Enjoyed a wonderful dinner where Chef Ying Gao leads the kitchen; Lawrence joined me for this dining experience. The restaurant features live music a few nights a week including the night we were in which adds to the ambience of the room.
We started off with a couple of new cocktails from the menu, my favourite was the Cucumber Pivot; while Lawrence liked Beauty & The Beast.
Next it was on to dinner, starting off with Riley’s Brioche that’s divine with garlic & gruyère house baked brioche. Wine Director Sarah chose the Domaine Des Senechaux, 2021, Rhinehart, France to go with our appetizers.
The Tuna Tartare was a stunner and I loved the grilled pineapple and avocado in this dish.
The Louie salad was very good with lump crab, baby gem lettuce and avocado.
We also had the popular Smoked Salmon & Caviar Potato Rosti which was very good.
Our sever Phillip poured the delicious Zena Crown Vista Pinot Noir 2017.Oregon to go with our mains; and we then enjoyed the Haida Gwaii Halibut special.
The Northern Gold Beef Ribeye was cooked Chicago style for us with a nice char on the outside, we had the Peppercorn sauce and we added their Pan-seared Scallops and grilled garlic tiger Prawns.
Charred Broccolini and the Sautéed green beans were great enhancements.
For dessert we had the Sour cream cheesecake and Lemon tart; Phillip poured a Château Armajan Des Ormes 2016 to pair and it did perfectly.
Riley’s Steak and Fish is located at 200 Burrard Street in downtown Vancouver.
By: Richard Wolak