Most memorable Vancouver restaurant dishes of 2014? Our Editor-in-Chief dishes:
Oysters at Boulevard Kitchen & Oyster Bar: Zink-y, and delicious, the plate of fresh-shucked Kushi and Kumamoto oysters came with a delicious frozen mignonette and paired perfectly with a glass of rosé the excellent wine director Lisa Haley chose from Tyler Harlton, a little-known Summerland winery. 845 Burrard St., Vancouver, 604-642-2900, www.boulevardvancouver.ca
Poached steelhead at L’Abattoir: Private dining reaches a whole other level in this new upstairs room with its own state-of-the-art kitchen. Simple and flavourful, it came with a delicious discovery: char-grilled cabbage, and we were lucky enough to sample it with the amazing wines of Culmina, in the company of the Triggs family. 214 Carrall St., Vancouver, 604-568-1701, www.labattoir.ca
Buratta at Bufala: It doesn’t get much better than creamy Italian buratta bathed in olive oil and served with thinly shaved veal tongue on freshly baked bread. Well at least for me it doesn’t. 5395 W. Blvd., Vancouver, 604-267-7499, www.bufala.ca
Wild mushroom risotto with shaved Tete de Moine cheese at The Abbey: I’ll admit it, food does taste better in a private dining room, but this dish I’d eat anywhere. Seasonal comfort food at its very best from the inimitable André Durbach. 117 W. Pender St., Vancouver, 604-336-7100, http://abbeyvan.com
Northern Divine Caviar at Araxi: At this year’s Big Gun’s dinner the first course was stand up: a tin of local sturgeon caviar for each person, with a stack of blinis and crème fraiche. Heavenly doesn’t even begin to describe it. Buy it online at www.northerndivine.com. 4222 Village Sq., Whistler, 604-932-4540, www.araxi.com
Roasted Sablefish at Cactus Club Café: At a lunch to preview new menu items being tested by chef Rob Feenie for 2015, this sablefish stood out with its rich Peking duck broth, bok choy and edamame. Let’s hope it makes the cut! 1085 Canada Pl., Vancouver, 604-620-7410, www.cactusclubcafe.com
Tabouli salad from Railtown Catering: One eats a lot of canapés in this profession so it was fabulous to be served a healthy catered lunch at the Poppy Barley pop-up shop launch. Even cooler, it was delivered in a vintage cabinet where each drawer became a stylish tray. http://railtowncatering.ca
2014 was certainly delicious. —Sarah Bancroft
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