GRAIN TASTING BAR

655 Burrard Street, Vancouver.

Tel: 604-639-4768

Web: www.grainvbc.com/

Twitter: @Grain_Bar

Advice: Snag a spot by the open window on sunny day. Located inside the Hyatt Regency Hotel. Many of the dishes are ideal for sharing.

Cheese and Charcuterie Board

Seared Tuna Salad (front) & Crab Louie (back)

Pamplona Chorizo Pizza

BBQ Chicken Pizza

Buffalo Mozzarella

With one of the coolest patio’s in the city, this lounge is hidden off the beaten track awaiting your discovery. On a dry day you will often see the windows drawn and diners sitting at the tables that line the street with an open view looking outward. I visited for lunch the other day with my blogger friend Sean Neild to share some of their rather large dishes, we started off with the Cheese and Charcuterie Board – ($18 for 3 meats and 3 cheeses) that came with a selection of cheeses and meats served with house-made mustard, jam, chutney, and breads. Next we shared a couple of the lunch size salads, the delicious Seared Tuna Salad ($14) with b.c. albacore tuna, arugula, heirloom tomato and cucumber dressing; along with the Crab Louie ($14) dungeness crab, romaine lettuce, hard-boiled cage free egg, hot-house tomato, asparagus and louie dressing. We then shared 3 pizzas, my favourite was the Pamplona Chorizo Pizza ($16) with pistachios, pickled onions and ricotta; followed by my 2nd favourite BBQ Chicken Pizza ($16) all natural chicken, double smoked bacon, avocado and bbq sauce; lastly the Buffalo Mozzarella ($16) oven roasted tomatoes, confit garlic and basil this is their classic margarita pizza.

You will find a great selection from mid day thru late night of artisanal sandwiches, salads, pizza and shared plates along with an extensive selection of artisan cocktails, regional wines and craft beer. Their cocktails are creatively designed to highlight regional distilleries and fresh ingredients. Five draught handles feature the best in local breweries, and their wine program is VQA focused with selections ranging from established wineries to up-and-coming winemakers.

Review by: Richard Wolak

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