Today we were at the colourful Hotel Belmont. An easy to spot building on the Granville Street landscape with its bright pink exterior and black outlines.
During summer it is even more inviting with their large open windows open, doing its best to feel like a sidewalk patio.
I brought my friend here for dinner, after hearing she would be living Vancouver and Canada for an extended period of time, and have always wanted to visit, but never got a chance to.
I never grow tired of their decor. There is so much to take in, as seating areas are themed. As pink as it is on the exterior, it is bright blue from ceiling to walls, inside. A contrast to the bar lined with bold pink bar stools.
One area had a collection of lampshades dangling over head. Another had a wall of rotatory phones hung in decoration. There was tropically printed upholstered cushions, black and white wallpaper of drawn women’s portraits painted with red lips, and a line of golden lamps with fringe. So much to look at and no two seats alike.
We would grab a table by the window for the best view of the house and street.
We started with drinks. The Broken Down Bicycle was Casamigos Mezcal, melon liqueur, passion fruit syrup, lime, and egg white. This was a strong Island-like beverage that started tropical with juicy melon and finished smokey on the lips.
The Pretty in Pink was Ketel One Grapefruit and Rose, grapefruit juice, lemon juice, Veuve Du Vernay Brut Rosé, and rose water. It drank like a spritz, and tasted like a floral garden with, as its name suggests.
Tell Them About Me is Casamigos Mezcal, St. Germain Elderflower, raspberry, lemon juice, and egg white. It tasted like perfume with an herbaceous-ness that does not match the food to come. This is one you order as a stand alone drink.
The Black Margie is Casamigos blanco, Cointreau, lime juice, agave, and blackberry. Very berry forward this was the easiest drinking one out of the lot.
Worth mentioning is that they start you off with a small bowl of lightly salted and air popped popcorn. A light snack to keep your hands and mouth busy as you wait for your drinks to pair with it. As well as something to tide you over as you wait for your first round of dishes to come.
The drinks were all fun, but in hindsight we should have ordered wine to best match the plates from the kitchen. We explored their new summer menu, brought to life by Chef Ameer Zain, in collaboration with At Home Hospitality’s Partner and Culinary Director Mike Rose. Chef Zain, joined The Living Room at Hotel Belmont in July 2023, and when curating this menu drew from his extensive experience at Vancouver’s Century Plaza Hotel, Acquafarina, and Le Crocodile. A healthy resume that spoke to the presentation and variety of dishes that he has gathered on one menu.
The goal was to offer their mix of international and local guests, a large breath of options including casual plates and bar bites, full dinner entrees, home-cooked meals, and an elevated dessert menu. They certainly executed it here, and given their demographic, they did a fine job. The Crispy Cauliflower wasn’t all that crispy, but it made up for it in how tasty it was. Marinated florets with chives and a house made harissa ranch. Tender cauliflower that melts with the slightest pressure of your teeth. It had a bold zesty flavour that was given balance and acidity through the spiced up creamy ranch.
The meaty equivalent of this is the Chicken Karaage made from boneless crispy chicken thighs and served with shishito peppers and miso motoyaki mayo. These pieces were more crispy; with a thicker, saltier, breading coating juicy chicken meat. I liked the gummier texture of the dip, but found the soy mustard blend a little heavy and would have liked a sweet jelly-like chilli to better contrast the nuggets instead.
I would not expect Congolaise Mussels and Fries here, so had to give them a try. A generous amount of mussels in shell boiled in a chipotle, tomato, lime, coriander, fennel, cumin, and fresh cilantro mix. I loved the spicy tomato based broth and found myself drinking it like soup, with its more buttery mouthfeel.
Served with the traditional side of fries, I would have preferred some crusty bread or focaccia to best soak up the excess sauce, or at least thicker and more starchy potato wedges to pick up the flavour.
The Steak & Chips was a casual way to enjoy a 7oz flat iron steak. It was cooked perfectly, at a medium rare. Seasoned in only salt and pepper, it relied on the gravy in the ramekin for personality. Sadly we were not a fan of the gravy and found it off putting with an overbearing salty tang. Despite its intention of being the classic peppercorn sauce, which I liked, I found this slightly acrid. A nice earthy mushroom based or black pepper gravy would have been nice. As a result I found myself dipping my steak into ketchup, whereas bottled HP steak sauce would have been better.
The thin slices of potato layered to form a block was referred as Kennebec chips, which doesn’t do this justice, much like its intended ketchup dip side. A garlic aioli would have been more deserving, or at least an in-house made tomato catsup. The potato bricks were my favourite part of this dish. They had crispy edges and satisfied as potatoes do.
The Hunter Chicken came with high praise, shame we found the breast meat over cooked and dry. Here, the instinct was to reach for the gravy at the centre of the plate, but we found it similar to the peppercorn gravy above. Although, leaner as referred to as “hunter sauce”. I liked all the element of this plate with classic creamy mash, woodland mushrooms, confit tomatoes, and buttered spinach; but found it really needed a gravy to bring it all together. A sauce that would compliment all of the above, and this was not it. I liked the mashed potatoes the most, whipped thin for an original texture, whereas my guest was convinced it was from a box given how liquidy she found it. (Although I would not know as I have never tried boxed potatoes).
For dessert, these dishes too came from Chef Zain. It is rare to see an Executive Chef making pastry as well. Although this shows the dept of his experience, often covering and filling in at larger kitchen; as he explained.
The Chocolate Mousse Cake was a solid dome of lush chocolate. A very bold cocoa laden dessert. Ideal for those who like to savour their treat and lick their spoons clean.
For my tastes I preferred the lighter Cheesecake Brûlée, a dessert Chef Zain was proud to proclaim as his creation. This was a classic New York Cheesecake given a twist from the crunchy sugar coated top. As is it was perfect in my eyes. So a little over kill with the tart-by-comparison strawberry & kiwi compote. The vanilla gelato offered a nice side, but was also not necessary. And the honeycomb tuile simply a wonderful decorative element.
In truth this meal was a roller coaster, there were some steady dishes to start, we moved up with the mussels, and dipped down with the entrees, only to rise again with the dessert to end. Although the presentation was not what I expected from such a funky bar, the food was. Not gourmet or the best of any option out there, but a well curated offering of familiar “safe” dishes, catering to their guests staying at the hotel.
For those looking to visit for themselves and to try the food, I suggest doing so during their daily Happy Hour from
4-6pm. Their entire Happy Hour food selection can be ordered for $80 total. This includes dishes like their Crispy Chicken Slider, Spicy Tuna Bites, and Chicken Karaage; making for a great group outting option after work or before dinner.
And for those looking to save with late night dining, from 9 -11 pm guests can enjoy 25% of all communal cocktails, and bottles of Grey Goose and Casamigos are available at $200 per bottle.
And during your visit, don’t forget to visit their washroom in The Basement. Seeing this lipstick selfie mirror and the boobie wall paper over head never ceases to put a smile on my face.
However, sadly their Basement concept is getting an overhaul and their iconic neon light is going. Thankfully I had one last sexy moment with it.
The Living Room
Hotel Belmont Vancouver
654 Nelson St, Vancouver, BC V6B 6K4
(604) 605-4333
hotelbelmont.ca
