UPDATED 6/1/15 BUSINESS HAS CLOSED
332 Water Street, Vancouver
Tel: 604-669 -0249
Advice: Open Wed – Sun
Intrigue is one word to describe this culinary destination that has creative chef Jimmy Stewart as the driving force behind an incredibly passionate kitchen crew. He is a visionary excelling locally foraged ingredients, flavours and textures that make up interesting dishes and artistry plating. Having attended the opening party I was quite excited for dinner, my friend Henri joined me to share some dishes. Starting out with a Spot Prawn amuse topped with edible flowers, followed by some snacks, having the Okanagan Pear, Cured Ham on Crispy Seaweed ($2), the ‘Knuckle Sandwich’ ($2.50) Pork Hocks, Smoked Cheddar on one and Mustard on the other; as well as the Salmon Belly on Endive ($3.50), Crispy Shallots, Dill, Pop Rocks.
It was on to some appetizers, I loved the crispy Fried Chicken ($9) with Garden Beignets, Beet Ketchup as well as the outstanding Salad of Spring Vegetables ($11) and Mushrooms a beautiful plate of fresh vegetables with mushroom soil.
Next was the Grilled Humbolt Squid ($14) which was a bit bland for my tastes, with rhubarb, fennel and sweet cicely; the Grilled Halibut Cheeks ($14) was outstanding with carrots, purple kale, oyster mushrooms, caper and raisin purée, kohlrabi, pickled vegetables; and the The Asparagus Salad ($11) a beautiful and delicious plate with locally foraged mushrooms, smoked cream, mustard topped with edible flowers.
Some meat dishes followed, loved the Duck Breast ($15) another beautiful plate with sunchoke, cipollini onions, watercress and rhubarb, and the flavourful dry aged Striploin ($17) topped with head to tail of celery.
The journey is never complete without dessert and the two desserts that we had took us to the finish line with bold and delicate flavours and textures. I loved the unique Flowers ($9) served in a bowl, Rose and Elderflower Ice, Charred Flower Sour Cream, Crushed Berries and Rhubarb; followed by the delicious Smokey ($9) Condensed Sweet Potato, Burnt Cedar Cream, Cranberry, and Malted Milk Crumbs.
Review by: Richard Wolak