Posts Tagged ‘Coast Restaurant’

The Best Fish & Chips in Vancouver

The restaurants for the best fish & chips in Vancouver are the ones that have been making this dish for quite some time. There are so many variables that come into play with fish & chips around the city and I have done my best to outline those for you. Some will wrap your take-out in eco containers or newspaper, others will serve it to you on a plate and presentation does count too. Most serve salmon, halibut and cod, some serve coleslaw as an accompaniment with the dish, most serve tartar and all of them will tell you they have the best chips in the city.

So where and how do I begin, over the past 4 weeks I have ate my way through a multitude of dishes all over  Vancouver, Richmond and West Vancouver to the places that either were faved by readers alike or were on my must visit list. I didn’t just taste the dish I ate the whole dish, if I didn’t finish the dish (there were a couple) it meant that I didn’t care for the dish.

You can’t just judge the fish or fries alone, there is a reason the dish is called Fish & Chips. On this quest I focussed on the Traditional British style although some have a bit of a Westcoast influence, since this is British Columbia after-all. I found battered fish that was made with either beer or soda in the batter, some of the fish was panko breaded, some were greasy, some of the places had the most delicious fries and some had no flavour, I had thick cut and regular sized and round, salted and unsalted, hand-cut and machine cut .

Note:  The prices indicated exclude tax.

In ranking order, these are my favourite Fish & Chips in and around Vancouver.

Note: The following first four places tied at 1st place as they were equally the Best.

 

(1) Fish Cafe (4 way tied for 1st place)

Fish Cafe

One the Plate: Fish & Chips – 2 large pieces of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fries were perfectly done and tasted great, Tartar sauce was good and chunky. In the batter well it is a secret I am told.

Presentation: served on a newspaper type of paper on a frying pan

Ocean Wise: Yes

Served with: White and Malt Vinegar

$ 18.95 Halibut Fish & Chips

$ 14.95 Salmon Fish & Chips

Fish Café is located at 2053 West 41st Avenue in Vancouver.

 

(2) Joe Fortes Seafood & Chop House (4 way tied for 1st place)

Joe Fortes Seafood & Chop House

On the Plate: Halibut & Chips : 1 piece of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was delicious, the battered coating was made with soda water, golden in appearance on the outside, crispy and tasted really good.  The fries were thickly cut, perfectly done and tasted great, the coleslaw was nice and light, tartar sauce was a tad too smooth for my liking though tasted good.

$24.95 Halibut & Chips

Presentation: served on a newspaper type of paper on a plate.

Served with: Malt Vinegar

Ocean Wise: Yes

Joe Fortes Seafood & Chop House is at 777 Thurlow Street in Vancouver.

 

(3) Coast Restaurant (4 way tied for 1st place)

Coast Restaurant

On the Plate: Fish & Chips – 1 piece of salmon, halibut and cod along with fries, coleslaw and tartar sauce and ketchup with a wrapped lemon to squeeze.

My favourite was the Salmon which was moist and flavourful, the battered coating was lightly salted, golden in appearance and tasted really good. Second favourite was the Halibut which was perfectly cooked and flavourful and lastly was the cod. The fries were perfectly done and tasted great, the coleslaw was also very good. Tartar sauce was good and chunky. Their batter is made with lager from Hells Gate and they also use a mix of all purpose and a light rice flour as the base for it.

$ 19.95     Halibut Fish & Chips

$ 18.95     Salmon Fish & Chips

$ 17.95     Cod Fish & Chips

Presentation: served on black and white checkered paper on a plate

Ocean Wise: Yes

Served with: White and Malt Vinegar

Coast Restaurant  is located 1054 Alberni Street in Vancouver

 

(4) Go Fish (4 way tied for 1st place)

Go Fish

On the Plate: 1 piece of halibut, fries, pacific rim coleslaw, tarragon tartar sauce and lemon wedge

I tried all of the fish options and my favourite was the Salmon which was moist and full of flavour on the inside, then the Halibut and lastly the cod. The battered coating is made with Red Truck Lager to give it a clean and delicious taste, golden brown in appearance, the coleslaw was the best that I have had anywhere and the tarragon tartar sauce was wonderous.

$13 Halibut Fish & Chips

$10 Salmon fish & chips

$9 Cod Fish & Chips

Presentation: served on a plate

Ocean Wise: Yes

Served with:  Malt Vinegar on request

Go Fish is located at 1521 West Broadway, in Vancouver.

 

(5) Raincity Grill   (2nd place)

Raincity Grill

In the Takeout Container: Halibut Fish & Chips – 2 pieces of halibut + 1 extra piece with fries and greens.

The halibut with a the battered coating which was made with Lighthouse Lager was lightly sea salted, golden in appearance and tasted really good. Served with fries that were a bit too salty (also with sea salt) and greens with eco wooden utensils.

$10  Halibut Fish & Chips

Presentation: Fully bio degradable containers and cutlery

Ocean Wise: Yes

Served with:  White & Malt Vinegar packages to go

Raincity Grill is located at 1193 Denman Street in Vancouver

 

(6) Dundarave Fish Market (3rd place)

Dundarave Fish Market

On the Plate: 1 piece of halibut, fries, sassy sesame coleslaw, round sand dollar fries, tartar sauce, baja sauce and lemon wedge

The halibut was moist on the inside with a really good battered coating that is made with soda and a secret recipe, golden brown in appearance, the sand dollar fries were thin and not greasy, lightly seasoned, the sassy sesame coleslaw was very good, the two sauces worked well from the classic tartar sauce to the baja sauce.

$14.95 Halibut Fish & Chips

Presentation: served on a large oval plate

Ocean Wise: n/a

Served with:  White & Malt Vinegar

Dundarave Fish Market is located at 2423 Marine Drive in West Vancouver.

 

(7) Dockside Restaurant (4th place)

Dockside Restaurant

Fish & Chips – 2 large pieces of halibut, fries, sweet and sour tartar sauce, and ketchup

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fish was a bit too greasy. The fries were perfectly done and tasted great, Tartar sauce was good and chunky.

$16 Pilsner Battered Halibut Fish & Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

Served with:  Malt Vinegar on the table

Dockside is located at 1253 Johnston Street (Granville Island) in Vancouver.

 

(8) Pajo’s Fish & Chips (5th place)

Pajos Fish & Chips

Fish & Chips – 1 piece of salmon, halibut and cod along with fries.

tartar sauce and ketchup

Favourite was the Halibut which was moist and flavourful, the battered coating golden in appearance and tasted really good. Second favourite was the Salmon which was perfectly cooked and lastly was the cod. The handcut  fries looked ok but had no flavour, made with no salt.

$14.99     Fish & Chips with 1 piece of Halibut, Salmon and Cod

$1.59         Coleslaw – chopped up served as a side dish

Presentation: served in a paper cone.

Ocean Wise: No

Served with:  White & Malt Vinegar on the table

Pajo’s at the Wharf, Steveston 604-272-1588

Pajo’s at Garry Point, Steveston 604-204-0767

Pajo’s at Rocky Point, Port Moody 604-469-2289

Pajo’s at Gates Park, Port Coquitlam 604-461-5527

 

(9) Fresh Local Wild (6th place)

Fresh Local Wild

Fish & Chips – 2 large pieces of salmon, fries, tartar sauce

The salmon was very good, the light tempura  coating was very light in appearance and tasted really good.  The fries were awesome and tasted great, Tartar sauce was good

$12 for Salmon Fish & Chips

Presentation: fish and fries served in plastic basket with tartar sauce dolloped on top.

Ocean Wise: Yes

Fresh Local Wild is a Food Truck located at the corner of Hastings and Burrard most of the time. Follow them on Twitter @freshlocalwild for hours.

 

(10) The Fish House   (7th place)

Fish House

Fish & Chips – 2  pieces of Haddock, fries, tartar sauce

The haddock was not too my liking, the batter coating was crispy and made with the Red Truck Ale, was golden in appearance and tasted really good.  The fries weren’t all that tasty, Tartar sauce with Old Bay was good.

$17.95 for Fresh Haddock Fish and Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

The Fish House is located at 8901 Stanley Park Drive in Vancouver.

 

Note: I know there are more restaurants around the Vancouver area that have Fish & Chips and I was unable to get to all of them on this quest.

Which Fish & Chips are your favourite from a restaurant around Vancouver or in the suburbs?

Feel free to add your comment here and name the place and their location, the cost of each excluding tax and why you think they are the best!

By: Richard Wolak

Chef Dennis Peckham

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Dennis Peckham

I recently spent the afternoon with Chef Dennis Peckham at Coast Restaurant in and out of the kitchen. I had the pleasure to meet Dennis in the summer of 2010 when he was working with Chef Josh Wolfe at Coast. I have dined at his restaurant on numerous occasions. It was a pleasure to chat with him about his passion for cooking and leadership.

Dennis worked in construction in the past, he then got a job washing dishes at a golf club in Victoria, then got into prep and on as a line cook. He then went to Dubrelle for their culinary program in Vancouver and then moved back to Victoria for a year. In 2002 he got a job as the Chef de Partie at Lumiere in Vancouver and was there for 2 years. In 2004 an opportunity came up and he left to work for Charlie Trotter in Chicago, from there he was offered a position at French Laundry. He then worked at Perse in New York City for 2 months opening that restaurant where he learned a lot, he then went to California and worked at French Laundry for a year. In 2006 he returned to Vancouver to become the Chef de Partie at West working with Chef David Hawksworth, there for a year and then off to Hart House to become their Executive Chef where he was until 2008. He then joined Coast as their Chef de Cuisine and in 2010 was promoted to their Executive Chef.

What is it like to run the largest restaurant in the Glowbal Group?

After I worked with Chef Josh Wolfe for 3 months learning to run a business efficiently, he learned how to prioritize my day that was the biggest task. You can’t stress out, you can’t micromanage, you have to manage, delegate and trust the team.

How many people do you oversee in the kitchen?

44 people

Do you cook at home?

Only simple stuff, on my days off I go out to eat.

The First Dish:

Crabcake

Crabcake

Crab, mayonaise, minced celery, thyme leaves, salt and pepper

What was your inspiration behind this dish?

The dish represents the restaurant perfectly, all seafood and it has been on the menu since day 1.

What do you like to do in your off time?

  • Running with the dog with the phone off
  • Playing ice hockey
  • Victoria for the day
  • Home watching Entourage with a tub of ice cream

What are your favourite restaurants in Vancouver (outside of where you work)?

  • Boneta
  • Gyoza King
  • Chambar
  • Rangoli

What is your favourite cuisine?

Indian

What is your favourite fish to cook?

Halibut

The Second Dish:

Shannon’s Golden Plate Lunch

Shannon’s Golden Plate Lunch

Beef tenderloin, ahi tuna shizo, green onion and quickly seared

What was your inspiration behind this dish?

Reminded of Sushi I had earlier in the day, it came to me as someone requested a custom dish.

What’s a challenge for you at work?

Balancing, keeping the staff happy, me happy and my bosses happy.

How do you maintain consistency in the restaurant?

You can’t catch everything, I can’t see everything, having the management team understand your expectations in the restaurant.

Where is your favourite food city?

New York

The Third Dish:

Chocolate Cheesecake

Chocolate Cheesecake with espresso sauce and cream and pineapple

What was your inspiration behind this dish?

It was a dessert that was actually created by Chef Alfred Contiga.

Where do you see yourself in 5 years?

Hopefully in a corporate position here at the Glowbal Group, out of the kitchen and in a corporate role.

Have you ever thought of competing in a culinary championship?

Yes I would love to compete in the Golden Plate Awards next year.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

Coast Highland Park Pairing Dinner

On Sunday November 21st I had the pleasure of dining at Coast for their Highland Park Pairing Dinner as part of the Hopscotch festival. To begin the evening there was a reception to welcome everyone and to experience a signature cocktail with Highland Park 12yr.

Everyone took their seats to enjoy 4-course meal with the distinguished line of Highland Park Single Malt Whisky including their 12yr, 15yr, 18yr, 25yr and the very exclusive 30yr!

Highland Park’s brand ambassador was on hand to introduce each of the scotches and he provided sipping notes which were quite helpful for most of the diners. Chef Darren Brown Corporate Chef of Glowbal Group then introduced each of his dishes course after course.

Haida Gwaii Diver-caught Scallop

First Course: Haida Gwaii Diver-caught Scallop with apple fennel gelee, pear and preserved lemon paired with 15 yr Highland Park Scotch.

Wild Coho Salmon

Second Course: Wild Coho Salmon with scotch cream, porcini and wild boar bacon, shaved pine mushroom paired with the 18 yr Highland Park Scotch.

Seared Lamb and Lobster Tail

Third Course: Seared Lamb Loin and Lobster Tail with caramelized onion and butter bean ragout paired with the 25 yr Highland Park Scotch.

Sticky Toffee Carrot Cake & Butterscotch Ice Cream

Fourth Course: Sticky Toffee Carrot Cake topped with Butterscotch Ice Cream with pecan brittle paired with the 30 yr Highland Park Scotch.

I loved each dish, I have dined at Coast many times, however this was one of the best meals that I have ever had there and it was quite the match as the service was spot on that night as well.

By: Richard Wolak

Best Foodie Events of 2009

I went to a lot of different food and wine events during 2009 and these are the standouts of the year.

1) Coast Restaurant Opening party was the best restaurant opening of the year.

2) Ocean Wise Seafood Chowder Chowdown was the most entertaining event at the coolest venue that brought together some of the cities best chefs and restaurants to support a great organization.

http://vancouverfoodster.com/2009/11/26/ocean-wise-seafood-chowder-chowdown/

3)     A Night with Theo Chocolate was the most unique event of the year that brought together foodies and wine connoisseurs.

http://vancouverfoodster.com/2009/11/21/a-night-with-theo-chocolate/

4)     A Night of Don Julio Tequilas was one of the most exciting consumer events that paired great food from the Goldfish Pacific Kitchen chefs.

http://vancouverfoodster.com/2009/11/17/a-night-of-don-julio-tequila/

5)     The Globe in your Glass one of the best wine events that brought together consumers and the twittering wine trade.

http://vancouverfoodster.com/2009/10/29/the-globe-in-your-glass/

6)     Canada’s First Ever Beer Inspired Mixology Competition brought together some of the top Bartenders in the area in competition

http://vancouverfoodster.com/2009/08/18/the-refinery-hosted-the-mixologists-%E2%80%A6/

http://vancouverfoodster.com/2009/08/18/the-refinery-hosted-the-mixologists-part-2/

7)     A Night of Urban Grains at Bishops was one of the most educational menu tasting events at a Vancouver restaurant that brought together some of Vancouver’s foodie media folk and the founders of Urban Grains.

http://vancouverfoodster.com/2009/10/28/a-night-of-urban-grains-at-bishops/

By: Richard Wolak

Ocean Wise Seafood Chowder Chowdown

Andrew Christie (left & Matt Christie (right) of Go Fish

Andrew Christie (left & Matt Christie (right) of Go Fish

The 2nd Annual Ocean Wise Seafood Chowder Chowdown was a huge success at a great event hosted by the Vancouver Aquarium on November 25th. This sold out event saw hundreds of people sampling many or all of the ten chowders from BC’s top ten Ocean Wise restaurants from around the city and area, many of the chowders were paired with BC brews and the suggested beers were listed along each of the restaurants chowders.

Go Fish - Gold Winner - Smoked Corn & Scallop Chowder

Go Fish - Gold Winner - Smoked Corn & Scallop Chowder

Go Fish won Gold with their “Smoked Corn and Scallop Chowder”, Matt and his brother Andrew had cooked up a storm that night with a constant line-up of people who eagerly awaited the fresh seared scallops to top the chowder, this was a sight to be seen and it was worth the wait which I can attest too. The Refinery won Silver with their “Smoked Cod and Crab Chowder” by Chef Mike Carter and his team and Coast Restaurant won Bronze with their “BC Sea Urchin and Smoked Pacific Oyster Chowder” by Executive Chef Josh Wolfe and his team.

Chef Johnny Bridge of The Refinery

Chef Johnny Bridge of The Refinery, 2nd place win

Chefs from Coast Restaurant who won 3rd place

Chefs from Coast Restaurant who won 3rd place

The Judging panel included: Jamie Maw, Chef David Hawksworth, Chester Carey, Guy Dean, Kim Stockburn and Vancouver Canucks Willie Mitchell. Each of the judges were served a fairly good size portion of each of the chowders to taste and make their marks and notes.

Chef Matt (left) & his brother Andrew Christie (right) - Go Fish - cooking

Chef Matt (left) & his brother Andrew Christie (right) - Go Fish - cooking

Chef from the Vancouver Aquarium with their chowder

Chef from the Vancouver Aquarium with their chowder

Kurtis Lysholm - Phillips Brewery - pouring beer

Kurtis Lysholm - Phillips Brewery - pouring beer

Longboat Chocolate Porter poured for the Judges

Longboat Chocolate Porter poured for the Judges

Everyone who attended was able to cast their vote for their favourite chowder for the People’s Choice Award and the winner was O’Douls.

Chef Chris Whittaker - O'Doul's - People's Choice Award Winner

Chef Chris Whittaker - O'Doul's - People's Choice Award Winner

Ocean Wise is a program that was launched by the Vancouver Aquarium in 2005 to educate consumers on ocean-friendly seafood choices, this local initiative has become a national program, learn more at www.oceanwise.ca

Pacific Institute of Culinary Arts with their Calypso Chowder

Pacific Institute of Culinary Arts with their Calypso Chowder

The winning chowder from Go Fish was well paired with the Tree Brewing Cutthroat Pale Ale. In my opinion other beers that went over well included the Phillips Longboat Chocolate Porter and the Phillips Blue Buck.

I hope Go Fish will be adding Matt and Andrew’s Gold Winning Chowder to their menu, I can see another long line-up!

By: Richard Wolak

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