Today I was visiting the last of the restaurants/bars competing in the Vancouver Foodster #NegroniChallengeYVR, and reminded why I love judging this competition.
My duties to taste each cocktail and judge each based on presentation, originality, and taste brought me to Delta Hotel, the hotel at the base of Vancouver’s revolving tower. It is easy to miss with all the scaffolding obscuring the exterior. And had I not been looking for it, I would not know to enter, especially as the double doors labeled as the ones for the restaurant/bar were locked and entry was via the hotel lobby only. Sadly, if I was not on a mission, I would have continued on with my day, without discovering the gem that was within.
Stock & Supply is a hotel lobby restaurant, redone modern with 50’s influences. The space felt posh, and its patterns bold and eye catching. Definitely the sort of barstool you put in a little effort for.
Their competing negroni is The Butterfly Effect, given its purple hue from their house made grapefruit infused butterfly pea flower syrup, in conjunction with Long Table London gin, Martini Bianco, and Martini Dry.
The result, a light cocktail that emphasizes the floral notes of gin, with a sweeter finish. It was a beautifully composed coup, but it did not immediately strike me as a negroni. Had I not been a judge, I would not have known this was meant to be one. Therefore, this is definitely one of the more creative interpretations in the running.
You have until October 2nd to try it and the other 4 competing cocktails, to vote for your favourite negroni to win people’s choice, with the link below.
Given how impressed we were with this cocktail we decided to try a couple more from the bar. The Spring Spritz has its similar hue from Empress Gin, alongside Ginger of Indies, Mint, Cucumber, Lime, and Soda. I tasted plum and florals and upon first sip, noting how accurate the name felt. This was in your face refreshing. Running parallel with the pickled vegetables in our dinner below.
But for my tastes, I preferred the bolder Holy Smokes, a tequila Old Fashion that had be questioning if they served us a glass of water. Clear liquid with a giant ice cube, stamped with their bar’s logo, and garnished with a dehydrated pineapple spear. Cazadores Reposado Tequila, Vanilla, and Smoke & Oak Bitters. It drank as smooth as it looked, but still maintaining the richness of an Old Fashion. I got notes of vanilla and sugar. It finishes and washes the mouth clean.
We were recommended their Stock boards, as one of the things Stock & Supply is known for. These are not your typical meat and cheese charcuterie boards, but a more fulsome gathering of small bites and appetizers. Each $35 board is designed to feeds two. Each comes with a base of roasted pepper humus, grilled sourdough, pickled vegetables, and olives in a chilli garlic citrus.
From here customers are able to make it their own, by picking 3 items out of a list of 12 unique options, that you don’t typically see on a board. Full orders like a French onion melt, bruschetta, and fritters; with the option to add on more for $10 more. Everything is sourced from local purveyors, speaking to BC’s landscape. The following were our 3 picks, plus one additional add-on.
This was a well thought-out and balanced offering. The mains providing substance and everything else on the side, helping to cleanse in between bites. The pickled vegetables were nice and helpful in jump starting your appetite. Crisp and briny, all the carrots, beans, and cauliflower included would also make for great garnishes in a Caesar. I especially liked the ribbons of cucumber, which were only moderately tart and tangy.
I am a sucker for a good brussel sprouts and these were described as being dressed in BC honey and lemon with a crisp lardon topping. The flavour of sweet and salty was there, and the sprouts were well dressed and firm at their core. I just wished there were done up crispier, but with the honey glaze, the resulting exterior is unavoidable.
The Scotch egg was well prepared. A perfect soft-boiled egg with a runny yolken core, wrapped in a layer of pork sausage, then breaded and deep fried. Especially tasty with its side of pickled onion and mustard seed for dip and pops of interest.
The Grilled truffle bratwurst was impressive. You get the scent and flavour of truffle immediately. It builds and finishes with a nice roast flavour. It reminded me of roasted Chinese BBQ pork, the one with the crispy skin. It was partnered with a beer sauerkraut that I did not find all that complimentary, the truffle stood on its own.
And reading it, I had to add-on the Poutine croquettes, served with a pepper pan gravy. Like the scotch egg, the exterior was evenly browned and crispy, a contrast to the whipped mashed potato and cheesy string centre. Although I couldn’t help being disappointed, as I was expecting fries, so a centre of chunked potato and cubed cheese, more in tuned with actual poutine, texturally. And the peppery gravy was runny, ideal for mashed potatoes, where once again I wanted a thicker, scooping gravy like regular poutine. This was still a fun idea nonetheless.
As for the rest of the menu, it reads with much diversity, offering bits of everything done well, for a variety of palates, very befitting of a hotel lobby restaurant.
The Seared BC Salmon came highly recommended by our server as a show-stopping plate served with a Warm Bacon + Fingerling Potato Salad, Creamed Corn, Kale Chips, Fresh Dill, and Pickled Mustard Seed. The Salmon was slightly overcooked and on the drier side. Whereas a lightly seared, still raw core would have partnered better with all the denser sides. As it was, I wanted the salmon in a pool of broth and lightly seasoned with fresh greenery. I did like all the accompaniments here, but felt they were better suited to chicken as a more neutral protein to latch on to the buttery potato, creamy sweet corn, and mustard seeds that popped in your mouth like fish eggs. Salmon is too distinct of a flavour to be battling against such rich options.
The Flat Iron Steak was 8oz AAA beef served over a Garlic Focaccia slice with Gryuyère, Baby Arugula, and Crispy Onions. The Horseradish Aioli was doled out on the side, decoratively for self application. The order came with thicker cut House Fries, as a nice familiar side. Although we ordered medium rare, the steak came out tougher, but still pink. The bread at its base would have been better suited as a side, as it and the peppery arugula only distracted from the steak’s char and natural flavour. I did like the horseradish aioli and crispy onions with it, and would have just kept it at just those two.
In closing, I am happy to have discovered Stock & Supply as a beautiful bar with a reasonably priced drink and food menu, served in casual dining portions, but with the flair and plating of a fine dining establishment. Truly a spot you go to, to treat yourself and allow your eyes to feast.
Stock & Supply
550 W Hastings St, Vancouver, BC V6B 1L6
(604) 899-3049
stockandsupplyvancouver.com
