LIFT Bar and Grill

333 Menchions Mews, Vancouver

Tel: 604-689-5438

Web: http://liftbarandgrill.com/

Twitter: @Liftbarandgrill

Advice: Reservations suggested. Sit upstairs on the outside patio in season.

Chorizo & Patatas

Grilled Octopus & Basque sauce

Finding a culinary paradise in Coal Harbour, Lift recently got a lift when Chef Jefferson Alvarez took over the kitchen giving this restaurant a lift in Latin American and Spanish flavours. With its spectacular view of the harbour and mountains, the restaurant is featuring unique dishes that are full of flavour. Once seated I had the pleasure to peruse the offerings on their individual ipad menus which offered wine pairings with each of the courses, this is a clever idea for many that may not be versed in wine expertise. I began the meal with a couple of their bar snacks, the outstanding Chorizo & Patatas ($8) along with the Grilled Octopus & Basque sauce ($8).

Rice Crusted Scallops

Wild Mushroom Risotto

Bison Short Ribs

My dining partner and I then shared the Rice Crusted Scallops ($16) with a Uni Coconut Foam and Forbidden Rice, loved the crispness of outer scallops. This was followed by a couple of mains, the Wild Mushroom Risotto ($30) with Wild mushrooms, arborio rice, parmesan, and truffle oil was outstanding and perfectly done! The last dish was the Bison Short Ribs ($35) with seasonal vegetables. We added one side which was the outstanding Crispy Truffle Fries ($6) with truffle mayo in a cute basket.

Black Forest Liquid Dessert

Almond Chocolate Bar

Their dessert offerings are best when in the liquid form, we both loved the Black Forest Liquid Dessert ($11) with vanilla gelato, chambourd, Kahlua, Aztec Chocolate Bitters, Creme de Cacao followed by the Almond Chocolate Bar ($8) in a Delish Cardamon infused dark chocolate mousse and white chocolate parfait.

Visit soon and let Chef Jefferson Alvarez take you on a culinary journey through Latin America and Spain! I am looking forward to visiting again next time for brunch!

Review by: Richard Wolak

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