This year I have the pleasure of being one of the 3 judges tasked to assess the best pasta in this year’s Vancouver Foodster Pasta Challenge. A position that has me travelling around the city, trying all 6 different entries and choosing the top one based on taste, originality, and presentation.
The first restaurant we visited was one that we are familiar with, having judged their poutine for the best poutine challenge series, earlier this year. Back then it was cold and the garden that surrounded the restaurant laid barren. Today the sun was out and the flowers were in full bloom, and we realized this is how the restaurant is meant to look. We would take a seat on the patio to enjoy it all and soak up the sun.
We started off with a couple of drinks having the spiked chocolate and coffee options peaking our interest. The Campfire Shaft was a mix of Tito’s vodka, espresso, creme de cacoa, and marshmallow creme with a graham cracker rim. It was exactly as we expected, like a drinkable s’mores. Best taken with a sip from the rim to capture the crumb for crunch and just graze the cream for sweetness, followed by a bite from the gooey toasted marshmallow. This was both fun and nostalgic.
On a similar vein is the Tiramisu Martini with Tito’s vodka, Disaronno, creme de cacao, Bailey’s, and simple syrup. More milky and creamy than coffee, this too was dessert in a glass.
We were here for their Short Rib Pappardelle, a staple on their menu, trying its hand in competition. Braised pulled beef short rib, marinated mushrooms, tomato red wine sauce, crispy kale, oven-dried cherry tomatoes, basil, and parmigiano reggiano.
There was a great mix of local foraged mushrooms and vegetables to company all the pulled beef. You get every single item in every single bite. The saltiness of the mushroom, the sauciness of the tomato, and the crispy kale brought everything together. Hearty and satisfying, a pasta dish I would order again.
And seeing as we were already here we decided to try a few other menu items we have yet to. They have won first place in all the other Vancouver Foodster challenges that they have competed in, including the poutine challenge, the burger challenge, and the most recent chowder challenge.
Not the winning burger, but a classic done right. The Lord Stanley’s Burger is wagyu beef, brioche bun, aged cheddar, thick cut bacon, pickled onions, tomato, lettuce, and truffle mayonnaise. Served with a side of fries. They did not reinvent the wheel, but the fresh, quality ingredients make a difference rising to the occasion of the patty. A flavour you’ve already had before, but elevated here.
We upgraded the fries to their Truffled Parmesan Fries with its own parmesan-truffle aioli for dipping. Crispy with a soft potato Centre.
The Olde English Fish & Chips was pacific cod, local ale batter, and house tartar. Instead of more fries as the typical side, we substituted this for the chowder. The deep fried fish was on the oily side, but still had a great even crispy battering to it. The sauce necessary to help temper the grease. It wasn’t your usual tartar sauce, but had some mustard greens to it, making it all their own.
The Seafood Chowder was creamy-style chowder with shellfish, steelhead, pacific cod, potato, chive, and crispy bacon. Served with a piece of baguette. This was a heavy mix where you can make out all the actual chunks of shrimp and fish, tasting their flavour and feeling their texture. Hearty and creamy with a fragrant herb flavour, a great fall soup.
In short, we are a fan of Stanley Park Grill and any excuse to drive down to visit them is well worth it.
Stanley’s Bar and Grill
610 Pipeline Rd, Vancouver, BC V6G 3E2
(604) 602-3088
stanleysbargrill.com
