasty salad made with wide noodles. The next dish was the Stirfry Lamb ($12.99) which was very good.

8 Treasure Sweet Rice

Although fairly full, I had to try at least one of their desserts and went with the award winning 8 Treasure Sweet Rice ($5.99) a very tasty delight and a perfect ending to our meal.

Review by: Richard Wolak

Tel: 604.736.4244

Web: www.michi-sushi.com

Advice: Order 3 as it is the best value.

Taking sushi to the next level, instead of grabbing a six pack of sliced sushi at the nearby sushi shop, Michi-Sushi makes life easier, here their sushi are hand like rolls that you don’t eat with chopsticks you eat by holding them. The shop is small, here you will find a large glass case filled with several kinds of their Michi Sushi, all look fresh and intriguing. I ordered 3 of the Michi Sushi rolls as it was a better value for 3. My choices included the Spicy Scallop, California and the Prawn (3 for $8), each was delicious and each offered very different flavours.  One of the advantages at this sushi place is that each roll is filled with a mix of brown and white rice and all of the fillings are freshly made there.

Review by: Richard Wolak

Web: http://www.vijsrangoli.ca/

Advice: They don’t’ take reservations.

Located next door to the sister restaurant Vij’s, Rangoli is the more casual of the two, a gem that is bright and colourful with an open kitchen for viewing the team of chefs preparing your dishes. It is a restaurant and a market which sells packaged versions of most of the same foods they serve in the restaurant, ideal for you to take home and prepare in minutes. I love dining in and over the years I have had many different dishes including the Black Chickpea, Peas and Onion Cakes in Spicy Coconut Curry ($12.50) with vegetable rice pilaf; the Tamarind and Yogurt Marinated Grilled Chicken ($16) with sprouts salad, rice and naan; and the  Lamb in cumin and light cream curry ($14.50) with salad, rice and naan. The Ginger Lemon Drink ($4.00) and the Mango Pineapple Lassi ($4.50) are both special drinks of the house and both are non-alcoholic. They have a few desserts as well as wine by the glass or bottle. Everything is made here from scratch, they even roast and grind their own spices. The packaged meals in the market are frozen and refrigerated ready-to-eat Indian dishes. They are open daily and it is a great place to go before seeing a play at The Stanley Theatre around the corner.

Review by: Richard Wolak

2996 Granville Street, Vancouver

Tel: 604-733-5699

Web: www.reddoor.ca

Advice: Tell them they should add brown rice to their menu. Order ahead for curbside pickup.

Asian fusion is where it is at here at this pan asian grill in South Granville. The décor inside is red and black and works well for the dishes served at this hot spot eatery. Some of my favorite dishes include the Red Door Sweet Chili Chicken ($15) crispy chicken and sweet, spicy & tangy sauce, Kung Pao Chicken ($15) soy, black vinegar, chilies & garlic with roasted peanuts Mongolian Noodles ($10) fresh egg noodles with garlic, hoi sin, soy & market vegetables, Mr. Lee’s Pineapple Fried Rice ($11) Jasmine rice wok fried with coconut milk, shrimp, fresh pineapple and egg, Buddha’s Feast ($9.50) market vegetables with fresh ginger in a light vegetable broth.

Review by: Richard Wolak