Highly Anticipated Mosaic Grille French Tasting Menu

Highly anticipated Mosaic s Bar and Grille French tasting menu is now available.    When I think of French food I think of sensory indulgent, heart attack inducing goodness. Yes, I was right.

Foie Gras Parfait, rougie quebec foie gras terrine with a waffle biscuit on the side, plated on marcona almond butter. Marcona almonds, from Spain are heralded as the best almonds in the world, thus the exuberant price tag. The plate was sprinkled with calvados fluid gel and chives blossom. The parfait was very dense in texture and rich in flavor.  A little too dense to eat on it’s own but, would go great with biscuit or crackers.

foie gras parfait - mosaic bar and grille
foie gras parfait

Escargot, burgundy snails, shallots, roasted garlic and parsley. Pomme puree underneath the shells to keep them in place. The sprinkle of fine pumpernickel crumbs give it a nice grainy texture and, finished off with a drizzle of parsley oil. It was very garlicky on the noise yet it was not overpowering on the palette. Overall, the texture and the flavor of the dish was very well rounded.


The reaction that I get when I tell someone I cannot eat lobster or crab is comparable to if a hamster had died. Oh….tragic, my condolences.

My co-eater gleefully and albeit revengefully ate up two lobster dishes.  Chef Heinrich’s Lobster Thermidor, atlantic lobster tail, kale nori and lobster roe pomme puree. The lucky bastard also commented the lobster roe pomme puree was to die for. Yes, of course it was, it had lobster in it, I get it.

lobster thermido
lobster thermidor

I had the scallop version, it was very nicely browned and perfectly cooked. Sans lobster.

Scallop Thermidor - Mosaic Bar and Grille
Scallop Thermidor

Duck a l’orange, a classic French dish. The duck had been sous vide in orange juice brine. Plated with celery root puree, orange fluid gel, duck jus, and orange roll up and tarragon. He kept flavours to a minimum, the orange and tarragon flavours were repeated throughout the entire dish to enhance it’s concentration.

Pièce de résistance! Layers of pastry with salted chocolate in the middle, ice cream and baby poached pear.


Not overly sweet, love how the fluffy layers of pastry gives this dessert the illusion that it’s somewhat lighter. Mille – Feuille is a class French desert, light desserts just doesn’t exists in French cuisine.

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Market by Jean-Georges is hosting The Pressé Summer Series

Market by Jean- Georges Presse summer series
Market by Jean- Georges Presse summer series

Market by Jean-Georges is hosting The Pressé Summer Series featuring a guest DJ and complimentary appetizers from 4 p.m. to 6 p.m. each friday and a featured Pressé for $6.

Market by Jean-Georges is hosting The Pressé Summer Series featuring a guest DJ and complimentary appetizers from 4 p.m. to 6 p.m. each day and a featured Pressé for $6. The evenings run from 4 p.m. through 8 p.m. until Friday Sept. 13. The Pressé is traditionally crafted tableside at sidewalk cafés in France. A simple but balanced blend of vodka, fresh-pressed fruit, sugar and club soda. It’s delicious. Pair that with some music and signature menu items from the lounge menu at Market by Jean-Georges and you have yourself an evening on the outdoor terrace

Chef Thomas Heinrich – Chef’s Table

Chef Thomas Heinrich of Mosaic Bar and Grille hits it out of the park once more. I was invited to try out their tasting menu, 5 dishes and 5 wine pairings.

The first two items are not part of the tasting menu.

Crab ravioli and avocado terrine with yuzu sauce.
crab ravioli

Smoked salmon brined in smoked paprika for 7 hours, paired with cucumber jelly, sour cream and young fresh pressed olive oil, fried leeks and caviar. Young fresh pressed olive oil reminded me of fresh cut grass and unripe fruits. My description is a little odd but it gave the dish a nice robust finish.

smoked salmon

Chef’s Thomas Heinrich – Chef’s Table

On Chef’s Heinrich’s menu…

Roasted sweet corn bouillon, tomatoes, local chantrelles and topped with feta foam. This is a great summer soup. The roasted corn gave the dish a hint of sweetness and lots of texture. Feta is usually over powering however in a foam form it was very subtle.
roasted sweet corn bouillon

G.B.E. Farms Heirloom Tomato Salad, basil gel, pickle okra, and aged parmesan. Tomatoes were quickly sous-vide to intensify the tomato flavor. My favourite part of this dish was the tomato chips, deep fried tomato skins that were crispy. I always thought tomato skins were tough but when you deep fry them they become delicately crispy.heirloom tomato salad

Skuna Bay sockeye Salmon, sweet garlic gnocchi and sorrel mushrooms. Skuna Bay is a local salmon farm known for their excellent farmed salmon standards. The salmon is sous- vide to medium rare and quickly seared. The sweet garlic is pureed and then added to the gnocchi dough. The sorrel mushrooms are naturally a little sour. This was my favourite dish of the night.sockeye salmon

Taleggio D.O.P with fig jam and pistachio tuile. The granola reminded me of breakfast. Taleggio is an Italian cheese, stinky with a brie like texture. However stinky it was the flavor was mild. Melted down, topped with toasted granola and fruits.
taleggio granola

I will be replicating this dish this weekend. The fig jam is the glue of this dish, you can’t skip this ingredient.

fig jam and crustini's

Watermelon panna cotta with black pepper and lemon sorbet. The panna cotta is made out of soy, I can imagine you scrunching up your face, however you can’t taste the soy. This was light and refreshing. I hope they keep this on their menu for the summer it is a perfect summer desert.watermelon panacotta

Finished with salted chocolate caramels and macarons

Thanks Chef Heinrich for another amazing meal.
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Burger Joint at the Parker Meridian Hotel

Parker Meridian Hotel Lobby Midtown, east, New York, USA. Popular burger joint. Part of Food Persuasion taking on NYC.
burger joint

You need a freaking map to find this burger joint but it’s worth it.

Burger Joint is situated behind curtains in the corner of the Parker Meridian lobby, right beside the concierge desk. There is large sign and you have to walk through a dark makeshift path.

Inside the decor reminds me of a midtown local dive bar, although I doubt anyone here was a local. Most look like tourists. Furnished with wooden bar benches and booths and, celebrity photos and autographs and strewn throughout the walls.
packed house

It was packed, so we decided to take it up to our rooms. (Special thanks to Eman for hooking us with a gorgeous 1 bedroom suite on the sub-penthouse floor at the Parker Meridian)

The burger was juicy, so much more than I expected that the juice squirted all over the front of my shirt. The fries are norm, not anything special the patty itself is a must try.


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Hawksworth at Georgia Hotel – Not Exuberantly Expensive As Expected

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 salad speck, 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
Bartlett pear salad

48 hr beef shortrib black 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

48hr shortrib black

Hawksworth beef burger applewood smoked bacon, aged cheddar, frites $18. It’s a regular burger, the patty wasn’t juicy. Now the burger at Mahoney and Son’s, located at the Convention Center is a BURGER. 3/5

Hawksworth Burger

Hawksworth Burger. 2jpg

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Show Case Restaurant & Bar – Awesome Prime Rib Deal

Show Case Restaurant – Coal Harbour, Marriott Pinnacle Downtown Hote

Food Persuasion Level : [rating=3]
Value: [rating=3]
Service : [rating=4]
Ambiance: [rating=3]
Price: $$
Cuisine: West Coast
Location: Coal Harbour, Downtown Vancouver
Showcase Retaurant

Tucked away in Coal Harbour, Marriott Pinnacle Downtown Hotel. The atmosphere is relaxed and friendly. My friends and I decided to walk over to Showcase Restaurant & Bar, for a chilled night out.


Seared Sturgeon with Fresh Pappardelle, preserved lemon, fennel broth, bok choy. It was bland and so overcooked the texture of the fish was chewy.

Queen Charlotte Island Halibu - Show Case
Queen Charlotte Island Halibu - Show Case

TheQueen Charlotte Island Halibut with zucchini, fennel, tomato, fresh basil, lemon. This was also really overcooked but, at least the flavour was there.

Queen Charlotte Island Halibu- Show Case
Queen Charlotte Island Halibu- Show Case

The Prime Rib, was thoroughly impressive. The rib was cooked just the way we love it medium rare, juice, succulent oh so good. For $22 for a starter and rib how you can pass it up. We split it between the two of us and were so full we had to pack some of it.
showcase-restaurant-bar-prime-rib-deal - Show Case

The beef tenderloin with cauliflower purée, blue cheese, asparagus, fingerling potato – $28. The beef tenderloin was nicely cooked but, lacked the wow factor. That being said, we all agreed this dish was over priced for something so average.

beef tenderloin with cauliflower - Show Case
beef tenderloin with cauliflower - Show Case


We ordered the Local Artisan Cheeses with apple compote, candied walnuts, medjool dates. No one can really screw up on a cheese platter, it was pretty good.

Local Artisan Cheese - Show Case
Local Artisan Cheese - Show Case

Chocolate Caramel Parfait Chocolate Mousse caramel, vanilla toffee ice cream. This was too sweet for my tastes but, the texture of the mousse was perfect.

Chocolate Caramel Parfait Chocolate Mousse
Chocolate Caramel Parfait Chocolate Mousse

Show Case on Urbanspoon

Fairmont Waterfront Herons – Lunch Buffet

Fairmont Waterfront Hotel 2 for 1 lunch special. Buffet

Food Persuasion Level: [rating=4]
Value: [rating=4]
Service : [rating=4]
Ambiance: [rating=4]
Price: $$
Cuisine: West Coast Restaurant
Location: Downtown Vancouver

Fairmont Waterfront Hotel Restaurant, Herons

Herons Restaurant and Lounge – 2 for 1 lunch buffet is a great deal, working out to be aproximately $16 per person. If you have a two hour lunch break and the post lunch drowsy syndrome is of no consequences to you then I recommend this buffet. When “buffet” comes to mind, I think  nasty, soppy and overly greasy food, so I had my reservations.

Maybe it was because of our low expectations or the fact that once we sat down the grandeur of the room made us feel like we were on holidays, whatever the case we loved it!

Myself and my team of hungry co-horts launched at the buffet table like malnourished piranhas.

Starting with the cold menu

The crispy salad rolls was amazing, fresh and tangy. We also got an arrangement of salads from beans to Asian noodles and everything in between. Sushi to baked salmon, which was light and fresh with a hint of tang.

Hungry patrons loaded up on the mussels, which was empty every 10 minutes.

Hot Menu

The baked salmon was the highlight of our meal. Cooked to perfection, it was fresh and juicy had a hint of sweetness. You can tell it had never been frozen, frozen salmon n will always have a different texture. This was plump and the pieces easily fell apart. Divine!

People were loitering around this table like greedy lechers, I asked them what’s with the wait? Lamb chops! For gawd sake, you’d think they never had any before. Seriously, I think the wait was at least 10 minutes. Luckily I had one of my piranha-like co-horts stash me a piece. The wait was not worth it,  when I held up the meat, it rained oil.

Other hot plates includes broccoli and parmesan, Pesto Orrechiete, Tomatoes and roasted potatoes.

The Sweets

It was not amazing but, when you compare to Griffin’s dessert bar this was far better in terms of the quality and the choices available.

From new york and espresso cheesecake, nanaimo bars, fruit flan, chocolate cake, pear tart, coconut cake (my fave)  and fresh fruits.

Darren our server provided exemplary service. He was knowledgeable on his wine and we never had to ask for a water refill. All around the service was warm and friendly with no sign of pretentiousness, when a few declined on ordering alcohol.

We were persuaded and will definitely be back.

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