Posts Tagged ‘Bar’

CAFÉ ONE

cafe one 1

1088 Burrard Street, Vancouver

Tel: 604-893-7205

Web: www.sheratonvancouver.com

Twitter: @WallCentreHotel

Advice: Reservations suggested.

Grilled Prawn & Lobster Tacos

Grilled Prawn & Lobster Tacos

Roasted Haida Gwaii Sablefish

Roasted Haida Gwaii Sablefish

Mango Panacotta

Mango Panacotta

Banana Choconutty Creme Brûlée

Banana Choconutty Creme Brûlée

Hidden off the street inside the Sheraton Wall Centre Hotel is a restaurant with a creative chef who knows his craft well, Chef Stuart McQuade leads the kitchen cooking up flavourful dishes using as much local as he is able to source, season after season.  My friend Ajay Masala Puri joined me for dinner where started off with delicious Grilled Prawn & Lobster Tacos served on a bed of guacamole with citrus notes. Next we both had the outstanding Roasted Haida Gwaii Sablefish with a lemongrass sabayon sauce  bamboo jasmine rice, white and green asparagus and frisée. Lastly we each had two of their specialty desserts, first chef Stuart’s refreshing and delicious Mango Panacotta made with coconut milk foam topped with coconut; followed by Pastry Chef Gabriela Gandolfo’s Banana Choconutty Creme Brûlée with peanut butter, chocolate and sliced bananas which was also delicious.

The menu features a good selection of starters as well as mains covering protein rich dishes to pastas and more. I am looking forward to trying more of Chef Stuart McQuade’s dishes in the months to come and am eagerly awaiting his spring menu.

Review by: Richard Wolak

BURGUNDY RESTAURANT

burgundy 1

47 West Hastings Street, Vancouver

Tel: (604) 428-4100

Web:  http://www.burgundyvancouver.com/

Twitter: @BurgundyVan

Advice: Reservations suggested. Closed Mondays.

Oyster Bay Sauvignon Blanc

Oyster Bay Sauvignon Blanc

It’s an intimate room with a stunning work of art that adorns the wall amongst other unique art and collectibles. The restaurant is two levels, the kitchen is perched the stairs, while the dining room is below with the bar towards the rear which features a small selection of red and white wine by the glass, along with beer and an interesting collection of cocktails. I had Oyster Bay Sauvignon Blanc to begin on the 2nd visit.

Mushroom Brulee

Mushroom Brulee

Scallops and Polenta

Scallops and Polenta

Yam & Arugula Flatbread

Yam & Arugula Flatbread

Goat Cheese Fondue

Goat Cheese Fondue

Tuna Nicoise

Tuna Nicoise

Stewie’s Cheesey Adventure

Stewie’s Cheesey Adventure

Baked Apple Cheesecake

Baked Apple Cheesecake

I have dined a couple of times with friends joining to share the European inspired dishes, in the first go I had the outstanding Mushroom Brulee ($12) Wild mushrooms, parmesan, sugar crust; along with the Scallops and Polenta ($11) Seared scallops, polenta cakes, tomato chutney and Yam & Arugula Flatbread ($12). In my most recent visit the star dish was the Goat Cheese Fondue ($13) with Baguette, apple & berries for dipping in the wonderful warm fondue; I also had the Tuna Nicoise ($12)  Tuna carpaccio, green beans, nugget potatoes, arugula, egg and olive tapenade; along with Stewie’s Cheesey Adventure ($14) home-made Macaroni, goat gouda, parmesan, garlic cream reduction, panko crust, tomato chutney served in a cool yellow pot. Lastly dessert was divine, another house-made creation the Baked Apple Cheesecake ($8) served in a jar.

Their weekend brunch menu looks amazing and I can’t wait to try the Burgundy Hash (without the eggs) Beef bourguignon, green beans, yam, goat cheese and smashed potatoes.

Review by: Richard Wolak

KINGSTON TAPHOUSE AND GRILLE

kingston 1

755 Richards Street, Vancouver

Tel: 604-681-7011

Web: http://kingstontaphouse.com/

Twitter: @TheKingstonPub

Advice: Reservations suggested on game nights.

Red Wine Braised Beef Cheek Poutine

Red Wine Braised Beef Cheek Poutine

Duck Confit Salad

Duck Confit Salad

Cajun Flatbread

Cajun Flatbread

This is one of those hidden gems known for its comfort food, spacious two level dining room, a full bar in front and one of the nicest secluded patios in the city. Chef Simon McLeod and his team makes good food all from scratch, almost everything is made in house and the portions are quite large. I have dined here on many occasions including brunch on the patio. This time around I had dinner before a show where my friend and I shared the delicious Red Wine Braised Beef Cheek Poutine ($8), followed by the outstanding Duck Confit Salad ($15) sun-dried cherries, apricots, goat’s feta, candied pecans, preserved lemon tarragon vinaigrette; and the Cajun Chicken Pizza ($12).

The vast menu features salads, appetizers, a great line-up of burgers, pastas, pizzas, as well a selection of desserts. Additionally there is a large selection of cocktails as well as a happy hour menu, weekend brunch and a Gluten Free menu that is filled with more great dishes!

Review by: Richard Wolak

YALETOWN DISTILERY KITCHEN & BAR

yaletown distillery 1

1131 Mainland Street, Vancouver

Tel: (604) 669-2255

Web: http://www.mjg.ca/yaletown-distillery/

Twitter: @YTdistilling

Advice: The distillery is in the back of the lounge, dining room with cool communal table is on the restaurant side.

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The open kitchen provides for a great view in to watch the chefs at play, and the long communal table is the star of this warmly decorated room where I sat for my solo dinner. Above the communal table are the most unique light fixtures which look like salad straining bowls, a very cool and unique touch.

Fried Provolone Cheese

Fried Provolone Cheese

Baked Cornetti peppers

Baked Cornetti peppers

Veal Scaloppini

Veal Scaloppini

Started off with the Fried Provolone Cheese ($9.95) in a delicious marinara sauce with balsamic onions, olive oil and balsamic and cherry tomatoes; next I tried the Baked Cornetti Peppers ($11.95), stuffed with sausage, pinenuts & raisins. I then indulged in the Veal Scaloppini ($22.95), marsala wine sauce with mushrooms and spaghetti pomodoro so good, so big!

Olive Oil Gelato

Olive Oil Gelato

Cannoli’s

Cannoli’s

For dessert, why have one when you can have two and both of these looked so good. First the outstanding, house-made Olive Oil Gelato ($3) drizzled with olive oil; followed by the Cannoli’s ($3) ricotta filled to end my meal.

The vast menu offers a large selection of starters, flatbreads, pastas, salads, sandwiches and mains. I am looking to return soon to try their weekend brunch.

Review by: Richard Wolak

LOS CUERVOS TAQUERIA AND CANTINA

Los Cuervos 1

603 Kingsway, Vancouver

Tel: 604-558-1518

Web: www.loscuevos.ca

Twitter: @LosCuervosTacos

Advice: A great place to go with friends or go solo and sit at the bar.

Tinga De Pollo Tostada

Tinga De Pollo Tostada

Canaron Taco & Chayote Taco

Canaron Taco & Chayote Taco

It’s bright, colourful and energetic, this taqueria and cantina has everything you would want in this neighborhood. As I was exploring the neighborhood recently, this was a spot that many suggested I visit, that I did, going in solo. I had the Tinga De Pollo Tostada ($5) warm pulled chicken, chipotle-tomato sauce, green onion, lettuce and crema; the Canaron Taco ($4) lightly battered prawns, guacamole, tamarind sauce, pico de gallo, flour tortilla; along with the Chayote Taco ($3.75) with Chayote with black beans, sweet corn puree and crispy hominy of which that were delicious and full of latin flavours.

I loved the open kitchen where I could watch the chefs in action, the servers are friendly and fun making for a memorable experience. There were a few bottles of home-made salsas on each of the tables for use at your discretion, whether you like it mild, hot or hotter. You will also find a good cocktail list with Tequila, Mezcal and more!

This is one of those wonderful finds, which I hope decide to offer a weekend brunch!

Review By: Richard Wolak

BAMBUDDA

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99 Powell Street, Vancouver

Tel: 604-428-0301

Web: http://bambudda.ca/

Twitter: @Bambuddagastown

Advice: Bring a friend or two and share dishes. Reservations suggested.

Bread and Butter

Bread and Butter

Wood Ear

Wood Ear

Law Bak Go

Law Bak Go

Hot Water & Lemon

Hot Water & Lemon

The Cabin

The Cabin

With the abundant variety of restaurants featuring Chinese cuisine around the city, this eatery goes the modern route with a twist on the traditional in their focus on Modern Chinese. Chef Scott Korzack is creative and inventive in his approach with ingredients and flavours. I had dined previously on some snacks, this time around my friend Websturr joined me on a wonderful culinary journey. Started off with their house-baked Bread and Butter ($4) Ginseng honey; followed by the Wood Ear ($4) Wood ear mushrooms, ginger scallion, sesame oil and the outstanding Law Bak Go ($9) radish cake, smoked brisket, chili oil. Their bartenders are equally inventive with their line-up of cocktails, Bartender Buck Friend has created quite the cocktail list, I loved the Hot Water & Lemon ($12) Hendricks gin, homemade limoncello, ginger and rose tea and Websturr had The Cabin ($11) smokey lapsang infused brandy, cream and egg.

BBQ Pork Buns

BBQ Pork Buns

Grilled Octopus

Grilled Octopus

The Steelhead

The Steelhead

Lamb

Lamb

Eggplant

Eggplant

Next was the BBQ Pork Buns ($9) pulled pork in Chinese bbq sauce, seared buns and pickles and you get 2 of these buns in an order; the Grilled Octopus ($14) potatoes, salted duck yolk mayo, celtuce followed. The Steelhead ($19) house-made X.O. sauce, turnip, mizuna was a memorable standout dish with subtle flavours and a hint of heat from the X.O. sauce. As we were relishing through the dishes, the next two were outstanding yet again, so happy that I took fellow writer Nikki Bayley’s nod and ordered the Lamb ($16) Five grains, leek, cauliflower which was full of varying textures and flavours; I then added a side order of the Eggplant ($7) black tea, with popped grains and again wonderful textures and full of flavour.

Squash Cake

Squash Cake

Rice Pudding

Rice Pudding

Ginger Parfait

Ginger Parfait

My culinary journey or any meal in fact is never complete without dessert and we were so excited to try Scott’s desserts. He a chef who is not a pastry chef, has continued his flair of using textures and great flavours from the savouries to sweet. My favourite of all of them and we tried them all was the outstanding Squash Cake ($8) with apples, walnuts, dulcey cremeux, and osmanthus textures, flavours, WOW! My 2nd favourite was the delicious Rice Pudding ($8) served warm, it was light and refreshing with notes of citrus, Chrysanthemum, sesame & mandarin, huge wow factor in flavours and textures! Lastly we shared the Ginger Parfait ($8) White chocolate, and candied kumquat. This is a chef you are going to want to keep an eye on and it’s a restaurant you best get in to visit soon.

Review by: Richard Wolak

FAMOSO NEAPOLITAN PIZZERIA

Famoso 1

1380 Commercial Drive, Vancouver

Tel: 604-251-2292

Web: http://www.famoso.ca/locations/bc_commercial_drive.php

Twitter: @FamosoPizzeria

Advice: Gluten-Free crust available. Offers a $6 movie Tuesday special.

Funghi Pizza

Funghi Pizza

Moo Shu Bbq Duck Pizza

Moo Shu Bbq Duck Pizza

Sweet Bbq Chicken Pizza

Sweet Bbq Chicken Pizza

Oh my pizza pie, that’s my motto these days as my pizza hunt continues, it is an ongoing adventure, tasting pie after pie. At Famoso they offer more of a unique approach to ordering a pizza, you go up to the counter and place your order then a server delivers it to the table, this is a process that seems to work perfectly at this popular eatery on the drive. Specializing in the Neapolitan Pizza style, they have both the classics as well as a selection of New World Pizzas. I have indulged in a few on recent visits. I loved the Funghi Pizza ($14.75) topped with parmesan crema, fior di latte, roasted white mushrooms, oyster mushrooms, caramelized onions, white truffle oil and pecorino romano; I also enjoyed a taste of the Cavoletti Pizza ($15.25) topped with oven roasted brussels sprouts, prosciutto crisps, gorgonzola cheese, dates, walnuts, and a drizzle of honey. For something unique and different, I had the Moo Shu Bbq Duck Pizza ($15.75) topped with house-made hoisin sauce, fior di latte, pulled duck, green onions and chopped cilantro and wished it was also topped with peanuts to give it some crunch. Lastly I had the Sweet Bbq Chicken Pizza ($14.75) topped with honey smoked Bbq sauce, fior di latte, roasted chicken, smoked mozzarella, diced tomatoes, red onions and cilantro.

The menu is fairly large, you’ll find a selection of appetizers, soups, salads, pizzas as well as sandwiches and desserts. You will also find beer on tap, wine and cocktails! I am looking forward to visiting again for dessert as I want to try their Nutella Pizza.

Review by: Richard Wolak

HAROLD’S BISTRO & BAR

harolds2

7551 Westminster Hwy, Richmond

Tel: (604) 233-3968

Web: http://www.sheratonvancouverairport.com/harolds-bistro

Twitter: @HaroldsBistro

Advice: Located inside of the Sheraton Vancouver Airport Hotel.

Lobster & Shrimp Rolls

Lobster & Shrimp Rolls

Slider Trio

Slider Trio

New York Steak

New York Steak

Miso-marinated Alaskan Black Cod & Chicken Lo Mein

Miso-marinated Alaskan Black Cod & Chicken Lo Mein

Bread Pudding

Bread Pudding

A few years ago I had an opportunity to meat Harold Cross whom Harold’s Bistro is named, recently I was back for lunch at this popular spot to share some dishes with a friend. Of course like any restaurant in a hotel they are there to serve guests needs from morning to night, here it is all about the locals as well. We started off with their Lobster & Shrimp Rolls – Lobster, shrimp, taro root, carrot and shiitake mushrooms with mango relish & coulis. Next we each indulged in our own Slider Trio (Vietnamese Chicken Burger, Crab Cake Burger, Specialty Burger) I loved the flavours of the Vietnamese Chicken Burger and the meatiness of the Crab Cake burger. The New York Steak was 8 oz Angus beef served with asparagus, crispy onions, peppercorn jus, mashed potatoes, we then shared some of their delicious Miso-marinated Alaskan Black Cod with cilantro coconut sauce along with the Chicken and shrimp Lo Mein. Lastly we shared the outstanding and rich Bread Pudding in a vanilla caramel sauce which is made with croissants, it’s heavenly and worth 2 people sharing with forks in hand.

You will find memorabilia of Harold’s life adorning the walls, and you may also find Harold who still visits to eat daily and at 94 he is probably the best person to give you a run-down of the menu! I’m looking forward to revisiting soon for brunch.

Review by: Richard Wolak

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