Posts Tagged ‘Dinner’

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 »

THE MAC SHACK

January 24th, 2012 admin

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 2nd 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

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

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

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

ENSEMBLE TAP

January 17th, 2012 admin

990 Smithe Street, Vancouver

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

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

Dine Out Vancouver 2012 -picks & tips

January 11th, 2012 admin

Here is a primer on how to choose the best restaurants in Vancouver for Dine Out that runs January 20 – February 5th. This year there are 231 restaurants participating which is the largest ever for Dine Out Vancouver, that means there are a lot of choices for you all to discover! The prix-fixe menu are in one of three price points – $18, $28, or $38. For a full list of restaurants and menus, look HERE but come back after you have finished reading this article.

Crispy Ceci at Campagnolo

Buttercup Squash Risotto at Campagnolo

I took part in a media tour the other night to preview a few of the restaurants dishes for Tourism Vancouver’s 10th Anniversary Dine Out. On the tour our group visited Campagnolo (I loved the Crispy Ceci and I would have eaten the whole bowl if I did not have to share; as well the Risotto was rich in taste and delicious), Kitsilano Daily Kitchen (the Cauliflower soup was divine and more so with the house baked bread they served, dipping the bread in the soup was yum) and Bacchus in the Wedgewood Hotel for dessert.

Roasted Cream of Cauliflower Soup at Kitsilano Daily Kitchen

Cornish Game Hen at Kitsilano Daily Kitchen

Here is my take of the restaurants you should try, the buzz, the value and why.

I have read all the restaurant menus, and all the restaurants that I am telling you about are ones that I have eaten at myself, for many you may find reviews of those restaurants at VancouverFoodster.com, by going to the search box in the top right corner of the page and searching the respective restaurants.

First off – some tips – choose different times than you would normally dine out, by selecting earlier 5pm or later after 8:30pm times you will have a better chance in getting in to some of the popular restaurants than hitting refresh on the 6-7pm time slot. If you have kids and you need to get a baby sitter so that you can enjoy date night, change the night and look at Monday-Wednesday so that you get the restaurant that you want as opposed to settling for the restaurant you don’t want on a Friday or Saturday night.

Many of the restaurants are offering BC VQA Wine Pairings as well as Kronenbourg Beer Pairings for an extra cost with the meals, and in many of the restaurants the pairings provide great value.

Second — my picks on the restaurants that provide the best value for the money as well as the best menu, in my opinion.

$18 Menu (3 courses)

Beachside Forno

Doolin’s Irish Pub

Dunn’s Famous

Irish Heather Gastropub

Mahony & Sons Coal Harbour

Pink Elephant Thai

Rocky Mountain Flatbread Co

Sanafir Restaurant and Lounge

Trattoria Italian Kitchen

Urban Thai Bistro

Westward Ho

Wild Rice

$28 Menu (3 courses)

Abigail’s Party

American Grille at Vancouver Airport Marriott

Banana Leaf in Kitsilano

Baru Latino

Bistro Pastis

Café Pacifica at Pan Pacific Hotel

Campagnolo Restaurant

Carthage Café

Cento Notti at the Opus Hotel

Cork & Fin

Dockside Restaurant at the Granville Island Hotel

EBO Restaurant

Edible Canada

Fleuri Restaurant in Sutton Place Hotel

Fraiche Restaurant

Gusto di Quattro

Hamilton Street Grill

Hapa Izakaya Kitsilano

Lobby Restaurant at the Pinnacle Pier Hotel

Maenam Restaurant

The Oakwood

O’Doul’s Restaurant at the Listel Hotel

Refuel

Salmon & Bannock

The Teahouse

Via Veneto

$38 Menu (3 courses)

C Restaurant  (*4 courses)

Café Il Nido

Carver’s Steak House at Executive Airport Plaza Hotel

Diva at the Met

Federico’s Supper Club

Fraîche

Glowbal Grill

Goldfish Pacific Kitchen

Hapa Umi

Joe Fortes Seafood & Chop House

Kitsilano Daily Kitchen

MARKET by Jean-Georges at Shangri-la Hotel

Miku Restaurant

Provence Marinaside

Provence Mediterranean Grill

Q4 al Centro

Raincity Grill

Q4 Ristorante

Tramonto at the River Rock Hotel

West Restaurant

Yew Restaurant at the Four Seasons Hotel

View Menus Online

Honey and Poached Pear Creme Brulee at Bacchus in Wedgewood Hotel

Following our visit to Kitsilano Daily Kitchen we headed back to Bacchus in the Wedgewood Hotel for dessert and I indulged on a Honey and Poached Pear Creme Brulee along with a Dark Chocolate Ganache & Praline Tart. This was my first Tourism Vancouver Media Dine Out preview which provided me with a taste of what is to come in Dine Out 2012.

By: Richard Wolak

Posted in Latest, Restaurant Promotions 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 »

EDIBLE CANADA AT THE MARKET

December 20th, 2011 admin

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

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

THE PEARTREE

December 18th, 2011 admin

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

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