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Posts Tagged ‘Bar’

BACK FORTY SALOON

June 1st, 2013 admin

118 Robson St, Vancouver

Tel: 604-688-5840

Web: http://www.backfortysaloon.com/

Twitter: @BackFortySaloon

Advice: Ask for side of their house made barbq sauce with anything you order.

I have always loved good Barbq, hunted down the best of the best when travelling across the South West. I’ve found that good ol’ barbq heaven this past week when dining at Back Forty, holy toledo Chef Matthew Phillip’s barbq sauce is the best that I have had around the city.  With a bit of sweet and tangy this sauce was it and I would now order it on or with anything I have on that menu. It’s a good thing that I always ask lots of questions of my server and such, as wonderful as my server was she knew nothing about the wonderful dishes that kitchen is cooking up. By the end of my meal as I raved about everything, I think I had the server convinced to give it a go.

Buttermilk Fried Chicken Po-boy

Bourbon Apple Crumble Sundae

I had the outstanding Buttermilk Fried Chicken Po-boy ($12.40) with grainy mustard and slaw on awesome bun served with coleslaw. Of course I had to try their barbq sauce and asked for a side of sauce (complimentary). I had heard that the chef also makes his own bourbon caramel sauce so it was a must that I ordered the Bourbon Apple Crumble Sundae ($7.40), as expected it was delightful with the bourbon caramel sauce with apples, a delicious oats and nuts crumble and vanilla gelato, absolutely heavenly.

The menu has a vast selection of appetizers, flatbreads, sandwiches, salads and entrées as well as a few desserts. I am already eyeing the Bucket of Buttermilk Chicken as well as the Buttermilk Fried Chicken N’ Waffle with maple butter sauce off their brunch menu.

Review by: Richard Wolak

Posted in Downtown Tags: , , , , , , , , , , , , , , , No Comments »

EIGHT 1/2

May 30th, 2013 admin

151 E 8th Ave, Vancouver

Tel:  (604) 568-2703

Web: http://www.eightandahalf.ca

Twitter: @eightandahalf

Advice: Sit at the bar if dining solo.

Bailey’s French Toast

Bella Coola

In the heart of Mt Pleasant, you’ll find a great spot for eating and lounging with friends as I did recently. My friend Kenji Maeda joined me for weekend brunch on Sunday morning, I had the Bailey’s French Toast ($10.50) served with side fruit and alder smoked bacon and Kenji had the Bella Coola Eggs Benny ($8.50) Wild smoked BC salmon, dill cream cheese, and capers.

The dinner menu is filled with Plates such as the Local Charcuterie Plate and the Artisan Cheese Plate which is ideal for sharing, there are also Small Plates and Large Plates with their popular Okanagan Stuffed Chicken filled with feta cheese, sundried tomatoes, and chorizo topped with fresh corn salsa. You will also find salads, thin crust pizzas and desserts rounding off the menu, there is the selection of lunch and brunch favourites to make your visit to Mt Pleasant shine!

Review by: Richard Wolak

 

Posted in Mount Pleasant Tags: , , , , , , , , , , , , , , No Comments »

LA MEZCALARIA

May 25th, 2013 admin

1622 Commercial Drive, Vancouver

Tel: (604) 559-8226

Web: http://lamezcaleria.ca/

Twitter: @LaMezcaleriaYVR

Advice: Reservations a must.

It’s no secret that I love Mexican food and culture and this new East side spot on the drive has nailed it on the food and drinks side as well on the decor side with its hip ambiance. The room has an open kitchen with a cool setup for diners to eat and watch the chefs in action as well as a full bar offering a similar perspective to chat with the bartenders.

Margarita and Special

Verdes Chicken Enchiladas

Papa Flautas

My friend Josh Langston joined me for dinner starting off with a couple of their house drinks, followed by our sharing of their outstanding Verdes Chicken Enchiladas ($13) with a green tomatillo sauce which had a nice spice kick, outstanding refried beans and Spanish rice; we also shared the vegetarian Papa Flautas ($12) 4 flautas filled with roasted garlic and mashed potato. This is food made with love, you can see how passionate the chefs are and you can truly taste this in their cooking.

They have an extensive mezcal selection, as well have their version of a Cheese Fondue that I am already craving for my next visit which will be very soon!

Review by: Richard Wolak

Posted in Commercial Drive Tags: , , , , , , , , , No Comments »

GRAZE

May 25th, 2013 admin

3980 Fraser Street, Vancouver

Tel: (604) 620-8822

Web: n/a

Twitter: @GrazeFoodVan

Advice: Reservations suggested.

With its focus on plant based cuisine this east side jaunt is striving to be sustainable using locally and organically produced ingredients in their innovative cooking. They grow their own herbs & vegetables, collect rainwater for their garden, compost their kitchen waste, reduce their power consumption, and solar heat their hot water.

Antipasti Platter

Perogies

Rhubarb Crumble

The kitchen team lead by talented Executive Chef Karen McKathy is creating unique vegan dishes, I had the Antipasti Platter ($15) to start with a delish beet & cheese tartar, smoked tofu, candied nuts, pickled watermelon and more. I then had the Perogies ($16) which were made with buckwheat flour along with flax and chia seeds in the dough, and filled with Yam & Eggplant, topped with oyster mushrooms, crisp shallots, beet shred with an amazing spicy tomato jam. For dessert I had the Rhubarb Crumble ($7) with white chocolate ganache and caramel sauce, this dessert as well as most of their desserts are a collaboration with In the Oven baking.

The menu is made of a selection of Grazing boards, small and large plates along a few desserts and creative cocktails from the very cool bar. This is place to be if you are vegan as well if you aren’t and want to experience this type of cuisine.

Review by: Richard Wolak

Posted in Eastside Tags: , , , , , , , , , No Comments »

CHICHA RESTAURANT

May 22nd, 2013 admin

136 East Broadway, Vancouver

Tel: 604-620-3963

Web:  http://www.chicharestaurant.ca/

Twitter: @ChichaVancouver

Advice: Take a friend or two and share dishes.

I absolutely adore seeing passionate chefs open an eatery who are adventurous with a sole purpose of throwing us all in to a new direction. The two chefs behind Chicha are not only experienced having worked for years in other kitchens around the city, they also both share a love for unique flavours, stunning presentation and deliciousness. Peruvian is not a cuisine known to many around this part of the world, it is however a food culture that I am curious about and hope that food lovers in this city will embrace and follow the culinary journey that Chef Shelome Bouvette and her partners Chef Allison Flook and friend Kumiko Umeno have begun. Peruvian is best described as Chinese, Spanish, Japanese, and indigenous flavours, methods and traditions.

Causa

As I began my dinner experience, the first dish was a selection of Causa a classic Peruvian dish that is whipped potatoes in an array of colours which is made with various vegetables and are crowned with a variety of toppings. The ones I had were the delicious Atun (Spicy Albacore Tuna), Cangrejo (Crab Salad) & Verduras (Lima bean).

Locro de Zapallo Empanadas

Las Papas Fritas

Novoadean las Verduras Fritters

Anticucho de Pollo

Next was the very good Locro de Zapallo Empanadas filled with kale, corn, roasted butternut squash, and salsa topped with the traditional pieces of red onions. The Las Papas Fritas were lightly seasoned and served with a Peruvian tartar, truly addicting fries. The Novoadean las Verduras fritters which happen to be gluten-free and vegan, were made with cauliflower, spinach, zucchini, corn, quinoa and served with an outstanding passion fruit sauce.  Finally the Anticucho de Pollo (chicken skewers) Amarillo chili, brown butter potato, trio of ajis (sauces) was another very good dish.

Peruvian Lucuma Pisco Cheesecake

For dessert I had the delicious Peruvian Lucuma Pisco Cheesecake in a raspberry sauce which is made with a tropical fruit with a delicate flavor, native to Peru.

The menu appears vast, though the chefs say it is a small representation of many dishes to come. This is a culinary journey that I can-not wait to continue and I know these chefs will not disappoint, visit, eat, enjoy and embrace their creativity.

Review by: Richard Wolak

Posted in Mount Pleasant Tags: , , , , , , , , , , , , No Comments »

LOMBARDO’S

May 20th, 2013 admin

1641 Commercial Drive, Vancouver

Tel: 604-251-2240

Web: http://lombardos.ca/

Twitter: @LombardosPizza

Advice: Make reservations for eating in, call or visit for take-out.

Chicken Pesto Pizza special

Alla Panna

Sometimes it can take awhile to visit a long standing, popular eatery, in this case it’s taken me an eternity to visit this pizzeria which has been serving pizzas and pastas in the neighborhood for over 25 years. I’m happy that they are still going strong on the drive and that I was able to indulge in some of their pizza pie. The restaurant is hidden off the beaten track of the drive, situated in the back of the indoor shopping plaza where the chef’s making the pizzas in their open kitchen. I opted for take-out having their Chicken Pesto Pizza special along with their classic Alla Panna Pizza topped with mozzarella, quark and parmesan cheese. The pizzas come in 2 sizes, medium & large and you can chose from over 20 pizzas, there is also a good selection of pastas and sauces on offer along with popular favourite pasta specialities. You’ll also find appetizers, salads, soups and more rounding up the menu and I’m pretty sure you have either beat me to the punch or I hope you will be visiting soon.

Review by: Richard Wolak

Posted in Commercial Drive Tags: , , , , , , , , , , , , No Comments »

BURDOCK AND CO.

May 16th, 2013 admin

2702 Main Street, Vancouver

Tel: (604) 879-0077

Web: http://www.burdockandco.com

Twitter: @BurdockAndCo

Advice: Try to snag a spot at the bar overlooking the open kitchen.

As a fan of talented Chef Andrea Carlson, I had long awaited the opening of Burdock & Co to experience Andrea’s new abode, this is her own restaurant and she nailed it from the get go. I was on a solo visit recently, sitting at the bar which gave me the best view in the house of the open kitchen. I watched all the cooks as they created stunning plates one after another, this is heaven for any food writer.

Fresh oysters finger line caviar

Halibut

The Fire Roasted Green Farro

I began my journey with refreshing Fresh oysters finger line caviar ($15), French breakfast radish, chickweed , apple & verbene sorbet, Kasu emulsion. Next was the outstanding Halibut($17) braised spring radish and hop shoots, pine mushroom and burdock tea, fried burdock, hop salt such unique local ingredients melding together in this beautiful dish. The Fire Roasted Green Farro ($10) came with spruce tips, black garlic, sorrel another dish with unique ingredients, one of which was the Korean black garlic, wow!

Salted Caramel Apple Pot Pie

Cookies

For dessert, I had delicious Salted Caramel Apple Pot Pie ($8) which was topped with lavender ice cream with gluten free crust. This was followed by a box of their Cookies, a great idea in both presentation and perfect to end a meal.

This is one of those special restaurants where what’s in season will evolve in the dishes and I am looking forward to many visits to come.

Review by: Richard Wolak

Posted in Main Street Tags: , , , , , , , , , No Comments »

MOSAIC BAR & GRILLE

May 16th, 2013 admin

655 Burrard Street, Vancouver

Tel: (604) 639-4770

Web: http://vancouver.hyatt.com

Twitter: @HyattVancouver

Advice: multi-course tasting menus, you can ask to have the chef create you a customer tasting menu.

 

Windset Farms Fresco Cucumber Gazpacho

Chilled Dungeness Crab Cannelloni

With a star chef at its helm, my friend Nikki Caine joined me to explore and enjoy the chef’s tasting menu as I knew we were in for a culinary journey. Chef Thomas Heinrich is the visionary culinary master who is creating artful masterpieces on the plate. Our 1st course was the Windset Farms Fresco Cucumber Gazpacho in refreshing ginger coconut gelee. The next course was the outstanding Chilled Dungeness Crab Cannelloni with English pea, meyer lemon and mint where the presentation was perfection.

Spring, Green Garlic Grits with Scallop

Pan seared Branzino

Galbi marinated Pork Jowl

Slow Roasted Lamb

The journey continued with the next course, a taste of Spring, Green Garlic Grits with Scallop which was delicious, this followed by the Pan seared Branzino with celery noodles and carrot reduction with an oregano citrus emulsion served to us on a mirrored slab. From there the flavours exploded with the Galbi marinated Pork Jowl with Asian pear, fiddle heads, lotus root and edible flowers, the sauce was heavenly. On to the 6th course it was another stunning plate with the the delicious Slow Roasted Lamb with mustard and fennel streusel and a pomegranate gastrique along with edible flowers.

Braised Rhubarb

We finished off our impressive meal with the Braised Rhubarb with white chocolate meringue, ginger and pink peppercorns and green strawberries, this dessert was the perfect ending with more stunning flavours. I am looking forward to many return visits and to follow the seasons with Chef Thomas Heinrich leading the way.

Review by: Richard Wolak

Posted in Downtown Tags: , , , , , , , , , , , , , , , No Comments »
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