Posts Tagged ‘Steakhouse’

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 »

Black+Blue Opening

October 31st, 2011 admin

On Friday, October 28th I attended the opening party of Black+Blue on Alberni Street in downtown Vancouver.  Proprietors Emad Yacoub and Shannon Bosa Yacoub share a passion for classic-style dining with their Black+Blue, a new steak-centric restaurant.

Executive Chef - Dennis Peckham

From juicy steaks to crisp service, classic cocktails to sumptuous décor, Black + Blue brings decadence and glamour back on the Vancouver dining scene.

Blue Velvet Cocktail

Lobster Bisque

Executive Chef Dennis Peckham, has crafted a menu where steak reigns. Working alongside Chef Peckham is Chef de Cuisine Jason Labahn, from famed Las Vegas steakhouses: Fix at Bellagio; Brand at Monte Carlo; and Alex at the Wynn.

Stunning lights

Baked Potatoes

Taking a cue from the restaurant’s name, whether you prefer black or blue, all cuts are prepared to perfection. The range of offerings is also impressive with an extensive selection of prime cuts available – from Wagyu to US and Canadian Prime.

In addition to steak, guests can expect to be wooed with a diverse mix of seafood classics: Oysters Rockefeller; Shrimp Cocktail; and Salmon Coulibiac. Tableside Caesar salads and shaker cocktails add charm.

Baked Alaska

As for the aesthetic, BOX Interior Design is behind the impressive 240-seat, three-level space design. Gold accents pop against a palette of rich tones to highlight classic-steakhouse finishes in velvet and leather. Striking details include: the meat cooler’s Himalayan Rock Salt ‘Wall’ where the salt acts as a canvas for the aged and cured meats on display; the glass-walled elevator, elegantly transporting guests between the three floors; a custom designed lighting installation suspended over the central bar from famed UK industrial designer Tom Dixon; and the private and semi-private dining rooms boasting smoked tobacco wall panelling, high coffered ceilings and granite-clad fireplaces.

Black+Blue is located at 1032 Alberni Street, the restaurant will be open for lunch and dinner Monday to Friday, and for dinner only Saturday and Sunday. Call 604.637.0777 for reservations.

By: Richard Wolak

Posted in Latest, Openings Tags: , , , , No Comments »

CARVER`S STEAKHOUSE

July 6th, 2011 admin

7211 Westminster Hwy, Richmond

Tel: 604-207- 7107

Web: www.carversdining.com

Twitter: @CarversSteak

Advice:  3 course special for $38 or add a wine pairing for $14 extra. Hand grated Bolivian Salt table-side is a nice touch.

Cranberry bread and Garlic bread

Off the beaten track, adjoined to a hotel is a steakhouse that isn’t ordinary by any means. It’s the special touches that make this dining experience a stand out, recently blogger Mary Sheridan joined me for dinner in search of indulging in a great steak experience. To begin we were served an Amuse of Scallop ceviche cooked in lemon juice along with a complimentary basket of house-baked Cranberry bread and Garlic bread.

Asparagus & Arugula Salad

Carver's Salad

We then shared a couple of salads, the Carver’s Salad ($8) Spinach, Crisp romaine lettuce, Blue cheese dressing, Apple wood smoked bacon, Harrison Farms eggs, Cherry tomatoes and the delicious and refreshing Asparagus & Arugula Salad ($8) Arugula, Asparagus, Sun dried tomatoes, Lemon herb vinaigrette, Toasted almonds, Shaved parmesan cheese.

Tempura Calamari & Shrimp

Pacific Shrimp and Dungeness Crab Cake

Filet Mignon, 10oz

We then had the outstanding and unique Tempura Calamari & Shrimp ($11) Lemon marinated, Asparagus, Red pepper, Jalapenos, Lemon chipotle aioli, Tzatziki Chef Boban’s creation. The next dish was my least favourite, the Pacific Shrimp and Dungeness Crab Cake ($12) Soy reduction, Pineapple salsa which was small and lacked flavour. The star dish of the night was the perfectly cooked medium well Filet Mignon ($31) a 10 oz Centre cut filet, tender and full of flavour, the finest grade available and specially selected certified Angus Beef. Their steaks are aged for a minimum of 28 days and marinated for a week in cold pressed olive oil blended with their Chef’s secret spices.

White and Dark Chocolate Terrine

Duo of Vanilla Beans, Ginger Crème Brule and Espresso Creme Brule

For dessert we shared the delicious White and Dark Chocolate Terrine ($9) Tart raspberry sauce, Almond wafer and the Duo of Vanilla Beans, Ginger Crème Brule and Espresso Creme Brule ($8).  Not only did Mary and I have a delightful time we were both enchanted with the spot on service too!

Review By: Richard Wolak

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

SIDECUT

June 29th, 2010 admin

4591 Blackcomb Way, Whistler, BC (located inside the Four Seasons Resort)

Tel: 604-966-5280


Twitter: FSWhistler

Advice: Make an advance reservation for dinner.

Bread Basket

I went on an excursion to Whistler recently and to have dinner at Sidecut, the server brought us the menus and the Somelier served us a complimentary glass of the Blue Mountain Brut to welcome us to their restaurant. Toasting to new friends and connections we then browsed the menu along with the extensive wine list which offers more than 200 bottles of wine and 30 wines by the glass. Although there is a large selection of International varietals on the list, several boutique British Columbia wines are also available. We ordered the starter and eventually the rest of the dishes. A basket arrived to the table with cheese buns which were kind of like mini brioches along with Bannock bread, this was a real treat and one that I enjoyed throughout the meal having the basket refilled a couple of times.

Qualicum Scallops

Steakhouse 'sushi' Kobe Roll

Maple Bourbon Cured Fois Gras

Belgian Endive & Watercress

Artisan Lettuces

My appetizer arrived, I had the Qualicum Scallops ($12) a beautiful presentation of celiriac, black garlic, and crispy apple chips, my dining companion had the Steakhouse ‘sushi’ Kobe Roll ($32) a dish that was made to look like sushi, this outstanding beef was grilled rare, served with avocado, dried tomato and sweet soy. We were then treated to another appetizer one of their house specialties, it was the Maple Bourbon Cured Fois Gras ($19), the Fois Gras was served in a round in the centre with the grilled house marinated pork belly in squares around, with tasty figs in a solera elixer. After a little break, our salads arrived, I had the Belgian Endive & Watercress ($12) with shaved ‘montana’ cheese, spicy pecans, backed apple, lillooet honey vinaigrette. My friend had the Artisan Lettuces ($11) with roasted pear, half an avocado, and blackberry vinaigrette.

Peace River Rack of Venison

New Zealand Rack of Lamb

Double Dipped Onion Rings

Steakhouse Sauces

I left the wine selection up to Somelier David Foran to serve me the best matched wine to my Venison and that he did a glass of red, Les Brunnelles Rozes Hermitage 2006 from France. Moving on to the stars of the dining experience, the entrees, I had the Peace River Rack of Venison ($36) made with Chef Edisons Blueberry Hill rub served with truffled white beans, this was an outstandingly flavoured dish and quite large. It was accompanied by their 6 signature sauces of which I enjoyed the Wasabi Mustard and the Mushroom Bordelaise for dipping. My friend had the New Zealand Rack of Lamb ($34) another large dish that was delicious. We ordered along some sides, perhaps we ordered to many, as our eyes took on their own pleasing role. A side of Aged Cheddar & Potato Gratin ($6), Creamed Spinach ($6), Roof Top Carrots ($6) and the Double dipped Onion Rings ($6) stack served, these rings were awesome! I was rather full after this flavorful eating experience, however since dessert is my passion as well as the passion of my dining companion we both thought we must try. Sidecut is a new restaurant having recently opened and their concept is to offer the best meats, poultry and fish. Their beef and game is aged for 40 days and then grilled at 1800 degrees on an infrared grill, they are recognized for their unique spice rubs and rich flavours. All cuts are served a la carte with a selected rub and accompanied by all six sauces.

Pineapple Upside Down Cake

4 Cheesecakes

For dessert, I had the signature Pineapple Upside Down Cake ($11) served with Pink Peppercorn Sorbet and a cliantro/lime sauce as well as a caramel sauce. Of course I had to also have a scoop of their popular Maple Bourbon Ice Cream that is made with Makers Mark Bourbon. My friend had the 4 Cheesecakes ($12) served on a platter with 4 mini cheesecakes, I tasted a couple and my favourite was the Skor Cheesecake – Yum! After dinner I finished off with a nightcap, a glass of Penfolds ‘Grandfather’ fine old tawny from Australia while my friend had a Chamomile Tea.

Review by: Richard Wolak

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

GLOWBAL GRILL

February 25th, 2010 admin

1079 Mainland Street, Vancouver

Tel: 604-602-0835

Web: www.glowbalgrill.com

Twitter: @glowbal_group

Advice:  Dine early on Sunday nights if you are planning to have the Prime Rib as they serve it until they run out. If you are looking to only have drinks then sit at the bar or walk through the back to the adjoining Afterglow lounge.

Tuscan Pumpkin loaf

Finding a great steakhouse, that isn’t priced sky high, and in a trendy part of the city hasn’t always been so easy here that is until now. My friend Lisa joined me here recently for dinner and we were both impressed by the delicious food and great service. The room has been redone with wood paneling, comfy seats along with a showcase signature round table towards the front, the table any large party will want to be seated at. Before we began our meal we were served a Tuscan Pumpkin loaf with rosemary and Hawaiian salted butter, this wasn’t any ordinary bread, this was heavenly.

Hamachi Crudi Satay & Lobster Satay (middle)

Beet Salad

Steak Tartare

We shared some appetizers that included the Hamachi Crudi Satay ($3.90) with pineapple ponzu and the Lobster Satay ($7.95) with curry butter and the Beet Salad ($12) arugala, pecorino, sherry & shallot vinaigrette. Lisa had the Steak Tartare ($18) 5oz prime beef tenderloin and focaccia crisps on her own as I’m not a fan of Tartare.

Ribeye 16oz Canadian Prime

Glowbal Onion Rings

Asparagus

It was then time to enjoy our entree, we shared the bone in Ribeye 16oz Canadian Prime ($39) with 3 salts a Peruvian rock salt, black smoked salt and Hawaiian salt along with a couple of sides to at least get some vegetables to go along with our meat dishes. After eating the Glowbal Onion Rings ($6) panko breaded and so delicious, I declared these the best onion rings that I ever had. The other side was the Asparagus ($7) with béarnaise sauce.

Chocolate Bailey's Bread Pudding

Frosted Beignets & Apple Fritters

We were both quite full after the meal but desserts at Glowbal are a must and we went full on into sharing two of their spectacular desserts. The Chocolate Bailey’s Bread Pudding ($8) bailey’s creme anglais with toffee crumble was my favourite and the Frosted Beignets & Apple Fritters ($8) Vanilla custard, salted butterscotch were a close second. My next visit will be for weekend Brunch as I hear they have one of the best brunches in Yaletown.

Review by: Richard Wolak

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

Glowbal Opening

January 15th, 2010 admin

Last night was the re-opening party for Glowbal in Yaletown, now known as a Steakouse specializing in Steaks and Satay.

Making the Cocktails

Ahi Tuna

Beef Shortribs

Grilled Lamb Chops

The mood was festive as invited guests mingled about drinking Martini’s, Champagne Cocktails, Wine, Beer and eating the tasty Appies and desserts.

Beignets

My favourite desserts were the Beignets and their Chocolate Bread Pudding Squares that seemed to disappear so fast.

Glowbal Grill Steaks & Satay is now open at 1079 Mainland Street in Yaletown.

By: Richard Wolak

Posted in Openings, Parties & Events Tags: , , , No Comments »

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