West Oak, a warm and welcoming addition
The annual Dine Out media preview (organised by Tourism Vancouver) is one of the year’s most anticipated evenings, designed to give media a sense of what’s on offer. The format sounds simple but the execution is complex. A true tour de force, it involves shepherding several large groups of media around town to visit three restos, all on a tight schedule. With start and finish points it adds up to five venues in about four hours plus a lot of food and drink.
Yes, it’s a bit of an endurance test. But over the years most of us have learned not to eat (or drink) too much at each stop and manage to make it through to the end.
More often than not it yields a few worthwhile surprises, which I’ll add in to these posts as befits.
There was a time when—if you weren’t sitting by a phone right when the Dine Out menus were released—your chances of getting a reso at a coveted high end room were about as good as the proverbial snowball’s in Hell.
West Oak short rib with parsnip purée and roasted fingerling potatoes
Well, times change. And one result of the vastly increased number of restaurants taking part (around 270 this year) is that there’s more higher end choice that remains available. That is at least until the word gets out on any given place.
Like a broken record, I’ll just say again that if you can’t be bothered to have your sommelier come up with some smart BC wine pairings you won’t make the cut. I actually don’t understand why everyone isn’t all over that aspect. For me it just makes sense to assume people are going to order at least one or maybe two glasses of wine, so why not prime them ahead of time. The flip side of that is: the folks who truly are serious about Dine Out really do go all the way—and not only during Dine Out but year round. You can tell, just by reading their menu. Plus they get their info for the website in on time …
If you have budget for only one Dine Out meal, why not go whole hog and maximize your return by jumping in at the deep end—where that extra $10 per person is probably going to deliver in spades, be it for the calibre of what’s on the plate, top tier service, luxe surroundings and more?
Bacchus is about as old school polished and professional as it gets. Here’s one of those no holds barred, unabashedly romantic, fine dining rooms that are becoming harder and harder to find. Go for it! And speaking of rooms, you might just want to reserve the Wedgewood’s Dine & Stay package …
Boulevard Kitchen & Oyster Bar
Another comprehensive and well detailed offering, the Sutton Place’s newly unveiled flagship room yields some truly good tastes, with wine matches (properly priced) that go well beyond the run of the mill selection.
Here’s one of the most seductive Dine Out menus, for sure. Some really tough choices to be made. Plus they get extra points for a varied wine selection with prices clearly shown. No extra charge for one of the most stunning views in the city… Of note too, the restaurant commits every single one of its seats to Dine Out for the run of the promotion.
Kirin Mandarin / Kirin Seafood
A long running favourite, one of only three Chinese restaurants participating, and arguably the sole ‘classic’ Chinese room, Kirin adds up to one of the city’s best. Downtown, City Square and in Richmond.
The Observatory, Grouse Mountain
Nothing earth shattering but still a solid offering, with good wines. Worth it for the spectacular view and the included Sky Ride, although we’re not sure that 90 minutes is enough to do the kitchen justice.
This cozy Yaletown spot was on my media tour, which meant I got to sample the entire Dine Out menu—and was pleasantly surprised. Faves? The butternut squash and chili soup, which has a decent kick; delicious beets in their beet and goat’s cheese salad; excellent beef short rib (try it with Poplar Grove Merlot), and a nicely textured vegetarian risotto…Plus wicked desserts.
Four Seasons exec. chef Ned Bell with Pinks caught by Organic Ocean, Tim Pawsey photo
Ned Bell and crew have transformed the Four Seasons main room in so many ways. Go for the smoked Black Cod Chowder, or maybe the sweet and salty cured Arctic Char with Birch syrup pancakes. And yes, have it with the Orofino Riesling, of course! Mains? Hard to choose between the white Miso baked Ling Cod with Laughing Stock Pinot Gris or the crispy glazed black pig two ways … and it goes on. Dessert ‘Wild Forest’ Pavlova and Quails gate Optima. If money’s no object there are some splurgy add-ons.
Another serious player. Cool, buzzworthy room but it’s also here for one of the widest-ranging, most doggedly sourced menus, plus wines that you won’t necessarily be tasting every day. We’re in for the Angus Reserve Striploin with Wildebeest Syrah 2013—and might even just upgrade for the sweetbreads…
Yes, there’s more to come. As soon as I can get it done: Drinking in Dine Out in Style
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