JOE FORTES

Hungaria Grande Cuvee (left) & Chapel Hill Pinot Grigio (right)

Hungaria Grande Cuvee (left) & Chapel Hill Pinot Grigio (right)

777 Thurlow Street, Vancouver
Tel: 604-669-1940

Web: www.joefortes.ca

Advice: Ask for a table upstairs or in the corner if you wish privacy. Valet your car as their isn’t much parking on Robson or nearby.

Salmon & Halibut Duo

Salmon & Halibut Duo

Outstanding fish selections and service made for an amazing lunch recently when I dined with local wine distributors and their Hungarian visitors from Torley wines. Not only were the visitors impressed by the great service and knowledge of our server, I was impressed on the quality of the food and presentation. To start we all had an appetizer of 2 prawns with heirloom tomatoes & mascarpone cheese, for my entrée I had the Salmon & Halibut Duo ($25) served with roasted potatoes and asparagus and for dessert I had the Chocolate Lava Cake ($8.50) the cake had a molten chocolate center, a scoop of vanilla ice cream on the side, a pave of chocolate and cherries, this dessert was delicious. I finished off the meal with a Doppio Espresso. Although the restaurant welcomes many tourists from the nearby hotels, the locals who are in the know visit regularly for the top notch seafood. My dining companions ordered a dozen oysters and were impressed with the presentation and quality, since I am not an oyster lover I did not partake. Joe Fortes is known for one of the best oyster bars in the city and there is a wide selection to choose. Our server had a great understanding of their wine selection and we spent a while discussing the wines from Torley as well as the other wines on their impressive wine list.

Chocolate Lava Cake

Chocolate Lava Cake

The main dining room was impressive with 2 story ceilings and tables well situated, we dined off to the corner where it was nice and quiet and un-disturbing. Their Prix Fixe menus offer a great value and are available Mon-Fri during lunch for $13.95 and an early bird dinner special for $28.

Review by: Richard Wolak