Chef William Lew recently joined Black and Blue as their new Chef de Cuisine, I was excited to visit and try some of his dishes. He is a talented, creative chef who has an esteemed pedigree. You can follow him on instagram @chefwilliamlew
Oysters on the Rocks
Kusshi Oysters, Caviar, Fermented N’Duja Sausage, Lobster, Caramalized Honey Miso Aioli, Chorizo Sourdough Crumb; many people know that I am not a fan of oysters, but this dish proved otherwise, gorgeous in presentation and delicious in taste.
Butter Braised King Crab and Heart of Palm
Black Lime and Garlic Herb Dressing, Early Summer Flowers, Charcoal Crumb, this was a wonderful dish with clean flavours and late spring notes.
“Black Sand Beach”
Spice Fried Ocean Perch, Wild Pink Scallops, Mussels, Misto Style Crayfish and Giant Pacific Octopus, Remoulade, Kabayaki Infused Beurre Blanc, Micro Shiso, Nori “Sand”, an outstanding dish both in creativity and deliciousness.
Truffle and Balsamic Ash Crusted Porterhouse
Charred Radicchio, Cipollini Rounds, Garlic Fried Baby Eggplants, Pistachio Butter, Horse Radish Cream, Porcini Reduced Balsamic; perfectly cooked on their grill, the flavours of the sauces only enhanced the delicious meat.
Coconut Butter Cakes, Hazelnut Banana Fosters Cheesecake, Chocolate Enrobed Puffed Sugar, Micro Macaroons
Black and Blue is located at 1032 Alberni Street in downtown Vancouver; reservations are suggest by calling 604-637-0777.
By: Richard Wolak