VieAMaggi.com

Real, raw, & relatable me. Enthusiastic food & lifestyle blogger living in Vancouver, BC!

Category: Pacific Northwest Page 2 of 7

Dachi

Tonight I met up with a handful of local Vancouver food bloggers, for our semi regular met up. (Areta of “Foodgressing”, Sherman of “Sherman’s Food Adventures”, David of “Picky Diner”, Hanson of “Nosh & Nibbles”, and Kristina of the former “Drunken Noms” fame.)
Just a group of friends coming together to share their common interest. No special treatment, no media access, just six friends having dinner with their own portable lights and high end camera gear.

We made reservations at “Dachi”, the old home of the now shuttered “Campanolo Roma”. And our larger party request came with a warning. There is only room for about 40 patrons total in the smaller space, so we were told our meal and what we would have, would be somewhat dictated by the pace of the kitchen. Just as well, seeing as they don’t have an omakase menu. A list of the chef’s special of the day, like we normally gravitate towards, seeing as no one usually wants to order for the entire group. So we all agreed to allow the kitchen to help give us a taste of their entire menu through servings, on their time.

We were given the only large table, right by the front window, right in front of the bar. The bar that was painted in a medium blue and topped with a marble counter. If you grabbed a seat on one of their matching blue stools, you sat facing three shelves worth of bottles lit in a golden yellow hue. It was well highlighted and well used tonight.

The rest space was kept clean: black tile under foot, wood panels covering the ceiling and two rows of bulbs hanging from them. There wasn’t much in terms of decor, except from my vantage point. Looking up and facing the door I was able to take in the shelf that lined the ceiling. Living plants in urns, a collection of hard covers, and a couple of character figurines.

As for the actual food, be warned, their menu does change quite often. So if you see something below it may no longer be available for you when you actually visit. So call ahead to confirm.

Both of the owners were working the front today. They were great at explaining said menu, giving us the opportunity to ask questions. Like where the name “Dachi” came from. It is the shorten version of “friend” in Japanese. More informal like “buddy” or “pal”. It represented the two owner’s friendship and their partnership in this endeavour.

We began with a few cocktails from off of their specialty drink list. Like their food menu, this too was promised to change and be updated frequently. This month’s offering was themed, each a twist on a city’s classic.

“The people’s word” was a strong drink made from mezcal, green chartreuse, lime, and spiced cherry cordial.

The “Industry standard” was more like a punch by comparison. Made with Sloe gin, dry vermouth, Fernet branch, grapefruit, and lemon sherbert.

The “Home away” was last unique, considering it included their own “house liqueur #1”, along with Irish whiskey, sweet vermouth, and orange bitters.

Our table shared two servings of the following appetizers, it gave everyone the ability to have more than just a nibble. And thankfully, seeing as we all enjoyed having a whole “Three year aged cheddar and buttermilk biscuit”. Each slattered with as much of the mutsu apple butter spread as you liked. Although the butter offered very little flavour, it only had a mild salty apple sauce taste, and only if you were looking for it. It was mostly hidden behind the incredibly cheesy and chewy biscuit with airy pockets.

Our table was fond of the burrata and how they paired it with toasted seeds, radicchio, and Anjou pear with PX vinegar. I on the other hand preferred the classic olive oil and balsamic combo. In general I differed from the group, opting for more familiar flavours than the new ones being presented here. I have never had bread like this, with this sort of dressing and combination, but found you needed it all together for balanced bites. The seed butter was pretty prominent, whereas I was looking for more sweetness to pair with the fresh pear, like honey and walnut.

The “Yarrow meadows duck confit croquettes” were nice, each crispy nugget was packed full of pulled duck meat. I would have preferred a sweet and sour plum sauce for dipping, but the smoked golden raisin purée and pickled celery was an interesting take for a sweet and tangy flavour combination. I would suggest eating the pickled celery as a last bite given how strong the pickling was, it was best served as a good palette cleanse.

The “Mushroom and toasted seed perogies” were one of my favourite dishes of the night. But even then, one is plenty, given how much chopped up woodsy mushroom they pack into this nutty pocket. And if you still don’t feel like you have enough mushroom here, they offer a slice of king oyster mushroom on top, along with a celeriac purée to smear into. But what I loved most about this dish was the texture of the doughy and thickness of the shell.

Similarly, I liked the “Gnudi folded with ricotta” for its texture. Each of these little drops came with a great chewy centre. Each well seasoned in a kombu braised leek purée, with toasted buckwheat and sweet onion. This was a great dish, but it left me wanting something fresh, and not just the onion. Maybe some sun choke, carrots, or peas. I also found the crunch of the barley a little much when paired with the soft and and doughy gnudi.

The “Vancouver island Manila clams” were also very lovely. Served in a fragrant roasted onion broth with emulsified egg yolk scattered over top. The broth was so good that when all the clams were gone, I found myself scooping spoons of the plain brown liquids into my gaping mouth. My table mates found its flavour comparable to pho broth. The dish also came with crispy pork belly and crackling, although I didn’t find the dish needed this extra decadence. I ended up eating each element on their own anyways, as I found the pork over powering the calm.

The following entrees were slip between the six of us. At this point we were edging on full, with 4 entrees and 2 desserts still left on our journey to try their entire menu.

The “Country fried steelhead trout” came with salted beets and a horseradish gribiche. The latter served as a grown up tartar sauce. The only element that didn’t flow were the beets, they were well prepared, but didn’t give me country, much like the breading that could have been more chunky and crispy for that same country feel.

I found the “Roasted winter squash stew” comforting. Made with cashew butter, toasted ricotta, and px vinegar this was a rich serving that ate more like a whipped purée. It was thick enough to spread over toast, and I found myself wanting some pita with it.

The “Braised pork cheek” were amazingly tender, a fresh plate with the sun choke, parsnip purée, roasted hazelnut, and oloroso sherry. Shame I was too full to enjoy this in its entirety. If I wasn’t, I would have wanted some more starch with this.

Similarly, the “Twenty four hour roasted beef chuck flat” was tender, but also missing something to make it a full entree. Prepared with heirloom carrot, red miso, Swiss chard.

For dessert I wished there was something lighter, a breezier end to complete our fulsome feast on. Instead we had two very filling and two very decadent desserts to work through.

The “Poached Granny Smith apple” was the lighter of the two; prepared with cider sabayon, spice cake, and ginger mascarpone. The cake was spongy, it came with a creeping spice. I wanted more freshness for it, outside of the tart apple that could have used a longer bake time.

The “69% cocoa chocolate ganache” was a richer dessert. Made with meringue, hazelnut streusel, and a pear vanilla purée. The streusel was a little too crunchy, and I continually sought out more freshness form the fruit. I also wish it was more sweet to compensate for the slight burnt flavour I tasted.

To wash it all down we were treated with a celebratory shot of “Limoncello”. This was a liqueur made locally with Yuzu, chilli, and pepper. It was punchy at 30%. It was just a shame that majority of us drove and weren’t able to full enjoy the shot this late in our meal.

And don’t forget to visit one of their two private washroom stalls. It is papered with fabulous pink flamingos and tropical leaves.

 

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? – No.
I give them credit for an inventive menu. I found their ingredient combinations and flavour pairings fun, though not something I would seek out again or gravitate to in general. Truthfully I enjoy the familiar, but all my table mates were quick to disagree with me. I liked the space and their location near my neighbourhood, as they would make a great bar to meet a friend at for drinks. I would skip dinner; however, if you believe the stats: 5 out of 6 food bloggers give “Dachi” the green light. Not to mention their next menu will be updating in two weeks, giving diners a more spring inspired offering. Therefore what I had tonight will be completely different, giving me a completely different impression of them. Don’t deny your cravings.

 

DACHI
2297 East Hastings Street, Vancouver BC, V5L 1V3
604-569-0456
dachivancouver.com

The Vancouver Fish Company, Dine Out 2019 menu

This was the last stop on our Granville Island “Dine Out Vancouver” tour. Tonight, we were getting a sneak peak at this year’s celebration with some great seafood themed set meals. “Dine Out” invites those seeking some cheer post-Christmas, out for a nice night, at very reasonable prices. Set menus at either $15, $25, $35, or $45. It is a great way to try something new, at somewhere new. Somewhere you might otherwise not get a chance to, or think of going to, if not for their door crasher prices.

Full disclosure we only got bite sized tastes of the following, so I will do my best to review each based on what I had, and hopefully steer you in the right direction. What to choose between appetizers, entrees, and desserts for best value and taste. But first, I just have to make note of how wonderful their display looked. A layered tower featuring all the available dishes on their $45 “Dine Out” menu, nestled against white table cloth and a collection of wines and the fresh ingredients that go into making them.

“Organic Beet Salad”. Klipper’s Farm organic beets, toasted pistachios, baby arugula, an avocado rosemary vinaigrette, and shaved parmesan. I didn’t get to try this, but I imagine it a simple and clean start.

“VFC Seafood Chowder” with fresh seafood, clams, bacon, and thyme cream. We shot the soup like a shot, and really didn’t get the enjoyable sensation of licking a spoon clean of its creamy texture. But what we got was a mouthful of chewy pieces to bite down on.

I would order the “VFC Maple Walnut Prawns” as my appetizer, with its unique twist. These are lightly fried tempura prawns, dressed in Yuzu mayo, walnuts, toasted sesame, and Togarashi. The topping gave the savoury shrimp a sweet and salty vibe, with the flavour of the walnut, being the one that you paused on.

For entree choices the “Poached Atlantic Lobster” seems like a no brainer. You get the whole Nova Scotia lobster, claws and tail, with everything else in between. Served with a side of Klipper’s Farm organic vegetables, garlic roasted potatoes, and a dish of melted butter. Once again, we didn’t actually get to taste this, so can’t tell you the actual value through the quality of the crustacean, but the perceived one is at least high.

And as great as a whole lobster sounds, the “Seafood Hot Pot” is a sight to behold and an entree worth considering as well. Dungeness crab, pink scallops, prawns, mussels, clams, baby Yukon Gold potatoes, corn, saffron fennel nage, and even garlic toast! With so much variety on the plate, you would be getting your money’s worth from this bowl as well. As for flavour, the broth was like a hot gazpacho, a tomato soup seasoned heavily in herbs. Hiding plenty of shells to pry open and pick clean.

The surf and turf also looked tasty, so I guess you really can’t go wrong with any of their entrees. A 6oz Alberta Striploin paired with a skewer of scallop and prawns; served with confit garlic whipped potatoes, roasted acorn squash, Klipper’s Farm organic vegetable medley, celeriac puree, and red wine jus. Sadly I didn’t get a taste of this one earlier. Hopefully the steak won’t be over cooked.

For dessert they are offering a “New York Cheesecake” prepared traditionally with a strawberry compote and chantilly cream. Also didn’t get to try this one, so won’t be able to assess it for you.

I did however get a taste of the “Apple Tarte Tatin”. A delicious morsel of flaky pastry hiding caramelized Granny Smith apples and cinnamon, served with a scoop of vanilla gelato, melting on top. A perfect pairing of tart apple and sweet spices make up this classic dessert.

In short, a great menu for the ability to choose your entrees from 3 great ones.

 

VANCOUVER FISH COMPANY
1517 Anderson Street, Granville Island, Vancouver BC, V6H 3R5
604-559-3474
vanfish.com

Sandbar Dine Out 2019 menu

Vancouver’s favourite reason to get out and eat out is back for another year. Just in time to help get you out of that post partem Christmas slump. “Dine Out Vancouver” is the festival that invites diners to visit their favourite spot or try new ones offering set meals at either $15, $25, $35, or $45. Three course and a choice to be made for each.

Tonight we were gathered to try what a few seafood restaurants in Granville Island had to offer, and “Sandbar” was stop number 2. Full disclosure we only got bite sized tastes of the following, so I will do my best to review each based on what I had, and hopefully steer you in the right direction. What to choose between appetizers, entrees, and desserts for best value and taste.

“Sandbar” is the Granville Island seafood destination run by the “Sequoia company”. “Sequoia” is known for their uniquely located restaurants that offer a distinctive dining experience based their locale. The “Teahouse” in Stanley Park, “Seasons in the Park” with mountain views from the highest point in the city, and “Cardero’s” in Coal harbour on the water, surrounded by the dock and its boats.

To start, you have your choice of three appetizers. The “Beet & Arugula Salad” was your standard small salad. A fresh collection of greens with goat cheese and a fig balsamic vinaigrette.

The “Sablefish Croquette miso aioli” was a firm round with with a grainy potato-like filling. It had a lingering lemony flavour that I found prominent.

The housemade “Clam Chowder” is the one I recommend. It is a delicious mix of cream with chunks of clams and potato. A warming drink that engulfs you.

For entrees you also get three options to choose between. The vegetarian choice is the “Sapa Rau Bowl” with coconut jasmine rice, lemongrass yogurt, pickled papaya, mushrooms, yams, fresh vegetables, and cashews; all in a Singapore sauce.

I liked the presentation of the “Cioppino prawns” with the criss cross of whole crab legs. Cioppino prawns, mussels, clams, cod, and snow crab. It was a hard choice between this assembly and the steak below.

“7oz Prime New York Striploin” alderwood grilled, with market vegetables and roasted potatoes. A classic, with a good variety of fresh and crisp vegetables.

For dessert your options included a vegan friendly, non dairy sorbet. We didn’t get a taste of this one.

If you like your desserts rich the “Chocolate Truffle Cake” is the one to get. It was a little too dense for me (not being a fan of chocolate), but I did like its smooth velvety texture and the crunch of the crust.

But the dessert I would get is the “Buttermilk Pannacotta berry compote”. This was a great gentle way to end your meal, and cleanse your palette with the strong citrus in the crumb. Half jello, half pudding, pannacotta gives you the best of both.

The following are some bonus dishes. Two ways to upgrade your meal, by upgrading your main. For these you pay $45 for your three courses, instead of $35 for the above.

The “Crab Crusted BC Lingcod” was buttery light. Baked in an oven with market vegetables, and served with coconut jasmine rice; all dressed in beurre blanc. A very sophisticated plate, delicious in its simplicity.

The “Sesame Crusted Albacore Tuna” would be my choice. I enjoyed the fresh sliced, seared rare fish; served with soy mustard, wasabi, and cucumber salsa.

In summary, the “Dine Out” menu at “Sandbar” is a seafood lover’s dream with your choice of what you want from the sea.

 

SANDBAR
1535 Johnston St, Creekhouse #102, Granville Island, Vancouver BC
604-669-9030
vancouverdine.com

Shaughnessy Restaurant at Van Dusen

Today we were here at “Shaughnessy Restaurant”, enjoying a late brunch and killing some time before the Van Dusen light show at 4pm. The former is conveniently located in the latter, and right by the entrance to the show. Thankfully with large windows, this well lit space was comfortable to linger at. The restaurant is lovely, set to the backdrop of the garden, although it is much more eye catching during a lush summer than this barren winter. Similarly, the interior didn’t give you much to look at either. Decorated with winter festive paraphernalia, centred around their main lighting fixture: a mass of bulbs that branches off and leads to others.

I had the “Chorizo skillet”, a chunky hash served in the still hot skillet that it was prepared in. Two eggs, onions, red peppers, arugula, potato, and yams, all drizzled in a spicy hollandaise. It was as dense and as heavy as it looked. Salty and hearty with the spicy hollandaise, the zesty sausage, the punchy peppers, and the wilted arugula’s pepperiness. All together I found it all too overwhelming, to the point that I ate to not waste, and not to enjoy. The potato base wasn’t enough to help buffer and balance the flavours, although the eggs did help to brighten the dish. Sadly I disliked the tough chorizo the most and left them all on the side.

My guest had the “Hot crab and shrimp croissant”, upgrading her meal with a side of clam chowder instead of salad. It didn’t look like much on the plate like this, but each individual element held up on its own.

The soup came highly recommended by our server. It was a thick and creamy serving, chunky with seafood and vegetables.

By comparison the croissant, although buttery and flaky with cheese, was light for a sandwich. The fresh seafood filling was fragrant with the use of dill, and the crunch of celery, made for a nice textural chew to gnaw through.

 

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? – Yes.
The manager took the time to check in with every table, and our server was very personable. We felt welcomed and took advantage by enjoying a few extra glasses of sparkling wine therein. Although, as it is out of the way for me, I cannot imagine myself traveling back just for a meal. I would do again what I did today, if looking to attend an event at Van Dusen, I may make a reservation for brunch before or dinner after, just to round out a fun night. Don’t deny your cravings.

SHAUGHNESSY
VanDusen Botanical Gardens
5251 Oak Street, Vancouver BC, V6M 4H1
604-261-0011
shaughnessyrestaurant.com
Shaughnessy Menu, Reviews, Photos, Location and Info - Zomato

Cinara

Tonight was our monthly blogger get together, we choose a restaurant that many of us have yet to visit and were prepared to feast. It is enjoyable dining with like minded people, those who value the experience and the trying of fine foods at a premium cost, like I do.

Tonight’s destination was chosen based on one of our group’s previous visit. She wrote a glowing review of their pasta that she tried, enough for us to want to visit, and for her to try more of. Plus, “Scout magazine” declared “Cinara” as the place where other Vancouver chefs go to dine, and that you can typically spot them at the bar.

In actuality “Cinara” will be no more after this year. It will still be the same restaurant in an essence; the same chefs, management, and owners. Only its name will change and a few cosmetic upgrades will take place within. Their new title marks the redefining of their brand, in parallel to their sister restaurant. Much like the planned extension of their bar and an update to their lighting. I hope the latter includes making them brighter, I found it impossible for my eyes to adjust to the romantic ambience with its soft orange glow.

The restaurant was simple. All white walls hung with rectangular mirrors, wood under elbows and under foot. We were seated smack dab in the centre of the dining area, and my seat gave me the perfect vantage point to peer into their open kitchen. It attracted your eyes, given how white it was, and how well-lit with florescent bulbs it was. Stainless steel shelves surrounded the casual dressed team of chefs. The were comfortable in tees and ball caps, working together in unison. Utensils hung over them and the island kitchen counter they shared. Throughout the night, I continued witnessing multiple hands go to plate and dress one dish with superb teamwork.

We all agreed to getting their 6 course $75 tasting plate, a requirement being all of us had to want to. It promised dishes from off the menu and a couple that isn’t. However, I found it more like a couple of dishes that strayed from the fine print of the menu. This was just a cost effect way to try smaller portions of the same dishes that you can order a la carte, and it looked like it too.

We began with some bread for the table. A half loaf of their fresh baked sourdough, served with whipped butter and Kosher salt. It had a crunchy crust, made dryer with its coating of flour that clung to the roof of your mouth. The centre of the bread was spongy and chewy, flavoured with that tell-a-tale faint sour tang that sourdough has.

It was here Picky Diner taught me that bread to start not only serves as an intermission to the meal ahead, but you can also ratio it on your side plate to use throughout your meal. Rip a piece and it becomes a base for the tartare, another helps sop up some sauce, and most of the time it serves as a palette eraser, setting your tongue and taste buds back at 0.

Next we were treated to an amuse bouche, a small bite that serves as a glimpse of the chef’s style and the meal to come. And it spoke true. I found this chicken liver pate both rich and overly salty, as I did everything else that followed it.

Chicken liver parfait on a crispy sourdough flatbread with their own house fermented cornishons. It was highlighted by our server as one of the four things that never changes on their ever revolving menu. I loved the presentation, but you definitely had to spread the parfait over the cracker with your butter knife first. The pate was overwhelmingly strong, just as much as the pickle that choose to battle it with its own tangy strength of flavour. I liked the smooth velvety paste, it made for a great contrast to the crunchy cracker with large air bubbles; resulting in a dense and salty start.

Given the next course was creamy buratta cheese, I expected it to be underwhelmed by the course above. In actuality this was the most rich cheese dish I have ever had.

Burrata cheese delivered from Italy on the day, served with a smear of preserved and fresh plum purée, and drizzled over in their best balsamic, best olive oil, and cracked pepper. The salty plum purée drastically changed the taste of the cheese. I found myself separating it on the plate as it really added nothing for me. And instead I made effort to smooth gummy cheese into the sweet balsamic. Here, I missed the usual raw tomato pairing. Foodgressing was impressed then puzzled by the sheer quantity of cheese that we got on each of our plates. It really didn’t leaving you wanting more. Here, the bread above came in quite handy as a base to balance out the creamy texture, it also played a similar function for the tartare below.

House ground strip-loin beef tartare with pickled pear and creme fraiche. Finished with a dusting of herbed bread crumb, salt, pepper, and olive oil. It too was salty, but I enjoyed the refinement of the dish a lot. Fresh and free falling on the plate, whereas typically it is severed tightly packed and towered.

The “Pacific halibut cartuccio” was explained as fish wrapped up in parchment then baked in the oven. It is prepared with potato, carrot, and escarole; poached in plenty of butter. Once out of the oven it is topped with aerated potato cream; before it is presented before you, still in the parchment. Everyone agreed that the fish was over cooked, it flaked in chunks and was as dry as it felt under the pressure of your fork. The foam cream and the pond of butter did help in this regard. I ate the fish as to not waste it, but I didn’t enjoy it, nor the bone or something sharp that I accidentally swallowed. I only realized I did so as I felt it slowly and painfully creep down my throat. The best part of this dish was the potato. It was buttery and tender, and wasn’t too salty. Overall it felt in complete, like you were missing an element to help round out the dish.

The pasta course was the best course, and the first time I have ever had Tortelloni, a larger version of tortellini. Instead of a small rounds, these were boat shaped crescents with plenty of firm dough surrounding the tightly packed centre. It had a good flavour, but too salty with butter and the shards of Parmesan. Four each was plenty as without a side I could see the flavour growing tiresome.

The braised pork collar was a shoulder cut served with a cipollini onion, cannelloni beans, apples, chanterelle, and Brussel sprouts. The meat had a great texture, but I didn’t find the taste all that dynamic. It was flat with a meaty flavour, surrounded by a collection of vegetables offering their texture to the flaky meat. I preferred it to the grainy lentils and the slightly bitter chanterelle mushrooms.

Dessert was a strong end to a strong meal, whereas I wish I got something a bit more refreshing to wind down on. Salted caramel tart with crushed pine nuts and a dollop of apple purée. It was decadent and sweet, and I liked the slightly chilled temperature it came at. This sliver was plenty for me.

I called ahead and made the reservation, so in doing so, requested something special of one of us, who had just celebrated a birthday. The result, a lone candle on Foodology’s dessert plate. Given the velocity of the spinning fans overhead, it arrive cloched by a wine glass and she was told to blow it out quick. Given our commitment to the meal it would have been nice to have the moment a little more special.

I am glad we got the tasting menu as to not commit to full servings of each course. With it, it felt like we got regular portions doled out six ways. It didn’t look like much, but altogether plenty of food. Although if you add up each individual course we had (including 2 servings of the bread and the complimentary amuse bouche) it would total to approximately $162, around $32 each. I feel we would have been just as satisfied sharing all the above five ways and saving on the $75 per person charge for a little larger bites.

 

Would I come back? – No.
Would I line up for it? – No.
Would I recommend it? – No.
Would I suggest this to someone visiting from out of town? – No.
Having our last tasting menu serve as such a success in value and taste, then comparing it to the dinner before, things fell flat. I would like to see what their rebranding yields, however, based on this meal I don’t feel the need to revisit. We tried plenty and nothing really stood out. The pasta was good, but as are others at other restaurants offering their own homemade version. I did like the presence of who I assume was the manager. He was great at explaining each dish that came before us, even slowing down so I could gather more notes than what the menu offered. He was also the one that took the time to run through the future of “Cinara” for us. Don’t deny your cravings.

 

CINARA
350 West Pender Street, Vancouver BC, V6B 1T1
604-428-9694
cinara.ca
Cinara Menu, Reviews, Photos, Location and Info - Zomato

Fayuca, Brunch

“Fayuca” is a new modern Mexican restaurant that opened earlier this year. And this weekend, they have launched their very own version of brunch. The owners have a long history celebrating food and creating their own in and around Mexico City and Vancouver. They are inspired by the food they grew up eating, and combine it with ingredients readily made available in Vancouver. They are now open from 9-3pm Saturdays and Sundays, offering a Mexican twist on your favourite breakfast items and drinks. Spiked coffee, pancakes, and eggs benny.

This sunny fall morning we were seated on their heated patio. A little oasis in Yaletown with palm shrubs and wicker chairs. However the interior of the restaurant is also worth noting.

Today, and for the next few months, in jubilation of brunch, they will have a live DJ in house spinning tracks behind a straw lined table. The straw here matched the woven straw walls and ceiling panels, the wicker lamp shades, and their overall tropical theme. Orbs of light wrapped in netting, masks carved in wood, and the first half of a marlin fish mounted on the wall.

From where we sat on their open patio, we had a clear view of their bar. A wonderful tiled feature that looked right out of a tropical vacation advert. There, we immediately honed in on the box of Honey Cheerios that was behind it. When we asked, we were delighted to learn that it was a garnish-to-be on one of our “Fayuca” brunch time drink specials.

“Sol dorado” with Reposado tequila, honey, lemon, and marmalade; finished with crushed Cheerio dust lining the rim. It was strong with citrus to start, but ended on the tequila side of things. It fostered the feeling of “waking up to a party”, according to one of my guests. Ultimately, we were all enamoured with the rim and found it a shame that the menu didn’t mention it. And disappointed that there weren’t other brunch drinks that had a different type of cereal coating its rim. For example, “El Tucan” was just asking for a crushed Froot Loops dusting.

Instead, “El Tucan” is a very serious drink, it is has heavy as it looks. Black strap rum, Campari, pineapple, and coffee bean. Definitely for the coffee lovers, pairing its natural bitterness with some strong rum notes.

The “Feature licuado” was a lot more light hearted, sans the alcohol. It was basically a milkshake, featuring a fruit in rotation. Today it was a banana blended into the whole milk and cardamom. The result was basically a banana smoothie, making this a great way to help you start the day!

“Champurrado” is Mexican hot chocolate and better than any hot chocolate I have ever had. Made with corn flour, milk, and piloncillo. It was a rich and silky sip with nutty and earthly notes. It was finished off with a mild spice that makes it both a great dessert drink and a terrific side to our meal to come.

The “Feature pastry” was a “Concha”, a freshly baked bun with a cinnamon biscuit shell, served with butter. It was sweet and flakey with a taste and a crust like that of a Chinese pineapple bun. According to my guest with some background knowledge, this pastry is not commonly served with butter, but more offered as a dessert. However, this is fusion Mexican brunch, and this “concha” found itself recreated as a dinner roll.

Similarly, these were pancakes reimagined as sweet corn hot cakes, served with maple syrup and your choice of bacon or sausage. Super tasty, but a tad too burnt, giving acrid bites. Simple, but so good. I would have enjoyed them as is, without the need of the tart strawberry or sweet syrup.

The “Seafood chorizo scramble” was two scrambled eggs mixed with BC octopus and humbolt squid chorizo. It is served with a side of beans, feta cheese, and flour tortilla. Shame you only got two of the tortilla rounds, as these were a great base; helpful in transforming your scramble, beans, avocado, and sour cream into a taco or burrito for easier eating.

Our table loved the “Birria” aka the “hangover stew” the most. The name and the idea of it was just fun. This was a traditional spicy brisket stew, with crispy tortilla, onions, cilantro, and limes. The chips stayed crispy for a long time, bobbing in the stew. The pieces gave the serving something to chew through, much like the tender strands of beef did. Overall it was a hearty and comforting serving that was good both hot or cold. I can see how it would help those with a handover.

“Huevos rancheros” is a classic Mexican dish. Two fried eggs, corn tortilla, salsa roja, beans, onion, creme fraiche, avocado, and feta cheese. Tomatoey sauce, soggy tortilla, runny yolk, gummy beans, and refreshing cream; need I say more?

 

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 is no other brunch like it, you are whisked away from decor to drink. A fun spot for something different. Curious to see how their dinner fairs now. Don’t deny your cravings.

 

FAYUCA
1009 Hamilton Street, Vancouver BC, V6B 5T4
604-689-8523
fayuca.ca

Nomad

Today I was visiting “Nomad”, as one of the judges for the Vancouver Foodster sangria challenge. My role, to visit each of the five participating restaurants, to try their sangria creation; then judge it based on taste, originality and presentation. I won’t be revealing my thoughts on the drink here, as the competition is still running, but be sure to return back to my blog for the results and to see how I voted after October 7th.

I have only been to “Nomad” once before. And having tried a handful of their happy hour plates had me excited to explore more of their menu with a full dinner, today. To check out the original visit post, visit the link, then come back to read my revisit.

Nomad, Happy Hour

 

Their name refers to their inspiration, their ability to travel and try new flavour combinations and techniques, then apply it to their menu. A menu that is updated regularly and takes on a lot from its surroundings and what is available locally, just as a nomadic tribe would.

With minimal decorations, vaulted ceilings, and a few scenic photos where blue skies meets brown soil; the decor too subtly speaks to the nomadic theme. We were seated at the bar. This was the perfect vantage point to take in some of the little details they put into each cocktail poured. Like smoking glasses with wood and flame, and then storing them in the fridge. This seals in the smokiness that latches on to the moisture from the heating and cooling of the glass.

Here, on the high tops we were looked after by their very charisma bar manager, Benny. I would later learn that he has quite the following, which includes a crowd that comes in specifically on Thursdays, when he works, (and lucky for us, we were here on a Thursday). He has competed in various mixing competitions, including a big win at the “Hennessy Cognac” competition, locally. This win earned him the ability to complete, and represent Vancouver on a national level. And his creative three course cocktail was so popular that it earned him a seat at the judge’s table this year. This was one of the many inspiring stories he regaled us with. I was most impressed by his ability to continuing mixing as he took us through this history of achievements.

We would get a taste of his ability with a glass of “Nomad’s” most popular drink, with over 18,000 glasses sold to date: The “Femme finale”. It included lavender, ginger syrup, fresh lemon, rose water, and sparkling wine. It was a pretty drink, light with citrus notes and bubbles. The house brandied cherry was literally the cherry on top of this cocktail.

The food portion of our night began with some house made sourdough bread. Baked daily every morning, this half loaf of warm crusty bread was served with cultured butter and smoked salt. It was good as is, better with the butter, and next level with the salt highlight the natural tang of the dough. I just wished that the crust wasn’t as tough as it was. I found it scraping the roof of my mouth, to the point that I decided to peel it away and leave only soft spongy bread to spread with butter.

As they did with their bread, they had a different approach with their squid. Whereas most restaurants fry or grill their’s, here their “Humboldt squid” is seared for a different texture and appreciation of its natural flavours, (this is also something that they are known for). It is served in a panang sauce with tomatillo, cilantro, roasted chickpea, house pickled red onion, and king oyster mushroom. The creamy coconut sauce had a curry feel to it. It did well to highlight the firm and chewy squid. As I eluded to earlier, I have never had a texture like it before. Something like what I would expect from squid, but with the qualities of eating fish. There really isn’t anything like it. Sadly, the side ingredients really didn’t do anything to further the plate. I wanted more variety in the textures, less softness, like with the grainy chickpeas (but this is also a preference thing). More pickled vegetables with a crunch (green beans and cauliflower) and maybe the mushrooms in larger chunks would have help. But honestly the squid by itself is worth ordering for a try. I would have preferred it as a steak to cut into too.

The “Hannah brook organic green salad” would have served better as a side to the squid above, instead of a main on its own. I did enjoy the flavouring of the toasted sunflower and preserved orange dressing, the bits of pickled roasted peppers, and especially the dehydrated plum, with the crispy quinoa. But overall even as fully dressed as it was, it still felt like it was lacking. There were too many greens where u wanted more fruit, more plum, and more crunch.

Our version of the “Shaw family farms pork tenderloin” included only 2 cuts of the tender pork as a tasting, thought normally it does come with 3. It is prepared with organic soy beans, broccoli, whipped yams, and miso jus. The jus was a tad on the salty side, but delicious when paired with the beautiful sweet yam purée, and the slightly cooked, crunchy broccoli. The beans offered substance, but once again I am not a fan of such beans and their grainy texture.

 

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? – No.
There aren’t many cocktail spots in the Main Street area, so I can definitely suggest this one if you are looking for a unique glass. Here, it will be offered with attentive service, and a welcoming aura. They preach and saw to it that our time with them would be all about the experience, offering us and those dining a lasting memory in some small way. Overall, a beautiful way to enjoy a different take on your favourite proteins and sides. Don’t deny your cravings.

 

NOMAD
3950 Main Street, Vancouver BC, V5V 3P2
604-708-8525
nomad-vancouver.ca

Provence Marinaside Celebrates Sweet 16

Today I was invited to attend the sixteenth anniversary of Provence Marinaside. This February 20th marked their sweet 16th, and Chef/owners Jean Francis and
Alessandra Quaglia invited us to stop by to see first hand what they had in store, and to help celebrate. My role: the plus one to James of @hellovancity.

As their name suggests, the restaurant with a view offers the perfect marriage between the “flavours and seafood of the South of France and our Canadian West Coast”. Located in Yaletown, your time with them comes with waterfront view of the Marina. Ideal for people watching and the gentle sway of boats at dock. Although it may currently be too cold to enjoy their patio, they do have bright pink fleece blankets for all those who dare.

But today, the elegant dining room was more than ideal for our seating. Especially with how festive they had decorated things. Walking towards the restaurant you knew there was a celebration within. You could see the live band setting up through the window, and the balloons that hung in bunches of pink and white from the ceiling. The staff where even dressed with pink details to match the theme.

Towards the back of the restaurant were the inflated words “sweet” and the number “16” in a metallic gold. They matched the matte gold detailing of the establishment. The gold gilded taps, the golden decor piece made from criss crossed metal lines, and the candle set at every table flickering with a golden flame. All together the room felt very festive and warm. A setting befitting a landmark birthday. I have never been to the sweet 16 of a restaurant before, and now found myself wondering why this isn’t more common of a thing?

Our meal had us choosing our three courses, with appetizers and entrees specifically from their “Sweet Sixteen” specials. These were a handful of dishes that have been on “Provence’s” menu since they first opened. Dishes that have withstood the test of time and continue to be favourites of their customers over the years. So to celebrate their popularity and to get new customers in to see what “Provence Marinaside” is all about, they will each be 16% off from Feb 20th, 2018 to the end of March 2018. The discounted price is listed in a golden starburst on the menu for easy identification.

And speaking of the menu, they had a new one specially printed with new matching business cards to commemorate the landmark. It was a whimsical presentation with cartoon scallops and shrimp in a bowl, a crab wielding tongs, and even a plump frog twisting his moustache.

But before we get to the actual food, when it comes to a media tasting, plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.

Our meal began with a welcome sparking wine and some olive tapenade with crostini to sip and nibble on.

The the chef tickled our taste buds with an amuse bouche of foie gras (slightly fattened duck or goose liver) mousse and quince jelly, over a puff pastry round. It was salty and sweet; a meaty dish with the pate, yet dessert-like with the sweeter jam.

Next we continued to graze of the slightly warm basket of herbed focaccia with butter for spreading.

For appetizers we decided to share a larger one that best highlighted the quality of the seafood that you would expect given their proximity to the water’s edge, and their reputation. The “Plateau de fruits de mer” normally costs $85, and it is suggested that you share it between two. However during their Sweet 16 promotion you get it 16% off for $71.40. It is an impressive platter covered in ice, topped with 1/2 crab, prawns, oysters, scallops, smoked salmon; and a seafood salad of scallops and squid with salsa served in the shell of a crab. Ours was brought to our table by Chef/owner Jean Francis, who steadied the serving on a wire stand.

To feed more bodies with more food, you have the ability to add on another tier with half a lobster and a trio of crudo (tuna, steelhead, scallops). Normally this would cost you $50, but during “Sweet 16” it is only $42. We didn’t get the add on, but someone else did. So from now to the end of March this two tier tower of fresh seafood is only $113.40, whereas you are typically paying $135 for it!

For entrees we went with fish and beef, with the proper glasses of white and red wine to compliment it.

The “Seared Lois lake steelhead” was some of the tastiest fish I have ever had, if not the best salmon. It is well worth its normal price of $32, and a deal at 16% off ($26.88). Prepared with baby kale, lentils, pickled shallots, and turmeric scented cauliflower purée. However, I was more than content in enjoying the well season piece of fish as is. James described it best when he called it a “juicy fish”. Whereas I was not a fan of the wilted vegetables or grainy lentils, he found them helpful in balancing out the “fattiness” of the steelhead.

Similarly the “AAA Canadian beef filet” was tender and flavourful. Although here I found that the braised root vegetables and smoked mashed potato sides were most helpful in balancing out the intensity and tang of the red wine peppercorn jus. I also enjoyed the varying starches for their different textures, and how they paired with the light hickory flavour I got from the steak. Normally the 6oz cut is $38, but at 16% off it is currently only $31.92.

For dessert I was sold on the “Berry and white chocolate clafoutis”, as soon as I heard that the recipe comes from James’ mother. There is nothing quite comforting like a baked pie that your mom made. Their version of the French classic comes with a dollop of vanilla ice cream that add milkiness to the buttery dough, giving each bite a luscious finish. I really enjoyed it and could have taken home a whole pie to finish later. Whereas James could have done with less crust to better highlight the tart berry filling.

We also shared their special of the day, an apple crumble. This too was comforting, but in a familiar way. Cinnamon apples topped with baked granola, and finished with a generous scoop of ice cream. My only critique is that I personally would have liked it baked longer for a more crispy topping, a crunch that better contrasted the melty ice cream and gummy apple slices.

And when we thought we had finished our meal, everyone also got a mini pink frosted in their pretty in pink theme.

The night concluded with our hosts,Chef/owners Jean Francis and Alessandra Quaglia giving thanks and saying a few words, before inviting everyone to raise their glasses and give a “cheers”.

 

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.
If you haven’t visited the before, I definitely suggest this opportune time to do so. A little over a month to see what they are all about through their proven menu items. And when summer rolls around, don’t forget to return to enjoy the unique vantage point from their patio. Don’t deny your cravings.

 

PROVENCE MARINASIDE
1177 Marinaside Crescent, Vancouver BC, V6Z 2Y3
604-681-4144
provencemarinaside.ca
Provence Marinaside Menu, Reviews, Photos, Location and Info - Zomato

Mission Kits: $30 Dine Out 2018 menu

Dine Out is the two week long food event that offers dinner goers three course meals at reasonable set prices. It gives diners a chance to try something new, at somewhere new, whereas they might not otherwise get the chance to. It also brings those who have been avoiding spending money since winter out, and eating at restaurants again.

So on the first night of Dine Out, my guest and I ventured to “Mission Kitsilano”. This would be both our first times at the restaurant, so what a great way to see what they are all about with six plates between two people, at $30 per person.

It was a rainy night and the restaurant offered warmth with glowing lights and a romantic setting. The narrow space found additional room with sectioned off seating areas, thinner tables, and a bar to perch up on. As for the decor, the restaurant was simple and clean, just like the plates to come.

Between my guest and I we shared six dishes off their Dine Out menu with one upgrade for extra.

For appetizers you have a choice between three, with options for vegans as well. We pretty much much stuck to their $30 meal choices. So we didn’t pay $5 more for the “Braised Oxtail with parsnip and onion”, or $5 more of the “Sidestripe Shrimp Tarte with cured egg yolk, and salsify”. In hindsight I wish we did because I wasn’t a fan of the other two available appetizers at regular cost, that we did get.

Reading the description, I didn’t realize that the “Sunchoke with black sesame, fresh cheese, mint, and black garlic” was a plate of stewed vegetables. I am not a fan of leafy greens, so to be honest I cannot review this well, as I didn’t try most of it. It is definitely vegan friendly. According to my guest, all together tasted like a refined version of Asian green vegetables, in the way it was seasoned with salty and sweet notes, just more delicately so.

I preferred the “Black Pudding with toasted sourdough, salted cherry puree, and brown butter”. But would have liked more of the cherry purée flavour, in order to balance out the meaty spread. The black pudding had the texture of a whipped hummus, finished by a dark and savoury lingering note. It was gummy and rich, and had me looking for a base to smear it on. Some starch to mellow it out, seeing as there was not enough scattered chunks of toasted sourdough croutons to use, but luckily we got some bread.

The way bread was offered to us, made it seem like it was complimentary. Our server asked us if we would like to start with bread, after she took our three course order, and we turned down her suggestion to add on additional sides for extra. Something we would learn was not the case, but only after our bill came. When I pointed out the $6 charge that came as a surprise, she thanked me for pointing it out so that she could present it differently the text time. Great, but it didn’t help me, especially as I wasn’t a big fan of this either. I liked the “bread” more when I thought it was free.

This was one chewy pita round cut into four, stuffed into a wooden box, and served with a dish of whipped butter and oil. Once again, it was helpful in giving us a base to enjoy the meaty black pudding with, but a baguette would have been ideal. It had the chewy texture of French bread and an bubbly centre of an English muffin. I found it a little too oily to be served with more grease and oil.

For entrees once again you had four choices, two were part of the original menu and the other two came at an additional cost.

We got the vegan “Celery Root with creamed kale, vadouvan granola, and soccarat”. I was not excited to share more leafy greens, but was able to salvage my portion by simply eating the two patties made of vegetable over it. The celery root patty had the texture of potatoes but with some crunch from its crispy edges, and the nut granola that topped it. I would enjoy both together for a healthy vegan breakfast any day.

We passed on the “Slow Roasted Lamb Ribs with granola, birch, and barley ‘risotto’” because my guest doesn’t like lamb meat, shame as I think I would have liked it more than the fish we did get. And I regret not paying $8 more for the “Roasted Elk with mole, winter squash, and zucchini”. It caught my eye and looked delicious, as it was being delivered to our neighbouring table.

However, my guest is more partial to fish so we got the “Wild Pacific Salmon with horseradish cream, kohlrabi, and mushroom”, paying $5 more for it. The salmon had a strong flavour, battling for taste supremacy with the creamy sauce that nuzzled up beside it. However the sauce was the only thing flavouring the salmon. But together, both had me searching for some freshness from the kohlrabi florets. Thinly sliced into ribbons, the kohlrabi offered a more rigid chew. The mustard seeds that topped them gave something for your tongue to enjoy, helping to balance out the flavour with some acid. But overall I didn’t find the dish harmonious, and even a little too salty. It needed some rice or noodles, some sort of starch to even it out and make it feel more like a fulsome entree.

During our visit the kitchen was running behind on dessert, so in order to buy time, they offered us some complimentary house made ginger tea, to prolong our stay and pass the time. Not a yes bag, but natural ingredients boiled together for a fragrant digestive. Grated ginger, fresh lemon, honey, and bitters. It was strong. It had one of those flavours that you knew you were improving your health just by smelling it in. We both finished every last drop knowing it was good for us, not necessarily because we enjoyed it. The last sip was the strongest as the ginger pulp pooled at the bottom of your cup.

There were three options for dessert. We passed on “Selection of Farmhouse cheeses, crackers, and seasonal fruit”, both preferring to end on sweet. However, they ran out of the dessert I was most excited about. By 8pm they were out of the “Almond and Apple Pudding with maple and hazelnut. So instead we were offered the cheese platter again or their dessert substitution. Considering that this was a last minute pull together I was very impressed by how their “apple and watermelon sorbet” turned out. Having just heard it, I was worried that it was going to be one scoop of sorbet, but there was much more thought put into this. The not too sweet and not too tart sorbet went well with the slices of poached apple slices it sat on. And the raisin, peanut and sugar, and meringue shards that topped it added texture and a change of taste. This would be my favourite of the two desserts, but sadly you would not be able to try it.

“Chocolate and Peanut Butter Creme fraiche ice cream with peanut brittle”. Not being a big fan of chocolate, I found the luscious mousse a little too much for my liking, but appreciated the way it was presented. It was better balanced with a similar sized scoop of tangy creme fresh, however there was not enough of the cream to pair with the chocolate 1:1. So I simply had the peanut butter drops and the super sweet brittle shards as it. I could have just eaten a whole box of the brittle and called it dessert.

Of note, I liked the honestly of our server. She admitted her mistake, taking our feedback well. I even overheard her apologizing to the table next to her, when she kept them waiting for their first course, because she failed to put their order in. Though most of it couldn’t be help. First day of Dine Out on a Friday, it was naturally packed, with all tables and the bars seated, and larger groups to tend to.

 

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? – No.
Everything tasted fresh, where every element seemed to be prepared in house, from scratch. Like the ginger tea and peanut brittle. As for the food itself, it was interesting, but not really in my wheel house. None of it is something I would crave again, but I appreciate the execution. Each dish presented before me made me think, I was questioning each bite that I took. “What is this?” Though mid way through our meal, we realized how healthy everything we had was, so in that aspect they were successful. It even had us drinking three full glasses of water each. (Whereas I typically don’t even get half way through one during a meal.) Plus they had plenty of vegan options for those tired of just having to settle with soup or salad, or a carb dish prepared without meat; when a restaurant can’t accommodate your dietary restriction. Don’t deny your cravings.

 

MISSON
2042 West 4th Avenue, Vancouver BC, V6J 1M9
604-739-2042
missionkits.ca
Mission Menu, Reviews, Photos, Location and Info - Zomato

Chateau K, private chef

Vancouver has such an expansive food scene, which includes dinners enjoyed in restaurants and meals had within the comfort of your own. In this case it was a little from column A and little more from column B. Tonight I was covering a private chef experience presented and enjoyed in the home of Chef Kevin, the man behind “Chateau K”.

In the glamorous comfort of his 18th floor, downtown Vancouver home, your fee and time includes his expansive city view, overlooking the majestic Coal Harbour.

Basically you have free reign of his home, wherein you can mix and mingle with your company. To see how we utilized our time between courses, check out my latest YouTube video on my channel: MaggiMei.

 

Each dinner he hosts requires a minimum of four attendees, with a maximum of six. It is $100 per person for a five course menu, and honestly, considering what you get and the flavour of the food, this is a steal. I have tried other private chef dinners that cost a lot more at a “discount”, and they gave me a lot less food with a lot less satisfaction. I liked everything our chef of the evening presented to me, and found each dish stunningly beautiful. Impressive considering it is just him prepping and preparing as you socialize and make yourself comfortable in his home. And this includes using his toilet paper, helping yourself to his sound system, and playing with his adorable dog: Panna Cotta Lavender Lin.

If you are looking for something specific, or wish to have your dinner themed, Chef K is able to accommodate it. He suggests looking through is Instagram account: @Chateau_K for inspiration. Although I strongly suggest leaving the ball in his court, and being surprised with what is presented in front of you. Similarly, you can book his service through a direct messages via Instagram.

And with the festive winter season fast approaching, those looking for a different way to gather your group of friends or family, he is now taking Christmas dinner bookings. This specialty occasion is $125 per person and the menu includes classic Christmas flavours like cranberry dressing, red wine braised beef, mulled wine poached pears, and egg nog foam.

Our meal tonight was less festive, but just as tasty. We started with his signature dish: a “Chilled green tea soba with Bella coola spring salmon, ikura, and baby arugula; in a creamy sesame-yuzu dressing”. The flower petals take it to the next level in aesthetic, that and the perfectly spun green noodles. The salmon is slow baked and barely cooked, he nailed the intended soft, half sashimi texture perfectly. It is a brilliantly balanced dish and my absolute favourite of the night. Chewy noodles, juicy fish, and fresh greens coming together in a tangy sauce. And best of all, he doesn’t skimp on the ikura, if it is on the plate, he wants you to taste it.

Next was some “Portobello and shiitake ravioli, dressed in a butter miso cream, and topped with crispy Brussels sprouts leaves, toasted pine nuts, and parmesan”. Incredibly rich and deliciously decadent, three handmade ravioli rounds are all you need. The pasta was tender and already I was associating the man behind the Chef’s smock with scratch made noodles. For Christmas these ravioli rounds will be dyed with red beet juice and green peas for a more festive appeal.

I continued to be excited by the next pasta dish, we definitely weren’t going to leave hungry. “Fresh hand cut tagliatelle with unagi, crispy caramelized shallots, and tobiko; dressed in tare beurre blanc. A mix of sweet and salty with el dente noodles and flamed kissed unagi (eel). This was a close second to the position of my favourite dish of the night.

The “San marzano and sacha braised beef short rib with wild mushroom, risotto and tomato gravy” featured short ribs from “H-Mart”, which our chef declared the best in the city. This is especially with the tomatoes he uses in the braising liquid, letting it braise for three hours with some soy sauce. Unfortunately, I found the beef a tad on the salty side, luckily the mound of risotto to pair with it helped. It was sticky and thick, creamy with a mushroom-soup quality to it. I liked the wasabi tobiko accent, as it created a literal pop of flavour. It gave us a a nice contrast to all the other similarly softened textures.

Our meal ended with a delightful “Chocolate mocha panna cotta, served with a lavender creme Chantilly, pomegranate, and pistachio crumble”. I am admittedly not a fan of chocolate, but scraped my plate clean of this perfectly jiggly dessert. It was light and airy with the best characteristics of eating jello and pudding all rolled into one. Everything else offered their textures and their taste to help give you contrast and change on the plate.

 

Would I come back? – Yes.
Would I line up for it? – n/a.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A delicious meal and a wonderful way to dress up a group gathering. Having seen the food and now getting to taste it, the plates live up to their photos. A great gift to give and a great way to treat a travelling friend: a view of Vancouver like no other. Don’t deny your cravings.

 

CHATEAU K

Page 2 of 7

Powered by WordPress & Theme by Anders Norén