888 Homer Street, Vancouver
Tel: 604- 428 4299
Advice: Reservations suggested, they have a private room known as the Cockpit for private parties.
It’s all about the elements here that make this eatery work so well, first of all you have the multi leveled rooms that have been well appointed by known designer Craig Stanghetta, from the top level where the Cockpit is located housing the smallish private dining room, to the mid-level showcasing the bar to the main level where you’ll find an open kitchen that is as good looking as its chefs.
Maple butter Pork Belly
Crispy Fish Balls
Marinated Scallop and Endive Salad
My friends Marck and Tyler joined me for dinner the other night to share some dishes, we started off with a selection of starters that included the Maple butter Pork Belly ($7) which had good flavour, the outstanding Crispy Fish Balls ($7) with dill and paprika aioli and the outstanding and refreshing Marinated Scallop and Endive Salad ($16) with grilled scallion, kale pesto which was my favourite of the three.
Smoked Tuna and Red Wine Risotto
Known for their Rotisserie Chicken they have a Grande Flamme Olympia Rotisserie oven, (it is one of only two presently in Canada), in the kitchen which is the star attraction of the menu, we shared a Rossdown Farms Half Chicken ($26) that came with delicious pee wee potatoes, a side of coleslaw and chicken jus. We also shared a couple of other mains including the Smoked Tuna and Red Wine Risotto ($20), with roasted butternut squash along with my favourite dish of the entire meal being the delicious Baked Gnudi ($18) with swiss chard and parmesan.
Peanut Butter Cookies
Skillet baked Cheesecake
For dessert we each had our own which was my suggestion, however it wasn’t long before we were each trying them all. I had outstanding chewy Peanut Butter Cookies ($6) with nutella cream which was my favourite that night, along with the rich Chocolate Pudding ($6) maldon sea salt, cocoa nibs, honeycomb that Tyler had ordered and lastly the Skillet baked Cheesecake ($6) covered in warm blueberries that Marck orderd, a delicious second in the dessert running in my books.
I can not wait to visit again, next time for brunch!
Review by: Richard Wolak