It had been many years since I last dined at The Apron. Fast forward to now and the restaurant has a great chef team lead by Executive Chef Clement Chan. I was invited in to try their new fall and winter menu which highlights as much local as possible on the Westcoast inspired menu.

Lawrence joined me and here is what we tried for dinner and I have noted my favourites as well:

Burrata Salad – Burrata, grilled stone fruit, heirloom tomatoes, radish, sesame seeds, tarragon vinaigrette, bread (favourite).

Grilled Caesar Salad – Baby gem leaves, croutons, crostini, anchovies, crispy capers, furikake, buttermilk dressing (favourite).

Coq au vin – pomme purée, pearl onions, young carrots, lardons, red wine reduction (gf).

Pacific Salmon – Extra virgin olive oil-compressed fennel, cauliflower, dashi beurre monté (favourite).

Black Cod (Parsley velouté, leeks, celery root, green beans, zucchini.

Forage Mushroom – House-made gnocchi, local mushrooms, espuma, truffle, grana padano (favourite).

We tried a couple of their desserts which are offered most of the time, had the Blueberry pie topped with whip cream; and the Raspberry sorbet — 3 scoops topped with berries

The Apron is located inside the Westin Wall Centre Hotel in Richmond at 3099 Corvette Way, Richmond.

You can reserve online or phone them at 604-303-6565

By: Richard Wolak