Dine Out Vancouver is in full swing and with two weeks left, you still have time to take advantage of the deals and the ability to try somewhere new. Like “Rocky Mountain Flatbread Co.”. Looking at them, you wouldn’t think they are more than a simple salad and pizza place. But behind their all wooden exterior is a restaurant that offers so much more. More on their menu, and more for their community.
Before we began our meal, our owner/host spoke to their origin story. How they built their own oven by hand, wanting to use it to make healthy pizzas for families, like their own. They vowed to then and continue to connect with local farmers, to source their produce and ingredients. Ingredients that are used to prepare their rustic pizzas, which includes an organic bread base, made with dough that utilizes maple syrup to activate the yeast.
But they have more than just these handcrafted flatbreads, baked crispy in their wood fired oven. They also offer organic pasta dishes, salads, soups and desserts. All with a focus on the quality of ingredients used and the diner’s health and well being in mind. A lesson I would learn first had with an invitation to lunch.
Their Dine Out menu is available for lunch or dinner. A $25 meal that pairs whatever appetizer you choose with a house crafted mocktail, and follows it with a selection of their pastas or pizzas for your entree, and any of their desserts to finish. The following are some of the options we enjoyed, to help you in your decision making process.
The “Paloma mocktail” is made with pink grapefruit juice, freshly squeezed lime, simple syrup, and soda. You are able to add a shot of vodka or tequila it to for $5. This early afternoon I ended up keeping it virgin, and and enjoying the tart sparkling beverage as is.
For appetizers you can go soup, salad, or mushroom cap. For the soups your options are either their Seasonal Soup or the vegan Spicy Organic Tomato Soup. The former is currently creamy bacon and leek offering. A tasty combination available in your mushroom cap, and again in your pasta as well. A hearty soup that was great for dipping your side of focaccia toast in to.
The “Spicy Organic Tomato Soup”, was tasty, but not what I imagined it to be. More like a marinara sauce then the classic pairing to grilled cheese. It tasted as healthy as it boasts it is.
Want something that requires more chewing? Then you want one of their traditional salads. Either a Fresh Herb Salad (which is the Vegan option), the Basil & Blackberry Salad, or a Fig & Goat Cheese Salad. It is nice to be given a choice within a choice. The “fresh herb salad” included assorted greens, tomatoes, oranges, cucumbers, and Vancouver grown sunflower sprouts; all drizzled in their house made fresh herb vinaigrette. I like fruit in my salads, as it gives things some sweetness.
Sadly I didn’t get enough basil flavour or a single black berry in the “Basil & Blackberry Salad”. But the freshness of the bowl and the zesty dressing was enough to have me going for another forkful.
Although, I much preferred the fig and goat cheese salad, although I didn’t find a single fig slice, through my rummaging around in the bowl. But there was plenty of goat cheese crumbs to make up for its absence, and I love goat cheese.
But for something a little different, and if you have never visited “Rocky Mountain” before, the “BC mushroom caps” are the ones to get. Local roasted mushroom caps stuffed with your choice of filling, with 4 options to consider. I avoided the “Spinach & Goat Cheese mushroom cap”, for my dislike of wilted greens; and missed out on trying the “Bacon, Leek & Cheddar mushroom caps”, as they seem to be the most popular amongst our group.
So the “Roasted Veggies mushroom caps” are my pick or the “Sundried Tomato and Hummus” stuffed ones. But basically you are choosing each based on what flavours you want stuffed within.
For entrees your choices are between their flatbread pizzas or their chef’s pasta feature. Both customizable. Choose one of their traditional flatbread pizza from: Classic, Tomato Basil, Parma, Sundried Tomato (can be made Vegan), Naturally Meaty, Beef Pepperoni, Sundried Tomato & Goat Cheese, Farmer’s Market (can also be made Vegan), Pesto Shrimp, Genoa Salami, All Canadian, or Pesto Chicken. For a Gluten Free Pizza Crust you can add $3.00. And to make it one of their “Artisan Pizzas” like we did, you can add $1.20 – 5.00 accordingly.
They have a healthy list of vegan and vegetarian options, with the ability to transform majority of their speciality pies in a similar fashion. One of the more memorable ones was the “Beyond avocado veg” vegan pizza, it lacked cheese and you couldn’t tell. It had an avocado sauce base which was topped with zucchini, bell peppers, vegan beyond sausage, caramelized onions, and hemp hearts, all coated in a balsamic reduction. It was like eating a roasted vegetable salad with guacamole. A dynamic gathering of vegetables that keeps bites interesting, thus allowing you the ability to eat the whole pizza solo. Although I advise coming with a friend or two, to be able to order a bit of everything from their Dine Out menu, and share it all.
Another vegetarian friendly option is their “Farmer’s market” flatbread pizza, this also doesn’t come at an additional cost. It starts with an organic tomato sauce base, and to it adds mozzarella, a three herbed pesto, capriny goat cheese, and a collection of fresh seasonal vegetable. Today our vegetables included juicy cherry tomatoes, crispy kale, and squash that offered substance and a great starchy texture to your bites.
One of their more original artisan pizzas is the “Chorizo and cod”, with a spicy tomato sauce base, local chorizo sausage, fresh bell peppers, red onions, sun-dried tomato, mozzafina di latte, green onions, and pan seared ocean wise cod. It was delicious with so much depth in the tastes and textures used. And I liked how the fish was presented as breaded and baked nuggets, to really highlight them.
If you have never been, the “Fig and Brie” is the one to try. Black Misson fig jam, crimini mushrooms, local prosciutto ham, caramelized red onions, triple cream Brie, and fresh arugula dressed with extra virgin olive oil and lemon. I just wished for more slices of fig, as its sweetness paired so well with the salty ham and the pepperiness of the arugula.
The “Bacon and Potato” took what worked with the soup and the mushroom caps above and made it a hand held in this filling pizza. Garlic oil base, local potatoes, leek, caramelized red onions, double smoked bacon, a three cheese mix, green onions, coarse ground pepper, and rosemary. Hearty and delicious.
The “Parma” is one of the pizza orders that is available off of their Dine Out menu, without the need to pay extra. Organic tomato sauce, mozzarella, Schinken Speck cured ham, crimini mushrooms, mango, arugula, and plenty of parmesan chips. Another flat bread that covered all flavour and texture boxes. Sweet fruit, salty ham, stringy cheese, meaty mushrooms, and fresh veg.
If you choose the pasta route for your entree you can choose the “Chef’s pasta feature” from off their blackboards, (it can be made vegan). It is made with organic pasta and local seasonal veggies. And for $5 more you can get it with free range local chicken. The best part is all their pasta is perfectly cooked with a great chew and comes with flatbread on the side to scoop sauce up with.
Or you can add $1 to your meal for the “Penne Bolangnese”. Organic penne, slow cooked organic BC beef tomatoes made into a sauce, shaved parmesan, and basil. A classic tomato sauce pasta with plenty of ground beef.
For $1.20 more you get the “Bacon & Three Cheese Penne”. Organic penne, double smoked bacon, whole cream, sautéed leeks, aged cheddar, mozzarella, parmesan, and caramelized onion. This was my favourite of the three. I found it like an upscale Mac and cheese, but with bacon!
And then you round things off with dessert. Like their house-made “Mango raspberry sorbet”. It is sweet, not tart, (which is the reason why I don’t like sorbet), and deceptively creamy given the lack of milk products used. A beautiful end with the essence of rose.
For something more rich you can order their “Warm double chocolate brownies”. Created with Callebeut chocolate, and served with a scoop of their house made vanilla ice cream. A chewy brownie that sticks to your teeth and melts on your tongue. Rich, but not to the point you couldn’t finish the serving yourself.
But my vote and the one I would come back for is their Vegan and gluten free “apple cinnamon crumble” served with coconut ice cream. I cannot believe this is vegan friendly. I didn’t miss anything in this. The ice cream was creamy smooth. The oats toasted evenly and coated in cinnamon. And the dried cranberry a nice pop of flavour and some chew. I can imagine this as a great way to start your day, or a breakfast granola on a hot summer’s day.
They also have a gluten free cheesecake for you to consider, with a toasted coconut base. Although no one decided to order this today.
If you aren’t able to make it out to them during the Dine Out Vancouver run, worry not, they will be bringing this menu back for Valentine’s Day and to it adding a plate of “Koko Monk” chocolates for you and your honey to share. The “First kiss” heart with a sour cherry and raspberry filling, and the “Coconut curry” patterned with a cold leaf print. Both are vegan friendly, using 100% chocolate and no sugars, and each is sweetened with natural fruits.
If the above doesn’t turn you on to “Rocky Mountain Flatbread Co.”, the following will. As I mentioned earlier, not only do they feed their community they also help to educate it as well. They give back with their “Earthbites” initiative, connecting families with their food. Teaching kids and families how to grow their own food and eat more seasonally. Similarly, they also work with over 3000 students from various elementary and high schools. Where they help to plan and create their very own school garden. Then they help to build the curriculum around access to said garden, pulling it together with nutrition and the importance of consuming vegetables. Like picking all the kale they grow and using it to make a kale smoothie. Thus teaching students raw recipes that they can do at home, themselves. A great learning as most students are malnourished; they are eating, but not eating the right things.
So as you can see, after getting the above run down, I was even more excited to sit down and dine with them. And I hope after reading all of this, you will feel the same way too.
ROCKY MOUNTAIN FLATBREAD CO.
4186 Main Street, Vancouver BC, V5V 3P7