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Seaside Provisions recently opened inside the Seaside Hotel, a boutique hotel in the Shipyard District in North Vancouver. It’s a great addition to the North Vancouver area and it gives more options to visitors and locals who want a taste of the best the sea can offer.

Interior

The design of Seaside Provisions blurs the lines between restaurant, bar, and lounge. These clusters of space divides up the room to give customers different experiences.

There’s the bar area, counter by kitchen to watch the Chefs prepare food, centre space is for casual dining and is a little more fun and lively. Beside the lounge space with sofas is a more intimate dining space and finally in the back, there is a semi-private space.

This creates a holistic dining experience in a style-infused place featuring locally sourced coastal tapas and bespoke cocktails in a space filled with curated art and photography. 

Menu

Their menu changes every week with some staples on the menu that may remain the same. Prices are pretty good for the location and food quality.

Tropical Fizz

This zero-proof cocktail has fresh strawberries, orange, sparkling apple juice and passion fruit nectar. It was really delicious and a great option for those who want a nice drink without the alcohol.

Berry Smash

Another zero-proof cocktail is the berry smash. It has muddled fresh berries, raspberry purée mint, lime, and topped with soda. It’s very light, refreshing and not too sweet.

Complimentary chips and bread

We were served a plate of veggie chips and bread to start. Those veggie chips were so good!

Jamón Ibérico

This ham is paired with parmesan, olives, olive oil, and cipollini onion. Love how they use cured ham from Spain. It has a great ratio of fat and meat, so its really delicious and not too salty.

Burrata

The burrata is served with white anchovy, chive oil, and tomato. It was delicious and we liked the pairing with the crisp. The anchovy is strong in taste, so it can take away from the delicate Burrata.

Crispy Potato

The crispy potato is paired with a smoked garlic and spicy tomato sauce. The plating doesn’t do it justice but it was delicious. The potatoes are smashed and then deep-fried, so it is nice and crispy.

Freshly Shucked Oysters

Of course you want to taste some fresh Oysters right from the sea. It is paired with ponzu, meyer lemon, chili oil, and lemon. We love the dropper bottles as you can control how much goes onto your oysters.

Wagyu Beef

The wagyu is cooked well and it was nice and tender. It was quite lean and not a lot of marbling.

Humboldt Squid

The Humboldt Squid is paired with chermoula, quinoa tabbouleh, tahini, and chili oil. It was one of our favourite dishes. It’s super tender in texture and was well enjoyed.

Dessert

When we were dining here, they didn’t have a set dessert menu yet, so the Chef made us this frozen chocolate bar with fresh strawberries. The frozen chocolate and the fresh Strawberries were a great pairing. It was well balanced with the sweet and tart.

Final Thoughts

Overall, it was a good dining experience at Seaside Provisions. Its tapas style, so the dishes are meant to be shared among the table. I can see it as a great spot for drinks and some nibbles after work.

Address:
130-125 Victory Ship Way, North Vancouver, BC

Website:
http://seasideprovisions.com/

CAVU Kitchen & Bar is located inside the Hilton Vancouver Airport Hotel in Richmond, BC and best known for their gourmet burgers and globally influenced main dishes. They have recently launched a new winter menu that is more hearty and heavy for the colder months. We were invited to check out a few of their signature dishes on this new menu.

Interior

The space is modern and looks like it was recently renovated. For a hotel restaurant, this was not bad at all. It has enough space for small to large groups.

Fried Chicken Basket

There are 2 types that you can choose from – regular or Nashville Hot Style. It is also served with a side of Frank’s Red Hot Sauce, which delivers a bit of an acidic punch. Of the two types of chicken we tried, we found the Nashville Hot to be superior. It added more flavours and make it feel more moist and tender.

Mediterranean Labneh

This is a soft cheese spread with Arbequina olive il, dukkah, olives, rosemary and dipping bread. Very good flavour and a good item to share among the table.

Crispy Chilli Fried Squid and Prawns

There is togarashi spice, shishito pepper, green onion, yuzu aioli, chili oil, and sesame puff. It looked great but the flavours were lacking even though there were lots of ingredients that went into it.

The Baller

This has an 8oz beef patty, sautéed lobster, bernaise sauce, asparagus, arugula, dijonaise, and all between a brioche bun. The beef patty was a bit on the dry side and lacked seasoning. It was ok, but the baller effect fell a bit flat.

Le Big Mac n Cheese Burger

8oz beef patty, cheddar cheese, raclette cheese, bacon, and ketchup between the mac n cheese ‘bun’. The burger was the winner of the 2019 Le Burger Week racking up the most votes. This was a very unique burger and it is served with your side of soup, salad or fries.

The Mac n Cheese ‘bun’ is quite bland and the other ingredients don’t add too much flavour to it. We asked for some extra sauces to enhance it like their kimchi ketchup and chipotle aioli. Highly recommend asking for those sauces.

The best way to eat this burger is with a fork and knife as it’ll get messy.

Pan Seared Lois Lake Steelhead

The Pan Seared Lois Lake Steelhead is paired with braised leeks, saffron butter sauce, and rosti potatoes. It was delicious can’t can’t go wrong with a beautiful piece of salmon.

Cioppino

Inside the Cioppino is rockfish, mussels, squid, and prawns in spiced tomato broth. It is served with crusty bread on the side. The broth had a nice flavour and well spiced. Good sized pieces of seafood too.

Stout Braised Beef Shortrib

My favourite dish of the night was the Stout Braised Beef Shortrib. It has pomme pont neuf, steak mushrooms, peas and carrots, and a stout jus. The shortrib was very tender! All the ingredients worked well together.

Spiced Rum & Raisin Bread Pudding

This has bourbon vanilla ice cream, candied pecans, salted caramel and toasted marshmallow. This was a pretty good dessert and my favourite of the two.

Molten Chocolate Cake

This has a hazelnut ganache centre, custard ice cream, hazelnut crunch and gingersnap. I personally didn’t find the cake to have the ‘molten’ centre.

Final Thoughts

The new menu items are a hit and miss but you can’t go wrong with their starters and entrees. Their burgers are very very creative, but the taste just misses the mark. My favourites of the night were the spicy fried chicken basket, shortribs, and the bread pudding.

Address:
5911 Minoru Blvd, Richmond, BC

Website:
http://cavukitchenbar.com/

Taste of Yaletown is back for 2019 from October 17 – 27th, 2019. This is the 15th year showcasing the very best of Vancouver’s chefs as they present a unique set of cuisine, tasting plates and pairings for this distinctive festival.

West Oak is participating again with a decadent $45 and $55 3 course menu that will have you salivating. They specialize in local Canadian cuisine.

We were invited by the Yaletown Business Improvement Association to check out the space and menu.

Menus

Appetizer

The $45 and $55 menu have the same appetizers – prawns, beet & burrata salad, and beef tartare. All the appetizer options were decent, but the prawns as well as the beet & burrata salad were favourite among the table. The beef tartare was lacking more depth of flavour.

CHINOIS PRAWNS
House-made spicy, aioli, candied walnuts

BEET & BURRATA SALAD
Golden and purple beets, mandarin orange, candied walnuts, radish, basil oil, fennel mandarin vinaigrette

STEAK TARTARE
AAA steak, goat feta Salata, truffle, parmesan, toasted baguette

Entree

The entrees that we tried were from the $55 menu, so we didn’t try any dishes that were exclusively for the $45 menu. We did find that for $10 more, you get more unique dishes to choose from.

You can choose from – chicken, scallops, tenderloin, and veal chop. The dishes were executed well but the veal chop was very impressive for it’s size and hit the spot. The tenderloin was delicious and we got it rare, but you can choose the doneness however you like. If you get the scallops, they are massive and 3 pieces to the entree is a very good size. As for the chicken, it looks pretty plain, but it was juicy.

ROASTED CHICKEN
Organic free-range chicken, roast potatoes, broccolini, grainy mustard and white wine sauce

8OZ AAA TENDERLOIN
Grass-fed tenderloin, mashed potatoes, seasonal vegetables

FRESH WILD SCALLOPS
Pan-seared sea scallops, quinoa, crisp apple, asparagus, baby carrots

14OZ VEAL CHOP “PARM”
fresh mozzarella, tomato, basil, tagliatelle Pomodoro

DESSERT

The meal ends off with the chef’s dessert. When we were here, the dessert were these mini donuts. It was covered in a good amount of sugar and still maintained its beautiful crunch a while after it arrived at the table. I really enjoyed it. The dessert is the same for the $45 and $55 menu.

Final Thoughts

At first, I thought the appetizers were a bit weak to start off with as it wasn’t outstanding. When the entrees arrived, it made up for it. Entrees were definitely very safe choices but had a lot of good flavour and the item were cooked well. The dessert of mini donuts was very fun.

It’s another solid dining choice for Taste of Yaletown. We tried mostly the $55 menu, so unfortunately we don’t know how the entrees are for the $45 menu.

Address:
1035 Mainland St, Vancouver, BC

Website:
https://yaletowninfo.com/event/taste-of-yaletown/
http://pmentertainment.com/westoak-yaletown/

Taste of Yaletown is back for 2019 from October 17 – 27th, 2019. This is the 15th year showcasing the very best of Vancouver’s chefs as they present a unique set of cuisine, tasting plates and pairings for this distinctive festival.

WildTale is participating again with a decadent $45 3 course menu that will have you salivating. They specialize in fresh seafood with their coastal flavours.

We were invited by the Yaletown Business Improvement Association to check out the space and menu.

Appetizers

There are 3 appetizers to choose from kale salad, beef carpaccio or ahi tuna tostadas. All three appetizers I really enjoyed. Definitely a tie between the ahi tuna tostadas and the beef carpaccio. The sauces were so good.

ROASTED SQUASH & ORGANIC KALE SALAD
shaved pear, crumbled feta, pomegranate vinaigrette

BRANT LAKE WAGYU BEEF CARPACCIO
pickled shallots, shaved pecorino, horseradish aioli

FRANCISCO’S AHI TUNA TOSTADAS
corn tortilla, avocado crema, burnt salsa

Entrees

As for the entrees, there are also 3 to choose from – lamb, trout, and bolognese. Of the 3 options, I was surprised that I liked the trout the most. It was really tender and bursting with flavour.

PEACE COUNTRY LAMB DUO
roasted lamb sirloin, risotto of braised lamb shoulder Pinot noir jusor

CRAB & BRIE STUFFED STEELHEAD TROUT
rosemary whipped potatoes, buttered beans citrus & dill beurre blanc

BAKED VEGETARIAN BOLOGNESE MACARONI
porcini mushrooms, cauliflower, zucchini ragout roasted san marzano tomato sauce

Dessert

Ending off the evening with dessert is a nice finish. There is only one choice – the bittersweet chocolate tart. I wasn’t a fan of the crust but the mousse was delicious.

BITTERSWEET CHOCOLATE TART
caramel & chantilly cream

Final Thoughts

For the Taste of Yaletown 2019 $45 menu at WildTale, it is a solid menu. My favourite dishes of the evening are the beef carpaccio, ahi tuna tostada, trout, and lamb.

Address:
1079 Mainland St, Vancouver, BC

Website:
https://yaletowninfo.com/event/taste-of-yaletown/
https://wildtale.ca/

Showcase Restaurant inside the Vancouver Marriott Downtown has launched a new menu and concept. The menu offers new sharing plates which highlight everything local that is Vancouver. It features fresh, seasonal west coast flavours by Chef Westley Feist.

I’ve dined many times at Showcase restaurant and the food is solid.

Interior

There are lots of seats inside, a few booths, and a private room. They also take reservations too.

House Made Sourdough

The bread is cut up into slices and served with their rooftop bayleaf honey with whipped butter. Who knew honey and butter would go so well together. Very delicious!

Salt Roasted Beets and Burrata

This is served with frisée, sherry vinegar, olive oil, and cracked pepper. One of my favourite dishes of the evening. That burrata is so good and makes you not want to share it with the table.

Sous Vide Pork belly

It is paired with charred scallion purée, gai lan, sesame and chilli threads. The pork belly was tender and flavour, plus the purée worked really well with this dish.

Grilled Pacific Humbolt Squid

It is served with romesco sauce, watercress, fennel, charred lemon vinaigrette, and pine nuts. The squid was tender and easy to chew apart.

Seared Oceanwise Scallops

The scallops were served with ajo blanco, caramelized cauliflower, and Calabrian chili. The scallops were seared nicely and the caramelized cauliflower was tasty.

Haida Gwaii Halibut

The halibut sits on top of ricotta gnocchi, Sole Food Street farms veggies, herb vinaigrette, and crispy onions. It was good to see different textures in this dish but I did feel like the halibut was a bit dry.

16 oz Ribeye Steak

They steak has peppercorn jus, cipollini onions, and puffed beef tendon. I think this was cooked medium, but I would have preferred medium rare. The puffed beef tendon was a nice addition to the dish for added texture.

Oven Roasted Baby Carrots

The carrots have a gochujang mirin glaze, hazelnuts, and topped with Barnston Island peashoots. A good sharing plate to make sure everyone gets some tasty carrots.

Glazed Japanese Eggplant

The eggplant is paired with soy butter, crispy shallots, and sambal sauce.

Japanese Cotton Cheese Cake

To finish off the night, this fluffy cheese cake has pink grapefruit, yogurt cremeux, and white chocolate puffed rice. I was surprised to see this on the menu but it was good.

Strawberry + Rhubarb Caramelized Puff Pastry

This has pickled rhubarb, strawberry puree, and vanilla whipped cream as well. I didn’t take a liking to this as the strawberries were quite tart.

Final Thoughts

I love the transformation of the menu and the dishes are more sharable, so you can do it family style and try a bit of everything rather than having the traditional plate to yourself.

My favourites were the Salt Roasted Beets and Burrata, Seared Oceanwise Scallops, Grilled Pacific Humbolt Squid, and Sous Vide Pork belly.

Address:
1122 W Hastings St, Vancouver, BC 

Website:
https://www.showcaserestaurant.com/

Water Street Cafe is located in Gastown right across the Steam clock. We highly recommend making reservations and requesting a window seat. They have been around since 1988 serving up Canadian and Italian inspired dishes on the menu. We came here for dinner to check out the space and a few items on the menu with my husband.

Calamari Fritti

The deep-fried calamari is served with fried jalapeno, red onion, lemon pepper, and garlic aioli. The calamari was very crisp on the outside and the inside was tender and not chewy at all. A pretty well executed dish.

Burrata Caprese

This is made of burrata, heirloom and roma tomato, basil, salsa verde, white balsamic glaze, sun dried tomato pesto, chive oil, and himalayan pink salt. It’s not a large dish but the quality of the ingredients are great. The burrata is so delicious and creamy. One of my favourite cheeses.

Chef’s Amuse Bouche

The Chef made us something extra as a taster before the entrees. These was salad and sauces that complimented the seared scallops.

Chef’s Daily Creation – Proscuitto Wrapped Salmon with 2 Lime Prawns 

This is served with roasted potatoes and seasonal vegetables. It was a good portion size but the salmon was a tad overcooked, so it wasn’t as tender as I would have liked.

New York Steak

This has a medium-rare grilled 8 oz. AAA Canadian steak topped with red wine demi-glace, roasted potatoes and seasonal vegetables. It was cooked to a medium rare but it was pretty average.

Affogato

It is served with espresso, vanilla gelato, and biscotti. It was really good and hit the spot for the end of the meal. Very satisfying.

Final Thoughts

Most of the dishes for this meal was delicious but the entrees that we chose fell flat. They do have a selection of pasta dishes but maybe we should have chosen those. I’ll still be back though because their brunch menu sounds amazing and we did really enjoy the appetizers we had. They offer a great happy hour 7 days a week from 3 -5pm with 50% off appetizers, $5 wine or beer and $8 craft cocktails.

Address:
300 Water St, Vancouver, BC

Website:
http://www.waterstreetcafe.ca

At the River Rock Casino in Richmond, you will find Tramonto Restaurant showcasing classic flavours and dishes of West Coast-inspired cuisine with an innovative, fresh and local approach.

Besides their dining menu, they occasionally host Wine Dinners featuring local wineries and guest speakers. We got a sneak peek of their first wine dinner with Haywire & Narrative Wines by Okanagan Crush Pad.

Interior

Situated on the 3rd floor of the River Rock Casino is Tramonto. They feature a beautiful dining room, which overlooks the Fraser River and the River Rock Marina. As you look out the window, there are gorgeous views where you can relax and enjoy a delicious meal with friends or family. The atmosphere is inviting and intimate.

They also have a private dining room that can seat up to 18 guests, making it the perfect setting for evening for large groups.

Tramonto Wine Dinner

The Tramonto Wine Dinner comes with a five-course meal complete with wine pairings, presented by Guest Speaker Mike West of HQ Wines.

You get the opportunity to learn about the history of Okanagan Crush Pad Winery and the wine pairings, selected with care by Tramonto’s sous chef, Kenneth Konkle. The dinner costs $100 per person plus tax and a 18% gratuity.

You can find the upcoming dinners listed on their website with menus and any extra details. You need to make reservations ahead of time.

Amuse-bouche: Northern Divine Caviar with on a tater tot and creme fraiche paired with a glass of Haywire The Bub

I was surprised (and excited) by the tater tot! Everything worked very well in the pairing of this dish and set the tone for the night.

The caviar and creamy tater tot paired well with the Haywire’s The Bub champagne – a light, crisp, refreshing champagne with the perfect amount of acidity and crisp apple notes to balance out the richness of the abuse-bouche.

Course 1: Foie Gras Ganache with peanut butter topped with apricots paired with a glass of Haywire Switchback

This is a dish that you get to interact and play with. The foie gras and peanut butter are combined to create a ganache that you spread onto the cracker. The apricot helped balance the dish and the flavours and textures worked well together.

I really enjoyed the pinot gris pairing. It was cool, refreshing, dry, and had notes of guava and stone fruit but also had a unique creamy mouthfeel and clean finish. This is something I’d definitely buy to try again.

Course 2: Heirloom Carrot Veloute topped with nori, pea shoots, and sprinkle of red pepper paired with a glass of Haywire Freeform White.

I don’t think I’ve truly tasted carrot until this moment. I couldn’t get enough of this dish! The sweet carrot flavour stood out and blended well with the other flavours and textures.

The wine pairing was a slightly orange-coloured wine that Haywire created with very little intervention, leaving it free to develop naturally. It smelled and tasted of tropical fruits initially and further developed to finish dry with a herbaceousness.

Course 3: Seared Digby Scallop on top of toasted wheat berries, corn, corn shoots, and chamomile cream paired with a glass of Haywire Chardonnay (unoaked).

This scallop dish was perfectly cooked and delicious! The corn and chamomile cream elevated the wheat berries. By this time I was already starting to get full. Again, the pairings worked well for this course.

Course 4: Roast Fraser Valley Duck Breast served with beets, berries, apple mash, and chard paired with a glass of Haywire Gamay Noir.

The duck was perfectly cooked and I could feel how crispy the skin was as I cut through it. The portions were generous and overall, this was another delicious dish. The gamay was lighter bodied, juicy, and had a fresh acidity that paired with the berries, apples, and duck.

Course 5: Miso Mascarpone Cremeux servied with caramelized white chocolate, a port marshmallow and marcona almond paired with a glass of Narrative Fortified

I was initially curious about this combination and wasn’t sure how i’d like it but the miso mascarpone cremeux was another favourite of the night. The miso flavour married with the mascarpone beautifully. It reminded me of a cheesecake but the flavours in it made my taste buds curious and wanting more.

The fortified wine wasn’t overly sweet nor did it overpower the dessert.

Final Thoughts

Overall, the food was delicious and portions are great, so you don’t have to worry about whether you’re going to leave full.

The 5-course meal with pairings is a great value for a special night out. You don’t have to go downtown for a fine dining experience. If you don’t live in downtown, it’s something worth driving down to Richmond for. Alternatively, it’s located right beside the Skytrain Station if you want to take a more environmentally friendly route.

The environment also makes a winery dinner enjoyable because of the intimate setting.

Address:
 8811 River Rd, Richmond, BC 

Website:
https://riverrock.com/promotion/tramonto-wine-dinner/

Rocky Mountain Flatbread just launched their new summer menu which features fresh, local ingredients. Since it is the perfect time to get amazing produce in and around the city, they really do their best to highlight these items. The summer menu is akin to shopping at the farmer’s market, getting the best seasonal ingredients, and knowing how to combine it all to create delicious salads, pastas, and pizzas.

Heirloom Avocado Toast

For me, the highlight is seeing the consideration they put into selecting their ingredients, including using the right tomato for a dish. For example, the Heirloom Avocado Toast featured sliced red and yellow heirloom tomatoes, while the Fire Roasted Pizza had multi-coloured cherry heirloom tomato. It is also topped with sunflower sprouts  and hemp hearts.

Fire Roasted Pizza

Rocky Mountain strives to offer nut free, gluten free, and vegan options. New to the summer menu is the Vegan “Cau” Cheese, their house-made vegan, nut-free cheese substitute made from cauliflower. It was used in the Vegan Fire Roasted Pizza, Harvest Farmer Pizza and the Plant Based Summer Green Salad.

Chorizo and Cod Pizza

While there’s an emphasis on fresh greens and vegetables, there is no shortage of options for omnivores. My favourite dish was the Chorizo and Cod Pizza, which starts with a spicy tomato base, chorizo, bell pepper, red onions, sun-dried tomato, mozzarella, and green onions, then topped with pan seared Ocean Wise cod. It’s packed with flavours, textures, and just the right amount of heat.

Fig and Goat Cheese Salad

Rocky Mountain salads are always tasty, always piled high, and the Fig and Goat Cheese Salad was no exception. It features assorted greens, cucumbers, tomatoes, and red onions tossed in Black Mission Fig dressing, then topped with sliced figs, goat cheese crumbles and Vancouver-grown sunflower sprouts.

Final Thoughts

The Rocky Mountain Flatbread’s summer menu is now available and it’s a great spot to take those who love pizza and salads. Rocky Mountain Flatbread has always been known for a space that is kid friendly in a relaxed atmosphere.

Address:
1876 W 1st Ave, Vancouver

Website: http://rockymountainflatbread.ca/

In addition to being a beautiful place to live in, the west coast provides a bounty of gourmet wild food that can be foraged. We joined a long table dinner featuring wild spring greens at Rocky Mountain Flatbread. It was a wonderful evening spent with delicious food by Chef Oliver Zaulauf, great company, and an informative discussion about nutrition.

The wild greens were brought by West Coast Wild Foods and they spoke to us about the health benefits of food that can be foraged locally. The menu included ingredients such as cattails, fiddleheads, mustard greens, knotweed, wild fennel fronds, onion flowers and spruce tips.

Cocktails and Bruschetta

We started with a refreshing cocktail flavoured with steeped spruce tips syrup. It was followed by the Wild Greens and Mushroom Bruschetta, a savoury appetizer featuring wild mushrooms picked at the Sunshine Coast. I learned that mushrooms are a good, non-animal source of vitamin D.

Salad

Next was a tasty salad with ingredients from the farmer’s market and foraged mustard greens which was adorned with onion flowers.

Nettle Pesto Pasta

The most surprising dish for me was the Nettle Pesto Pasta. It featured a nettle pesto with knotwood and cattails, topped with fennel fronds. As a gardener, I’ve only known nettle and knotwood as weeds. Nettle made for a tasty pesto and the knotwood stem had a surprising bright, lemony taste.

Farmers’ Market Pizza

Then there were pizzas! The Farmers’ Market Pizza had fiddleheads, cattails, tomatoes, and goat cheese. Fiddleheads are curled, edible shoots of the ostrich fern and are amongst my favourite seasonal delicacy. They are only available for eight weeks and must be prepared properly. Fiddleheads are a nutritional powerhouse rich in antioxidants and a great source of fibre and omega-3 fatty acids. If you ever see them available at the farmers’ market, snap them up, cook them properly, and you’ll be rewarded with a delicious and nutritious meal.

Fig and Brie Pizza

Fig and Brie Pizza is one of their signature artisanal pizza. It is my favourite and you should definitely order it next time you visit Rocky Mountain Flatbread!

Chaga Mushroom Tea

Instead of coffee with our brownie dessert, we had chaga mushroom tea. Considered to be the “King of medicinal mushrooms”, chaga can be found on birch trees and is rich in antioxidants. It’s an anti-inflammatory, boosts immunity, and aids digestion. The tea blend is a mix of chaga mushroom, dandelion root, roasted chicory root, cinnamon, and orange. It tastes like a traditional christmas tea, and paired nicely with the brownie.

Address:
1876 W 1st Ave, Vancouver

Website: http://rockymountainflatbread.ca/

Pack your gummy bears, we’re going on a drive. We were invited to a weekend getaway to experience culinary delights, entertainment and relaxation at Tulalip Resort Casino. Only a 2 hour drive South from Vancouver, 30 minutes from Seattle and right next to the Premium Outlets, Tulalip is nice for those looking to treat themselves with a nearby escape and take it easy. We got off early on a Friday and let our weekend adventure begin.

I heard about Tulalip many times but had never been. When I asked my friends about it, I got the same answers over and over: it’s next to the Premium Outlets, only went inside for the buffet, the buffet was good. A jist of what I didn’t expect: they have full spa services with good rates, almost Vegas level interior renovations featuring local Tulalip tribal art, regular shows and concerts and a range of food options from build-your-own pizza to sports bar to fancy Pacific Northwest cuisine and more. Also their Sommelier, Tom Thompson, is fantastic.

Accommodations:

We arrived at reception in the late afternoon and I was immediately taken back by the quality of the renovations. Beautiful ambient lighting and artwork set the mood for a relaxing weekend. Opening the doors to our 2016 renovated king bedded room, we were greeted with soft music playing from the smart TV. The room had a luxurious atmosphere, a comfortable bed, massive double sink bathroom and artwork in all the details.

You may not expect  from its unassuming exterior but Tulalip is operating at 90% occupancy. Currently they have single king rooms, double queens and 5 uniquely decorated specialty suites. They offer their rooms with dining or shopping packages so know you have some options before you book.

Drinks: Destinations Lounge

 

This was where we first met Tommy, the passionate and easy-going Sommelier, and got a glimpse into his vast knowledge. For drink aficionados that are about trying everything, a weekend in Washington instead of a Canadian destination means a chance to try local offerings. At Destinations, Tommy prides himself in stocking a number of hard to find gems.

Tommy set us up with this beautiful trio:

  • Schilling Grapefruit and Chill Cider (Washington) – Schilling exclusively makes craft cider with innovative flavours. I don’t think I can return to normal cider after this and unfortunately there is nothing comparable in BC.
  • Deschutes The Abyss (Oregon) – A World Beer Award winning wine barrel aged stout. Unlike other stouts, it’s not particularly chocolatey, nutty or anything. It’s a balanced, flavourful stout without any one taste jumping out. Worthy of being a stout classic if it weren’t so limited.
  • Pappy Van Winkle 15 year (Kentucky) – A rare bourbon found only in 7 restaurants in Washington. It’s most unique characteristic is its strong caramel and vanilla flavour

Even though the word Sommelier is intimidating, if you get the chance I encourage you to seek him out and get a recommendation. Especially if you are going to Blackfish during your visit.

Fine Dining: Blackfish

Blackfish is the most unexpected find in the casino. They serve fresh oysters, seafood, steak and a very satisfying dessert menu. Fresh salmon grilled over an open fire using traditional Tulalip tribal techniques is their speciality.  You can see a menu on their website.

Once again Tommy wowed us with the wine pairing. Taking into consideration not only the pair itself but also where we were from and giving us a taste of something we hadn’t had before. From their cellar of 1000 wines, he showed us some unique European style wines for our Vancouverite taste buds. Tommy sent me some of his notes, shared below, on the wine pairings and I can’t even begin to imagine how he keeps track of the dimensions of all his wines. Seriously, talk to your Sommeliers.

Starting with a delicate and fluffy Dungeness crab cake with lemon aioli, paired with Cristal champagne. According to Tommy, bubbly is paired with crab cakes to “cut through the oil”. With his specific choice, a well aged bubbly with finer bubbles allow the crab flavours to linger. When it’s a good crab cake, of course you’d want the flavors to linger right! Their crab cake not too oily, with natural flavours of quality seafood coming though.

Have you ever seen a crouton ring? Their Heart of Romaine Caesar salad is a work of art. Leaves of lettuce were individual ripped, seasoned and assembled again into this deceivingly minimalist presentation. This time we had a German Riesling: “the wine really balances the many components of a Caesar, while the very present acidity cuts through the creamy texture, leaving a great finish on the palate.”

Their Heritage Salmon is grilled over an open fire as it would be in traditional Tulalip culture. It has a beautiful smoky and salty taste that contrasts nicely with the sweetness of the corn fritters that it’s paired with. You can watch the salmon cook through the windows showcasing the fire pit. It is quite a feat to cook salmon so well with nothing but a fire and an iron stick. Rather than a white wine, this was paired with a light red with some fruity notes: Domaine de la Janasse ‘Vielles Vignes’ Chateauneuf-du-Pape.

Their filet mignon was my second favorite of the night; topped with blue cheese, toasted hazel nuts, apple bacon and peppercorn demi-glace. It is a fairly busy dish, served with bacon wrapped asparagus, a fennel & frisse salad with prickly pear vinaigrette and a garlic-cheddar potato fritter. Paired with a rich Gaja Cabernet Sauvignon, I enjoyed the mixture of textures and hearty taste.

We had the luxury of trying one of everything on their dessert menu. I would go out of my way to have the “sticky toffee pudding cake” (this was my favorite at Blackfish) and would recommend the “berry meringue concord” if cooler tangy desserts are more your type.

Midnight Snack: Blazing Paddles

If you’re going to be staying at a casino resort, a little midnight snacking is bound to happen. Their stone oven pizza place is bumping with a full bar on a Friday night. It’s build-your-own with around 50 options for toppings. If you’re shopping next door at the outlet and want something easy that isn’t the buffet, this is a great alternative.

Breakfast: Cedars Café

Cedars Café is open 24/7 and serves breakfast until 11 am. The star of the show here is no doubt the Pacific Northwest Benedict with Dungeness crab. Unless you are allergic, I see no reason to go for the other benes. I was also curious about the tex-mex Benedict which ended up tasting exactly as it would sound. Still good but I feel odd calling it an eggs Benedict.

Relax: T Spa

On Saturday morning, we hit the T Spa for a facial and a massage. Their spa offers everything. On top of massages, body treatments and facials, they also do make up, hair styling, nails and even teeth whitening. Basically everything a wedding party could desire. This was my first time getting a facial and I tried the “T Spa Signature Facial” which includes an arm and hand massage. I felt very comfortable in the hands of my aesthetician who answered all of my many skincare curiosities. My friend had the “Sacred Plant Ritual” body emulsion and massage. She was glowing as we sat in our fluffy robes in the relaxation room with tea. With all services, you get free access to their gym, sauna and steam room. Their website offers monthly specials on spa services that may also come with complementary products.

Entertainment : Shows, Gaming and Shopping

What else can you do at Tulalip?

  1. Catch a show. We were also treated to watch the charming Richard Marx in concert. We had only known his song “Right Here Waiting” but ended up driving home to his Spotify playlist.
  2. Try your luck, it is a casino after all.
  3. Shopping at the Seattle Premium Outlets, just across the parking lot.

Scenic Route: Chuckanut Drive

If you desire one last adventure on the road back North, consider taking Chuckanut Drive instead of a portion of the I5 highway. Running along the ocean, it’s a nice drive on a twisting road that winds through the forest and along the cliffs by the sea. Turnoffs to Chuckanut are clearly marked along the highway between Burlington and Bellingham. There are two formal lookout points with parking lots just before the road enters Larrabee State Park.

In our excited stupor we parked somewhere random and tried to walk down to the ocean through thorny bushes. We made it, and it was worth it for the sunset, but that was before we drove past the easy access lookouts.

Website:
https://www.tulalipresortcasino.com/

Address:
10200 Quil Ceda Blvd, Tulalip, WA

H2 Rotisserie & Bar at The Westin Bayshore features their signature Maple Hill Farms rotisserie chicken on their menu. They are located on the edge of Stanley Park right in Coal Harbour.

On weekends, you can indulge in a brunch buffet with the family with lots of selections featuring:

  • Build your own Harvest Buddha Bowls
  • Maple Hills Farms House Rotisserie Chicken Carvery Station
  • Rotisserie Prime Rib Carvery Station
  • Made to order French Toast Station

Whether you come here for a regular brunch buffet or their special holiday brunch buffet, they ready to impress guests for any occasion.

There are small to large tables to seat groups of many sizes. It’s best to make reservations just in case its a busy weekend and you want to be guaranteed a spot.

Carvery and French Toast Stations

This is the area to get prime rib, Maple Hills Farms House Rotisserie Chicken, and made to order french toast.

Build your own Harvest Buddha Bowls

You can make your own harvest buddha bowls with ingredients they have different types of greens, toppings, and dressings.

The selection

There is some good selection in the buffet such as free-range scrambled eggs, eggs benedict, waffles, smoked bacon, sausage links, breakfast potatoes, seasonal fruit & berries, fresh baked pastries, bagels, charcuterie, smoked and cured salmon, local cheese, dim sum and congee. Of course there is a lot more than just that list.

Sushi

Waffles

Eggs Benedict

Bacooooooon and Sausages

Pastries 

Smoked salmon and  assorted cheeses

Fruit and yogurt parfaits

Sweet Desserts

More Pastries

Whats on the plate

I grabbed a little bit of everything for my first plate. Gotta get a taste of everything before getting more.

Don’t forget the hot sauce, there are 4 kinds to choose from.

I love a good simple congee with fried shallots, ginger, mustard greens, and a Chinese donut. Also some fruit too on the side.

For dessert, I had to go with the desserts filled with mousse.

Candy Bar

There is a little candy bar with smarties, gummy bears, sour keys, and twizzlers that you can take with you in small bags.

I of course had to fill it up with a little bit of everything. Some sweets for the road.

Drinks

Freshly brewed Starbucks coffee and Tea Leaves Loose Leaf tea, and fresh juice come with the price of the buffet.

House made sodas

There are 4 kinds of house made sodas – Cherry + Vanilla, Citrus + Rosemary,  Strawberry + Basil, and  Spicy Ginger. I got the Citrus + Rosemary soda and it was refreshing. Probably would go very well with a hot Summers day.

Caesar Cart

During brunch, their caesar cart might make an appearance. A fresh caesar made right at your table. They will have these tableside Caesars for their Easter brunch buffet.

We got a sneak peek of it and got a little taste.

Final Thoughts

I’ve been to this buffet during the holidays and they have good value for what you pay for. Live music is also a bonus when dining here.

It’s pretty popular during major holidays for brunch, so make sure you check out their special buffet menus as well as make reservations in advanced.

Address:
1601 Bayshore Dr, Vancouver

Website:
https://h2restaurant.com

Atlas Steak + Fish is the new restaurant inside the Grand Villa Casino and Hotel in Burnaby. It has taken the old location of EBO and is a modern twist on the iconic North American steakhouse.

They selecting fine ingredients, explore global flavours, showcase unique cooking techniques, and engage through table-side service. These are all elements that speak to their commitment in crafting a truly distinctive dining experience in Burnaby.

Interior

The dining space is very nice and great for any occasion. They even have a private room with lots of seats if you want something more cozy and intimate for your group.

El Diablo

Start the night off with an electrifying cocktail. It has Sauza Silver Tequila, Crème de Cassis, fresh lime juice, and Ginger Ale presented with sparks of fire using cinnamon. From the name of the cocktail, you would think it would be spicy, but this was such a refreshing cocktail. We really enjoyed it.

Agua de Valencia

This yummy drink has dry English gin, fine orange liqueur and orange.

Lobster Bisque

At the centre of the bisque is a seared scallop and roe. The broth had a lot of depth and essence of the lobster. It may not look that great, but it was delicious.

Steak Tartar

This has hand minced tenderloin, miso mustard, pickled daikon quail’s egg, and gnocco fritto. Mix the ingredients together and then eat.

Steaks and Mains

Only the top percentage of Alberta Angus Reserve Beef and U.S.D.A Prime make the ATLAS cut and are selected for dishes. Sourcing from North America’s top producers, they seek out the ultimate commitment to quality and stewardship to ensure the best in marbling, tenderness, and flavour. The steaks are hand-butchered from the top breeds, hand-selected, and aged before being prepared in our mesquite-fired Josper oven.

Chili Ribbed Cowboy Rib Steak

With got the steak done medium rare without the chili rub. The steak was very tender and it was 16oz, so it wasn’t small at all.

There were some leftovers, but we were happy to have it for another meal.

Tomahawk Pork Chop

This has snake river farms kurobuta pork chop, smoked pork belly and apple relish with warm potato salad. It was suggested that we order this as medium. This was recommended by the staff and it was also tender and delicious. We enjoyed the pairing of the apple relish on top.

Whipped Brie Mashed Potato

We got this on the side to share and it was so smooth and fluffy. Who knew brie and mashed potatoes would be so good together. Highly recommended.

Roasted Wild Mushrooms

Ultimate savoury side dish to share for the table. I enjoyed the variety of mushrooms in this.  Another winner.

Salted Caramel Creme Brulee

It comes in a mason jar with the torched sugar on top. It is served with chocolate dipped biscotti. A good comforting classic dessert.

Baked Alaska

If you’re looking for something unique, try the baked Alaska that is flambed tableside. How cool is that? It’s a dinner and a little show.

The layers are made of raspberry coconut ice cream, lemon sorbet, orange vanilla cake, and italian meringue.

Final Thoughts

Overall, we enjoyed the experience and it’s something that Burnaby is lacking. They bring some exciting dishes that aren’t easy to find in the area. I would recommend Atlas for intimate dinners for special occasions.

We Rate Atlas Steakhouse and Fish

Address:
4331 Dominion St, Burnaby

Website:
http://atlassteakandfish.com/

We wanted to indulge on a culinary night out at Botanist with a few of my foodie friends – Foodgressing and Picky Diner. We decided to do the Chef’s ‘We’ll Take It From Here’ Menu for the whole table for $108 per person. A bit indulgent, but since I just came back from New York, this price was really great in comparison.  We went on a Friday night around 6pm and did require reservations as it’s a pretty busy time of year.

Interior

The interior is very beautiful and the perfect setting for any occasion. They even have liven music which is a nice touch. Good for small to large groups.

Drinks and Cocktails

Drinks aren’t included with the set menu, but we got a few different beverages to go with the meal. I went with beer as usual. They do have mocktails too if you don’t drink alcohol. Just ask the staff as they have a pretty extensive drink menu.

Wine Pairings

You can also add wine pairings with each dish in the set menu. Worth it if you’re a wine lover.

Bread

As you wait for the dishes to arrive, they give you some beautiful housemade bread and some butter.

Amuse Bouche

The meal started with a Sturgeon Chicharron, fermented veggies, and dried sturgeon. It was essentially deep-fried fish skin and it was very delicious. The crunchy texture paired well with the fermented veggies. A good start to the meal. This was paired with Zanata Brut.

Course 1: Beet Salad

The next item has textured beets, pecans, orange, and Ashley Goat’s cheese. I simply adore beets, so I loved all the different variety and techniques they used on this dish. Paired with Lucien Crochet Sancerre.

Course 2: Lobster and Sunchoke

This has Sunchoke Velouté, lobster, and chive chantilly. They come to the table and pour the broth into the bowl. A fun way to see the dish come together. The lobster was cooked perfectly. Paired with Roux Père et Fils Chardonnay.

Course 3: Scallop

This has Diver scallop, brussel sprouts, guanciale celeriac foam. A beautiful sear on each side of the scallop on top of the shredded bed of brussel sprouts. The acidity of the sauce worked in the dish to go well with the foam and scallop. Paired with Domaine de la Mora.

Course 4: Bison

This meaty dish has Bison, Saskatoon berry, mushrooms, caulifower. The mushrooms were absolutely amazing to go with the bison. A fun dish to showcase ingredients from Canada. Paired with Perraton Père et Fils

Course 5: Dessert

This dessert is made with Itakuji chocolate pate, passion fruit pulp, and licorice ice cream. At first I wasn’t quite sure how I felt about the dessert after hearing it has licorice. After digging into it, I really enjoyed the passion fruit a lot. The licorice was subtle and not overpowering at all. Paired with Foneseca Port.

Sweet Treat

At the end of the meal, they give everyone a little gift to take home – Chef’s Shortbread using his grandmother’s recipe. A nice thoughtful gift to continue the experience at home.

Final Thoughts

Overall, I think it was worth what you get in the Chef’s tasting. We were all full afterwards and each dish was unique and not on the regular menu. Service was great and the staff were all super friendly. I’ll be back for any special occasion.

We Rate Botanist Restaurant

Address:
1038 Canada Pl, Vancouver

Website:
https://www.botanistrestaurant.com/

The Dockside Restaurant on Granville Island is a place locals and tourist love to come to for the views and the fresh seafood options on the menu. They like to keep their menu seasonal, so they have recently launched a few items on their menu to reflect the Fall season and use the freshest produce possible.

Interior

The main dining area is very nice with lots of windows, comfortable seating, and views of False Creek.

Super Food Buddha Bowl

This has organic quinoa, farro, wehani rice, house-pickled vegetables, heirloom tomatoes, romaine hearts, and a citrus vinaigrette. A good items to have to taste the fresh produce of the Fall. The hearty grains are delicious too.

Warm Fall Harvest Kale Salad

This has a medley of roasted root vegetables, Okanagan honey crisp apples, buttermilk dressing, and grana padano. We have delicious local apples, so this plate highlight more of the farms close by. The texture of the crisp root vegetables contrasts well with the kale.

Two Rivers Meats Grilled Beef Tenderloin (6oz)

This dish has AAA beef, potato yam pavé, butternut squash purée, red wine thyme jus, seasonal organic vegetables, and preserved cherry-basil compound butter. Having the beef medium rare is the best way to have this served.

Braised Lamb Shank

The tender lamb shank sits on top of Israeli cous cous, butternut squash, Okanagan plum jus, dukkah, and seasonal organic vegetables.

Forno Roasted Salmon

This has lemongrass-soy marinated Oceanwise salmon, pistachio mash, bell pepper aioli, and seasonal organic vegetables. The salmon was cooked nicely and the marination of the lemongrass-soy flavour.

Grilled Haida Gwaii Halibut

The halibut sits on lemon-herb spaetzle, dungeness crab bisque, house pickled and roasted organic vegetables. I enjoyed the combination of the spaetzle and halibut. A good combination as an entree.

Sticky Toffee Pudding

The sticky toffee pudding has spiced caramel sauce, rum and vanilla gelato on top. Such a lovely treat to end the meal.

Coconut Milk Cheesecake

This dessert has passion fruit chia seed glaze, honey toasted nuts and candied coconut chips. It is gluten-free, which is a good option for those with dietary restrictions.

Final Thoughts

Dockside Restaurant is a solid place to go to in Vancouver. The location is right on Granville Island and they do have lots to do in the area. My favourite dishes was the Grilled Haida Gwaii Halibut.

We Rate Dockside Restaurant

Address:
253 Johnston St, Vancouver

Website:
http://docksidevancouver.com/

Fergie’s Cafe in Squamish is a popular destination for brunch on the weekend. It was bumping on the long weekend and we were in for a little bit of a wait. The kitchen was backed up by 40 minutes, but that didn’t stop us or anyone else from continuing to wait.

Order

We lined up to order first before getting a seat.

Seating

There is indoor and outdoor seating, but it was a very nice and hot day outside, everyone opted for and patio seat. As we waiting, we relax on their sun-drenched deck and enjoyed the fabulous views as our food was being prepared.

All the food is fresh, locally-sourced and lovingly prepared.

They gave us a spoon with a number, so when our orders are ready, they’ll bring it over.

Drinks

Coffee is a must to go with brunch. Always helps me keep awake. We also got a cinnamon bun to share too. Delicious.

Matcha latte is on the menu too.

One of the best drinks is the Caesar, you can get it as a single or a double. It’s made fresh and you can tell they don’t skip any corners with this caesar.

Eggs Benny

Dubliner Benny has a homemade butter biscuit, sauteed onions, apple, bacon, poached eggs, hollandaise, Dubliner cheddar and a side of hash.

Smoked Salmon Benny has a homemade buttermilk biscuit, smoked salmon lox, poached eggs, avocado, capers, hollandaise, and a side of hash.

I loved it! So good and simple but full of taste. I would highly recommend this.

Ratatouille benny sits on a bed of hash, steamed kale, eggplant, zucchini, bell peppers, and poached free-range eggs with hollandaise. Dee really enjoyed this benny.

Final Thoughts

Overall, we loved the brunch here! Such a nice hidden gem in Squamish. We will definitely be back for more bennies and caesars in the future. If you’re passing by Squamish, definitely add this to your list of places to visit.

We Rate Fergie’s Cafe: 

Address:
70002 Squamish Valley Rd, Squamish, BC

Website:
http://www.sunwolf.net/fergies/

Fergie's Cafe Menu, Reviews, Photos, Location and Info - Zomato

The Water Shed Grill is in Brackendale, BC, which is minutes away from Squamish. It has a casual bar and restaurant with West Coast eats with a riverfront patio.

This places sits right right above the Squamish River and is absolutely beautiful.

Interior

The interior has a very casual feel and as a local or a tourist, you’ll fit right in. The view from the heated patio is awesome. If you are into sports, they have a few screen to watch the game.

Blue Lip Steamed Mussels

The mussels are in a creamy white wine and garlic broth. It is served with focaccia bread. The mussels weren’t as plump, but it still tasted good and naturally sweet.

Local Fish and Chips

You get 2 3oz filets of local cod dipped in a beer batter and then its deep-fried. It is served with fried, tartar sauce, coleslaw, and wedge of lemon. It was pretty good and you can taste the quality of the cod. Moist and delicious.

Final Thoughts

Overall, it’s a very great place to have food and drinks with friends. The food is very Westcoast and they source their seafood from sustainable places, so thats great. They also have good burgers too.

We Rate the Watershed Grill

Address:
41101 Government Rd, Brackendale, BC

Website: http://thewatershedgrill.com/

The WaterShed Grill Menu, Reviews, Photos, Location and Info - Zomato

Botanist is a new restaurant inside Fairmont Pacific Rim and it officially opens today, beginning with breakfast service. They are replacing their precious restaurant concept – ORU with Botanist. The restaurant will present a collection of four diverse spaces —a dining room, cocktail bar and lab, garden, and a champagne lounge. They offer a dining destination rich in experiences that reflect the vibrant, lush earthiness of the Pacific Northwest – from design and decor to cocktails and cuisine.

We were invited to have a sneak peek of the space and menu before they open their doors to the public. So, this is definitely not a normal dining experience, I just wanted to take you on a journey to see how their new space and menu has transformed. Executive Chef Hector Laguna’s menu depicts the culinary abundance of our region – produce rooted from the soil of the northwest, sustainably sourced seafood; and organic agricultural methods from backyard suppliers.

Cocktail Bar and Lab

The Cocktail Bar is dedicated to the creative science of cocktails. Led by Grant Sceney, the creative beverage director, and David Wolowidnyk, Botanist head bartender, the international award-winning duo created a list of whimsical yet sophisticated cocktails. The elevated beverage experience is enhanced by the Cocktail Lab with commercial kitchen elements such as a centrifuge, band saw, and roto-vaporizer. Select libations give a nod to its chemistry inspired roots and botanical background.

Deep Cove

The Deep Cove mixes Island Gin, sea buckthorn, and blue algae and is served in a bespoke glass molded onto a log of driftwood. Next level cocktail right here.

Pretty Bird

This cocktail has Gin, Berries, Seeds, Bubbles and the cute bird glass sits on a Bird Nest.

If you love fun innovative cocktails, this area if for you where you can watch the bartenders in action.

Dining Room

Dining Room is a space intended to be active and engaging morning to night. A mixture of various limestone, whitewashed woods and ornate metalwork sets its foundation with pops of plant material found throughout.

The menu isn’t that large, but there is a good variety of items to choose from.

Root Vegetables

There is fava, garbanzo, avocado, burrata, lemon in this appetizer.

English Pea Soup

The soup is poured into the dish and is paired with a stack of dungeness crab, mint, and crème fraîche.

Roasted Wagyu Zabuton

This has celeriac, nettles, wild mushrooms, romanesco, and brown butter jus to complete the dish.

Seared Sablefish

It also has a onion nage, fermented vegetables, and puffed tapioca.

Charred Octopus

It has asparagus, cauliflower, kohlrabi, chorizo in this dish to highlight the charred octopus. The octopus was very tender and flavourful. You can tell they spent some time really making this dish shine.

Hand Cut Tagliatelle

There are morels, mushroom soil, and a crispy piave on top.

Final Thoughts

Another great addition to the Vancouver dining scene with their creative concept to bring out the flavours of the Pacific Northwest.

Address:
1038 Canada Place Way, Vancouver

Website:
http://www.botanistrestaurant.com/

Botanist Menu, Reviews, Photos, Location and Info - Zomato

Crab Park Chowdery is located in Gastown and they serve up chowders and different soups in a cup or a bread bowl. A little taste of Seattle up in Vancouver.

I came here with M after work to give some of their items a try.

Interior

The shop is very narrow and can’t fit too many people here. Really large groups wouldn’t fit here, but groups of 2 or 4, would fit so perfectly.

New England Clam Chowder

The most popular item here is the New England Clam Chowder. Hands down. There are lots of clams and ingredients packed inside. M loved every bite of it to go with the sourdough bowl.

Eat it with a spoon or dunk the bread from the top into the chowder.

Smokey Tomato

The smokey tomato soup was a bit thicker, but there is a layer of cheese between the bowl and the soup then topped with green onions.

It was a good smokey tomato soup, but the acidity of the soup with the sour dough wasn’t the optimal combination. This bowl was like a grilled cheese sandwich with tomato soup.

Sauces

There are a bunch of hot sauces at each table to spice up your soup or chowder.

Final Thoughts

Overall, a few of the soups are pretty solid. We also taste tested some other soups as well. They also have some chowders of the day that aren’t always on the menu.

A few of my favourites are:

  • New England Clam Chowder
  • Loaded Baked Potato Soup
  • Mushroom Soup

We Rate Crab Park Chowdery:

Address:
221 Abbott Street, Vancouver

Website:
https://www.facebook.com/pg/crabparkchowdery/

Crab Park Chowdery Menu, Reviews, Photos, Location and Info - Zomato