Posts Tagged ‘Dockside Restaurant’

Brunch with Guitar Doug at Dockside Restaurant

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my forty ninth brunch in this series, I was joined by musician Guitar Doug at Dockside Restaurant on Granville Island talking music, food and more!

Guitar Doug

Guitar Doug

“Guitar Doug” as he is known was born in 1966 in Montreal Quebec, Doug graduated from high school in 1985 after which, guitar in hand, he headed off to Europe. Returning to Canada to attend the University of Alberta, Doug planned to study English with hopes of becoming a lawyer…. but a ski trip to Whistler soon changed that. After a time in Whistler living the dream of wild nights and powder skiing days, “Guitar Doug”, already skilled on guitar, bass and piano, enlisted in the rock ‘n’ roll revolution, formed a band and hit the road becoming a staple of the Whistler music scene in the process. Since that first (99-2000) ski season together as a band, The Hairfarmers have cultivated their West Coast “ski bum” musical style.

Did you always want to be a guitarist?

Yes, I always loved the tone and the charisma of the guitar.

What style of music do you sing and perform?

Late 60’s/early 70’s country rock now, though in the beginning it was more avante garde progressive rock with shades of U2 and funk.

What is your instrument of choice?

Well I have several guitars, including 1) Black Takamine Seca Guitar (rare and limited edition) and 2) Martin D28 Guitar

How did the band The Hairfarmers that you and Grateful Greg founded come about?

I was in a band “The Wild Dogs of Wedgemont”, we were about to play a wedding (hippy wedding in the woods), Greg’s band was booked to play after our show, I could hear a big hairy man carrying a 2 litre bottle of red wine singing in perfect harmony (was an imposing presence), we met at this wedding (Greg fell in love with one of the girls at the wedding who became his wife). I then visited Whistler often and he came to see my shows, we then started playing duos. Then the name The Hairfarmers came about from the ranch that I owned, we used to have skits and in the skit we used to say “those damn hairfarmers” so I always thought if I ever have a band worthy of this monnacker they would have the title of “The Hairfarmers”.

Do you come from a musical family?

Yes I do, my grand mother was a child prodigy violinist, my grand father (other side of family) was a pianist – he bought a Steinway and

Are there any musicians who have influenced your musical career? If so who?

  • Jerry Garcia
  • Gypsy Kings

What type of music did you listen to growing up?

Classical – from Beethoven and Andres Segovia (in Montreal) then when I moved to Edmonton, I listened to Procol Haram (symphonic sound meets this rock band), I was exposed to country in a big way from Willie Nelson to Kris Kristopherson and that shaped my persona as Guitar Doug.

Who are your top 5 favourite musicians currently?

  1. Tom Petty
  2. Ryan Macklemore
  3. Mumford and Sons
  4. Xavier Rudd
  5. Black Keys

If you could tell me about 3 of your favourite concerts of all time that you have attended which ones would those be?

  1. The Pixies at the Commodore 24 hours before they broke up
  2. Ziggy Marley at the Hollywood Bowl in 1999 when he was still a teenager.
  3. Theold Crowe medicine show

What 3 foods do you like?

  1. Smoked Salmon
  2. Freshly picked organic green salad
  3. Pho

What are your favourite restaurants in the Whistler/Squamish area?

  • Le Gros in Whistler
  • Sidecut Steakhouse in Whistler
  • The Rim Rock in Whistler
  • The Two Birds Eatery in Squamish
  • Sushi Zen in Squamish
  • Fergies Café in Squamish
The Market

The Market

Cappuccino

Cappuccino

Dockside Omelette

Dockside Omelette

Doug had The Market and a tea while Richard had the Dockside Omelette and a cappuccino.

Tell me about your Burning Man experience

Last year we flew to Reno then drove to Black Rock City (Burning Man city), we were no longer Burning Man virgins. We played a foodie camp (it was the best organic food for 7 days) where about 500 people in the audience morphed with people dancing, staying or moving on. We were invited back this year and we can’t wait to do it again (self contained sustainable community).

What do you want your listeners to learn from listening to your music?

To connect with something inside them, free us from the mundane. Music can be an extraordinary experience.

What do you do in your off time?

  • Yoga
  • Motorcycle
  • Travel

Where is your favourite vacation spot?

It was the Caribbean, now it’s turning into the pacific (Hawaii, California, Tahiti and Indonesia).

Where was your most recent musical trip?

Revelstoke

Who are your mentors?

  • My father – Don Craig
  • My grandmother – Cecille Juneau
  • My yoga instructor – Jen Ramos

What inspires you now?

Understanding the reality of my surroundings, I’m inspired by nature.

What’s next for you or what’s on the horizon?

  • Musically playing more shows for our fans, all over the place.
  • Releasing a new CD for The Hairfarmers
  • Talking about putting together another CD shortly thereafter

Where has the band played outside of Whistler?

London-UK, to Cabo-Mexico, Jamaica to Maui, Napa Valley to Vancouver to New York and anywhere in between. The Hairfarmers have shared the stage with such acts as Wide Mouth Mason, Bif Naked, Great Big Sea, Our Lady Peace, and Chantal Kreviazuk to name a few.

 

Style: a La Carte

Attire: Smart Casual

Time: Brunch is offered Sunday 10:00am – 3:00pm

Dockside Restaurant

1253 Johnston Street (Granville Island), Vancouver

Menu: http://www.docksidevancouver.com/menus/main-menu-sunday-brunch

For Reservations, please call 604-685-7070

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

Eggs Benedict Challenge 2013 Winners

The Vancouver Foodster Eggs Benedict Challenge was a great success featuring Eggs Benedicts around Vancouver, North Vancouver and Richmond. Each restaurant featured their eggs benedict from March 22-April 21, and then the public voted between April 19-23. The eggs benedict creations ranged from the traditional to non-traditional.

The Winners are:

1st Place: The Bibo for their BiBo Eggs Benedict

The Bibo

1835 W 4th Ave, Vancouver

Tel: 604-568-6177

Twitter: @TheBiBo

Web:  http://www.thebibo.com

Chef Matt Repetto and Owner – Andrea Bini

2nd Place: House Guest for their Green Eggs and Duck Ham Benny

House Guest

322 Water Street, Vancouver

Tel: 604-699-0249

Twitter: @HOUSExGUEST

Web: http://HOUSExGUEST.com

Chef Jimmy Stewart & Operations Manager -Justin Mensah-Coker

3rd Place: Dockside Restaurant for The Dockside Benny

Dockside Restaurant

1253 Johnston Street, Vancouver

Twitter: @eatdockside

Tel: 604-685-7070

Web: http://www.docksidebrewing.com

Thank you to all the chefs and restaurants that accepted my invitation and featured their eggs benedict on the menu for the past month during this challenge.

I encourage you to visit the winning restaurants to try their eggs benedict for brunch! See all the eggs benedict entries here.

By: Richard Wolak

Chef Simon McNeil

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Simon McNeil

Simon McNeil grew up in Ontario, he studied at George Brown College of Applied Arts and Technology, where he was a Culinary Apprentice 89 and 91 and a Red Seal Journeyman. He was Pastry Chef at Pronto in Toronto in 1994 for a year, then the Executive Souse Chef at the Vancouver Club 1995-2001, then the Executive Chef at the Jericho Club 2001-2003, then the Executive Chef & Food and Beverage Manager at The Galiano Inn and Spa in 2003 for a year, then Corporate Chef in Grand Cayman, then a Chef Instructor at Dubrulle Culinary Arts in Vancouver in 2004 for 2 years, Simon then consulted and had his own catering company for a few years before becoming the Executive Chef of the Hilton Vancouver Airport Hotel in 2010 where he was for a year, he then became the Executive Chef of the Granville Island Hotel where he is today.

Did you always want to be a Chef ?        

Always, when I was 4 years old I wanted to make cookies from scratch. Later on in my teenage years, I would take a part a kitchen and make dishes and make a big mess.

Did you go to Culinary school?

Yes I went to George Brown College in Toronto and while studying I also worked in Burlington at Collette’s on and off for 6 years, I had 4 jobs while going to school.

How did you end up in Vancouver?

I was a Pastry Chef in Toronto, my first wife found her biological family here in Vancouver. I always wanted to go West, jumped on the opportunity and moved to Vancouver in 1996.

Tell me about one of your Crazy Experiences

I had a student at Dubrulle Culinary Arts who wanted to do a gingerbread house for the Hyatt Gingerbread Lane. We entered together on the Professional team and had 5 nights in the school restaurant kitchen to get it done. Built a stone old mill out of gingerbread, chocolate, sugar and pastiage, it looked very realistic we got 2nd place in the professional division and public choice.

What Challenges you as a Chef?

Managing people is the hardest thing to do, figuring out how to motivate each person differently. So many variables change the direction along the way.

How many people do you have working in your kitchen at the Granville Island Hotel?

In the Peak season (summer) – we have 34 employees in the kitchen

In the off season we have 15 people in the kitchen

I understand you just had a life altering experience, what happened?

Over the past 5 months I lost 72 pounds, changed all my eating habits, dropped all the processed foods, exercised, lost all cravings to healthy foods and have a new appreciation for food now.

What are your favourite foods?

  • Beets
  • Kale
  • Red rice

Has your personal food lifestyle changes for food changed your menu choices in your restaurant?

Yes I took off some of the heavier menu items and lightened it up which is much healthier.

What are your favourite dishes to make at home for the family?

Lots, I always invite people over. Last night I made a Heritage Beef Shortrib braised with red rice and kale in broth.

The Dish:

The Market

The Market

Red rice

Red quinoa

Potatoes

Parsley

Arugula

Flat leaf parsley

Poached Omega eggs (Born 3)

Roasted vine tomatoes

Toasted almonds

Fire roasted peppers sauce

What was your inspiration behind this dish?

This is what I was eating at home. Lots of healthy grains, and colours on the plate.

What do you do in your off time?

  • Wood working
  • Working out
  • Family stuff
  • Snowboarding

Who is your Mentor?

Mario Batali

Is there anything different about working in a hotel vs all the other types of places you have worked?

No, it’s all the same sort of systems and organization.

Chocolate Show Piece

How did you end up working in Chocolate?

I read one book by Stephane Leroux “Matiere Chocolate” it is a two book set and I worked with Chef Tamas Ronyai at the Vancouver Club. The rest I did on my own. I have made two show pieces while here at this hotel.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

WIN a Dine Out Experience at Dockside

The Dockside Restaurant offers superbly prepared classic dishes in a setting like no other. Located on the waterfront where Granville Island faces the city. The open dining room is relaxed yet refined, wrapped in spectacular floor to ceiling windows, while the lounge offers warm intimate surroundings for evening cocktails. The award-winning patio catches sunlight from morning to late afternoon. Protected on three sides it’s an oasis of calm, disturbed only by the occasional sound of boats making their way along False Creek. Recent renovations have added fireplaces and casual seating areas to this Vancouver destination.

See the dishes on the Dine Out menu at Dockside Restaurant located at 1253 Johnston Street (Granville Island), Vancouver

See my picks for Dine Out here which includes Dockside Restaurant. Come back and join Dockside on February 12th when they host Food Talks Volume 6, hear Dockside Brewmaster Mark Simpson and enjoy some more of the Dockside Brewery beer as well as Beer Gelato made by James Coleridge of Bella Gelateria exclusively for this occasion.

The Dine Out Experience winner will receive:

Dinner for two featuring our Dine Out menu with a 6oz paired beer from our own brewery with every course. Must be reserved during Dine Out between January 21 – Feb 3, 2013.

One winner will be randomly selected from all submissions, contest closes at 11pm on January 20, 2013

To enter you must do the following:

1)  Enter the Dockside Dine Out Experience – submit a comment below, what do you love most about Dine Out Vancouver ?

2) Retweet the following on twitter:

RT to Enter for a chance to Win a @EatDockside Dine Out Experience with craft beer pairings in @Vanfoodster http://bit.ly/XerAVF

3) Like us on Facebook: http://www.facebook.com/vancouverfoodster

Contest ends Sunday January 20 at 11pm

Fine Print: You must enter your full name and include your Twitter address if you have one, and register with your email address when entering the contest. * By entering your email address you will automatically become a subscriber to Vancouver Foodster to receive possible contests, specials or newsletter.

Winner will be drawn by Random.org

Vancouver Foodster is @vanfoodster on twitter and on Facebook at http://www.facebook.com/vancouverfoodster or by email [email protected]

Food Talks Volume 6, February 12

This is the sixth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Our Speakers Line-up:

Mark Simpson

mark simpson

Brewmaster of Dockside Brewing Company & Founder of Artisan Food and Beverage Group Inc

Mark Simpson is the Winemaker and Brewmaster at Artisan Food and Beverage Group Inc. which he founded. Mark has decades of experience in brewing and winemaking. He has had a keen interest in fermentation since graduating from the UBC Microbiology program in 1982. He started his career with Molson Breweries, working with their core brands, as well as brewing international brands under license such as: Lowenbrau, Coors and Kirin and a ten year stint as Brewmaster for Granville Island Brewing Company.

Mark wears many hats, he is currently Brewmaster of Dockside Brewing Company and produces his own line of super-premium BC wines under his own Siren’s Call label. Mark is one of the few Certified Cicerones in Canada and has a keen interest in beer culture and food pairing for beer.

James Coleridge

james c

Founder & Maestro of Bella Gelateria

James Coleridge is the Founder of Bella Gelateria which he opened in June 2010. James received formal training at the Italian Culinary Institute and advanced masters training at Carpigiani Gelato University in Italy. In 2012, James represented Canada at the World Cup of Gelato in Rimini, Italy where he won Gold. 2012 – Florence Gelato Festival, Florence Italy Winner Double Gold Medal. Voted #1 Technical Jury – Best Gelato. Voted #1 People’s Choice Best Gelato

Marcus Von Albrecht

Marcus v

Chef & President of Mava Foods and Von Albrecht & Associates

Marcus Von Albrecht, has a wide variety of specializations that he brings to the table. He is an owner of Mava Foods, a food manufacturer utilizing local ingredients that produces home meal replacements for grocery stores.They prepare a food program for 44 elementary schools (MAVAlicious KidsEat)and the Meals on Wheels for Vancouver, Richmond and Burnaby. He is the Principal behind XFour Handcrafted Vodka which is B.C’s first handcrafted premium corn and rye based vodka which produces XFour Xoxolat Chocolate Martini.

Marcus has also been the Past President of the BC Chefs’ Association. Chair of the New Food Products Panel for the Canadian Council of Grocers and Vice President of North America- AREGALA.

Julia Smith 

Julia Smith

Founder of Urban Diggs Farm

Julia Smith owns and operates Urban Digs Farm. Urban Digs is a family farm that grew out of a quarter acre residential lot on Vancouver’s West Side and now encompasses several acres of in South Burnaby, Richmond and Delta. As an active member of Vancouver’s Urban Farming Society and a founding director of Metro Vancouver City Farms Coop, Julia is well connected to the local farming community. Urban Digs distributes weekly harvest boxes, participates in farmers markets, supplies a number of local restaurants and will be opening for farm gate sales at their Burnaby location in the spring. Like many new farmers today, Julia does not come from a farming background and relies on passion, enthusiasm and a supportive community to propel her up the steep learning curve.

Chef Themis Velgis

themis

Shahab Samimi

shahab

Co-Founders of Pura Sweeteners

Chef Themis Velgis is the resident chef and co-founder at Pura Foods. He has 16 years’ experience in food production. Born and raised in Mexico,  Themis received formal at Dubrulle International Culinary School and later travelled throughout Europe, before opening “Chocoatle” a boutique chocolate shop.

Shahab Samimi is co-founder at Pura Foods, with a background in the distribution industry enabling him to recognize the niche in the Canadian organic food & beverage distribution channels and leverages this growing demand worldwide.

The Pura vision is to replace sugar and artificial sweeteners in foods. We provide a natural and healthier alternative to sugar and artificial sweeteners with our own agave syrup, ensuring the highest grade agave syrup available in Mexico and worldwide. Pura Agave strives to be the best quality agave products int he market place worldwide paired with the sophisticated flavour profiles unmatched by any other competitors.

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

Exclusive to this Food Talks event –James Coleridge of Bella Gelateria is creating a custom flavour using one of Mark Simpson’s Dockside Beers and they are both collaborating, guests attending will be able enjoy a scoop of this exclusive local Sorbetto.

The Evening: Enjoy tasty appetizers and desserts by Executive Chef Simon McNeil of Dockside Restaurant followed by a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive 2 tasting glasses of Dockside Brewing Beer, there will also be a draw for prizes and to finish off the evening you will enjoy Gelato by Bella Gelateria. (*Wine, beer, cocktails and other beverages will be available for purchase).

Growing Chefs is our designated charity, support their wonderful organization that educates children on the food community in the public schools.

Buy Tickets via Eventbrite:

http://foodtalksvolume6.eventbrite.ca/

Tickets: $30 per person (eventbrite fee extra); $90 when purchasing a 4-Person Pak of tickets (get a group of your friends together and save $30) (eventbrite fee extra) * $40 per person after February 9th.– A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Charity Partner

Growing Chefs

Location & Appetizers Sponsor

dockside

Video Sponsor

Brunch: Max Reimer at Dockside

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my seventh brunch in this series, I was joined by Artistic Director – Max Reimer at Dockside Restaurant on Granville Island talking theatre, acting, dancing, food and more!

Max Reimer

Max is the Artistic Managing Director of the Vancouver Playhouse Theatre Company, he is also an actor, dancer and event producer. I have attended many of his theatrical productions over the past couple of years. He recently joined me for the Jazz Blues Brunch at Dockside Restaurant in the Granville Island Hotel.

When did you begin your acting career?

In 1980 I started at The Arts Club dancing and acting in ‘Pipin’ musical that toured through-out Canada. In 1985 working in the Stratford festival.

How does one become an Artistic Director of a Theatre Company?

In my case, I was pursuing a business/legal career – while performing also produced small stage plays, large events including the Gay games. Combination of business and arts that put me in the Helm.

How do you find actors for your productions?

I accept auditions more than any other artistic director of a theatre co. I try to see everyone who submits.

  1. Agents submissions (list of characters needed for a play)
  2. Attends all productions of Studio 58 and other schools.

When do you begin working on the 2012/13 season?

Now in the fall of 2011, I have to secure rights to be finalized by end of 2011 to launch in the spring of 2012. Alligning themselves with other theatres across Canada.

What do you do in your spare time?

  • Tennis
  • Cryptic crosswords

How did the Vancouver Playhouse Vancouver International Wine Festival get its start?

It was started 35 years ago as a fundraiser to support the Vancouver Playhouse Theatre Company. It all started with the Bacchanalia Gala with a wine auction that grew to an international top wine festival. The festival provides over half of private sector fundraising to our organization.

Why aren’t there any plays performed during the Vancouver Playhouse Vancouver International Wine Festival?

Eventually the wine festival will bring in a theatrical component to the festival, we have been trying to do this for some time, however venues have been difficult to arrange.

Blues music

What is your favourite food?

Crepe with bacon, peaches and ice cream (has a heritage side to it –Mennonites would make crepes and I stumbled on bacon and mushrooms combo and I make my own syrup.

Which restaurant are you looking forward to dining at next?

Black + Blue

What are your favourite restaurants in Vancouver?

  • The Shore Club
  • The Keg Yaletown

Eggs Benedict

Salmon Burger

Max had the Eggs Benedict ($14) and Richard had the Salmon Burger ($16).

How many productions will you produce this year?

We have 6 productions along with 4 co-productions including the Childrens Festival featuring Fred Penner and Jay Brazeau.

Does the Vancouver Fringe Festival have any connection to the Vancouver Playhouse Theatre Company?

Yes the Fringe Festival curates for the Playhouse; in fact “The Exquisite Hour” is going to be performed in the recital theatre which is located under the Playhouse in an auditorium that seats 100 people.

What is your favourite all time play?

Jesus Christ Superstar

In your travels, which was the most recent favourite play that you have seen?

Jerusalem in New York

Where was your most recent trip?

Calgary – I directed a play

Where is your next trip?

Play Tennis in Phoenix

Crème Brulee

Chocolate Pate

For dessert, Max had the Crème Brulee ($9) and Richard had the Valhrona Manjari Dark Chocolate Pate ($9).

What do you want to accomplish with the Vancouver Playhouse Theatre Co over the next few years?

  1. Insure that we become a fully collaborative partner with the many theatre companies in Vancouver to make the Ecology.
  2. Work with the city on setting and creating access to performing venues and to also to give voice to Vancouver production.

What do you think is missing in Vancouver specifically in the arts community?

Producers –people that bring audiences and the art together. They need their work introduced on the main stage.

Who are your Mentors?

  • Bill Millerd (Arts Club Theatre)
  • Joe Shoctor (was at the Edmonton Citadel)
  • Allan Lund (Director and Choreographer at the Charlatettown Festival)

What makes a good production?

Theatre is an audio experience, terrific writing, brilliant use of English language. Art of theatre is art of compassion – audio experience. It’s about the idea and the word. Au auditorium is a place to hear something.

Why turn the phone off in the theatre?

Eventually the cell phone will be a useful tool for hearing impaired, language challenged in the theatres.

How do you go about building a stage for a play?

Sometimes there is budgetary constraint and the other is about artistic ambitions.

How does a co-production work such as Tosca Café?

Tosca Café was co-produced with Theatre Calgary with the same actors in Vancouver, this allowed us to share the costs of production values. This production first played in Calgary then in Vancouver.

Style: a La Carte

Attire: Smart Casual

Time: Brunch is offered Sunday 10:00am – 3:00pm

Dockside Restaurant

1253 Johnston Street (Granville Island), Vancouver

Menu: http://www.docksidevancouver.com/menus/main-menu-sunday-brunch

For Reservations, please call 604-685-7070

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

The Best Fish & Chips in Vancouver

The restaurants for the best fish & chips in Vancouver are the ones that have been making this dish for quite some time. There are so many variables that come into play with fish & chips around the city and I have done my best to outline those for you. Some will wrap your take-out in eco containers or newspaper, others will serve it to you on a plate and presentation does count too. Most serve salmon, halibut and cod, some serve coleslaw as an accompaniment with the dish, most serve tartar and all of them will tell you they have the best chips in the city.

So where and how do I begin, over the past 4 weeks I have ate my way through a multitude of dishes all over  Vancouver, Richmond and West Vancouver to the places that either were faved by readers alike or were on my must visit list. I didn’t just taste the dish I ate the whole dish, if I didn’t finish the dish (there were a couple) it meant that I didn’t care for the dish.

You can’t just judge the fish or fries alone, there is a reason the dish is called Fish & Chips. On this quest I focussed on the Traditional British style although some have a bit of a Westcoast influence, since this is British Columbia after-all. I found battered fish that was made with either beer or soda in the batter, some of the fish was panko breaded, some were greasy, some of the places had the most delicious fries and some had no flavour, I had thick cut and regular sized and round, salted and unsalted, hand-cut and machine cut .

Note:  The prices indicated exclude tax.

In ranking order, these are my favourite Fish & Chips in and around Vancouver.

Note: The following first four places tied at 1st place as they were equally the Best.

 

(1) Fish Cafe (4 way tied for 1st place)

Fish Cafe

One the Plate: Fish & Chips – 2 large pieces of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fries were perfectly done and tasted great, Tartar sauce was good and chunky. In the batter well it is a secret I am told.

Presentation: served on a newspaper type of paper on a frying pan

Ocean Wise: Yes

Served with: White and Malt Vinegar

$ 18.95 Halibut Fish & Chips

$ 14.95 Salmon Fish & Chips

Fish Café is located at 2053 West 41st Avenue in Vancouver.

 

(2) Joe Fortes Seafood & Chop House (4 way tied for 1st place)

Joe Fortes Seafood & Chop House

On the Plate: Halibut & Chips : 1 piece of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was delicious, the battered coating was made with soda water, golden in appearance on the outside, crispy and tasted really good.  The fries were thickly cut, perfectly done and tasted great, the coleslaw was nice and light, tartar sauce was a tad too smooth for my liking though tasted good.

$24.95 Halibut & Chips

Presentation: served on a newspaper type of paper on a plate.

Served with: Malt Vinegar

Ocean Wise: Yes

Joe Fortes Seafood & Chop House is at 777 Thurlow Street in Vancouver.

 

(3) Coast Restaurant (4 way tied for 1st place)

Coast Restaurant

On the Plate: Fish & Chips – 1 piece of salmon, halibut and cod along with fries, coleslaw and tartar sauce and ketchup with a wrapped lemon to squeeze.

My favourite was the Salmon which was moist and flavourful, the battered coating was lightly salted, golden in appearance and tasted really good. Second favourite was the Halibut which was perfectly cooked and flavourful and lastly was the cod. The fries were perfectly done and tasted great, the coleslaw was also very good. Tartar sauce was good and chunky. Their batter is made with lager from Hells Gate and they also use a mix of all purpose and a light rice flour as the base for it.

$ 19.95     Halibut Fish & Chips

$ 18.95     Salmon Fish & Chips

$ 17.95     Cod Fish & Chips

Presentation: served on black and white checkered paper on a plate

Ocean Wise: Yes

Served with: White and Malt Vinegar

Coast Restaurant  is located 1054 Alberni Street in Vancouver

 

(4) Go Fish (4 way tied for 1st place)

Go Fish

On the Plate: 1 piece of halibut, fries, pacific rim coleslaw, tarragon tartar sauce and lemon wedge

I tried all of the fish options and my favourite was the Salmon which was moist and full of flavour on the inside, then the Halibut and lastly the cod. The battered coating is made with Red Truck Lager to give it a clean and delicious taste, golden brown in appearance, the coleslaw was the best that I have had anywhere and the tarragon tartar sauce was wonderous.

$13 Halibut Fish & Chips

$10 Salmon fish & chips

$9 Cod Fish & Chips

Presentation: served on a plate

Ocean Wise: Yes

Served with:  Malt Vinegar on request

Go Fish is located at 1521 West Broadway, in Vancouver.

 

(5) Raincity Grill   (2nd place)

Raincity Grill

In the Takeout Container: Halibut Fish & Chips – 2 pieces of halibut + 1 extra piece with fries and greens.

The halibut with a the battered coating which was made with Lighthouse Lager was lightly sea salted, golden in appearance and tasted really good. Served with fries that were a bit too salty (also with sea salt) and greens with eco wooden utensils.

$10  Halibut Fish & Chips

Presentation: Fully bio degradable containers and cutlery

Ocean Wise: Yes

Served with:  White & Malt Vinegar packages to go

Raincity Grill is located at 1193 Denman Street in Vancouver

 

(6) Dundarave Fish Market (3rd place)

Dundarave Fish Market

On the Plate: 1 piece of halibut, fries, sassy sesame coleslaw, round sand dollar fries, tartar sauce, baja sauce and lemon wedge

The halibut was moist on the inside with a really good battered coating that is made with soda and a secret recipe, golden brown in appearance, the sand dollar fries were thin and not greasy, lightly seasoned, the sassy sesame coleslaw was very good, the two sauces worked well from the classic tartar sauce to the baja sauce.

$14.95 Halibut Fish & Chips

Presentation: served on a large oval plate

Ocean Wise: n/a

Served with:  White & Malt Vinegar

Dundarave Fish Market is located at 2423 Marine Drive in West Vancouver.

 

(7) Dockside Restaurant (4th place)

Dockside Restaurant

Fish & Chips – 2 large pieces of halibut, fries, sweet and sour tartar sauce, and ketchup

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fish was a bit too greasy. The fries were perfectly done and tasted great, Tartar sauce was good and chunky.

$16 Pilsner Battered Halibut Fish & Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

Served with:  Malt Vinegar on the table

Dockside is located at 1253 Johnston Street (Granville Island) in Vancouver.

 

(8) Pajo’s Fish & Chips (5th place)

Pajos Fish & Chips

Fish & Chips – 1 piece of salmon, halibut and cod along with fries.

tartar sauce and ketchup

Favourite was the Halibut which was moist and flavourful, the battered coating golden in appearance and tasted really good. Second favourite was the Salmon which was perfectly cooked and lastly was the cod. The handcut  fries looked ok but had no flavour, made with no salt.

$14.99     Fish & Chips with 1 piece of Halibut, Salmon and Cod

$1.59         Coleslaw – chopped up served as a side dish

Presentation: served in a paper cone.

Ocean Wise: No

Served with:  White & Malt Vinegar on the table

Pajo’s at the Wharf, Steveston 604-272-1588

Pajo’s at Garry Point, Steveston 604-204-0767

Pajo’s at Rocky Point, Port Moody 604-469-2289

Pajo’s at Gates Park, Port Coquitlam 604-461-5527

 

(9) Fresh Local Wild (6th place)

Fresh Local Wild

Fish & Chips – 2 large pieces of salmon, fries, tartar sauce

The salmon was very good, the light tempura  coating was very light in appearance and tasted really good.  The fries were awesome and tasted great, Tartar sauce was good

$12 for Salmon Fish & Chips

Presentation: fish and fries served in plastic basket with tartar sauce dolloped on top.

Ocean Wise: Yes

Fresh Local Wild is a Food Truck located at the corner of Hastings and Burrard most of the time. Follow them on Twitter @freshlocalwild for hours.

 

(10) The Fish House   (7th place)

Fish House

Fish & Chips – 2  pieces of Haddock, fries, tartar sauce

The haddock was not too my liking, the batter coating was crispy and made with the Red Truck Ale, was golden in appearance and tasted really good.  The fries weren’t all that tasty, Tartar sauce with Old Bay was good.

$17.95 for Fresh Haddock Fish and Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

The Fish House is located at 8901 Stanley Park Drive in Vancouver.

 

Note: I know there are more restaurants around the Vancouver area that have Fish & Chips and I was unable to get to all of them on this quest.

Which Fish & Chips are your favourite from a restaurant around Vancouver or in the suburbs?

Feel free to add your comment here and name the place and their location, the cost of each excluding tax and why you think they are the best!

By: Richard Wolak

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