UPDATED 10/30/14 BUSINESS HAS CLOSED
1043 Mainland Street, Vancouver
Advice: “The whole thing” neat idea for a fixed price 3 course meal (changes nightly), Chefs Table (advance reservations a must), bakes their own bread daily.
It’s as if you have come home as you are seated, surrounded by an open kitchen, with a stylish center bar, and the wall of wines “their showcased wine cellar” which is a well thought out thinking process in the world of wine. Owned by Chef Josh Wolfe and Richard Goodine, these two restaurateurs know a thing or two about how to run a restaurant and take care of their patrons from the moment they walk in the door. Josh has put together a creative inspiring menu of comfort food with a Euro meets Pacific NW twist and I loved the dining experience from the get go; Richard has put together a stellar line-up in wines and cocktails and this is a man who knows his liquor.
House Baked bread is a nice touch and thankfully it is not forgotten at Good Wolfe, as I was seated I was served some of their delicious crusty bread that is complimentary. I began my dining experience with a taster of their outstanding Steelhead Pastrami ($11) that’s made with house cured steelhead salmon, house made maple mustard & house baked caraway crisp followed by the divine Qualicum Beach Scallop Chorizo ($14) with marinated peppers, olive oil, parsley a simple dish prepared to perfection. I absolutely adored the next dish, Artichoke Dip ($10) with marinated chokes, kale crisps, chevre & Philly béchamel; this dish was not only delicious, it also served to be interactive and playful.
For my main, I had the hearty Steak, Potatoes and Vegetables ($24) hanging tender beef, with roasted spuds and lots of small cut vegetables, I ordered a side dish of what turned out to be the best Späetzle ($6) I have had in recent memory, and I would return for this dish alone, it was that good. For dessert, I had the biggest surprise of the night, the thought of a simple lemon loaf was far afield, their version of the Lemon Loaf ($8) was outstanding with rosemary sugar, lavender and dollops of whipped cream.
They smoke all their own meats in their in-house smoker, and make everything else from scratch, this is a kitchen worth watching and you can do just that as you peak over your table into the open kitchen or better yet snag a seat at the chefs table for a personalized tasting menu. I can’t wait to visit again and to try their poutine mashed potatoes as well as their weekend brunch which I am sure is soon to follow.
Review by: Richard Wolak