1032 Alberni Street, Vancouver

Tel: 604-637-0777


Twitter: @glowbal_group #Black+Blue

Advice: For many of the steaks you can order by the ounce, they have two private rooms upstairs for larger parties.

I love the stunning gold lights that shine from the ceiling in this three-level dining room. The meat cooler’s Himalayan Rock Salt ‘Wall’ where the salt acts as a canvas for the aged and cured meats on display is a stellar showpiece in the restaurant as well.

B+B Cheese Bread

Tomato Salad

My friend Joe Leary joined me for dinner last week and we began our meal by sharing the B+B Cheese Bread ($2) with chive oil served in a cast iron pan, this was followed by the Tomato Salad ($13) heirloom tomatoes, herb oil with Buratta, red onion, balsamic reduction.

Snake River Wagyu Rib Eye

Selection of Steak Sauces

Potato Cakes


Onion Rings

On to the mains which were the star attraction of our meal, I had the Snake River Wagyu Rib Eye ($100 for 10 oz steak) and it was the best I have had in Vancouver in recent memory, perfectly cooked, juicy and flavourful. This steak was priced at $10 per oz. Joe had the P.E.I. Blue Ribbon Beef Tenderloin ($42) for a 10 oz steak. Steak is obviously the showcase here and the range of offerings is impressive with an extensive selection of prime cuts available – from Wagyu to US and Canadian Prime. We both then shared some sides including the tasty Potato Cakes ($7) horseradish cream; Broccoli ($8) provençal style that could have had a bit more flavour; along with the very good Onion Rings that were beer battered ($7) served with a spicy mayonnaise.

Crepes Suzette

For dessert, I had the Crepes Suzette ($12) prepared tableside, with Cointreau, whipped cream along with an added scoop of vanilla ice cream. Joe had a bowl of Cassis Sorbet.

I found the service to be a bit off the mark as I expected the very best all-around experience. Hopefully the service side will improve as the months go by.

Review By: Richard Wolak

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