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Dining Vancouver

West Coast Cuisine at West Restaurant

By TIM PAWSEY

Oct. 2019

At West, Bobby Milheron serves seasonal delights such as (clockwise from L) roasted ling cod, smoked carrots and braised kale; and beetroot salad (Photo by Leila Kwok)

For the ultimate in West Coast cuisine, head to South Granville’s West Restaurant. Executive chef Bobby Milheron presents farm-to-table ingredients with precisely honed flair and creativity, all in an elegant and modern wood-trimmed setting. Dishes evolve with the seasons, but hallmarks include Yarrow Meadows duck breast with kohlrabi, apricots and almonds; soy-sake-glazed Haida Gwaii sablefish; and Maple Hill chicken with grilled leeks, porcini puree and roasted maitake mushrooms. Service is seamless and wine pairings impeccable. The irresistible desserts include a Guanaja chocolate soufflé with poured vanilla crème anglaise. Not to be missed: the current prix fixe menu and the all-encompassing chef’s tasting menu.

For more by Tim Pawsey, visit hiredbelly.com.

Pampered Pubbing at Ballyhoo Public House

By TIM PAWSEY

Oct. 2019

Enjoy local craft beers, cocktails, high tea sandwiches and more at Ballyhoo Public House (Photo by KK Law)

Handy to cinemas and nightlife, downtown’s newly launched Ballyhoo Public House is a welcoming spot to enjoy local craft beers and smartly conceived cocktails. Drop by for high tea of devilled egg or avocado cream cheese sandwiches. Then hang at the bar with a refreshing Aperol Spritz or Bally gin and tonic. Traditional pub grub takes a back seat on this more contemporary menu, with the likes of crispy cauliflower, shishito peppers, an arugula and roasted chicken salad bowl, and a quartet of creative pizzas.

For more by Tim Pawsey, visit hiredbelly.com.

East Meets West at Blossom Dim Sum & Grill

By TIM PAWSEY

Oct. 2019

At Blossom, every dim sum dish is made fresh daily, with zero MSG (Photo by KK Law)

An airy upstairs destination at Bute and Robson, Blossom Dim Sum & Grill takes fusion to the next level. Truly a merging of culinary cultures, the menu blends Asian inspiration with the freshest of West Coast ingredients. Tantalizing tastes include albacore tuna tataki with local black garlic and ponzu dressing; sweet ’n’ sour Sakura pork; bison rib eye; and seared sablefish with rice cake, baby bok choy and mushroom ponzu. A must for visitors, dim sum yields pork belly buns, tofu prawn tarts, mushroom dumplings with black truffle aioli, and more.

For more by Tim Pawsey, visit hiredbelly.com.