Posts Tagged ‘Bar’

FEAST

feast `

2423 Marine Dr. West Vancouver

Tel: (604) 922-1155

Web: www.feastdining.ca

Twitter: @feastdining

Advice: Reservations needed.

The communal table is the star in this eatery located in Dundarave Village, where Chef Kayla Dhaliwall has created a unique menu for diners to feast. Sharing would be the way to go if you have a friend or two joining. The menu is seafood forward yet does feature other meat and vegetarian dishes, it has an element of fun for foodies to enjoy. Each of the dishes are served on the beautiful black serving dishes which not only look great but are easy for serving. My friend Nikki joined me as we took a whirl sharing some of the dishes while dining at the communal table.

The Avocado & Beet “Fries”

The Avocado & Beet “Fries”

K’s 'FC

K’s ‘FC

English Peas & Foraged Mushrooms

English Peas & Foraged Mushrooms

Squash & Chickpea Curry

Squash & Chickpea Curry

The Avocado & Beet “Fries” ($12) are lightly battered and fried, topped with goat cheese, pumpkin seeds and a citrus gastrique were divine. K’s ‘FC ($22) is a half crispy free run fried chicken served with proper gravy, tender, juicy and delicious. The naming of this dish is a play on words depending of course how you look at it, there take is that it is named after Chef Kayla and it’s her fried chicken. Sides are needed to go along with a dish like this, and we chose the tasty English Peas & Foraged Mushrooms ($9) served in a black iron pot. We also shared the delicious Squash & Chickpea Curry ($22) with forbidden black rice.

Mini Donuts

Mini Donuts

There were only two desserts on offer, and we went with the Mini donuts ($9.99) holy amazing crispy donuts, a bag of home-made mini donuts with caramel and a strawberry sauce a true indulgence! Sharing is a must as there are 20 donuts in the bag.

I am looking forward to a future visit for brunch as they are featuring Chef Kayla’s amazing Chicken & Waffles.

Review by: Richard Wolak

THE ABBEY

the abbey 1

117 West Pender Vancouver

Tel: 604-336-7100

Web: http://abbeyvan.com/

Twitter: @AbbeyYVR

Advice: Reservations suggested weekends.

Chicken Karaage

Chicken Karaage

Mushrooms on Toast

Mushrooms on Toast

Peanut Butter Pie

Peanut Butter Pie

The room is long and narrow, spacious with a private room up the stairs at the rear for large or small gatherings. Coined as a progressive tavern, the dishes have great flavours which is not surprising knowing the menu was created by chef/owner Andrey Durbach and his partners Chris Stewart, and Michel Durocher. I dined solo in the first days of opening, having the Free-run Chicken Karaage ($10) Togaroshi  crispy, spiced and delish! Next was the outstanding Mushrooms on Toast ($14) a mix of local mushrooms including chanterelles on a moist crisped brioche! Lastly for dessert, I had the delicious Peanut Butter Pie ($7) with sour cherries, graham cracker crust and a chocolate top that reminds me of a childhood dessert Spoon Candy that I loved!

I am looking forward to returning to try more dishes, as well as their Happy Hour, and I hope they offer brunch one day soon.

Review by: Richard Wolak

PROHIBITION TASTING ROOM

prohibition 7

1269 Hamilton St., Vancouver

Tel: (604) 563-9494

Web: http://www.prohibitionbrewingco.com/prohibition-brewing-company-tasting-room/

Twitter: @ProhibitionAles

Advice: Flight of Four beers great value, all coocktails are doubles.

prohibition 6

Known for the beer they brew in the Okanagan, Prohibition’s tasting room is located in Vancouver in the trendy Yaletown neighborhood where they are serving up a stellar selection of comfort food to go with their craft beer and cocktails. I was quite impressed having taken a run through the dinner menu with my friend David Peng.

Getaway Lager, Bootlegger Amber Ale, Lawless IPA, Smuggler Scotch Ale

Getaway Lager, Bootlegger Amber Ale, Lawless IPA, Smuggler Scotch Ale

Beer tasting on the paddle ($8) with the Getaway Lager, Bootlegger Amber Ale, Lawless IPA, Smuggler Scotch Ale to go along the delicious food at the outset.

Duck Wings

Duck Wings

Poutine

Poutine

Roast Chicken

Roast Chicken

 Steak Frites

Steak Frites

First off was the outstanding Duck Wings ($11) a pound of these wings perfectly seasoned, tender, juicy, and braised for an hour prior to frying. Served with a house-made barbq sauce, a hot sauce and a creamy sauce. Next was the Poutine ($8) with a mushroom ale gravy and cheese, both of these dishes were great for sharing. Next were a couple of entrees, I loved, loved, loved the Roast Chicken ($19) with veggies in a white wine mushroom cream sauce; followed by the flavourful Steak Frites ($20) 6 oz tenderloin and Frites.

The Moonshine

The Moonshine

Lawless Mule

Lawless Mule

No dessert option on the menu as of yet, so we made do tasting a couple of cocktails that the manager sent over to the table. The Moonshine ($9.50) in cool mason jar made with walnut bitters, citrus and egg whites along with the Lawless Mule ($9.50) with vodka, citrus, ginger and their IPA.

This is a room to keep your eye on, and its going to be a great spot for hanging out with friends. I can’t wait to try out the lunch menu, as well am hopeful for some dessert options down the road made with their ales.

Review by: Richard Wolak

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

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