Food Persuasion’s annual 2012 Vancouver Holiday Menus Guideis here featuring Christmas brunches, lunches, dinners and buffets. This is still a work in progress, if you would like to add your Holiday menu on this list please email email@example.com or through the comment section. New this year is my Turkey To Go Section.
“Prime rib that melts in your mouth, the Philly cheesesteak subs represents the true meaning of America’s obsession of overindulgence. Hunks of meat, melted cheese, bacon mayo and, onions all in a 9” toasted bun was my dinner, breakfast and lunch.
Similar to a cafe, they require you to pay and order at the front before you sit.
The prices ($9 – 14) were pretty decent considering the whopping size of the subs and fries.
The cowboy was a fatty sub of awesomess. Huge portions of prime rib, crispy fried onions, homemade spicy BBQ sauce, bacon mayo and aged white cheddar on a 9” toasted bun.
May be if I didn’t previously wolf down two meals within a span of an hour I would appreciate the cowboy more. I had 5 freaking burgers / subs that day! It was so huge I had to use a knife and fork. I loved the texture of the crispy onions and the flavor of the meat was very good. 3.5/5
Fries, are first boiled in sugar, water and vinegar, to take away the starch and to create holes so that the oil can penetrate it when frying. It is then refried twice for extra crispiness. We decided to order the truffle aioli sauce, side note, all sauces are made in-house. The fries are similar to concession fries, thicker and less crispy. That being said, for fries that were refried twice, I expected it to be crispier than what it actually was. 2/5
After the holidays, we all agreed we should incorporate healthier diet options hence, the vegetarian sub. Healthy my ass!! The good earth was loaded with so much cheese that it overpowered all the rest of the ingredients. It was as if they decided they needed a vegetarian option but ran out of time, an uncreative veggie option with only mushrooms, onions and peppers. The bun became so soggy after a few minutes because they failed to take away the water from the mushrooms 1/5
The meal was so stereotypical American is so many ways, a whole lotta sugar, sodium and vats of fat. I don’t think I could eat another sub for the next few months after that meal.
What I love about Summer? Patio and beach hopping while sipping on my favourite summer drinks, mojito’s and sangria’s. To help you get into the swing of patio season, I’ve come up with a list of my favourite patio’s in Vancouver. They are my faves because of their fun vibe, view and of course the patio itself.
I love Kits in the Summer. Every time I am in Kits on a sunny day I wished I still live here. The vibe is so fun and vibrant.
Local Public Eatery patio, situated right across Kitsilano beach is a popular place for sun worshipers and locals. It’s fun and I believe they still have sangria’ specials.
Another Ktisilano patio is right on the beach, The Boathouse.
Speaking of beaches, Cactus Club English Bayis very popular for beach go-ers for a quick bite. Although, I would rather just sit in the sand.
Patio’s in Granville Island will give you an undisturbed view of Vancouver’s harbor. A very popular tourist destination.
Chill Winston, is still one of my go to patio’s. The vibe is fun and the patio is street level and, people watching is one of my favourite pastimes. The largest patio in Gastown
The Keefer with a pool in the middle of the rooftop lounge
The Keg in Yaletown rooftop patio and lounge is chic and full of Yaletown yuppies.
Another restaurant for good seafood and has a gorgeous rooftop garden patio is Joe Fortes
Hidden patio at Gotham’s Steakhouse
Reflections rooftop lounge patio on the 4th floor of Hotel Georgia is one of the more swank patio’s downtown. Reminds me of Las Vegas, you can check out my review. Reflections has corporate atmosphere that turns into a meat market for brokers later in the evening. Quickly becoming a hotspot
Market Shangri-La rooftop patio is another swank patio although not as big as Reflections.
Havana’s on Commercial drive has such a fun and vibrant atmosphere.
The Mill, situated on the Coal Harbour’s seawall is a very popular spot for tourists and locals. The only negative, I found was their limited drink menu . How can you not have mojito’s or sangria’s if you have a patio??? Although the vibe and view compensates their lack of drink selections.
One of the most buzzed about restaurant this winter would have to be Hawksworth at The Georgia Hotel. Previous executive chef at West, David Hawksworth had exceptionally high expectations to meet. Most of us have been anticipating Hawksworth opening since 2008!!! That’s when the first hint was leaked.
We thought to indulge ourselves during lunch. The décor is opulent with the huge hanging chandeliers and a pristine dining room. Get ready for some spectacular people watching spot too. I was a bit hesitant to go at first, thought it would cost me an arm and a leg but, the prices are just a tad more than Cactus’s, at least during lunch.
Now the food…
Bartlett pear saladspeck, burrata, roasted shallot $16. The salad was light and on the bland side. It was however, a good choice to clean your palette. Burrata, a type of creamy Italian cheese made from mozza and cream gave the dish a buttery texture. 2/5
48 hr beef shortribblack pepper jam, honeydew, green papaya, peanut, Thai basil $16. This was our favourite dish. I can’t believe the shortribs were still intact after 48 hours of braising.
Even when you slice through it, was very tender but still held its shape. The combination of the short ribs with the peanuts and honeydew were delicious. 4/5
Newer entry to Yaletown’s entertainment district, Flying Pig is a casual Canadian bistro offering a local and seasonally inspired menu. I have to say this is one of the best valued restaurants in Yaletown. Their price point and great food is what will have me coming back again and again.
I sat down for both the dinner and brunch. Both experiences were amazing. Since I LOVE brunch that is what my review would be based on.
Braised Pork Cheeks and two poached eggs drizzled with hollandaise sauce. This artery clogging dish was intense in all levels. The in your face flavor, richness and mouth-watering smell. 4/5
Open faced New York Steak with a bed of greens. After sampling the Braised Pork Cheeks this dish was pretty average. Simple dish made well. 3.5/5
French Toast with Blueberry Compote, the raving beauty of our meal. My friend has been taunting me with this for weeks. I had to try it out to shut her up and, I was glad I did. Arriving at the table this looked sickly sweet. It wasn’t at all, we all loved it. 4.5/5
Refinery Cocktail Kitchen Series, a bartending competition inspired by different cultures paired with scrumptious food. This month competition focuses on Japan vs Granville Island. We were thrilled Chef Ben’s food menu was “sushi-free“, we all been to those Japanese themed dinner parties where the selection was limited to two, california and spicy tuna rolls.
The sake and soju was supplied by Masa Shiroki the owner of a local artisan sake shop on Granville Island, Artisan Sake Maker. Mixologist for the night was Dani Taratin, bar manager from The Keefer.
Sunomono salad – compressed cucumber noodles, prawn, pickled Ginger, and citrus, sweetened with lychee and mirin and preserved lemon. It was refreshing and light, good for cleansing the palate and preparing your taste buds for the heavier 2nd course.
Sake, gin dream concoction within a carved lime with apple and lime bitters. Thankfully, we had master sake maker, Masa Shiroki sitting at our table to explain the layers of flavor within the sake drink. This creative sipper was made with Jew Mai Sake, which is premium sake. The drink had a cucumber undertone which paired well with the cucumber noodles. It was clean, refreshing and simple, as a standalone drink this was by far our favorite of the night.
Okonomiyake cabbage pancake with bonito Japanese BBQ sauce- bonetta flakes (dried fish). I’ve been to many Japanese restaurants and I have yet to find one that tastes so good. The combination of Japanese mayo and BBQ sauce, the dashi soup made it so flavorful. Usually this dish tends to be very doughy and dense and chewy, this on the other hand was light.
Blood orange Soju with and passion fruit grapefruit house made bitters and a dash of cinnamon for some for some earthiness and spice.
Kazu and miso marinated sable fish with mushroom and vegetables. This was dish had quite a bit of bite and, this is coming from a person who slathers on wasabi like butter. The sweetness of the marinated sable fish was nice and sweet.
Kasu sake, with yin gi mushroom, black tea and a squeeze of lime for its tartness, rimmed with salt and sugar other Japanese earthy herbs. Man! This drink was complex, the sipper alone is a bit confusing. You know when you are expecting chocolate to taste sweet instead it tastes like salty shitake mushrooms mixed with black tea, your taste buds are screaming, “what the hell?” Well if you sipped on this before a bite of the dish yea. Now, paired with the dish it was amazing! The black tea and the yin gi mushrooms accentuated all the different layers of flavors in the dish and makes it linger a little while longer