Posts Tagged ‘Bar’

MOROCCO WEST

morocco west 1

795 Jervis Street, Vancouver

Tel: 604-563-8466

Web: http://moroccowest.com/menus/

Twitter: @MoroccoWest

Advice: Reservations suggested.

I have always loved Moroccan cuisine, the flavours of the dishes, the spices and it’s culture has been a draw for me. I was happy to visit this new eatery located off bustling Robson street on a couple of occasions since it opened mid spring. The room is a good size with rustic orange walls along with a nice sized patio out front. It’s run by co-owners, Executive Chef Nourdine Majdoubi and Kevin Lin both who are passionate about Moroccan cuisine.

Lamb Sandwich

Lamb Sandwich

Hummus

Hummus

Truffle Parmesan Fries

Truffle Parmesan Fries

Lamb Couscous

Lamb Couscous

Ras-el-hanout Lamb Sandwich

Ras-el-hanout Lamb Sandwich

I have had the delicious Lamb Sandwich ($13) with Fig Chutney Green lentil spread, soft¬ goat cheese, fresh mint, baby arugula, harissa mayonnaise, as well as the Hummus ($6) and Truffle Parmesan Fries ($7) which I had dipped into the Hummus. I have also had the Lamb Couscous ($15) served with root vegetables, chickpeas, onion con­fit, raisins, Moroccan jus. One of my friends had the Beef Sandwich ($12) with Prunes and Apricot Marmalade caramelized onion, cornichon relish, white beans ragout, carrots, and baby arugula.

Couscous Brûlée

Couscous Brûlée

Cherry and Ricotta Strudel

Cherry and Ricotta Strudel

I have indulged in two of their popular and delicious house-made desserts, first the warm toasted Couscous Brûlée ($8) Cinnamon, apricot, prunes, raisins, crème anglaise; secondly the Cherry and Ricotta Strudel ($9) with fresh cherries, Cointreau, mixed berry coulis.

I am looking forward to returning soon to try more dishes.

Review by: Richard Wolak

WILDEBEEST

wildebeest 1

120 West Hastings Street, Vancouver

Tel: 604 687 6880.

Web: http://wildebeest.ca/

Twitter: @WildebeestYVR

Advice: Reservations suggested, late night solo visit shouldn’t need a reso.

Angus Beef Short Rib

Angus Beef Short Rib

Pear Mousse

Pear Mousse

Since I’ve known of this eatery being a spot for carnivores, it was one that took me far too long to visit, I did just that recently to partake in meat. This is what they do well, they do all the butchery on site for the animals that they serve which for the most part are locally raised. They support as much of the local farmers as they can for their produce. Dining here is a gastronomic experience and one that is finely executed. I had one dish in mind  to try and ended up ordering a couple, very impressed by the level of excellent service, the wonderful ambiance and I enjoyed watching the chefs at play in their open kitchen.  I had the outstanding slow-cooked natural Angus Beef Short Rib ($25) with salt-baked beets, hay jus, smoked salt as I had my eye on this dish. I then skipped right to dessert, to indulge in the delicious Pear Mousse ($9) chocolate sorbet, chewy pear, dehydrated chocolate mousse, salted caramel.

Although the menu is meat heavy, you will also find fish and vegetarian dishes as well that are plated with the same precision. The cocktail line-up is crafted by co-owner barstar Josh Pape. I’m looking forward to another visit perhaps next time for brunch.

Review by: Richard Wolak

EL AZTECA MEXICAN KITCHEN & BAR

1130 Mainland Street, Vancouver

Tel: 604-638-0127

Web: http://elaztecavancouver.com/

Twitter: @elaztecavan

Advice: No reservations.

La Werta

La Werta

I have always had an interest in Latin American food and culture, ever since taking Spanish in high school and travelling through the region years later. In recent years the Latin American food scene, in particular Mexican food has grown immensely in our city. Although El Azteca had been open for over a year, their menu and direction has recently changed with creative chef Jesus Brown Garcia leading the kitchen. Last week I visited for the first time enjoying one of their house cocktail creations the La Werta which was quite refreshing, taking cue from my charming server Moises.

Aguachile

Aguachile

Taco Canaco

Taco Canaco

Mole Chicken Enchiladas

Mole Chicken Enchiladas

The menu is filled with dishes from the Chef’s home town of Mexico City as well as from other regions in Mexico. I loved the Aguachile ($13) lime marinated pacific shrimp with a little heat kick, avocado, purple onions; great flavours, served with a bowl of house-made tortilla chips! The Taco Canaco ($13) chefs creation, Salmon & Scallop Tacos with a delicious cilantro tequila sauce on the side was next. Since I love Mole, it was a must that I try theirs, having the outstanding Mole Chicken Enchiladas ($16) with a chocolatey mole sauce, smokey black beans and rice.

Buenllo

Buenllo

Since everyone knows that I love desserts especially ones that are not the usual fare, I had the  delicious Buenllo a flat churro dusted with sugar topped with vanilla ice cream and a thick warm chocolate tequila sauce to end the wonderful journey of Mexican flavours.

I can’t wait to try their weekend brunch!

Review by: Richard Wolak

EXILE BISTRO

exile 1

1220 Bute Street, Vancouver

Tel: 604-563-8633

Web: http://exilebistro.com/

Twitter: @exilebistro

Advice: Doesn’t take reservations, daytime they run a café menu and by night

Black Bean Carob Brownie and a 3 Ingredient cookie

Black Bean Carob Brownie and a 3 Ingredient cookie

Espresso Macchiato

Espresso Macchiato

Hazelnut Macchiato

Hazelnut Macchiato

Cherry Blossom Cortado

Cherry Blossom Cortado

Specializing in plant forward cuisine with an additional focus on Canadian game, this new hot spot in the westend is all about serving up dishes with unique and locally foraged ingredients appealing to Vegans, Vegetarians and others who are looking for something extraordinary. For my first visit, I was there during the afternoon where I had some afternoon snacks, the delicious and healthy Black Bean Carob Brownie and a 3 Ingredient cookie with fig, bananas and oats (both are vegan ) and a non-vegan Espresso Macchiato followed by a Hazelnut Macchiato. I also had yummy a Cherry Blossom Cortado with raw local hazelnut milk, espresso, house-made cherry cordial topped with brandies cherries and cherry blossoms!

Chaga Mushroom & Schizandra Berry Cold Brew,

Chaga Mushroom & Schizandra Berry Cold Brew

Pickled Oyster Mushrooms

Pickled Oyster Mushrooms

Lentil Pate

Lentil Pate

Shoots Salad

Shoots Salad

Roots Salad

Roots Salad

Fermented Buckwheat Porridge

Fermented Buckwheat Porridge

For my next visit, I dined at night where the menu is ever so different. Arriving solo and sitting at the bar, I ended up meeting my bar mate who turned out to be a sommelier for another eatery, we both decided to share most of the dishes so that we could each try more dishes, which meant trying more ingredients and flavours. Justin Everett and I had a great chat about the dishes we were eating as well as his world of wine. I had the refreshing and incredible Chaga Mushroom & Schizandra Berry Cold Brew ($5) made with birch syrup, followed by the Pickled Oyster Mushrooms to start. I then shared the delicious Lentil Pate ($13) with pickles and levain crackers; followed by the Shoots Salad ($12) with fiddleheads, fireweed, garlic mustard, collard buds, chickweed, spring onion flowers; and the Roots Salad ($13) foraged and cultivated with roasted spring garlic, purple potato, sunchoke, roasted golden beets, root salt, and carrot purée. I then had the creamy and delicious Fermented Buckwheat Porridge ($14) with chia braised cabbage, burdock & beer bacon and foraged nettle pistou.

Tapioca, Knotweed, Apple Nettle Granita

Tapioca, Knotweed, Apple Nettle Granita

Chocolate Ganache Pot

Chocolate Ganache Pot

For dessert we had the interesting Tapioca, Knotweed, Apple Nettle Granita with sponge toffee, rhubarb; followed by the outstanding Chocolate Ganache Pot with gluten-free chocolate cake soil, and black sesame sand topped with sweet Cecile.

This is a one of a kind spot with creative chefs using innovative ingredients and it’s a place that you have to get to soon.

Review by: Richard Wolak

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.

photo 5 (33)

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

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