Posts Tagged ‘Cocktails’

WEST

January 29th, 2012 admin

2881 Granville Street, Vancouver

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

Posted in South Granville Tags: , , , , , , , , , , , , , , No Comments »

CORK & FIN

December 24th, 2011 admin

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 8th 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

Posted in Gastown Tags: , , , , , , , , , , , , , No Comments »

HOUSE GUEST

December 14th, 2011 admin

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

Posted in Gastown Tags: , , , , , , , , , , , No Comments »

CENTO NOTTI

December 12th, 2011 admin

350 Davie Street, Vancouver

Tel: 604 642 0557

Web: http://centonotti.com/

Twitter: @CentoNotti

Advice: Take a long a friend and share some dishes.

Burrata

This Italian themed restaurant is the latest pop-up at the Opus which is all done up in gold. Italian influenced pop-art is served up with comfort food that they call Twisted Italian. My friend Joe Leary joined me for dinner last week and we began our meal by sharing the house made Burrata ($13) hannahbrook greens, okanagan quince and house pickles.

Seared Qualicum bay Scallops

We were then each served a delicious amuse of Seared Qualicum bay scallops, lobster ravioli, house smoked bacon, carrot butter.

Platter with Three Cheese Garlic Bread ,Spaghetti Bolognese, Lobster Agnolotti, Steamed Asparagus, Roasted Seasonal Vegetables

Then as we were about to share our entrees a massive platter arrived to our table that was filled with the Three Cheese Garlic Bread ($8) along with the delicious Spaghetti Bolognese ($16), Lobster Agnolotti ($27), roasted lobster bisque, pea shoots; Steamed Asparagus ($8) and Roasted Seasonal Vegetables ($8).

Platter with frozen Tiramisu and Lemon Tart

For dessert another platter arrived with the outstanding Frozen Tiramisu ($8) and the refreshing Lemon Tart($8). Loved the room from the golden walls to the gold sparkling ceiling, its an elegant atmosphere with attentive service!

Review By: Richard Wolak

Posted in Yaletown Tags: , , , , , , , , , , , , , , , No Comments »

BLACK + BLUE

December 8th, 2011 admin

1032 Alberni Street, Vancouver

Tel: 604-637-0777

Web: http://www.glowbalgroup.com/blackblue/

Twitter: @glowbal_group #Black+Blue

Advice: For many of the steaks you can order by the ounce, they have two private rooms upstairs for larger parties.

I love the stunning gold lights that shine from the ceiling in this three-level dining room. The meat cooler’s Himalayan Rock Salt ‘Wall’ where the salt acts as a canvas for the aged and cured meats on display is a stellar showpiece in the restaurant as well.

B+B Cheese Bread

Tomato Salad

My friend Joe Leary joined me for dinner last week and we began our meal by sharing the B+B Cheese Bread ($2) with chive oil served in a cast iron pan, this was followed by the Tomato Salad ($13) heirloom tomatoes, herb oil with Buratta, red onion, balsamic reduction.

Snake River Wagyu Rib Eye

Selection of Steak Sauces

Potato Cakes

Broccoli

Onion Rings

On to the mains which were the star attraction of our meal, I had the Snake River Wagyu Rib Eye ($100 for 10 oz steak) and it was the best I have had in Vancouver in recent memory, perfectly cooked, juicy and flavourful. This steak was priced at $10 per oz. Joe had the P.E.I. Blue Ribbon Beef Tenderloin ($42) for a 10 oz steak. Steak is obviously the showcase here and the range of offerings is impressive with an extensive selection of prime cuts available – from Wagyu to US and Canadian Prime. We both then shared some sides including the tasty Potato Cakes ($7) horseradish cream; Broccoli ($8) provençal style that could have had a bit more flavour; along with the very good Onion Rings that were beer battered ($7) served with a spicy mayonnaise.

Crepes Suzette

For dessert, I had the Crepes Suzette ($12) prepared tableside, with Cointreau, whipped cream along with an added scoop of vanilla ice cream. Joe had a bowl of Cassis Sorbet.

I found the service to be a bit off the mark as I expected the very best all-around experience. Hopefully the service side will improve as the months go by.

Review By: Richard Wolak

Posted in Downtown Tags: , , , , , , , , , , , No Comments »

URBAN TEA MERCHANT

December 8th, 2011 admin

1070 West Georgia, Vancouver

Tel: 604-692-0071

Web: http://www.urbantea.com/

Twitter: @urban_tea

Advice: You can choose from one of their pre-set menus, or have an Afternoon Tea Service and add a lunch entrée.

I have had a few delightful Afternoon Tea experiences here in the past, a lunch menu was added recently. I sat in their elegant Tea Salon to indulge in a tea infused lunch. Each of the dishes are either infused with one of their teas or has something to do with enhancing your tea experience.

I enjoyed a couple of teas from their vast selection of over 250 teas during my holiday lunch, began the meal with the Singapore Breakfast Tea.

Lamb Press

Orange Scone

I had the Lamb Press ($16) braised lamb with Moroccan Mint Coulis and steamed baby beets for my entrée, followed by one of their delicious Orange Scones ($4) with devon crème and strawberry jam.

Red Christmas Creme Brulee

For my dessert tea I had the Holiday Spirits, which was followed by dessert, I had the outstanding Red Christmas Creme Brulee ($8) that was tea infused with their Red Christmas Tea.

There are many choices of entrees along with a good selection of Signature Tea Sandwiches to accompany one of their TWG Teas. Looking forward to my return visit and to experience another unique tea.

Review By: Richard Wolak

Posted in Downtown Tags: , , , , , , , , , , , , , , , , No Comments »

Festive Holiday Cocktails

December 1st, 2011 admin

The holiday season is in full swing and with that many of the city’s bartenders have created there holiday list of celebratory cocktails. I met up with three bartenders from restaurants around Vancouver that include Colin Turner at CinCin; Ben de Champlain and Simon Kaulback at Boneta. Each has showcased a cocktail or two along with recipes guaranteed to liven up any holiday party.

Colin Turner – Bar Manager at CinCin Restaurant 

Cocktail #1   The Naughty List

Colin mixing up his Naughty List

Colin straining his Naughty List

The Naughty List

 Ingredients

1.5 oz Cointreau

1oz Aperol

1 oz Lemon juice

3 drops Agnostra orange bitters

Fernet mist

 

Cocktail #2  Negroni CinCin

 

Colin making the Negroni CinCin

Negroni CinCin

Ingredients

1oz Grappa (Moscato grappa)

1 oz Apperol

1 oz Puntemes

1 drop orange bitters

Orange twist

More of the Cocktails at CinCin can be seen on the Bar Menu and they are located at 1154 Robson Street downtown Vancouver.

 

Ben de Champlain  – Bartender at Boneta Restaurant

Cocktail #1 Chartreus Frappe

Ben making the Chartreus Frappe

Chartreus Frappe

 Ingredients

1.5oz Chartreause

½ oz crème de cacao

½ oz lime juice

½ oz simple syrup

Mint garnish

 

Simon Kaulback — Head Bartender and General Manager at Boneta Restaurant

Cocktail #1 Bermuda Flip

Simon mixing up the Bermuda Flip

Simon straining the Bermuda Flip

Bermuda Flip

Ingredients

1oz Goslings Black Rum

1oz Amaro Molino

½ oz Santa Cruz Apple Cider

½ oz Lemon Juice

½ oz Spiced honey

1 whole egg

 

More of the Cocktails at Boneta can be seen on the Bar Menu and they are located at 12 Water Street in Gastown.

By: Richard Wolak

Posted in Bartenders, Holiday Fare, Latest Tags: , , , , , , , No Comments »

DIVA AT THE MET

November 18th, 2011 admin

645 Howe Street, Vancouver, BC

Tel: 604-602-7788

http://www.metropolitan.com/diva/about_diva.htm

Twitter: n/a

Advice: Offers tasting menus. Located inside the Metropolitan Hotel.

Over the years I had dined on weekend breakfasts at Diva, a couple weeks ago I followed one of my favourite chefs to his new abode for dinner. Executive Chef Hamid Salimian is a master of artistry and creation and his Tasting Menus are always an enchanting experience.

Black Olive Marshmallow

Cotton Candy Pizza

Piggy Puffs

Baked Potato and Chives

To start some snacks, each snack beautifully showcased, Black Olive Marshmallow, followed by Cotton Candy Pizza, followed by Piggy Puffs and then a Baked Potato and Chives.

Carbonated Grapefruit

To refresh the palate, Carbonated Grapefruit reminded me of Pop Rocks!

Sturgeon with house made salmon caviar and ash scallop

Tuna and Dungenous Crab Cannelloni

Beef Tartare

Fois Gras with fig molasses

Brioche

Next was the Sturgeon with house made salmon caviar and ash scallop followed by the Tuna and Dungenous Crab Cannelloni, next was the Beef Tartare (which was actually cooked) topped with beef tongue powder. Each dish had unique flavours, the next dish was the outstanding Fois Gras with fig molasses with pickled green strawberries and walnuts, with their housemade brioche.

Roasted Chantrelle Mushrooms

Ling cod with eggplant stew

Fesenjoon

Duo of Lamb

Next was exquisite Roasted Chantrelle Mushrooms followed by the delicious Ling cod with eggplant stew, squid noodles and chips. Next was Fesenjoon (Persian specialty)  duck, pomegranate, kale, Muscovy nuts followed by the Duo of Lamb with a study of Pemberton carrots with a Balsamic Lamb Jus.

Slow cooked Apple, yam pudding & Gingerbread cake, maple cotton candy

For dessert, Slow cooked Apple, yam pudding & Gingerbread cake, maple cotton candy.

Chef Hamid is one of those extraordinary chefs whose cuisine should be experienced in fine dining style!

Review By: Richard Wolak

Posted in Downtown Tags: , , , , , , , , , , , , , No Comments »
« Older Entries

  • Sponsors

  • General Info

Switch to our mobile site

echo get_option('motion_footer') . "\n";