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[其他飲食] Metro's 20 best restaurants
BAO BEI
Vancouver's restaurant identity began, I'd say, with Bishop's, back in the mid-'80s. John Bishop pioneered the idea of showcasing fresh, local, quality ingredients instead of copycatting the grand cuisines of Europe.
Now, local and fresh go without saying in the better restaurants. Today, these are standout restaurants for food, for innovation and melding different aspects of dining out so well.
BAO BEI
163 Keefer St., 604-688-0876
www.bao-bei.ca
I love the oxymoron of modern old-style Chinese restaurant - it's a little pearl in Chinatown. No voluminous family-style plates of food here; instead you'll find small plates, like my favourite, the sesame flat bread, braised pork butt with Asian pear and pickled onions (shao bing). Dishes are mostly under $10; cocktails are also new world-old world, mixing Chinese herbalist ingredients into the hip cocktail culture.
BLUE WATER CAFE "
1095 Hamilton St., 604-688-8078
www.bluewatercafe.net
Chef Frank Pabst was an early adherent of sustainable seafood. His February Unsung Heroes Menu tempts diners to try underappreciated seafood, including jellyfish, geoduck, periwinkles, sea cucumber and sea urchin. The restaurant sushi bar has been a go-to spot for good sushi and sashimi (although sushi chef Yoshi Tabo left to work for Ki last January). Demand has made Pabst's sablefish with miso sake glaze, quinoa and shiitake mushrooms, bonita dashi with soy and yuzu a Blue Water signature.
" CHAMBAR
562 Beatty St., 604-879-7119
www.chambar.com Nicos Shuermans runs a miniempire of totally cool food businesses and all showcase his savvy food instincts. His threeMichelin-star training shines at Chambar, the most elegant of them. The food confidently embraces Belgium, Morocco, France and the West Coast. Find bliss in his lamb tagine.
C RESTAURANT
1600 Howe St., 604-681-1164
www.crestaurant.com
C fired the first shot in the green seafood revolution. The dogood approach doesn't deter the restaurant and chef from acclaim with dishes like blueberry salmon gravlax with dirty martini pearls, sweet cicely and tarragon emulsion. With mains priced upwards of $30, it's definitely haute cuisine. À la carte or tasting menus for $84 or $175.
CAFE REGALADE
2836 West Fourth Ave., 604-733-2213
www.caferegalade.com
It's simple French bistro food but also, simply delicious. The chef worked for one of France's top pastry chefs (Olivier Bjard) as well as Joel Robuchon and so put calorie concerns aside and plunge ahead. The French country-style breakfasts draw lineups for good reasons.
" CIBO
900 Seymour St., 604-602-9570
www.cibotrattoria.com
His name doesn't say Italian but Neil Taylor's food evokes Italy. He loves the challenge of offal and there's usually some on his menu. A recent one featured grilled ox heart with bone marrow salsa. The rustic food (chicken cooked under brick with green garlic aioli and lemon; agnolotti stuffed with suckling pork, chicken and prosciutto, sage butter) channels London's River Cafe (one Michelin star) where he once cooked and where the mantra is "sourcing, sourcing, sourcing."
CIOPPINO'S MEDITERRANEAN GRILL
1133 Hamilton St., 604-688-7466
www.cioppinos.wordpress.com
Superstar New York City chef Daniel Boulud had his first Vancouver meal here and was duly impressed. But then, most well-heeled celebrities head to Pino Posteraro's restaurant for exquisite classic Italian food (osso buco, cioppino, Dover sole meunière, pappardelle with four-hour braised veal cheeks and porcini mushrooms). Service standards are equally high.
ENSEMBLE
850 Thurlow St., 604-569-1770
www.ensemblerestaurant. com
Dale MacKay, former Lumiere chef and Top Chef Canada winner, shifted into bistro gear from his high-end Lumiere days. Some dishes show he hasn't completely abandoned haute cuisine and offers Lumierelike dishes at bistro prices. It's heartening, though, to see the everyday diners enjoy his great cooking skills. His Arctic char is bewitching!
HAWKSWORTH
801 West Georgia St., 6046737000
www.hawksworthrestaurant. com
An A-list chef, dazzling food, surprisingly good value. What are you waiting for? Hawksworth's food has an effortless quality that comes together coolly and confidently. Fantastic ingredients, culinary wisdom, glamorously elegant room - it's a gem. Highly recommended: the 48-hour beef short rib with black pepper jam, shrimp salt, honeydew and green papaya.
JADE SEAFOOD
8511 Alexandra Rd., Richmond 604-249-0082
www.jaderestaurant.ca
The restaurant isn't as much a business as a passion for the owner, a Richmond developer. It's won awards for best chef, best dim sum, best signature dish, best formal Chinese restaurant. I love "Grandpa's smoked chicken," flavoured with smoked rice and tea leaves and served in a gingergreen onion sauce. The claypot chicken and dim sum mushroom dumplings are also winners.
KIRIN
Five locations: Vancouver (2), Richmond, Coquitlam, New Westminster
www.kirinrestaurants.com
Blessed are we who live in Metro Vancouver when it comes to Chinese restaurants. Kirin stands out for a standout experience. Often, ambience and service matter not in Chinese restaurants. They do at Kirin. It's taken many a "best Chinese restaurant" and "best dim sum" award over the years. If you wonder what everyone's talking about when they say we've got the best Chinese food outside of China (some say in the world), this would be a good place to start.
MAENAM
1938 West Fourth Ave., 604-730-5579
www.maenam.ca
With four mentions in the New York Times, you could say Maenam has been duly noted. Angus An picked up a few Thaideas when he cooked at the one-Michelin-star Nahm Thai restaurant in London and his Thai food stands above others in its freshness, finely balanced sauces and quality of ingredients. It's modern but authentic.
MARKET BY JEAN GEORGE
Shangri-La Hotel, 1115 Alberni St. 604-695-1115
www.shangri-la.com/en/ property/vancouver/shangrila/dining/restaurant/ market
Yes, he has restaurants around the globe. No, he can't be in the kitchen. But the food at Market is, by gosh, Jean-George Vongerichten's. His restaurant chefs follow his recipes religiously, he sees them courtesy of Skype, and the proof is on the plate.
PEAR TREE
4120 Hastings St., Burnaby, 604-299-2772
www.peartreerestaurant.net
Hailed several times as chef of the year in local media, chef/ owner Scott Jaegar is a past contender at the prestigious Bocuse d'Or international competition. His food is not just lovely to eat but also to behold. His suburban restaurant is in step with the best in Vancouver.
LA REGALADE
2232 Marine Dr., West Vancouver, 604-921-2228
www.laregalade.com
There's no shortage of great little French bistros in town but this one's particularly and bodaciously rustic, delicious, and vrai French. It's also got a convincingly French atmosphere . Portions are often overly generous, which is a good thing because in some cases, one does not mind waddling home looking like an overstuffed pillow.
SUN SUI WAH "
3888 Main St., 604-872-8822
4940 No. 3 Rd., Richmond, 604-273-8208
www.sunsuiwah.com The regard for fresh seafood is lovely to behold. Noted for the Alaska king crab promotions and the dim sum kitchen sets a high bar.
TOJO'S
1133 West Broadway, 604-872-8050
www.tojos.com
Tojo Hidekazu's been cooking Japanese food in Vancouver since 1971. Chefs have their time in the sun and burn away to an ember, you'd think. Not this one. His consuming passion and finely tuned knowledge, skill and talent keeps him at the top. The restaurant is featured in 1,000 Places To See Before You Die but really, this is a place to close your eyes and taste.
VIJ'S
1480 West 11th Ave., 604-736-6664
www.vijs.ca
The popular lamb Popsicles are held hostage on the menu but the menu changes with each season and with each trip to India, the source of culinary inspirations. Meeru Dhalwala, Vikram Vij's wife, is the big presence in the kitchen these days but the pair have kept the restaurant and Vancouver in the international spotlight by the majesty of their cookery.
WEST
2881 Granville St., 604-738-8938
www.westrestaurant.com
There's been a revolving door of chefs after David Hawksworth left three years ago. Warren Geraghty came and went, sous chef David Gunawan, who took over, will be leaving shortly. Quang Dang (Diva at the Met, C restaurant) steps in at the end of August with promises of exciting, beautifully cooked noshes.
L'ABATTOIR
217 Carrall St., 604-568-1701
www.labattoir.ca
Blood-curdling name. Angelic food. Dishes edge towards refined cooking but the feel of this place is bistro. Never pedestrian, a chicken salad arrives as cubes of chicken mousse with papery cauliflower, pickled cauliflower tossed with foie gras mayonnaise and garnished with light-as-air shrimp crackers.
The chef has cooked at the highly reputed Fat Duck in England as well as Jean-George Vongerichten's Market at Shangri-La in Vancouver.
Read more: http://www.vancouversun.com/life ... .html#ixzz1YhfFtJiQ |
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發表於 2011-9-22 09:25
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