Grilled King Oyster Mushrooms 12: Grilled and flavored with marjoram, serrano, pecorino and lemon. Remember to eat this pizza quickly before the sauce soaks through the crust. A classic pizza with clean flavors and a tasty tomato sauce. San Marzano Pizza 15: Italian thin crust with creamy buffalo mozzarella, basil, and olive oil.
The slight char on the shell was delightful.īurrata and Anchovy Toast 16: Picked peperonata, parsley, and the creamiest burrata. While the sticker price was steep for four juicy prawns, the flavors were fresh and colorful. Roasted Spot Prawns 24: Seasonal favorites ramp butter, lemon, chili and a dash of sea salt. I myself, love the seating by the balcony overlooking the bar. Option to set by the Chef's table and watch the action. The kitchen itself on the second floor is also an eye-catching piece. 1017 West Hastings itself was home of University and Quadra Clubs once. I love the extension of history from the Marine Building next door which for its Art Deco details during the British Empire. Service is casual, but ultra-competent.I love the exposed copper, marble counters and light wood floors, walls and crown moldings on ceiling. All the food is wine-friendly, and the list is broad. Then there are pastas, along with fish and meats from the grill-in short, something for everyone. The excellent pizzas-say, black truffle, creamed leek and fontina-are built on a Neapolitan-style dough, with a crisp crust and a creamy-soft crumb. Classic combinations are smartly rethought (note the unusually flavoursome veal tongue in the vitello tonnato). Vegetable dishes raise the bar with a similar formula (see roasted cauliflower sprinkled with crunchy sunflower seeds and sweet sultanas, with turmeric dressing and some brightening cilantro). Salads like watercress and endive with pink peppercorns and hazelnut vinaigrette crackle with flavour and texture. These plates are meant to be shared, enjoyed and not fussed over-but they bear scrutiny, if that’s what you’re into. But the kitchen’s real focus is turning out a thoughtfully conceived, assertively seasonal and unusually sizeable (50 items, give or take a few) selection of contemporary, ingredient-driven Californian-Italian cuisine. There is a wood-burning pizza oven, of course. The main level is dominated by a large bar upstairs, it’s the madly bustling open kitchen. Split over two levels, the restaurant is accented with pale wood, tiled pillars and walls dressed with mock-origami birds (not hawks, but nightingales, right?).
The setting he chose is the Marine Building, near the waterfront, and the space is massive, elegant and modern. So it should have come as no surprise that when he finally got around to it in 2016-after 25 years in fine dining-that he would overachieve some. (604) 695-9500 As it happens, David Hawksworth wanted to open a pizzeria from the time that he was a teenager. Best Pastry Chef 2019: Celeste Mah- Raymonds.Lifetime Achievement Award 2019: Normand Laprise – Toque`!.Most Outstanding Chef 2019: Patrick Kriss.One to Watch Young Chef 2019: Massimo Piedimonte.Best Farm to Table Restaurant 2019: Nightingale.Most Eco-Friendly Restaurant 2019: Sal Howell of River Cafe.Most Innovative Chef 2019: Antonin Mousseau-Rivard.Best in Business Leadership 2019: Nick DiDonato.Most Innovative Chefs 2020 – Daniel Hadida And Eric Robertson.Business Leadership 2020 – Janet Zuccarini.Best Pastry Chef 2020 – Kenta Takahashi.Best New Restaurant 2020 – Sushi Masaki Saito.Best Farm to Table Restaurant 2020 – Canoe.
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