1168 Hamilton Street, Vancouver
Advice: You can book out the communal table in advance and be served a family style menu.
I loved the exposed brick wall, wooden décor, long wooden communal table and the wine bottles scattered around the room in this Canadian bistro. The restaurant is owned by two chefs who have put together a creative inspiring menu, from lunch and dinner to weekend brunch.
The open kitchen is such a great idea at The Flying Pig, you can see what’s going on- I like! My friend Jason Sanders joined me for dinner and we shared all of our dishes so that I could taste several of them. It is not too often that after reading the restaurant menu that each dish sounds intriguing, well this is one of those menus that I wanted to eat every single dish. To start we had the T.F.P. Cured Meat Selection ($7 per person) artisan cured meats, cheeses, and spicy olives.
For our main we shared a large platter with several dishes that included the delicious Red Wine Braised Beef Short Rib with bone marrow and mashed potatoes; the Pan Seared Queen Charlotte Halibut with crispy outstanding gnocchi and Chilliwack corn nage; and the delicious Lobster and Prawn Risotto with thyme and mascarpone.
For dessert we shared three, the Vanilla Crème Brûlée ($7), the T.F.P ‘Drumstick’ ($7) house-made cone, chocolate and caramel ice cream, pistachio crust; and the outstanding delectable Quebec Maple Sugar Pie ($7) maple bourbon filling, walnut ice cream, for my next visit it is not a piece of this pie that crave it is the whole pie!
Review By: Richard Wolak