Dining Reviews | ariane c design

Dining Reviews

Mar21

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East Village Dining: Roundel Café

Posted in: Craft Beer, Dining Reviews, East Vancouver

[The 1964 menu design is still in use!]

50′s style diner tables and chairs, a retro menu cover to match, and a busy lunch counter. All part of a visit to Vancouver East Village’s Roundel Café.

This week, my husband and I ventured to this long-standing café on East Hastings, just east of Nanaimo Street. The friendly, colourful, child-friendly establishment has been run for nearly seven years by owners Dena Sananin and Mick Bateman, although the place has been here “forever”.

The interior features a series of acrylic paintings on one wall, with counter and bar on the other. On the day we visited, mixed young families, local urbanites, ladies doing lunch and older folk were all in for locally-sourced, home cooked goodness prepared by chefs Matthew and Dan.

Roundel cooks with fresh and organic (wherever possible) ingredients, using free-range Vita eggs.

Our beers were served in pint-sized mason jars. We chose a mellow Crannóg Insurrection India Pale Ale (glass $3.50; pint $4.75; pitcher $16) to go with our dishes.

I ordered a free-run organic chicken breast wrap with brie, sliced apple, lettuce and mayo ($11). It came along with either a salad or soup of the day. The chalkboard listed a tasty-sounding chipotle, zucchini, and corn soup, and delicious and hearty it was. The soft brie and chicken together with the green apple slices and lettuce were superb, as a whole wheat tortilla enrobed the fresh ingredients.

My husband’s burger was well-cooked and contained organic beef served with brown rice (or roasted potatoes) and salad ($9, $10 with cheese; $11.50 cheese & bacon). It’s hard to tell in the photo above but the burger is served on a whole wheat bun. Both these meals were enjoyed in a sunny spot by the window.

A selection of mixed indie music filled the room. We’ll have to return to try one of 15 gourmet milkshakes on the menu ($5; espresso and chai flavours, $6). As well, a Thursday special offers a burger and beer for $11.

An extensive variety of coffee, teas, mineral waters, cocktails, BC wines and local craft beer round out the menu. Our bill came to just over $30, including two entrées and beer, before tax and tip.

Roundel Café is located at 2465 East Hastings in Vancouver. Open Mondays and Tuesdays 9 am to 4 pm, Wednesdays to Fridays, 9 am to 9 pm, and on weekends from 9 am to 5 pm.
Feb14

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Dining at Victoria’s AURA Restaurant

Posted in: Craft Beer, Dining Reviews, Vancouver Island, Victoria, Wine

AURA is a waterfront restaurant and patio located at the Inn at Laurel Point, just outside Victoria’s downtown core, where West coast Pacific Rim-inspired dishes are beautifully crafted by Executive Chef Takashi Ito.

The harbour views are magnificent, particularly at night. Reserving in advance allowed for a prime seat at the window, to enjoy the jewelled tones of the surrounding harbour lights.

The ambiance here is casual yet feels formal enough to dress up for dinner. The music is toned down, with classical, jazz, and lounge styles flowing through the room, allowing for conversation to be heard. The illuminated bar (showing a Canucks game on the TV screen the night of my visit) is home to a buddha.

Staff are very accommodating and the service is paced as to enjoy a bit of space between courses. I chose the deep amber Blue Buck out of a selection of Victoria microbrews on tap ($5/glass): Driftwood Brewing Fat Tug IPA, Lighthouse Brewing Race Rocks Amber Ale, Swan’s Oatmeal Stout, Hoyne’s Pilsner, and Phillips’ Blue Buck Ale. There’s also Merridale Cider available as well as international red and white wines by the glass or bottle.

Chef Ito chooses Ocean Wise-sanctioned seafood in all his dishes, as well as using seasonal and local ingredients on the breakfast, brunch, lunch, and dinner menus.

A freshly baked brioche was brought to the table with a small dish of homemade browned apple/thyme butter, the perfect complement for sipping the ale.

As a starter, I ordered the Fried Sushi platter: a colourfully-presented dish of side stripe shrimp, scallop, seared tuna, and tobiko caviar on deep-fried sushi rice. Two soy sauce injector sticks were on hand to season at will. The fried sushi is divine on its own; combined with the seared tuna, it was just gorgeous on the palate. The side stripe shrimp’s texture is luxuriously matched with the scallop and caviar dollops on the grey slate square. I could smell the freshness of the BC seafood as it was set on the table in front of me.

Between sips of Blue Buck, I also enjoyed the crunchy structure of the nori and rice.

Steel head is served pan-seared with a couple of edamame bean and potato croquettes, surrounded by seasonal vegetables atop a stroke of corn purée. I found the vegetables cooked just right, and not overdone. The veggies were Patty Pan zucchini, kale, golden and purple beets, and carrots. All very good together with the delicate, flaky locally-caught trout.

AURA’s dessert sheet is also loaded with some gorgeous combinations: cocoa nib and maple blondie with Phillips Chocolate Porter Stout ice cream and malt powder crunch, warm apple and peanut butter galette served with cinnamon ice cream and caramel sauce, and my choice, the Carmelia Valrohna chocolate bar ($11). A big thumbs-up to Pastry Chef April Iverson for both flavours and presentation.

This beautiful vanilla cream-filled chocolate bar arrived with chocolate pop rock crunch atop salted caramel ice cream, and a dark chocolate ring decorated with gold leaf. A couple of small mounds of dried berry powder added a bit of tang to the dish. Together with an Americano, this was a delightful way to end a leisurely meal by the water’s edge.

Artisan cheese plates served with spiced nuts, jams, chutney and inn-dried fruit bread are also part of AURA’s dessert menu.

AURA Restaurant is located at the Inn at Laurel Point, 680 Montreal Street in Victoria.

My dinner was compliments of AURA and the Inn at Laurel Point.
Feb5

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Luke’s Corner Bar & Kitchen

Posted in: Cocktails, Craft Beer, Dining Reviews, Recycling, Sustainability, Vancouver, Wine

The amount of restaurants opening up in Vancouver over the last couple of years has skyrocketed. Each new spot seems to offer a menu filled with delicious, fresh, and innovative items plus lovingly crafted beer, wine, and cocktail lists.

I recently found a wonderful new gem in the crowd. Luke’s Corner Bar and Kitchen has been open for little over a year and half now, located in the South Granville corridor.

An inviting space awaits diners as the welcome sign on the door indicates. The interior is filled with wooden tables, a centrally located bar, and booths, offering a variety of seating options for sports and non-sports lovers alike.

This forward-thinking establishment is owned by Mark Roberts, who together with co-owner Peter Baker is putting truly sustainable dining on the map. This is the first Vancouver restaurant to dive into high-temperature composting of vegetable waste (plus coffee grinds and tea bags). This new technology greatly reduces a restaurant’s ecological footprint.

Later this month, a micro-farming operation will begin from behind the restaurant: a container is being prepared by Urban Stream’s Nick Hermes that will turn the waste into compost, either to be planted back into the onsite garden or sold back to the community. For now, several herbs and arugula are grown and used in Luke’s dishes. Plans are to add hydroponically-grown bib lettuce and oyster mushrooms, an extremely locally-sourced option.

[Diane's Choice salad]

Chef Megan Anahaw has a flair with presentation, bringing out colourful, healthy, and fresh dishes to enjoy. I ordered Diane’s Choice salad, named after the restaurant’s neighbour, Diane’s Lingerie. Part of the brand-new menu, this dish is a hearty mix of grilled chicken mixed with quinoa, black beans, asparagus, and other vegetables – a meal in itself.

[Ahi tuna poke stack]

Another new and very welcome menu item is the Ahi tuna poke stack, piled high with tuna, and offset with flavourful fruit salsa, and a lovely ginger/soy dressing to complement to crisp wonton chips.

Luke’s uses 100% heritage Angus grass-fed beef for its burgers. This ensures a hormone and antibiotic-free product. The burgers are hand blended and served with a house made chipotle Granny Smith ketchup and skinny fries.

[Luke's house made veggie burger served with skinny fries]

I opted to try the house made veggie burger, piled high on a brioche bun. This thick, flavour-packed burger is made with black beans, wild mushrooms, quinoa, egg, and BC white cheddar. It is a lovingly crafted masterpiece!
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Dec29

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The Tops in Brunch: Fable Kitchen

Posted in: Dining Reviews, Vancouver

I confess that it’s been quite some time since my last dinner at Fable Kitchen, so my husband and I decided brunch at Fable was in order, especially given the fact that the Kitsilano restaurant would be closing its doors for the holiday week.

Since their opening last May, Fable has been a pretty busy little restaurant. Chef Trevor Bird has a reason to smile, as he’s likely one of the most talked about and busiest chefs in Vancouver this year. The Montreal native ended Season Two’s Top Chef Canada with runner-up honours.

On a busy weekend leading to Christmas, we headed over just past the restaurant’s 10:30 am opening. Several tables were already occupied, but we were luckily seated right away at a table within close proximity to Chef Trevor and his team.

The coffees are rich and full of flavour (we ordered Americanos). While my husband decided on the Fable Eggs with rustic bread, lardons, mushrooms, potatoes, kale and tomato jam ($12), I tried the scrambled eggs with Curtis Luk’s brioche, served with sautéed spinach, bacon, and parmesan ($12). Chef Curtis was a fellow Top Chef Canada contestant who’s made his way to Vancouver to join Fable’s culinary team.

This wonderful dish is my primary reason for writing this post and has become hands-down my favourite brunch dish in the city. That foamy parmesan top keeps a cool head above warm scrambled eggs and the rest in the little jar that it’s served in.

From the slightly crunchy, mildly sweet homemade brioche to the fluffy eggs, delightfully herbed rosti with chive butter, and spinach and bacon gracing the eggs, I was in heaven. The layering keeps the eggs at a good temperature while the soft parmesan can top the bread or be eaten with the eggs. Either way, the combination of flavours and textures made this brunch into an experience that I aim to dig into many more times.

By the way, we were able to purchase a jar of Fable’s slightly sweet, rich tomato jam to take home. We’ve been enjoying it with toast and eggs over the past week. Jars of fruit preserves are also available in a variety of sizes.

As we headed out, I asked chef Trevor if he has plans to travel back east during Fable’s week off. None whatsoever was his reply, happy to stay close to home and take some much-needed downtime. And then he returned to his mixing bowl, preparing for the morning’s next order.

Fable Kitchen is located at 1944 West 4th Avenue and will resume regular hours on January 3, serving up dinner from 5:30 pm and weekend brunch from 10:30 am to 2 pm.
Aug20

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Delta Beauséjour and The Windjammer

Posted in: Cafe, Dining Reviews, Environment, Sustainability, Travel

I was based at the Delta Beauséjour for travels to Shediac Bay and Hopewell Rocks. The hotel has received the prestigious Hotel of the Year award twice running (the prize was also awarded the hotel in 2009). This Delta hotel is the largest in the province and offers both 309 guest rooms and 24,000 square feet of convention space. It’s a renowned leader in fine dining, catering, and conventions.

Additionally, the Beauséjour is a charter member of the UNESCO Fundy Biosphere Reserve, and important organization dedicated to protecting the Biosphere Reserve’s development and conservation. The Upper Bay of Fundy coast stretches from St. Martins to Tantramar Marsh (near Sackville) and inland to Moncton. The amount of visitors drawn to this region yearly is one reason that the Reserve was created, in order to keep it sustainable through tourism while creating an awareness to all who experience its rich cultural and ecological area.

I stayed in a modern, large room with a very comfortable king size bed, and took a break from the heat to enjoy the largest indoor hotel waterside in New Brunswick. The hotel is located close to golf courses, Fundy National Park, saltwater beaches, the Hopewell Rocks, and Magic Mountain outdoor water park, Atlantic Canada’s largest man-made natural attraction.

The hotel also has an indoor mineral pool, jacuzzi, and fitness centre. There’s complimentary wifi available and a hidden fridge to keep things chilled.

And no stay at the Beauséjour would be complete without experiencing the Windjammer Restaurant inside the hotel.

[Windjammer Restaurant's Samantha Head, Brett Clarke]

The hotel has a rooftop beehive and garden, its ingredients used in many of the dishes on the menu. I was lucky to have visited the garden after breakfast the next morning, learning of Executive Chef Stefan Müller’s background and passion for locally-sourced food. Müller and his team help support regional fishers, producers, and farmers.

Born and raised in Germany’s tiny Goddelau, Chef Müller has worked at the Canadian Pacific Lodge at Kananaskis in the Alberta mountains, the Algonquin Hotel in St. Andrews, and later at the CP Hotel Beauséjour (now the Delta Beauséjour). He’s been executive chef since 2002.

In addition to his busy schedule, he’s also found the time to introduce a line of signature products at Le Café, including home made sausages, pates, condiments and jellies. Müller gives back to the local community by volunteering his time to many cultural and charitable events.

The restaurant interior resembles an 18th century square-rigger, to tie in with the local shipping industry. The menu highlights Atlantic cuisine, and every attention to detail is paid, including top quality service, ingredients, and a very relaxing atmosphere to soak it all in.

Our meal began with a citrus halibut with blueberry compote starter, including a colourful, edible nasturtium from the rooftop garden.

I made sure to order New Brunswick’s own Beausoleil oysters on the half shell (6/$14.95; 12/$28.95), served here with apple and rooftop jalapeño jelly. The oysters are very well known throughout America, and have been served at Napa’s French Laundry.
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Aug8

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Calgary Dining: Model Milk Bistro

Posted in: Dining Reviews, Travel

Model Milk Bistro is one of the latest gourmet restaurant destinations to hit Calgary’s already busy dining scene. I was lucky to have had a reservation to enjoy Vancouver transplant executive chef/co-owner Justin Leboe’s creations in a converted 1930′s dairy.

[Model Milk Executive Chef Justin Leboe]

Model Milk was the first dairy to use delivery trucks to bring fresh milk to most of Alberta.

The milk was pasteurized in this very building; Model Milk was later sold to Prairie Dairy in the 60′s. The building eventually hosted a series of bars until September 26, 2011, when it returned back to its original name. Model Milk interiors peel back layers of history as part of a mindful restoration that includes reclaimed brick and warm woods leading to an open kitchen at the back.
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Aug7

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Calgary Dining: Towers to Food Trucks

Posted in: Architecture, Dining Reviews, Travel

Sky 360 Restaurant and Lounge is a revolving restaurant and viewing experience 510 feet above the city. While I was there to enjoy lunch, various groups of diners ranging from tourists to locals out for a birthday celebration were also excited about getting a whirl around Calgary.

During lunch hour, the tower makes one complete revolution in 45 minutes; at dinner, it’s one hour. The tower was originally designed to withstand high winds and shock, and even though Calgary’s not technically in an earthquake zone, this is the first structure in the west built to withstand one.

In 1968, the tower cost $3.5 million to build. Its original owners were Husky Oil and Marathon Realty, forming part of the Palliser Square redevelopment project. From tip to bottom, the Calgary Tower measures 627 feet (191 metres). By comparison, Seattle’s Space Needle tops off at 605 feet (184.4 metres). Bigger cousin CN Tower in Toronto comes in at 1,151 feet (351 metres) above ground.

The restaurant offers a variety of soups, meats, Oceanwise-sanctioned seafood dishes, desserts, cocktails and wines. Brunch is served on Sundays from 10 am to 2 pm (it too is on the 45 minute rotation ‘schedule’).

[Pickerel, a fresh cold-water fish from Manitoba]

To start, I ordered a mixed organic green salad with champagne honey vinaigrette ($11). I chose Pickerel, a white cold-water fish sourced from Manitoba as my lunch entrée ($28). It was served with fingerling potatoes and green beans in brown butter. The fish had a nice texture and delicious mild flavour to it, while the brown butter added a splash of extra juiciness.
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Jul31

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Edmonton’s Matrix Hotel

Posted in: Dining, Dining Reviews, Lodging, Travel

Both Edmonton and Alberta have been on my list of Canadian cities to visit, and last week through Travel Alberta, I had the chance to explore three days in each city. Each has its own unique character and architectural style; I was interested in the historical, cultural, and culinary aspects of the two.

My first stop was Edmonton, where I stayed at the Matrix Hotel, a boutique property right in the heart of the city. Its 184 guest rooms, 21 one bedroom suites, and 8,500 square feet of conference space can accommodate a variety of guests. As I was there mid-week, I noticed a lot of business people staying in the hotel, with couples and leisure travellers coming and going as well.
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Jul11

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A Visit to Canada’s First SALONTEA

Posted in: Dining Reviews, Tea, Vancouver

Earlier this week, I was invited to sample some of the wonderful macarons, mini-quiches, and cheesecake, all beautifully displayed at the front counter of Granville Street’s recently-opened SALONTEA.

Vancouverite Sarah Ambrose was taken with the New York based SALONTEA owner Tracy Stern while watching an episode of Bravo Television’s “Mad Fashion” and just knew she needed to get in touch with Stern to bring the teas to Vancouver. It’s been a lifelong dream realized for Ambrose in opening her own tea shop as she left a career in social work to start her own business.
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Jun13

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Howe Sound Brew Pub, Squamish

Posted in: Craft Beer, Dining Reviews, Squamish, Travel

Last weekend, my husband and I decided to take a day out and enjoy our own backyard in Squamish, BC. We took in the Farmer’s Market as well as a tour of Howe Sound Brewing’s brew facilities, later enjoying supper with the Stanley Cup final game on the huge screen. The interior of the pub faces out towards the Stawamus Chief.

The often crowded brew pub has an outdoor patio for further enjoyment of the surrounding scenery. On this visit, we also discovered a child-friendly downstairs patio filled with flowers. One of the guys on our tour was visiting Squamish with his wife and young boy; they’d been enjoying dinner with a group of friends down there while we were watching the game.

The brew pub also has live music on Saturday evenings (starting at 9:30; no cover) as well as special events throughout the year.

[Pankoed prawns with spicy mayo]

We started with Pankoed Prawns and spicy mayo ($11), and a Howe Sound Salad ($9; half-size $5).

The prawns were lightly seasoned and not too greasy, while the salad was filled with pumpkin seeds, dried cranberries, yellow beets, fresh greens, tomato and carrots. A sherry vinaigrette added flavour.

[Ribeye with wild mushroom roasted potato, green beans, demi glaze]

My husband ordered one of the featured dishes, Ribeye with wild mushroom roasted potato, green beans, demi glaze ($24). It was a filling portion, the steak lightly charred, with a tasty glaze alongside potato wedges and green beans.

[Chicken and vegetable pot pie, served with fries]

Chicken and vegetable pot pie ($13) came with a side order of fries. Overall, we found that none of the dishes were over salted. This is something we normally notice when eating pub food. Howe Sound keeps salt and pepper at the table the way we like it. It’s always easier to add than have too much salt!

The pot pie contained chunks of chicken with potato, carrots, and peas in a light and flaky crust. We’ve often had the burgers here and have never been disappointed. It’s also fun to pick from the vast variety of beers on tap, or choose a round of samplers.

Howe Sound Brewing also has a restaurant on the other side of the lobby, called firebread @ howe sound brewing co. The menu is similar to the brew pub’s, but the atmosphere is more family-friendly.

Howe Sound Brew Pub is located at 37801 Cleveland Avenue in Squamish, BC.

Disclosure: cmply.2
Our dinner was compliments of Howe Sound Brew Pub. We paid for our beers and gratuity.