Posts Tagged ‘beer’

U & I THAI

u and i thai 8

3364 Cambie St, Vancouver

Tel: (604) 875-6999

Web: http://uandithai.com/

Twitter: @uratomjit

Advice: Live Thai dancers during dinner on Friday and Saturday nights.

I have always loved Thai flavours, some restaurants serve traditional Thai dishes and others from their home regions of Thailand. Chef/Owner Ui Ratsomjit opened this restaurant a few years ago as she wanted to bring the flavours and dishes from North East of Thailand “Isaan” where she is from. Servers are dressed in traditional Thai garb, elegantly attired making the dining experience memorable.

Pineapple Colada

Pineapple Colada

Coconut water

Coconut Water

Although I had dined on one occasion for lunch in the past having the delicious Peanut Satay Chicken, I have had a couple of dishes to go that included their delicious and hearty Massaman Lamb Shank along with the Red Curry with Basa fish.  This time around I had them create me a tasting menu so that I could try many dishes off the dinner menu. I had a virgin Pineapple Colada served in a coconut as well as a glass of the Coconut Water which came from the same coconut.

Fresh Garden Duck Roll, Salmon on Noodles and

Fresh Garden Duck Roll, Salmon on Noodles and Prawn Salad

Tom Yum mixed Seafood Soup and Stuffed Chicken Wings

Tom Yum mixed Seafood Soup and Stuffed Chicken Wings

Ginger & Five Spice and Lamb Massaman

Ginger & Five Spice and Lamb Massaman

Red Curry Duck with Lychee , Yellow Curry with Chicken . and Green Curry with Chicken

Red Curry Duck with Lychee , Yellow Curry with Chicken . and Green Curry with Chicken

I loved the Prawn Salad with lemongrass and mint, Salmon with Rice noodles; and Duck Garden Roll in a delicious peanut sauce. The next dish was the delicious Tom Yum mixed Seafood Soup with bass fish, prawns, mussels, mushrooms, tomatoes, lemongrass, and kafir leaves: along with the outstanding deboned Stuffed Chicken Wings with plum sauce. Then it was the Ginger & Five Spice pan-fried Basa fish served with stirfried vegetables & fresh herbs, spices (ginger, garlic, chives, green onions, corander, thai basil and snowpeas); along with the delicious Lamb Massaman marinated and slow cooked in a Massaman Curry paste with peanuts, onions, sweet potatoes & carrots. Next were a few of their different curries, the Red Curry Duck with Lychee the braised Duck in a light red curry paste, coconut milk, bell peppers, bamboo shoots and fresh Thai basil, served with rice which I loved followed by the Yellow Curry (Gang Garee) Chicken with yellow curry paste, coconut milk & sweet potatoes which I didn’t care for; along with the tasty Green Curry with chicken.

Young Coconut Creme Brûlée

Young Coconut Creme Brûlée

For dessert I had the outstanding and heavenly Young Coconut Creme Brûlée a vanilla bean custard topped with caramelized vanilla sugar baked in the coconut and served with grilled pineapple and apple. I am looking forward to trying more of their dishes on future visits.

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

SURA KOREAN RESTAURANT

sura dinner 1

1518 Robson St, Vancouver

Tel: (604) 687-7872

Web: http://surakoreancuisine.com/

Twitter: @KoreanRoyalDine

Advice: Reservations suggested.

Green Salad

Green Salad

Japchae

Japchae

This past year I have had the chance to explore more flavours and dishes within Korean cuisine, dining at Sura was a wonderful experience. It’s a beautiful dining room with draped tables for larger groups of friends and tables for less closer to the front which is where I was seated. I had the refreshing Green Salad ($8) with assorted vegetables that included lettuce, cucumber, apples and oranges in a soy dressing; I then had one of their specialities, the Japchae ($16) stir–fried savoury potato noodles in sweet sesame oil with beef and mixed vegetables served with home made Kimchi, whipped Kombucha squash and a seaweed salad!

The menu is filled with all sorts of interesting dishes which I would suggest you share with friends or family. There are salads and dumplings, as well as Korean pancakes and ricecakes, hearty stews and soups, barbq, rice and noodles, everything is house-made except for the desserts. I can’t wait to dine again so that I could indulge in their pancakes and barbq.

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

BLACKTAIL FLORIST

blacktail dinner 1

332 Water Street, Vancouver

Tel: 604-669 -0249

Web: http://blacktailflorist.ca/

Twitter: @THEFLORISTbc

Advice: Open Wed – Sun

Spot Prawn Amuse

Spot Prawn Amuse

Okanagan Pear, Cured Ham on Crispy Seaweed and Salmon Belly on Endive

Okanagan Pear, Cured Ham on Crispy Seaweed and Salmon Belly on Endive

Knuckle Sandwich

Knuckle Sandwich

Intrigue is one word to describe this culinary destination that has creative chef Jimmy Stewart as the driving force behind an incredibly passionate kitchen crew. He is a visionary excelling locally foraged ingredients, flavours and textures that make up interesting dishes and artistry plating. Having attended the opening party I was quite excited for dinner, my friend Henri joined me to share some dishes. Starting out with a Spot Prawn amuse topped with edible flowers, followed by some snacks, having the Okanagan Pear, Cured Ham on Crispy Seaweed ($2), the ‘Knuckle Sandwich’ ($2.50) Pork Hocks, Smoked Cheddar on one and Mustard on the other; as well as the Salmon Belly on Endive ($3.50), Crispy Shallots, Dill, Pop Rocks.

Fried Chicken

Fried Chicken

Salad of Spring Vegetables

Salad of Spring Vegetables

It was on to some appetizers, I loved the crispy Fried Chicken ($9) with Garden Beignets, Beet Ketchup as well as the outstanding Salad of Spring Vegetables ($11) and Mushrooms a beautiful plate of fresh vegetables with mushroom soil.

Grilled Humbolt Squid

Grilled Humbolt Squid

Grilled Halibut Cheeks

Grilled Halibut Cheeks

The Asparagus Salad

The Asparagus Salad

Next was the Grilled Humbolt Squid ($14) which was a bit bland for my tastes, with rhubarb, fennel and sweet cicely; the Grilled Halibut Cheeks ($14) was outstanding with carrots, purple kale, oyster mushrooms, caper and raisin purée, kohlrabi, pickled vegetables; and the The Asparagus Salad ($11) a beautiful and delicious plate with locally foraged mushrooms, smoked cream, mustard topped with edible flowers.

Duck Breast

Duck Breast

Striploin

Striploin

Some meat dishes followed, loved the Duck Breast ($15) another beautiful plate with sunchoke, cipollini onions, watercress and rhubarb, and the flavourful dry aged Striploin ($17) topped with head to tail of celery.

Flowers

Flowers

Smokey

Smokey

The journey is never complete without dessert and the two desserts that we had took us to the finish line with bold and delicate flavours and textures. I loved the unique Flowers ($9) served in a bowl, Rose and Elderflower Ice, Charred Flower Sour Cream, Crushed Berries and Rhubarb; followed by the delicious Smokey ($9) Condensed Sweet Potato, Burnt Cedar Cream, Cranberry, and Malted Milk Crumbs.

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

MIURA WAFFLE

miura waffle 1

2521 Main Street, Vancouver

Tel: 604-687-2909

Web: http://www.miurawafflemilkbar.ca/

Twitter: @MiuraWaffle

Advice: Order at the counter, sit anywhere.

Kachan Karaage

Kachan Karaage

This is a sandwich bar that takes the sandwich to whole new level raising the bar high, known as Sandos, their savoury sandwiches are made with house-made thick waffles then filled with all sorts of interesting combinations many with an Asian twist. I’ve visited a couple of times, having tried the Kachan Karaage ($7.99) waffle sandwich filled with ginger fried chicken & Asian slaw which is their version of a chicken and waffle dish, along with a side of the tasty Nori Chips.

Teri-Vani

Teri-Vani

For dessert there is a range of Sweet Sandos, I have had the outstanding Japanese inspired Teri-Vani ($6.99) waffle filled with soft serve vanilla ice cream, whipped cream, and Teriyaki sauce. There are also more traditional desserts with a twist such as the cheesecake and Boston cream pie waffles and you can always add some of the soft serve ice cream and make it just a bit more indulgent.

Matcha Milk Shake

Matcha Milk Shake

Since they are also known as a milk bar, they feature a wide range of milkshakes and yogi milks, I had one of the special milkshakes, the Matcha Milk Shake ($5.99),  they also offer tea and other beverages including beer. I say don’t go with a regular sando here, choose something out of the ordinary and enjoy!

Review by: Richard Wolak

Powell Street Brewery Dinner at Kessel & March

David Bowkett (founder - Powell Street Brewery on the left) & Chef Tony Marco (co-owner - Kessel & March on the right)

David Bowkett (founder – Powell Street Brewery on the left) & Chef Tony Marco (co-owner – Kessel & March on the right)

I attended this dinner on April 27 at Kessel & March which is situated in the East Village brewery district in East Van.  Featuring a 4 course meal served family style created by  Executive Chef Tony Marzo paired with a variety of beers from local brewer Powell Street Brewery.

Now on to dinner and the pairings!

First Course:

Orange zest, Cocoa Goat Cheese with edible flowers

Orange zest, Cocoa Goat Cheese with edible flowers

 Old Jalopy Pale Ale

Old Jalopy Pale Ale

Orange zest, Cocoa Goat Cheese with edible flowers

Paired with Old Jalopy Pale Ale

 

Second Course:

Confit Duck Leg with a spiced orange velouté!

Confit Duck Leg with a spiced orange velouté!

Lentils du Poy

Lentils du Poy

Confit Duck Leg with a spiced orange velouté with Lentils du Poy

Paired with Belgian Witbier

 

Third Course:

Elk & Bison Meatloaf

Elk & Bison Meatloaf

 Rutabaga Puree

Rutabaga Puree

Elk & Bison Meatloaf and Rutabaga Puree

Paired with Dive Bomb Porter

 

Fourth Course:

Citrus Crepe Cake

Citrus Crepe Cake

Citrus Crepe Cake

Paired with White IPA w. Citra

My Take:

This dinner was not only a great pairing of dishes and beers, it was also a neighborhood collaboration featuring both Kessel & March and Powell Street Brewery who are both located in the same East Village neighborhood. Chef Tony Marzo played with the beers over a few weeks, tasting and designing his menu. Learning about the beers to present from the notes to the flavours, then they go about creating an exciting menu that tells the story. This story was well played with the different dish pairings.  David Bowkett who is the Head Brewer and Owner at Powell Street Brewery was on hand to describe each of the beers as presented with each of the courses.

My favourite of the food dishes and pairings was the outstanding Confit Duck Leg with a spiced orange velouté with Lentils du Poy, paired with Belgian Witbier, the citrus notes in both the veloute and the beer was magic together. For the last course, the Citrus Crepe Cake was also very well paired with the White IPA w. Citra and delicious with the orange glaze that was drizzled over top of the crepe layered cake.

Kessel & March offers beer and food pairing dinners monthly, contact them for details at (604) 874-1196 or visit them online.

By: Richard Wolak

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