I was fortunate to have dinner on the inside patio with Executive Chef Chris Bisaro on his night off the other night as I tried several new dishes from his recently launched Spring menu which focusses on modern Canadian cuisine with influences from Asia and Italy.
1st dish:
Peppered Albacore Tuna Tataki with Summer radish salad, crushed candied peanuts, sesame, scallions, ponzu great flavours and a stunning dish!
2nd dish:
Lamb Bacon Salad with frisée, endive, candied pecans, bartlett pear, summer radish, bourbon vinaigrette; a wonderful and unique salad.
3rd dish:
Humboldt Squid Karaage style, jalapeno slivers, scallions, red chili aioli aromatic in Karaage spices
1st cocktail:
Birds and the Bees cocktail with Novo Fogo Silver Cachaça, Birdseye Chili Tincture, Apricot Jam, Runny Honey, Fresh Lime
4th dish:
Smoked Sablefish Gnocchi with Green peas, pinot gris cream, radish sprouts, a rich house favourite.
5th dish:
Vancouver Island Halibut with Tarragon Oceanwise prawn crust, herbed soft polenta, sautéed greens, on outstanding dish that highlights our fresh BC Halibut.
6th dish:
Gelderman Farms Pork Chop in a Korean barbeque marinade, with delicious kimchi fried rice, grilled scallions
7th dish:
Spinach Risotto with Grilled broccolini, confit cherry tomatoes, Piave cheese, spiced chick peas, a bright dish for spring.
8th dish:
Caramelized Eggplant with a miso glaze, toasted sesame seeds
2nd cocktail:
Leap Year (2016) cocktail with ODD Society Wallflower Oaked B.C. Gin, Dubonnet, St Germain, Grand Marnier, Fresh Lemon
9th dish:
Dark Chocolate Pot Du Creme in a glass jar layered with chocolate, Peanut butter cream, and topped with feuilletine flakes
Brix & Mortar
1138 Homer Street, Vancouver
Tel: 604-915-9463
Web: http://www.brixandmortar.ca/
Twitter: @brixvan
By: Richard Wolak