Rev’s Bowling


Bowling, the classic activity for large groups and those looking for an alternative on date night. There aren’t many bowling alleys in the area, or in the lower mainland in general. “Rev’s has always been the one to come to my mind. And considering that it is right by the Holdem skytrain station, it’s often the one most easiest to visit. With the skytrain, you practically get dropped off at their threshold, and given that they open until 1am, they are the perfect last minute Friday night plan. I have fond memories of gym class field trips and birthday parties held in this space. Though sadly, this hallmark of the area would soon be retiring. It has been cited as another area being re-purposed in to high rise homes in the new year. So I made sure to enjoy myself tonight, as it may very well be my last. Also as I don’t go bowling too often, besides protecting my well manicured nails, I don’t find the sport all that engaging. I consider bowling like ice skating, the first round is good, but after a handful of laps you pretty much have had your fill and are looking for something else to do. None-the-less I would make the best out of this match up.

I have never thought to make a reservation for a lane, instead I just drop by and wait patiently for my turn. I mean, outside of cheaper fare days I can’t imagine that they get filled to capacity too often. The only wait you are forced to endure is the one needed to check in with the clerk. After all “REVS Burnaby is Western Canada’s largest 10 pin bowling centre with 48 lanes, which can accommodate up to 300 people in one shift.” That is according to their website. I have never had to wait for people to leave in order for me to play. And even with large parties dropping in, groups tend to share one or two lanes between themselves anyways.

If you are travelling by foot, the bowling alley is relatively easy to spot. Just below the Canada skytrain line rails, with their mildly illuminated bowling pin standing out curb side. It advertises their bowling health club, their barbecue meals, what they have going on for happy hour, and the fact that bowling they are “fun! fun!”


The establishment itself is as eye catching. A one storied, purple building trimmed in purple and orange checkered blocks and painted with waves of yellow, orange, and more purple paint. The parking lot out front is huge, plenty of stalls to stop in. Though sadly it is a pay to park lot, so you need to consider in the cost when choosing to visit. It is most likely to prevent commuters from parking then hopping on the skytrain for a ride. Though I wished they reimbursed parking tickets for those actually coming in to bowl. Not that they need to, but I would think that places offering free parking to their clients often see more repeat and returning business. Though not that it really mattered now I guess.

Their “Kansas City Bar B Q shack” is advertised by a large sign above the address. You can see it driving by on Lougheed Hwy or cruising in the skytrain. I have always thought to come in for a meal and a bowl. However, as I mentioned earlier, this tends to be a last minute plan, an “we already did what we wanted to, but now want to do something else now” plan. A plan that doesn’t involve drinking downtown, and a plan that doesn’t cost too much. On top of barbecue meats and sides, like ribs, wings, and pulled pork sandwiches; they also have a bar and kitchen serving pub classics like burgers, pizza, and fries. But not just your regular assortment. A galbi burger with their house Korean BBQ sauce; a salad with cranberry, spinach, and pecans; schnitzel with Dijon mustard sauce; and even pizza with arugula, goat cheese, and caramelized pears. It all sounded good on paper, but I am just too skeptical to try. Good food in a bowling alley? I would rather gamble on hot dogs and fries than what sounded like gourmet plates.

After a walk through the large parking lot and a step through the sliding glass doors your first move is towards the front desk to check in. You pay per game and have the shoe rental fee, in addition. The prices are based on what time of the day and which day is it. Saturday and Sunday seemed to have the best rates. Bowl between 9-10:30am for only $1.50 per game. Obviously the less popular the time slot the better the deal becomes.


You give them your shoe size and they pass you a pair of their loaner red and blue bowling shoes. The stereotype is true they are well worn and heavily used, though are sprayed down for sanitation in between uses. That is why socks are so important. Luckily they have you covered if you have forgotten yours. They have socks for purchase in one of their vending machines. I wonder how many people asked if they sold socks for them to figure out that this was worth doing. It is a smart move, because as I have said; more often than not bowling isn’t a plan, but a last minute decision. How many times have you come to bowl in flip flops or heels? Thinking you don’t need closed toe foot wear because you are forced to rent theirs, only to realize that you don’t have socks. Socks, that necessary barrier between your foot and everyone’s sweat. I am not ashamed to admit that I have purchased vending machine socks for about $6. Classified between men’s and women’s, with each size assigned a different vending machine code. My women’s size 6-8 champion branded socks are ones I still use today.


My favourite part about this alley is their glow-in-the-dark bowling feature. It is where the black lights are flipped on and any thing white immediately becomes irredesiant. Guys in all white tees, the laces on the shoes, and even my nail polish. When the lights dims and the paint turns neon, the experience changes. It is almost surreal with “exploding pins”, glowing balls rolling down lanes, and hidden patterns that only appear when lights strobe. Like a tame night club for elementary school kids. Though I as an adult enjoyed the novelty as well.

The game begins when you select a ball and input your name into the monitor. If you don’t own your own bowling ball, like with their shoes, you can use their communal ones, but this is at no additional charge. The balls not in use and available for your use are located on the racks betwixt each lane. A layered column with solid levels to hold up each ball. They are colour coded and etched with their weight. 6 is the lightest, and I have seen balls as heavy as 14. I am happiest with an 8, and still pretty comfortable with a 9.

Each lane has its own console that is bolted to its own the table, located right before the actual bowling lane. This table allows for those waiting their turn to sit, as well as offering itself a interm place to house your belongings and regular shoes. You can even order food to eat off these tables. Though anything alcoholic needs to be enjoyed away from this area. A back a few steps, by all the ball racks there are high top tables for you to lean on and drink from. So in between bowls you can walk back and take sips from your pint. Though I have never done so; as you don’t leave your drink unattended, so far away, for so long, out of your eye line.


You begin your game by pushing buttons to spell out your name. I remembered giggling as I punched out “butt” and “ass” in to the field as an angsty teen. That novelty fades with age, sort of like your high school email versus your professional one.

After deciding who would go first and who’s name would go in first, you then take turns. The screen above kept score and dictated who was to bowl when. The goal is to throw your weighted ball down the lane, aiming it at the 10 pins set at a point. Like in golf, you want to knock as many pins as possible with as little strokes as possible. But unlike golf, you only get two tries and after that, the turn to bowl moves on to your opponent. And also unlike golf, the aim is to get as many points as possible. 200 is the max, a perfect game where you have made all the pins fall with the first roll. Each one ball, all pins fall move is called a “strike”. A “spare” is doing the same, but within the maximum allowed two throws. You get half and get the rest, the next time around. And as I mentioned earlier, if you need any more throws than that, you are out of luck. The number of pins toppled after bowl number two is your final score for that round. Aside from the activity and the achievement of throwing something and making other things fall, half the fun is dropping your head back, and with chin up stare as the number of pins dropped tally under your name. If you get a spare or strike it even plays a quirky graphic in celebration. An animated short of a personified bowling ball and pins paying out the scene above with a full array of faces. The big bad bowling ball charges at the timid pins as they cower in fear.


There is a technique to bowling, but I don’t know it. I play for fun and cross my fingers for a win. I am typically lucky, I have so far faced off against individuals where I was slightly better than them.


Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
Sad to see this community centre go, but I don’t come often enough to have its loss affect me. I have frequent only once in the last year, and that is with it being only a 10 minute leisurely walk from my place. Though I do recommend others to take advantage of this lane, while it still exists. Afterall bowling is an easy sport that the worst athletic can participate in. A game that allows multiple players at a reasonable cost. And an activity that most hold nostalgia towards. And for those who are looking for “fundraising opportunities, corporate team building possibilities, a children’s birthday party place, or just a night out with friends”; they advertise themselves as a solid option for all of the above. There are even bowling packages that include food and beverage to help host a great event. Visit them now, before the space becomes a construction site. And after that, they still have their Maple Ridge and Rose Bowl locations available to you.


5502 Lougheed Highway, Burnaby BC, V5B 2Z8

Via Tevere


This is why I don’t often wait for food. A blog post of impatiences and the wait list.
When you want pizza and delivery just doesn’t cut it, we braved a cold Vancouver night for some thin crust. This pallor has long been on my list of restaurants to try, but my impatient nature and my unwillingness to wait has often had me glossing over this place as an option. However tonight we were hungry enough and it was late enough that we thought to take a gamble. We drove past and were disappointed to see guests waiting outside and a gathering of bodies right at the entrance. But really, what were we expecting on a Saturday night? So we added ourselves to this cue with a estimated 15 minute wait. A sign on the door warned that this was a residential area, asking that us diners were considerate of their neighbours.


So we left our names and we stood our ground, insisting on a table, even when the bar opened up. There were actually two bars, the more traditional one facing a shelf of wine and spirit bottles and an espresso machine. The one I am referring to was a couple of stools under a counter that faced their impressive pizza oven. A dome shaped oven tiled in a baby blue with white detailing. In this closed off island two men dressed in grey buttoned up shirts, covered in flour were crafting all the pizza. Rolling dough, hand tossing toppings, and feeding each round into the oven to bake up. We eventually got a table where we could see the pizzas enter and exit the oven on paddles and pans, get transferred on to plates, and the drizzled heavily with olive oil.

Though while waiting for this table, as I mentioned earlier, my partner passed on all bar seating as he preferred not to face the two guys making the pizzas as he dined. I on the other hand thought it the optimal seat for any two individuals. Not only did you get to sit side by side with one another, but essential dine with a show. I guess I had my blogger/foodie hat on tight and my partner just wanted a romantic date night. So both bars eventually were seated with other patrons willing to claim them.

So there we stood with the other guests deeming this the pizza to try. Doing so by a tower of flour bags snacked to the height of an average female. Squeezed in tight, inches from a wood barrel sawed in half and repurposed as a hostess booth. All it needed was a plane of glass to give it a flat surface to rest their wait list on.


During this tight loiter we were quelled with the offering of samples. We were treated to a snack of meatballs sitting in tomato sauce. They were crispy on the outside and dry on the inside. They needed the sauce, but we were in no position to double dip. The courtesy was much appreciated, as our wait extended 30 minutes, 15 over the 15 minutes we were quoted, but that was on us; with my partner’s refusal to be seated at any of their bars. So there we stood waiting and watching other tables like a hawk. Everyone seemed to be ordering individual pizzas for themselves, and many more left happy with individual, unbranded pizza boxes of leftovers. With every passing tick, I was sincerely hoping the wait for a table and pizza would be worth our time.


As I stood I was able to observe the scene that engulfed me. They sold tomatoes by the can and sauces in bottles to take home. On the walls were references and reminders of their Italian heritage, or nods to the fact the specialized in pizza. An distressed wooden sign that read “doctor vigari”, Italian pennants and flags, and paintings of tranquil landscapes and calming seasides that had me longing to visit. And then almost in contrast to room’s charming country-feel, when you looked up the brass and glass chandeliers suspended above the foyer and on top of the pizza counter, caught your eye.


A painting of clown-like mimes in white linens sharing a pepperoni and cheese pie seemed to be their mascots. As one such clown even made his way on to a cutlery label. Napkin wrapped utensils held together by a sticker with the restaurant’s name and logo. The same black masked clown in white holding a green paddle and red circle representing a pizza.

We eventually continued our wait at the bar, succumbing to the need to sit and the greater want to drink. I ordered a glass of sparkling wine before a table cleared and we hopped at the chance to be seated at it. Our final resting place was in close quarters to our neighbours and in a drafty area, but at this point we were just happy to be able to order and eat facing one another do to so.


Seeing plates of it walk before us we too had to try the “Frittura Napoletana”, a sampling of fried vegetarian Neapolitan street fare. There was the option to have the serving for one or two. We shared one of each: a fried miniature disc of pizza dough, a breaded and fried gooey risotto ball, a breaded and fried mashed potato and herb pill, and a breaded and fried Mac and cheese square. All served with a healthy portion of tomato sauce for dipping. The sauce tasted like a sweet marinara, but wasn’t really necessary as each element was plenty flavourful on its own. The crunchy pizza dough was indented and filled with Parmesan crumbs and fresh basil. It was like a mini marinara pizza with an additional scoop of side sauce. With the risotto ball you were able to make out the texture of each individual grain of rice. Together they had a light flavour in contrast to the sharp cheddar in the Mac and cheese. The mashed potato was as expected, crispy with a whipped smooth centre.


When the pizza arrived we barely had room for it and our previous appetizer platter. Given its size, good thing we got just the one pizza to share. “Prosciutto e Funghi with tomato, fior di latte, prosciutto, and mushrooms”. It was a fairly tasty pie, but I found it too salty from the ham and quite soggy from the oil. But the ham had a nice flavour to it, like bacon-lite. The earthy mushrooms came out quite distinct with its deeper notes. The crisp and slightly charred crust was the best part. I was actually quite surprised that it and the whole pizza was served unsliced, though I guess it saves the staff some much needed time and you are meant to eat it like a person sized pizza. You are also meant to eat it with knife and fork, though it was quite hard to saw through it with dull butter knife.


We finished our meal with their “Trio of desserts”, which basically included all three of their “dolci” options. A made to order cinnamon and sugar donut coated in melted Nutella, a slice of tiramisu, and a rich chocolate cake.


The “Graffe con Nutella” was a full doughnut ring. It was a handmade Neapolitan fritter made to order and dusted with sugar, cinnamon, and drizzled over with Nutella. We could tell this was made to order by how warm it was through and through. As expected it was little heavy, but the whipped cream from the other desserts helped to even this out. The doughnut itself was fluffy in the centre, hidden under a shell of crispy crust. The grounds of sugar and cinnamon lent their grainy texture along with their sweetness.


This was only half a serving of tiramisu, which is one of the most classic and iconic Italian desserts, it is made in house daily. It is layers of coffee drenched lady fingers sandwiched between clouds fluffy mascarpone cream. For taste, you got the full affect of caramel with your coffee and cream.


A half order of “Torta Caprese”. A gluten free dessert originated from the isle of Capri. This is a rich chocolate cake made with roasted almonds and walnuts, and flavoured with a hint of orange. I was skeptical because it was advertised as being flourless and therefore gluten free. I typically find such a cake dry and chalky. I was right. Though the density of the real chocolate did help to alleviate some of this. Would be good with coffee or tea because it wasn’t that sweet. And I really didn’t get the above mention of orange other than in the slice on the mound of whipped cream.
It just needed some spumone ice cream to complete this plate and give it some freshness.


Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
If I want to have this again, the only way would be to line up for it again. Though they do also have a roaming food truck they serve out of. As for the sedimentary restaurant, I could see why they were so popular. A cozy setting in a secluded area, serving food that was well priced for quality of product. I guess their location, a block off Commercial Drive was helpful helpful in keeping prices low. And who doesn’t love a good oven baked pizza? Don’t deny your cravings.


1190 Victoria Drive, Vancouver BC
Via Tevere Menu, Reviews, Photos, Location and Info - Zomato



Pacific Northwest fare with French influences in Yaletown. This one has been on the list for a while. So just being in the neighbourhood and being hungry lead us here. Located in Gastown, the restaurant looked and felt the part.

Walking in, there is plenty of room in the foyer. The host at his booth greets you under a lighting piece created from light bulbs in mason jars. From here your seating is available across several options. Stools at the bar, narrow tables on the second floor, or booths towards the back of the restaurant, by the washrooms.

We were happy enough sitting at a high top betwixt the kitchen and the bar. Surrounding us there wasn’t any art work or really any decorative elements, but there was enough visual interest in their industrial elements, supporting the room. Red brick walls, a wood plank staircase, metal detailing, and their black and white tiled patterned feature.


The bar on our right was a conversation starter, a wave of zig zag shelves showcasing glasses and bottles for use. It was dimly lit by tea lights in cocktail glasses and additional low hanging mason jars lamps over the bar. Some of these glass jars were short and stout, others tall and lean; all came with their metal lids screwed on tight.


And to our left, if we arched our backs we got a good glance into their kitchen; past the tiled wall separating their busy back of house operations from us and our stillness. There, the battalion of chefs in white were steady in their craft, they hardly spoke, but moved with perfect communication. It made the meal to come all the more anticipatory.

Interestingly the menu was divided into “cold” and “hot” small plates and full “mains”. What little I know of fine French cuisine was present, minus the more stereotypical frog legs and escargot. Tartare, pāté, and sweetbreads. Though they also had more modern renditions of more familiar proteins to reflect their Pacific Northwest influence. Entrees like beef tenderloin in marrow butter, seared scallops and chicken wings, pacific ling cod, and stuffed lamb loin. Nothing read as second best, which made ordering all the more difficult.


I was thrilled to have our meal start with a complimentary bowl of bread. As it may be expected, our dishes to come were smaller in size. I find French cuisine rich with flavours, hidden in smaller parcels. So these heavily seasoned and perfectly toasted sesame and herbed crispy sheets, the fluffy buns topped with smoked crumbled bacon, and the buttery flaky twists; were a greatly appreciated start.


The “Torchon of duck foie gras with preserved fruit, yogurt, and sour brioche” was a pretty plate. Refined simplicity in small, self curated bites. The contrasting flavours just went; you found what you were missing in one, in the others. Salty paste, cooling cream, and sour cherries. After the first bite I understood the ratio of given bread to pāté. The meat paste was pretty mild, it could a have done with a more salt, but a heaping serving on each chewy crostini sufficed.


The “Grilled squid stuffed with pork and herbs” was an intricate plate. It had several elements that kept each morsel interesting in different tastes and textures. Like the crunchy crusted potato with a mashed centre, the zesty mint, the refreshing cucumber, and the salty squid ink. I would have liked more cucumber chunks to break up the heaviness of the stuffed squid sections, especially with the light vinaigrette they were coated in. I also would have preferred the squid not breaded, as after each bite the taste of oil lingered in my mouth.


“Assiette of suckling pig with grilled sauerkraut, potato, and mustard”. Our server recommend this over the duck breast roasted on the bone, as it was the largest portion of food on their menu. The word, “assiette”was described to us as being various parts of the pig depending by week and what they get in. Today it was pork belly, pork chop, marinated ham, and braised pork in milk. The pork belly was naturally fatty and easily tender. It was salty, without necessarily being flavourful, and therefore would have been better with some rice. The braised pork was light, though it was missing depth in flavour. It would have been better as an accompaniment, like a topping on brioche or a filling in a sweet bun. The ham was chewier and more heartier than regular processed meat. It’s brininess went well with the pickled and charred cabbage. The pork chop was the best preparation out of the three. It had a full bodied sauce enrobing it and you could tasted the charcoal of a hot grill scoring the meat. Though overall we agreed we would have preferred a serving of Chinese style barbecue pork instead; wherein we would have gotten more for less.

When the staff attended to us they were all courteous and polite. Each plate came out with a directed run through of its elements. Though throughout our meal no one checked in on how our food was or came to see if we needed anything. Although they were not to blame as there were no servers tending to our awkward table, other than the host who had another job to do and the bartender who was crafting cocktails for the whole restaurant.


Would I come back? – No.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
I love the beauty of these French inspired plates and appreciate that its all about the flavour. But being a more bang for your buck girl, I truly missed the quantity. Eating like this is definitely how some women stay thin. Small portions and satisfying servings, though it all left me still hungry and craving pizza after. Everything was good, but it just didn’t hit the spot. This would be nice as a first date option where small plates mean polite eating. But, sadly we came from heavy drinking and wanted grease to coat our bellies. I would come back if invited, but not voluntary nor would I suggest it. I felt like I paid for the beauty of the plate, not the food on it. Though I am sure that they used the finest ingredients and that doesn’t often come cheap. Don’t deny your cravings.


217 Carrall Street, Vancouver BC
L'Abattoir Menu, Reviews, Photos, Location and Info - Zomato

Raise a Macallan whiskey tasting


The older I get and the more I watch drama series catered to my age, the more I see characters drinking, and the more I wish to immolate them. I long to find a spirit that I too can sip on without making a face at. That is why I am happy that I got to attend the Macallan whiskey tasting and find just that bottle to do the above with.

My guest got an invitation to their tasting event and brought me along as her guest. I wondered how I would be able to get on such a mailing list? She didn’t even know how or why they contacted her, but we both went along with the opportunity, happily. I suspected she got chosen because she likes whiskey and has had enough whiskey sours to tell a good spirit from a bad.


The evening was hosted at the “Railway Club”. Not exactly what I pictured when I read “club” and walked through the building’s lobby with pine garlands, shiny baubles, and glowing lights. Winter was in full swing. We weren’t the only ones attending this function so followed the crowd, making note of the signs. I felt under dressed in my business causal attire of jeans and button up dress shirt, where a few guests were in gowns and suits. They offered a coat check by donation. So after making a contribution and relinquishing our layer we checked in at their reception table. There our RSVP-ing was acknowledged by the scanning of an email attached QBR code. We then moved on to the adjacent table where we were given rubber wrist bands and a metal token to redeem for a cocktail. I would later figure out the bands were option and more to endorse their brand, as a posed to their intended use as entry markers.


We were then ushered in to a room on the second floor to mix and mingle. The carpeted stairs to climb were like the ones you would watch a debutant make her debut on. At the entrance of this reception area we claimed a “gold n’ apricot sour” cocktail in exchange for our token. There we waited for the main event to begin, building tolerance by snacking on appetizers like seasoned chicken on sticks and crispy spring rolls with a sweet and sour sauce for dipping. Around the room were tables to lean against and posters advertising their brand. They also had a handsome bar display with their various whiskeys on promotion.


When time we were invited to a banquet room, back on the main floor. It was beautifully done with a vaulted ceilings overhead, red and gold regal-printed carpet underfoot, crystal chandeliers, and crisp clean table cloths under polished stemware. The bright lights were the only thing distracting from a more intimate and sophisticated evening.


Each seat and every table was set with a specially created plastic sheet signifying all the Macallan brands. Each bottle’s name and its photo, paired with its scent and taste notes listed in a circle. Over each description was its corresponding beverage. Two to three sips served in a wine glass. We cleverly chosen a table that wasn’t completely seated and reaped the benefits in extra sample servings that went unclaimed.

This was the first spirits tasting I have been to, but I recognized the process and parafilnelia as it related to wine tasting. Like the bucket to spit the liquor into after you tasted it, in order to not get too intoxicated. Though looking around everyone did as I did, swallowing every last drop and shooting a few down in one gulp.


I appreciated the presentation and the walk through of each of the five Macallan whiskeys we would try. First a quick presentation played and showed the use and advertising of Macallan on television shows. I was sold when I saw “Harvey Specter” of “Suits” sipping on some golden brown Macallan. It was a good hype up to the tasting. On a podium, in front of a microphone, one of the brand ambassadors spoke to the label. He joked how his job is to drink on the job and get others to join him. Our host began to walk us through the process of drinking to taste. First you breathe your drink in with mouth, doing so with lips apart, just over the rim of the glass. You savour the scent and take your time with it, before you let it further linger on your tongue.

As we sipped we learned that we were having a single malted barley whiskey from Scotland. And tonight we were tasting the 1824 series that was made with small stills for a heavier liquid. They are so exclusive with their spirit that only 16% of the cut is used, where typically it is closer to 23%. Their goal is to bring you the best of the best with help from some of the finest barrels. After the first glass I wasn’t able to keep up with the speed of presentation to my the speed of my sampling. Luckily we were allowed to linger after and converse about what we liked and would want to buy.


I would like to attend more tastings like this. Not only did it gave me a new found appreciation for whiskey, but it gave me a new name to order at the bar. As I mentioned earlier, I have been trying to find a good spirit that I can just sip straight up. I think I have found it in the “Macallan Amber” with notes of raisins, apples, vanilla, toffee, candy floss, caramel, etc. If you randomly get an invitation for a similar tasting, I highly suggest you take advantage of it. Not only was it informative, but I left with a good buzz. Don’t deny your cravings.

The Blackbird Public House & Oyster Bar


This was a Donnelly Group restaurant, I knew what to expect going in. We weren’t looking for a great meal, we just wanted to take advantage of happy hour, so this was as good an option as any.


The restaurant was on the second floor and required a climb up an ascending staircase to get there. The flags jutting out from the building exterior marked the spot, in case you missed it. The room was expansive with two different bars and plenty of areas for mingling and more for sitting. There weren’t any obstructive decor elements, just some really unique features. Like a row of lamps that drew a line down a lengthy share style table. They looked like miniature street lamps, each with its own two set of studded faux leather arm chairs on either side.


The main bar combined modern and traditional for a sleek look. Rounded counters and golden bag hooks lit from below. Neatly stacked glassware and parallel taps reflected the light from two television sets. It was just the right amount of dim, to allow for un-remorseful day drinking without shame.


We chose a quite section where the main bar wrapped around. Here the light fixture was in the shape of a star. An octopus with eight arms jutting out and each, ending in a bulb. The area was also equipped with a full sized pool table. We went to a corner and grabbed seats at a step up booth and adjacent high chair. The wall next to us used a map as wallpaper. On the wall, portrait after portrait in frames. Faces from different eras captured in different times.  I really liked the layout of the place the most. The way the seats diversified around the room and the energy that surround them. I would come back and recommend it just for the above.


Happy hour at “The Blackbird” meant $5 wines, beers, and highballs. And seeing as today was also Tuesday, and there were $2 beers on special. We went with wine to pair with our pizza below.


“Funghi pizza” with marinated wild mushrooms, shallots, garlic confit, spinach, goat cheese, and basil. The pizza crust was average, the toppings were what made it stand out. I could have done without the large sections of shallots, but appreciated the whole cloves of roasted garlic. Partnered with the salty goat cheese it was the right kind of richness to partner with drinking.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this to someone visiting from out of town? – No.
I am still doubtful of the food, having dined at other Donnelly group projects and being disappointed. But here, the setting is what will bring me back on a return trip. Then, I would like another go at the bar menu before I make a comprehensive decision on the place. Not o mention, we really didn’t explore the seafood aspect of their name. Don’t deny your cravings.


905 Dunsmuir Street, Vancouver BC, V6C 1A8
The Blackbird Public House & Oyster Bar Menu, Reviews, Photos, Location and Info - Zomato

Copa Cafe


A Hong Kong style cafe serving western and Asian classics, for those who like pasta and sandwiches made for the Asian palette.



Looking for relief from the rain we came to Cambie Street in search of Chinese food and hot soup. My guest suggested “Copa Cafe”. I haven’t visited in a while, so was questioning whether she preferred somewhere else with a nicer setting. Little did I know, the place looked better than how I remembered it. The walls had a fresh coat of paint and they invested in decorative wall and ceiling features. Donuts rings surrounding the lights, stripes of coloured blocks, and multi-sized polka dots covered the walls. It was cartoony and fun, like their mascot. He was in a jolly chef with puffed up hat, an up curled moustache, and a cherry red tomato nose. He graced the awning and was pictured in an Andy Warhol spoofed painting by the front door.


We grabbed a booth and settled into exploring their extensive menu of Chinese flavours fused for a North American palette. A lot of it claimed to be French style, using the tag “cafe de Paris” in its title. Buttered mussels with a Caesar salad side, Spanish style baked rice, Russian style linguini, baked linguini in bolognaise, salmon carpaccio which looked a lot like smoked salmon, a creamy looking lobster bisque, white bread sandwiches, and French onion soup. The full picture menu helped me weed out the entire selection of “French” and Italian” like dishes; and the ones listen under “western style dishes”. I wouldn’t think to come to a Hong Kong style cafe to have either anyways. I flipped to the back of the menu and was content at choosing from the list of “Asian style dishes” that included various fried noodles and rice, stir fried chicken and/or tofu, vegetable spring rolls served in a glass goblet, and yellow curry.


As I was craving soup and the warmth that a portion may bring, I went for “Hot and sour soup”. This was suppose to be a small, but as you can see this bowl with a handle portion looked more like a large. This was a good indicator of the sizes of the dishes to come. As for the flavour, it was exactly as I expected it to be. That distinctive sour and tangy flavour to offset the hard strips of bamboo and carrot floating in the broth.


For my entree I got my usual. Something I knew I would enjoy, as I didn’t want to take a chance on anything else. “Sautéed beef fried rice noodle with Swiss sauce”. It could have used more flavour overall. The meat was overcooked and the noodles bland along side it. Nothing exciting, just a nostalgic childhood flavour.


My guest got something off their “Chinese double boiled soup combo”. You choose a dish from a list and it comes with a serving of steam rice. She went for the “Braised eggplant with salted fish and green onion hot pot” as it is not something she can prepare herself. The dish arrived at the table still sizzling, the sauce continued to bubble. The segments of eggplant were tender, coated evenly and generously in a nice, salty brown sauce. It’s flavour wasn’t too sour or too sweet, but it needed the rice to balance the dish.


The soup actually came first. I was most impressed by the white and blue single serve container it was presented in. The soup itself was a warming herbal soup with stewed chicken meat. I would have liked a soy sauce or dip to take with it.

When it came time to pay we had to do so at the register, they didn’t have a portable machine for guests to use. They also only take debit or cash, and no VISA purchases under $30. As was the service at this part of our interaction, the service in general was all pretty cut and dry throughout. They were prompt to take and deliver our food, and quicker to identify our needs. I would describe it as being efficient, like at many Chinese restaurants. They just didn’t check in on how we found the food, but I guess that is expected and not necessary.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this to someone visiting from out of town? – No.
It isn’t a place I would visit often or even crave food from again. Such places are a dime a dozen and I know a few with more consistent dishes. Though I was in awe of the value for price, each plate had on it enough food for two servings across two meals. Don’t deny your cravings.


4030 Cambie Street, Vancouver BC, V5Z 2X8
Copa Cafe Menu, Reviews, Photos, Location and Info - Zomato

Score On Davie


This one has long been on my list of places to try, because it has one special thing I have been meaning to try. Those who know me know that I like things larger than they normally are, smaller than they are typically, and more extreme than they ought to be. So they have this caesar…


“The Score” seems like a hot spot on Davie. I have often passed by and have always seen their patio full when available. Their black and white sugar sugar skull logo was like a beacon marking their outdoor seating area. An area where strung up bulbs and white panels create an escape from the bustle of the sidewalk. But winter was approaching, the patio was closed, and the warmth of indoors beckoned.


The space was kept dim for ambiance, with the bar as the main source of light. Across from it was plenty of seating between two rooms. We were given a large group table in the corner of the second. It was at the end of a long line of booths, closest to the window. It gave us space and those around us peace from our chatter. So big groups are definitely welcomed.


I was captivated by the wall art. Practically each surface was covered with interesting nods to pop culture. Another sugar skull with the name of the restaurant spelled out across its two front teeth. A painting of young boy swallowing a live octopus, with the octopus’ tentacles squirming out of his gaping mouth. One wall was papered with a pattern of thin birch trees, it was aptly mounted with a skull and moose antlers. On another wall, framed works hung: an artist sitting on a throne of brushes holding a paint roller, a human plugged in the back with several jacks, and a woman crouched wearing a gas mask. Though sadly it the light of several flat screen television sets that attracted most of the attention.


The most interesting installation was actually their washroom. The pop culture theme continued into the shared, gender neutral washroom. Two doors labeled with an imagine of a man and a woman leading in to the same facility. Similarly inside, stall doors were labelled with gender specific images of women or men. Though the rule of thumb was, if it had a toilet you could use it. The urinal was clearly marked for male use with a long haired rocker. Even inside the stalls there was fun artwork to look at as you went, like a storm trooper and a pixelated wolverine. I was amused.

The menu had lots of pub favourites like tacos, burgers, and fries; with plenty of variety to keep things interesting. A Brie stuffed burger, a chicken burger with maple Jack Daniels bacon, fried chicken marinaded in a mango hot sauce, wild smoke salmon with cream cheese sliders, and a jerk chicken poutine. And best of all, I liked that this list was rotating, as communicated by the seasonal listing on the top of the menu. “Fall/winter 2015”.


Our large group shared a platter of nachos. The menu was correct in describing this as a “heaping pile” of corn tortilla chips, nacho cheese, roasted corn, olives, green onions, jalapeños, and tomato. Served with guacamole ensalada, sour cream, and fresh salsa. It had more than the basic nacho toppings and with multiple layers of cheese between chips. Set on a wooden plank it was an impressive amount of food for the asking price of $11. And you weren’t even charged extra for the dipping sauces on the side.


The “authentic quesadillas” were three corn tortilla shells stuffed with Jack and cheddar cheese, onion, peppers, and avocado. There was an option of having it with pulled pork, pulled chicken, chorizo, or the ability to mix and match all three. However the vegetarian ordered it with extra veggies instead.


The menu knew how to tempt me, but I had a goal and knew what I was going to have coming in. Checking one off the check list with the “Checkmate Caesar”. This was a 4oz Caesar topped with a whole rotisserie chicken, a mini pulled pork burger on top of a full sized cheese burger, onion rings, hot wings, a Mac & cheese pulled pork hot dog, and a chocolate chip brownie with whipped cream for dessert. The glass was served with two hands, it was that heavy. The final touch, was the spray of canned whipped cream, swirled on to the brownie. It immediately started to melt and drip on to the table without us feeling the need to catch it.


Sundays are for Caesars and there is none better than this one in my books. Just judging on presentation, selection, and cost according to value I was sold. Having it made us feeling like the bell of the ball amongst our table mates. (I definitely recommend sharing this one with a friend or two, it’s a lot of food for one person.) It certainly impressed and sought commemorate photography at $60 a cup. There was so much value in the variety. It was like a share platter, but with its different elements suspend from multiple skewers. As for the actual food, it was good overall, but nothing amazing that we had to have again. It was more the novelty of having it presented like this. The caesar itself was made better with the warm chicken grease dripping into the mix. It made the cocktail more savoury and even more flavourful, if you could get past the splotches of grease floating on the surface. It certainly helped to balance all the pepper used in the brew and all the pepper on the glass’ rim.

The cheese burger was tasty, but it’s patty was distinctively dry. But after a beer or two later, it doesn’t much matter. It was all good, just like the mini pulled pork burger that sat atop of it like garnish. The pork was tasty with barbecue, but dry from an extended wait in the oven. The pork seemed juicier within the buns of the hot dog, especially accompanied by a juicy sausage and tender cheesy crusted elbow macaroni. The onion rings were breaded and fried to a gold brown. They were a good balance between crispy crust and fragrant onion. The hot wings were more mild, but with plenty of meat on bone to keep you satisfied. I preferred it over the rotisserie chicken at the base of the drink. The bird was smaller than most and noticeably dried at its ends. We found the most effective way to eat it was poking fork into bird and pulling meat from bone. And lastly, but much appreciated was dessert component. It was a moist, chewy square embedded with chocolate chips and made further decadent with what was left of the melted full cream. Like I said, the food wasn’t the best, but it was impressive enough in presentation to have me raving and recommending.


For those who can’t commit to a caesar with a full meal this size, they have other crafty Caesars to entice and excite. Snack sized versions of the above: like their chicken waffle caesar, their macaroni and cheese caesar, the caesar topped with chicken wings, or the one with a grilled cheese sandwich cut into triangle. It was all about what you would be getting as a garnish with your clamato. They certainly deserved the full colour menu page that they were given.


Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
I was impressed. Their gimmick was creative and it won me over. They took a Canadian classic and made it all the more indulgent, they made it more fun, and certainly picture worthy. At this point they are known for their caesars, and if the others were as exciting as our masterpiece, they are certainly worth trying during another visit. Don’t deny your cravings.


1262 Davie Street, Vancouver BC
Score On Davie Menu, Reviews, Photos, Location and Info - Zomato

Mamalee Malaysian Delight

I have been here a few times, but today would be the first visit with a guest of Malaysian descent. Someone more familiar to the cuisine than myself, and trying plates I otherwise wouldn’t have ordered. We also brought with us two others who were complete new to the cuisine.


I allowed the expert to order for the group. It made me happy to see his excitement, as evident on his face. He went through all the pages like a familiar book. Reading names in the perfect pitch and tone. Admittedly I only knew a handful of items and would only order a handful of items. So decided to write this post to commemorate dishes that I would not think to order myself. Dishes I only got to try because he ordered them. Dishes I liked but may not order again. Dishes that were good, but they just don’t hold the same childhood nostalgia as some of the other ones did for me.


I describe Malaysian food as being on the sweeter side. The full contrast to other Asian styles of cooking. Where Vietnamese dishes balance sour tones, Japanese cuisine toggles salt, and Schezwan cooking highlights spicy peppers. The best example of this sweetness in savoury was with their “Roti Canai”. “Roti” is an Indian influenced flat bread. The Malaysian equivalent of naan, served similarly with curry. But here the curry is more watery, and sweetened with coconut milk. The first timers liked it, but I was disappointed by it. The flatbread was not as fluffy as I have had it and not as buttery as I would have liked it. But having nothing to comparing it to, our guests were happily satisfied. They devoured three servings worth, leaving only flaky crumbs on the plate.


The restaurant is known for their “Hainanese chicken” so I continuously find myself ordering it upon every visit. This chicken requires very special preparation. It is described as a “delightful marriage of Chinese tradition and Malaysian complexity”. Hainanese Chicken uses the art of boneless-chicken cooking. The process involves the selection of quality meats, a delicate boiling process, and complex sauce-making. We ordered a regular “Hainanese Chicken Rice + Soup”. The bowl of soup is boiled from chicken bones, it’s clear broth was served first. As I have already learned, this chicken isn’t for everyone, as its colouring and temperate can be off putting. Especially to those unfamiliar and those who are use to only eating their meat warm. This was the case with our guest who liked the fact that the chicken was so juicy and so tender that almost melts in your mouth. Though she would have liked it served as warm as the rice it came with. The yellow garlic oil rice, the green onion spread, and red chilli sauce were flavours everyone enjoyed.


I keep forgetting that their “laksa noodle soup” isn’t worth getting. The menu describes it as a “rich and attractively spiced affair with tasty Tropical ingredients”. Their glossy description over sold this as did their factoid that this is “the crown jewel of Malaysian Cuisine adored by food-lovers around the globe. In 2011, it was honored by CNN as one of the world’s 50 most delicious foods”. Reading the entire description only got you more disappointed. The soup’s texture was rich from the curry and coconut, but other than that, this version lacked anything that identified it as being any more than neon yellow-orange soup. It was bland, the chicken in the bowl was as flavourful as it looked. It was disappointing to me, as I knew what to compare it to. I didn’t have the heart to make the others aware of this.


“Oyster Sauce Gai-Lan Vegetable”. “Gai-lan” is also referred to as “Chinese broccoli”. It’s stalk is crisp like that of regular broccoli, but instead of florets it has leaves and unsprouted buds. “Malaysian vegetarian cooking emulates the Chinese tradition of not over-cooking the vegetables so their freshness and original texture can be captured”. As a result the vegetable remains crunchy with an enjoyable and easy to chew through texture. The garlic topping was the best part.


“Bak Kut Teh”. I don’t usually order soup, and even more so anything that would look like this. (I am a very visual diner) However this one got my Malaysian guest so excited that it quickly became a must try. It is an herbal soup with pork and mushroom slices. It is boiled and served in a clay pot. The several chips and dings on the containers rim spoke to its age and frequency of use and reuse. My guest highly recommended enjoying the soup over rice, so ordered a bowl of yellow rice for each of us. It was good, but I preferred the soup as is, watery; and the rice as is, dry I remembered eating many half soup half rice plates growing up, he must have done the same. I never liked Chinese broth soups, but there was something warming about this one that I did like. A unique pungent taste, but in a good way. A taste like no other, one that I was grateful for trying, but one so specific that I cannot see myself craving for. Though at the same time I might order it again just because I forgot what it tasted like. The meat was tender, but bland. I would have liked a small dish of garlic and brown sauce to dip it in to and have with the yellow rice.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes
There aren’t many places offering Malaysian cuisine and this is the only one in this area, therefore I do foresee returning in the future. Though I probably won’t write about it, as I have already done so many times in the past. And always done so documenting the same things I always get. I need to come by more often to be able to grow tired of my favourite dishes and to instead long to try something new. To be willing to gamble on an unknown dish, that very well could be not as good as what I would have usually gotten. Don’t deny your cravings.


3144 W Broadway, Vancouver BC
Mamalee Malaysian Delight Menu, Reviews, Photos, Location and Info - Zomato

Grain Tasting Bar


When they no longer carry something listed on the menu, due to quality issues.
Our night of hotel bar hopping ended here, and there was no better place for satisfying snacks after several empty cocktails glasses later. Located at the Hyatt Regency Hotel by Burrard skytrain station. It’s location made them an easy drinking destination and its title lured you in. Therefore, it’s not surprising to see that their drinks menu was extensive. But not just beer, like their name suggests, but they also had plenty of wine and cocktails to choose from too.


The restaurant entrance is through the hotel doors, at a sharp right. The glow of the spotlights past red tinted glass was alluring. The 360 degree bar anchored the space. And around it, tables circled the perimeter of the room. The high tops that looked out on to the street below have thanks to tall windows. It was quite the spot for people watching and for those on the street to spot you. We helped ourselves to one of the booths against the wall. The faux leather seats made for a comfortable stay. Similarly upholstered was the lounge sectionals between us and the bar. They definitely accommodated larger groups for longer stays. And with the ample space between seating options, you had the comfort of limited privacy from your table to the next. This would be a great after dinner group option, or a nice setting to meeting and mingle at. They certainly offered enough alcoholic beverages to fuel it.

The drink menu had plenty on it that peaked my interest; but as our last stop of the evening, I was six cocktails deep and knew i had to draw the line at only one more. Though there was plenty to keep me seconding guessing my choice. There was a cheery basil margarita and the “ruby Tuesday” came with fresh strawberries. The “Java the nut” combined cold brew coffee with hazelnut and coconut liqueur and walnut bitters. The “Vancouver fog” combined steamed milk with earl grey infused whiskey and earl grey infused vodka. And they claimed that “the perfect gin and tonic” included wallflower gin, fever free tonic, and orange essence.


Lots to filter through, but true to form I insisted that we went for the most unique. “Ginger pear martini” with odd society vodka, Okanagan spirits pear brandy, sweet and sour, ginger of the indies, and fresh pear. It delivered on its promise of pear and ginger. A light, yet heated cocktail that warmed with sweet pear. The “Curious Georgia” had me curious. It was with odd society vodka, banana liquor, SOS cold brew coffee, and house made peanut butter syrup. Reading the ingredient list you expected a dessert, and you got it with every sip. It was like a grown up peanut butter cup with an air of ripe banana. It was rich and fragrant, a great dessert to end our drinking on. Though as good as it was, this wasn’t one to have with food. It was definitely a stand alone drink. When I cut myself off and stopped drinking, our server was nice enough to come and ask if the cocktail was ok and to my satisfaction, as it was pushed to the side.


In support of “Movember” they had a special menu where $1 from every specific drink or dish ordered went to support men’s health issues. We wanted the bison balls, but went for the spicy version to support the cause. It was aptly named “Balls on fire”. This was red currant and juniper berry glazed spicy bison meat balls, served along side a drunken cherry and pear mostada. “Mostada” is an Italian condiment made of candied fruit and a mustard‑flavoured syrup. This sweeter sauce balanced out the spiciness from the Indian spices of coriander and cilantro. It was a zesty and hearty one bite mouthful. A great snack to have along side a cooling pint. Although we were the only ones ordering food, I was still amazed at the speed in which the kitchen pushed out our dishes.


Meat and cheese is also a great snack-able item after heavy drinking, so we went for a “charcuterie and cheese board”. A great choice to causally pick at, without the need to worry about it cooling down. It would just as good 20 minutes after it touches the table top. The price was determined by serving: two, three, or four meats paired with two, three, or four cheeses. Served with toasted baguette, candied walnuts, cornishons, grainy mustard, honey, and fresh berries.

My guest has dietary restrictions so we had a double serving of the “Elk chorizo”. The rest were hams or made from a hybrid of meats; including pork, which she can’t have. Like duck breast with pork shoulder and jowl, or bison with pork. I cannot describe the chorizo better than the menu does, “lean elk cured and seasoned with paprika and mixed spices, rendering the sausage with a sweet, deep smokey flavour”. Cut thin, it was the perfect light slice, that wasn’t gamey or too salty. You could eat it as is and be able to enjoy all the above mentioned seasonings. It perfectly accompanied the salty and creamy cheeses and the sweet and crunchy sides.

With the cheeses, once again the menu did justice in describing it in vivid detail. I have never read such an informative menu. It laid out and gave me exactly what it promised. The “La maison alexis de portneuf” is a “Vegetable ash covered, soft, surface ripen goat cheese. It has a smooth ivory body enveloped by a marble textured rind. Fairly strong, acidic, and slightly sour in flavour”. If you really take your time to taste it, you can make our the sour and smokey notes. The “Natural pastures Buffalo Brie” was an “exotic twist on their world champion comox Brie”, made with “rich water buffalo milk from the island.” In general, you can’t go wrong with a buttery, creamy Brie.


The plate as a whole fit together perfectly. We just needed more bread to use as a base to eat it all with. But that was easy enough to order more of.


I was impressed that the Chef brought out our charcuterie platter himself and took the time to explain each of the elements to us. When I pointed out that we didn’t get actually get what we asked for, but weren’t actually fussy about it, the chef insisted and brought out a sample of their Camembert cheese. This would be a new cheese added on to the menu, rotating something that he didn’t quite like out. This was something that wasn’t on the menu yet, that we got to try ahead of time, at no additional cost. I was impressed by the extra step he took to add joy to our time here.

It was a similar case for the “marinaded charred octopus”. I had my eye on this appetizer, but was informed that they currently didn’t carry it. They withdrew it from the menu because the chef wasn’t behind it 100%. I was disappointed to not be able to get want the menu offered, but at the same time appreciated the caring and the attention to the craft of cooking. The chef invited us to return again and often as the menu is always being updated and improved with each change. Based on his knowledge I will assume he is head chef.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
I definitely want to explore several facets of this restaurant more. I was impressed by everything. From walking through their internal entrance, to sitting at one of the well spaced booths, to exploring the menu, and conversing with the staff. It just seemed to get better with each interaction. There is just so much I want to try, and I would also like to keep my word to visit again. Don’t deny your cravings.


655 Burrard Street, Vancouver BC, V6C 2R7
Grain Tasting Bar - Hyatt Regency Menu, Reviews, Photos, Location and Info - Zomato

Yew Seafood


You can always tell the quality of a hotel and its restaurant by its lobby and that did not disappoint.

The restaurant is on the second floor of the Four Seasons Hotel, kitty corner to their front desk, sandwiched by hair salons and high end boutiques. A school of carved wood fish swam towards you at the divide between hotel and restaurant foyer. It was a thoughtful reference to the fresh seafood they offered.

Walking in I was impressed by the vaulted ceiling of the establishment. Nothing makes you feel more little than a room that engulfs you. Nothing is more impressive than a room that has so much going on aesthetically, that it forces your head to jerk in swivels. This was that.


The first area is their lounge. Its backdrop, a bar the height of which was double that of any regular top shelf. The top tier of this scaffold-like shelving unit was used to showcase clay barrels and glass bottles in artistic display. In a similar fashion, the light fixtures drew your eyes and focus upwards. They were these large blocks suspended in mid air. Cubes that glowed yellow with vines of black creeping up its side, like veins. One after another, they lead up to and sandwiched the fireplace that stood solid in the middle of the room. The cobble faced fire wall was a barricade of glass and stone diving the open dining area into two. From either sides you were able to watch the orange flames dance.


We were led to the heart of the dining room and given a seat in one of their cubicle booths against the right wall. Here a canopy of wood surrounded you, it helped to create the feeling of privacy; a separation between you and your guest and the rest of the diners. And it all overlooked the open kitchen. Chefs in white smocks and matching caps paired with black aprons worked surrounded in stainless steel. I find the ability to watch your meal being prepared with such honestly reassuring, as does it give me confidence in those that are toiling over it.


In addition to the visual aspect of above, I was also most impressed by the individual place setting at each table. The napkins were held in a roll with a fish shaped tag. It was a classy accent that reminded you of which restaurant you were dining at.


We were here to celebrate my guest’s birth, and thought some drinks would be a good start. I asked what their signature cocktail was and was informed that they are all good. But at the same time warned that with some it would be two sips and done. This made the decision making process all the more difficult. There were so many unique mixes across a multi page drink menu. So on our server’s recommendation we had a couple of their “Perfect time” cocktails made with Absolute pear, Plymouth gin, lemon, pear, and cane sugar. It was delicious, and full of sweet pear juice flavour. The real pear slivers as garnish was a nice touch as well.


Our meal started with a basket of Nori (seaweed) and lemon biscuits, served with a side butter. With four total, we each got one of each flavour. I got the saltiness of seaweed, but not its fishy flavour. Though the citrus of the lemon biscuits really came though.

The menu tempted with plenty of seafood options across small plates, dishes created featuring their lobster tank, whole fish, and even three “non fish” options. I was tempted by the bevy of lobster dishes, but at the same time felt it a waste of lobster’s natural flavour when you have it hidden with Mac and cheese with lobster, lobster tacos, lobster meat balls, tempura lobster, or lobster croquettes.


Plus, their “tackle box” special was too good of a deal to pass up. It was like a share platter, it gave you a taste of several popular items, served chilled. You choose either five or seven options out of nine, at $69 or $99. My guest doesn’t eat shellfish so we passed on the oysters and clams. We were more than content with the steam lobster, raw albacore tuna, Wei Wei Kai scallops, steamed Dungeness crab, and poached selva shrimp. It was an awesome collection, but I longed for more in terms of presentation. Maybe a tower or an actual tackle box?


The “steamed lobster” was sweet lobster meat coated in tangy cream, fragrant seasonings, and fresh avocado.


It was just the dip to pair with the bowl of deep fried wonton chips, that accompanied the ice filled casserole dish. They offered a good base with the crunch you craved, having tried each bowl of chilled seafood without it first.


The “steamed Dungeness crab” was just like the lobster above in seasoning and therefore flavour, it too came with mashed avocado. However, the thread-like crab meat offered a different texture.


The “Wei Wei Kai scallops” were not for me. I have never had a raw chunk of scallop like this before, and it’s rubbery texture was not one I enjoyed. Its flavour was bland as well, considering the hint of citrus and the drizzle of thick cream.


I liked the the “poached selva shrimp” and the “raw albacore tuna” the most, as both were the most familiar. The shrimp were some of the largest I have had, and we got five of them in this one portion. Where as at other places I have had less shrimp at a steeper cost. Overall this combination was surprisingly filling without weighing you down.


Seeing as this was a birthday, I sought to order my guest a cake-like dessert and stick a lit candle in it. But nothing tickled our fancy so we asked for the bill. Though instead, our server delighted the birthday girl with a plate of sweets. The kitchen threw what they had together to craft this tasty and visual threat. Chocolate squares and truffles with Passion fruit and chocolate macarons, over a bed of pink chocolate curls and foam-like freeze dried strawberries. It was pretty in pink and fun to eat with your hands. We enjoyed the pink strawberry flavoured chocolate curls the most. We threw them back by the handfuls and they practically melted on your tongue.

Each interaction with our server was a delightful one, he spoke with perfect enunciation, describing food and dink with a convincing passion. He definitely added to the experience with his presence.


Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
This was definitely a location that impressed. One that I wouldn’t necessarily go to often, but one that I would often recommend. I suggest “Yew” for a more formal occasion or to curb a longing for all things seafood the right way. Don’t deny your cravings.


791 West Georgia Street, Vancouver, BC, V6C 2T4
604-692-4939 (4YEW)
YEW Seafood - Four Seasons Hotel Menu, Reviews, Photos, Location and Info - Zomato