Today we were at the Lift in Coal Harbour. Here to try one out of the six dishes competing in the latest Vancouver Foodster Best Pasta Challenge.
Despite the heavier rainfall, small groups were still lining up outside. Everyone anticipating to get their brunch on with a view, right at 11am; and we were one of them.
If it were not for the weather, we would have had one of the best views in the city, on their patio, looming over the water. Instead, we were warm indoors, claiming a corner table surrounded by glass. We would watch dedicated dragon boaters train as water fell from above them and flowed below.
We would begin with some drinks from their brunch menu. The coffee option was labelled as “wake me ups”. Caribbean cream cappuccino with rumchata cream liqueur, steamed coconut milk, and espresso. It had a mellow coconut finish on the lips. Well balanced with the liquor, still giving you cappuccino.
For something more juicy the lychee “Colada” was a fruity mix of malibu, Soho, pineapple juice, and cava. It was refreshing, on the same vein as apple juice in the morning, but resort ready.
Round two we went for the lovely blood orange bellini with absolut mandarin, peach schnapps, blood orange, and cava. Like a cross between a mimosa and Bellini. Sweet and fruity, but without the frost, and oddly mango.
For a savoury cocktail with less punch, the michelada was a great way to cut the edge the morning after. Lager, tomato juice, maggi spice, valentinas, and lime juice. It was like a toned down caesar, but easy drinking with the beer.
And seeing as this was brunch, we couldn’t walk away without an egg or two. The Beef Bulgogi was an interesting take, we have never seen a Benny like this before. Two poached eggs, marinated sirloin, sauteed kimchi, hollandaise green onion, and toasted english muffin. A little heavy for the first meal of the day. Packed full of meaty and gristly flavour, but not really breakfast friendly, outside of the perfectly poached eggs. I utilized the acidity of the ketchup to add some freshness to the denser bites. We especially enjoyed the hash browns side that stayed crispy for longer.
We also nibbled on mini croissants, danishes, and scones from their Bakery Basket. Served warm and toasty. This was a sweet treat and some enjoyable chewy starch to start. We used the croissants as bread to help scoop up the excess pasta sauce below. The cheesy and chewy scone reminded me of cornbread.
And for the main reason why we were here. Their pasta challenger is a Seafood Carbonara available any time. Squid ink Mafalda, smoked bacon lardons, mussels, clams, black tiger prawns, salmon roe, and seaweed. This was a stunning way to put the sea on a plate.
I have never had seaweed in a pasta before. It was not briney or salty, it didn’t overwhelm, but offered a variation in texture from the thick-cut, chewy pasta. Noodles with a ribbed texture, it was like a cross between lasagna and fettuccine in length. Highly enjoyable to chew through and slurp up. The prawns were roasted, presented on top and not cooked with the rest of the pasta, and the cubes of bacon offered salty pops.
In short, a great meal with a one of a kind view and a pasta worth coming down for. Be sure to try all the competitors and vote for your favourite to win the People’s choice award.
Lift Bar Grill View
333 Menchions Mews, Vancouver, BC V6G 3H2
(604) 689-5438
liftbarandgrill.com
