Tonight we were at another restaurant vying for the win in this year’s Vancouver Foodster #PastaChallengeYVR. As one of the 3 judges, I am tasked with trying all these delicious creations and ranking each based on presentation, originality, and taste. The dish that scores highest out of 40 is awarded the honours of being the best in the city. And you too can take part in the judging portion by also trying all 8 competing pasta dishes and voting for your favourite to win people’s choice in the link to follow. https://vancouverfoodster.com/pasta-challenge
Located at the lobby of the Century Plaza Hotel downtown Vancouver, C|PRIME has become a hot spot for steak and Italian cuisine in the area.
We were given, what I deemed the best seats in the house. Well lit, circular booths that gave diners a vantage point of the dining room before them and the bar in the distance. A comfortable cushy seat that was appreciated, considering the wait. We visited at 7pm on a Saturday, and saw peak weekend evening rush. A service with all the tables ebbing and flowing with bodies, and a lone server trying to tend to them all; but with the help of wait staff picking up used dishes and delivering plated food.
We would watch the room and take in the night, while sipping on two rounds of red wine and whiskey neat; eventually deeming that the food that came all at once (as requested) was well worth the wait.
The Calamari with peppers and cauliflower, red onion, dill, and tarragon aioli was an interesting take. A great mix of crispy battered vegetables and chewy cuts of squid, but I was not a fan of the tarragon dip. It was overpowering, masking the flavour for the cauliflower and giving everything adjacent a curry spice essence. I would have preferred a zesty taziki or garlic-based cream for a more cooling balance.
I much more preferred the side of Fried Brussel Sprouts that I ordered as an appetizer. This had great flavour to it, lots of salt and cheese, crispy on the onset and squishy towards the centre. Probably the best version I have had to date.
C|PRIME is a steakhouse, so we had to give the 6oz Steak frites with truffle fries, arugula, and a red wine demi a try. The fries were great, the kind that stays solid and you find yourself going back for more sticks of, even after it has cooled; especially given the fragrant essence of truffle. As for the steak, it was fatty and incredibly juicy, well-seasoned with plenty of salt, the perfect medium rare. For more richness, give a piece a dip in the jus and follow it with a bite of the peppery greens for contrasting mouth-feel.
C|PRIME also makes all their own pasta in house, so we had to explore more of that in their Wild boar ragu with pappardelle and an herb ricotta. The dish ate surprisingly light for a heavier cut of meat. It finished clean on the palate with a slight sweet, peppery tomato finish. And the texture of the pasta was perfect, this was a great dish that anyone would enjoy; a safe choice and a delicious one.
And last, but not least we tried the Fettuccine fungi, the vegetarian pasta dish hoping to be crowned the best pasta of them all. House made fettuccine with foraged mushrooms and winter herbs. Another plate of clean and perfectly prepared pasta. Tender and chewy, its firmness a great contrast to the thick slices of mushroom in button and chanterelle, and the crunch of the roasted pine nut topping. This version was not as it is depicted on the Vancouver Foodster judging website, but a more attractive plate, fully coated in a thick cream sauce and topped with freshly shaved white truffle. A must try for any mushroom lovers or foragers.
In conclusion we loved our visit to C-Prime, upscale dining in a more comfortable atmosphere. We did not get the speediest service and waited 1.5 hours before we got our food, but it was all worth the wait. Highly recommend for great prices and delicious food.
C|PRIME Modern Italian Steak and Wine
1015 Burrard St, Vancouver, BC V6Z 1Y5
(604) 684-3474
cprime.ca
