Visited recently to taste some of the new cocktails and dishes on their Summer menu.

1^st cocktail:

Emerald Lake Cocktail with Gin, maple, lime, fresh water blue-green algae; unique white froth on top comes from the shaking of the blue-green algae representing an egg white yet no egg is used.

1^st dish:

Beet Salad with goat cheese, kamut berries, honey pecans, and a honey drizzle; such a beautifully presented salad, the honey drizzle adds a delightful touch to the flavours.

2^nd dish:

Handmade ravioli nettle ricotta, beet-caramelized onion sauce, parsley oil, this was a delicoous dish, so flavourful.

2^nd cocktail:

Hemlock Highball with Gillespies Gastown Vodka and hemlock syrup, straight up with unique flavours from the hemlock syrup.

3^rd dish:

Bison dry ribs – herb yoghurt, black cherry bbq sauce, vegetable slaw, pickle; perfectly cooked bison,  the slow and pickle add a bit of magic to this wonderful dish.

4^th dish:

Rhubarb Cashew Cream Cake with a date-walnut crust, fruit compote, coconut vanilla whip

This restaurant just celebrated their 2^nd year creating innovative dishes and creative cocktails in the westend.

Exile Bistro is located at 1220 Bute Street in Vancouver. You can call them at 604-563-8633 or find them on twitter @exilebistro

By: Richard Wolak