Guilt & Co. (Gastown)

February 17, 2013

April 21st, 2012. Gastown: Guilt & Co.

guilt & co. (gastown)

guilt & co. (gastown)

 

 

 

Last night was so fun, everyone was so delighted to be hanging out and Brent was such a big hit that we thought we’d extend the fun right on to the next evening and add on some more friends for an even bigger party!

guilt & co. (gastown)

guilt & co. (gastown)

 

 

 

 

Great excuse to check out Guilt & Co., a little underground bar where you can play board games, sip on some great cocktails and party to the sounds of some funky local bands or take in some unique and sexy shows ūüėČ

guilt & co. (gastown)

guilt & co. (gastown)

 

I wonder if Guilt is owned by the same people as Chill Winston upstairs because the cocktails have the same sort of tongue-in-cheek names and descriptions ūüėȬ† I had the Forbidden Fruit: strawberry infused vodka and apricot brandy, Galliano, house made ginger syrup, lemon juice and a splash of soda.¬† It’s a stiff drink, but also quite decadent with all the romantic flavors.¬† I quite loved it!¬† But at nearly $10 for a cocktail it’s a good thing I’m such a light drinker…!

guilt & co. (gastown)

guilt & co. (gastown)

The bar was hopping and the band for the evening was warming up.¬† My friends were all coming at different odd tines, though, so there was Win and Brent hanging out at the Bar, James plopped himself down at a table with 2 random girls and started playing Jenga with them and I was going to and from the door retrieving more friends as they showed up.¬† Eventually our group got so big that we had to try finding a bigger venue to fit all of us in and somewhere where we could hear each other…but I want to come back here for a more chill night of games ūüôā

Advertisements

The Diamond (Gastown)

November 11, 2012

March 8th, 2012. The Diamond

the diamond

the diamond

 

 

 

 

A cool, but mild spring evening.  Robert and I jaunted down to Gastown to unwind and just revel in the atmosphere.

the diamond

the diamond

 

 

 

 

 

 

We had a bit of trouble finding The Diamond initially, but after a bit of wandering and plenty of backtracking I finally spotted the sign!¬† Turns out it’s on the upper floor of once of the buildings across the square from Blood Alley.

the diamond

the diamond

 

 

 

 

 

 

 

We got to sit right by a window and we were both so happy with the view that we had to take some photos!

the diamond

the diamond

 

 

 

 

 

 

 

 

 

I decided to have a glass of the Domaine de Censy, a 2009 French Muscadet.¬† Robert ordered a cocktail, but I just can’t remember what it was….!

the diamond

the diamond

 

 

 

 

We shared the Fresh Hummus to start.  Sprinkled with  fresh parsley, smoked paprika powder and a drizzle of olive oil and a dollop of cream and served with grilled bread it was packed with flavor and was quite nice.

the diamond

the diamond

 

 

 

 

Mains!!  I had the Duck Rillette, which came with crostini, fruit preserves and pickled mustard seed.  The rillette was super rich!  smooth, meaty and gamey duck flavor and actually quite perfect with either the sweet preserves and the tart mustard.  Delicious!

the diamond

the diamond

 

 

 

Robert had the Damn Good Grilled Cheese which had smoked cheddar, gouda, and an apple slaw.¬† Awesome bread as a vehicle is always great.¬† The ooey, gooey cheese was just the right amount of richness and the apple slaw was a nice touch.¬† Gourmet grilled cheese ūüėČ

 

A delicious evening and a relaxing way to unwind from a day of work.¬† Loved the intimate setting, the cozy space and the great view.¬† My only complaint is that it’s so dark inside!

Judas Goat Taberna

February 7, 2012

September 17th, 2011. Judas Goat Taberna

judas goat taberna

judas goat taberna

 

 

 

¬† I’ve ALWAYS wanted to try Judas Goat Taberna, which is by the Heather Hospitality Group. It’s right¬†next to it’s sibling restaurant, Salt Tasting Room in Blood Alley in Gastown, and it’s a similar concept: small plates (aka tapas) and wine.¬†

 

judas goat taberna

judas goat taberna

 

 

 

¬† Everyone I’ve taken to Salt has fallen in love with the whole charcuterie, shared plates thing, not to mention the amazing pairings…. so I was PUMPED at the idea of falling in love with a new tapas¬†place

judas goat taberna

judas goat taberna

 

 

 

¬† It’s a very, very small space.¬† VERY small.¬† And to top it all off, the “kitchen” shares the space.¬† You can literally watch the “chefs” handeling the ingredients and as they pull them out of the containers and such and assembling your dish right before your very eyes.

 

judas goat taberna

judas goat taberna

 

 

 

 

  Delicious Marinated Olives to get this party started~!!

judas goat taberna

judas goat taberna

 

 

 

 

 

¬† We ordered the Hanna Brook Greens with Local Chevre.¬† It was served with some local tomatoes…and let me tell you….I’m no fan of tomatoes…but these were FANTASTIC!¬† Super sweet, so juicy, and so tantalizing!¬† The greens were delicate and light giving just the right amount of subtle bitterness and leafy-ness to contrast the lovely tomatoes.

judas goat taberna

judas goat taberna

 

 

 

 

 

  Fois Gras on Toast with Beets.  Oh my~~~ Special Situations Dan and I have been doing a lot of fois gras, and each have been unique and delicious.  This one was no exception.  Creamy, not heavy and the perfect marriage of sweet beets and crunchy toast.  Love!!

judas goat taberna

judas goat taberna

 

 

 

¬†¬†Pulpo with Egg Yolk & Smoked Paprika.¬† Who doesn’t love beautifully delicate slices of octopus?¬† They managed to cook it quite well.¬† I’m a fan of anything bite-sized…so yeah, I loved seeing a quail egg on the plate!¬† But we did wish there was more than just one…and the smoked paprika gave a really great, smoky flavor..but again, we wished there was more for the rest of the pulpo.

judas goat taberna

judas goat taberna

 

 

 

 

 

¬† Now, I’m not a huge tongue person, but SSD suggested we try it and swore it would be good…so we ordered the Braised Beef Tongue with Salsa Verde.¬† Oh, LORD!¬† So tender, very delicious and melt-in-your-mouth.¬† Plus, with the salsa verde…just lovely!¬† I’m officially less afraid of tongue

judas goat taberna

judas goat taberna

 

 

 

 

 

  We also had the Braised Lamb Collar with Radish, Mint and Celery Leaf.  The radish, mint and celery leaves were the perfect accompaniment to the somewhat gamey lamb, which was braised really well.  Not my favorite dish of the night, but still yummy

judas goat taberna

judas goat taberna

 

 

 

  Last but not least, we had these Beef Brisket Meatballs with a Rustic Tomato Sauce.  Nice sized meatballs covered in a deliciously fresh tomato sauce.  I felt the meatballs could have been a bit juicier, but the sauce helped in that department.  Nice and hearty without being too heavy.  Yum!

 

 

¬†¬†¬† So the verdict?¬†¬†Well constructed¬†little small plates, fresh ingredients, great execution….finger lickin’ deliciousness!¬† I definitely love this place!!

 

L’Abattoir – Gastown

December 20, 2011

June 13th, 2011.¬†¬†Light Dinner at L’Abattoir

l'abattoir

l'abattoir

 

 

 

¬† I’d had my eye on this place since it had opened last year, but what with my unexpected traipsing away to NYC and just being busy I hadn’t gotten the chance to swing by.¬†

l'abattoir

l'abattoir

 

 

 

¬† Well, what with how dismal game 6 of the Stanley Cup finals between the Canucks and the Bruins¬†was going we decided to bail out early and just grab a bite to eat.¬† We had wandered into Gastown¬†and had come to a unanimous decision to eat French, so it was just a matter of narrowing it down to a restaurant.¬† In the end, L’Abattoir won!

l'abattoir

l'abattoir

 

 

 

 

  Located next to Cork & Fin in front of Blood Alley, this little restaurant boasts exposed brick walls, wooden tables, 2 levels and much more.  I liked it as soon as I walked in!

l'abattoir

l'abattoir

  

 

 

 

 

  Loving the bread basket!  Bacon Brioche, Anchovy Twists and Sesame Crisps.  Savory, fresh, flavorful and just downright yummy!  I wanted to take an order home with me~!!

l'abattoir

l'abattoir

 

 

¬† For my main I ordered the Scallops and Oxtail Dumplings¬†served with beech¬†mushrooms, asian pear and spiced jus.¬† The scallops were deliciously tender on the inside with a perfect slightly crisp sear¬†on the top and bottom.¬† I hadn’t thought the dumplings were going to be deepfried..and they were fried to a crisp that you couldn’t even taste the oxtail…I felt the pear was delicious but competed in flavor with the salty jus..just didn’t mesh.¬† I mean, I didn’t dislike the dish, but not everything went with each other.¬† Just a “meh”.

 

  Overall, I love the space, the service is great and the bread basket is impressive.  The food is nice but not always cohesive and the portions seem a bit small in proportion to the price.  However, we all enjoyed ourselves, so I think I would come back..maybe for lunch or brunch, though.

Chill Winston

August 29, 2011

December 17th, 2010. Chill Winston

chill winston

chill winston

 

 

¬† I completely and utterly fell for it.¬† I am SUCH¬†a sucker….!!¬† Nabil emailed me from Edmonton saying that his dad scored tickets for some sort of Vancouver restaurant tour and that when he comes home on leave he gets to use them.¬† Knowing that my foible is that I can never turn down an invitation to fill my belly with delicious food, he used this as leverage to score an evening out with me….the rascal!!¬† It wasn’t until that very¬†evening on our way downtown¬†that I found out that the “tour” was all a sham….. OTL

 

chill winston

chill winston

 

 

¬† Well, all my pouting throughout our long drive downtown was in vain….because once we arrived I all I could think about was the fact that we wer going to eat lots of food!!!¬† Our first destination was Chill Winston in Gastown.¬† A hip joint on a corner of the cobblestoned street it’s a cross between a bar and a lounge.¬† It’s chill ūüėČ

 

chill winston

chill winston

¬† Nabil was kind of¬†peeved because he had specifically asked for a nice table at the time he booked the reservation¬†saying that¬†this¬†was a special occassion…but the table we were given was neither special nor private and seemed more like an after thought.¬† I wasn’t complaining…but they didn’t really give him good customer service when he was trying to book the reso a few weeks earlier.¬† So that’s a demerit.

chill winston

chill winston

 

 

 

   I have to give it to them, though, their menu is cheeky and whimsical..I wanted to take one home with me!!

chill winston

chill winston

 

 

 

 

 

 

¬† With a name like Spooning Jesus how can you NOT order it?¬†¬†Appleton VX Amber Rum+Soho Lychee Liqueur+Triple Sec Orange Liqueur+Fresh Lime.¬† I liked that it wasn’t extremely strong.¬† Of coursE, I’me sure that’s why many wouldn’t like it, though…hahaha!

chill winston

chill winston

 

 

 

 

 

 

 

 

  Arctic Char Gravlax: Ocean friendly arctic char cured and shaved thin, served with habanero creme fraiche, fresh dill and artisan crostini.  The arctic char was quite buttery.  I liked it, but I would have preferred the creme fraiche to have been a bit spicier to cut the buttery-ness of the fish.  Not breathtaking, but still a well done dish.  Loved the fresh dill!

chill winston

chill winston

 

 

 

 

¬† Nabil was parking as I was being sat, so I took the liberty of ordering him a beer.¬† Now I don’t drink beer, but I am pretty good at picking them ūüėȬ† I ordered him a Kronenbourg, wich he loved!!¬† Yay me ūüėȬ† Anyways, to go with the beer we ordered the Double Jack Poutine: Thick cut french fries, cheese curds, Monterey jack cheese, and a savory Jack Daniels gravy.¬† We agreed that the fries were good, but the sauce was too watery and needed more depth of flavor.

chill winston

chill winston

 

 

 

 

 

¬† Despite the slow service and just okay food we still considered it a good start to the evening.¬† The place had a good energy and I think it would be a great place to come for lunch on a sunny day¬† ūüôā

October 2nd, 2010. Cafe Medina: Brunch Mecca!

cafe medina

cafe medina

 

 

¬† We’re at it again!¬† Richard will blurt out some amazing place or thing he wants to try, I’ll confirm that it is indeed a supposed legend and off we go!!¬† Today’s treasure cove: Cafe Medina in Gastown for brunch!¬†

cafe medina

cafe medina

 

 

 

¬† With Chef Nico Schuermans at the helm, this little gem truly is an amazing little cafe/bistro.¬† Actually, it’s on, like a whole different level, with the amazing space they have aquired, the ultra downtown chic decor, and the neighborhood they are fortunate to be in!¬† It’s no wonder people will wait over an hour for a table here…which is exactly what Richard and I did!¬† Even getting there at a decent time there was still a long line-up!¬† As the minutes inched by our stomaches growled louder and louder and we drooooooled with anticipation….!

cafe medina

cafe medina

 

 

 

 

¬† When it was finally our turn we were led in through the narrow front door, past the front cafe area, and through a short brick passageway..into another dining area!¬† with high ceilings, wooden flooring, tall windows and close seating, it was small, and cozy, yet had the feeling of space and you didn’t feel suffocated.

cafe medina

cafe medina

 

 

 

  I love that we just plopped ourselves in the midst of hipsters, trendy Vancouverites and vintage fashionistas and tourists and blended right in.  Above all else, we were all here to worship and enjoy the food

cafe medina

cafe medina

 

 

 

¬† First up were the Belgian Waffles: Literally these can be smelled on the streetside while you’re wating for your table and it is torture!!¬† Ah, the sweet scent of fresh, homemade waffles…!¬† These were not overly big, a good thickness and¬†were the perfect density.¬† A wonderful base for some wonderful toppings!

Our 3 choices of toppings were the¬†Milk Chocolate Lavender, White Chocolate Pistachio Rosewater, and the Fig Orange Marmalade.¬† Delish!!!¬† Delicate flavors, excellently dippable, and oh, my…so wonderful!!!¬† Waffles all fancy-style ūüėČ

cafe medina

cafe medina

 

 

 

 

 

¬† The long awaited Lavender Lattes!!¬† Ah, worth every minute of the wait.¬† The lavender flavor was light, but still could be discerned through the espresso.¬† It was kinda of funny, Richard and I delicately sipping our lattes…then closing our eyes in extacy….LOL!

cafe medina

cafe medina

 

 

 

 

 

¬† The Les Boulettes was our main dish: 2 poached eggs, spicy Moroccan lamb and beef meatballs, cilantro, houmus &¬†raita.¬† Hearty meatballs, zesty (but not overly acidic) tomato sauce, a poached egg to lend a creaminess, and a great bunch of fresh flavor from the cilantro.¬† Oh, Lord…we were in brunch paradise…!

cafe medina

cafe medina

 

 

 

  The focaccia bread and houmus with a layer of raita on top came on the side.  Good toast on the bread, loaded with garlic and herbs, and the houmus…oh, so good!!  The coolness of the raita and the earthiness of the houmus paired well with the Les Boulettes.

cafe medina

cafe medina

 

 

 

¬† Now, what could make an already amazing brunch even more epic….BACON!¬† Trust.¬† This is the best $5.00 we spent on bacon!!¬† Look at the color, the cut, the fat to meat ratio…can you smell it? taste it? I DIE, I DIE!! So incredibly good!¬† Savory with a slather of maple glazed sweetness…Mmmmmmmmmmm!¬† This put everything over the top.¬† It slayed us, liteally,¬† We were so in awe of the combinations of foods from this brunch that we barely made the 45 minute long drive back to the suburbs….!

 

 

 

Best. Brunch. EVER!!!!!!!!!!!

September 3rd, 2010. Cobre: Nuevo Latin Fusion  

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 
¬† I’d been dreaming of coming to Cobre¬†for a very long time.¬† I had¬†heard rave reviews about the atmosphere as well as the food.¬† I salivated over other blog posts and vowed that one day I would finally go.

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

¬†¬†Of course, being me,¬†I had looked through the menu prior to arriving.¬† In fact, I pretty much had the whole dinner already planned out!¬† It was just a matter of laying it out so my dinner companion would comply…!¬† In the end, no arm twisting was required..only tears that we couldn’t just eat everything on the menu!¬†

 
 

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

 

 

¬† Mojito!¬† I love how it came with a stalk of sugar cane which I happily munched on¬†¬† The mojito’s¬†elements were individually¬†discernible and it was refreshing.¬†Private A encouraged me to choose some drinks for the night.¬†

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

 

 

 

 

 

 

¬†¬†¬†My drink of choice was their summer feature sparkling wine.¬† It was quite nice, but like all wines…too strong for me!¬† Oh well, it made me feel like a grown up ūüėČ

 

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

 

 

¬†¬†Our first appetizer was the Cevice: Local albacore tuna y pipian rojo azteca warm Peruvian double smoked bacon. Nice big chunks of tuna were well matched with the rojo azteca.¬† But Oh. My. God,¬† the Peruvian double smoked bacon?¬† It was like freakin GOLD!!!¬† There was mutual agreement, though, that the tortilla chip in the middle was a bit too “mealy”.¬† But otherwise we loved this dish!!¬†

 

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

¬† Our second¬†appetizer was the¬†Taqueria – Pulled duck and cracklin’y charred scallion, roasted garlic.¬† Let me invite you to first just contemplate the above combination.¬† Now: Oh. My. LORD!¬† Okay, I love tacos.¬† My friends know this.¬† This taco??¬† Made me want to make a public service announcement to the whole restaurant about how much I was loving it!¬† The tender natural “greasy-ness” of the duck. the roasted garlic taste spreading in my mouth and the seriously tasty crackly charred scallion!¬† The tastes melded together in a way that made each flavor not fight with each other and at the same time this taco was so comforting!¬† Mmmmm~~~!!!!!¬†

cobre nuevo latin cuisine

cobre nuevo latin cuisine

¬† The main course we chose was the Maple Chipotle Tamarind Glazed Wild Boar Belly Chicharon y Patacones.¬† This was the most intensely flavorful, rich and decadent thing ever!¬† Super super SUPER tender wild boar belly, with a wonderfully sweet sweet SWEET Maple Chipotle Tamarind Glaze. Really, the dish description is exactly what it got and what was happening in my mouth can only be described as exquisite happyness!¬† (yes, with a “y”!!)

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

 

¬† We rounded off the dinner¬†with dessert.¬† Enter, the¬†Tres Leche: A bottom layer of caramel-y leche, a fluffy mousse-y cloud like layer and then topped with whipped cream and a mini churro!¬† Just when I thought our meal couldn’t get any better out comes this wonderful dessert!!¬† Again..heavenly delight!!¬† I was smiling like a chesire cat the whole entire meal!

 

cobre nuevo latin cuisine

cobre nuevo latin cuisine

 

 

 

 

 

¬† Those blogs didn’t do Cobre¬†justice!¬† There was not a single thing about the place that I didn’t love!¬† Everything from the space, the vibe, the amazing service, and the interesting menu..not to mention the perfectly executed and flavored food!¬† Everything about Cobre¬†was like dream come true!¬† Oh!¬† And guess what?¬† A Vancouver Canucks player sat at the table right next to us with a girl!¬† I had no idea who he was, but Private A sure did.¬† He even engaged in some conversation!¬† Cool

Salt Tasting Room

October 5, 2010

August 27th, 2010. Salt Tasting Room   

salt tasting room
salt tasting room

  

 

¬† So, it seems this summer I’ve organized a few eat-outs.¬† Eat-Out #2 was to Salt Tasting Room!¬† This time it was with a totally different group!¬† Daniel, Joshua, Eleazar and I met up in Gastown.¬† This was gonna be interesting….bringing boys out to fill up on “ham¬†and cheese”..!!¬†¬†¬† ¬†

 

salt tasting room

salt tasting room

 

¬† Traffic in Vancouver nowadays is so unpredictable what with all the construction both on and off the highway so it was really no surprise that we all couldn’t possibly on time!¬† The funny thing is that the people who started driving on time actually¬†only arrived 5 minutes earlier than the ones who left their house much later! ¬†Eventually everyone made it into Blood Alley in Gastown¬†and into the restaurant.¬† As we opened the door we were greeted by the energetic clamour of¬†people chatting away, plates and glasses and general merriment!¬† I love how we all just sit at the long, wooden¬†communal tables and rub elbows with each other.¬† The brick walls and wooden benches and tables and raw light fixtures bring a warmth to the cellar-like space.¬†

salt tasting room
salt tasting room

  

  

 

  A porcelain pig stands guard over portions of the long tables that have a reservation.  There are lots of different little piggies!  Small, large, spotted, plain, colorful; you name it! 

salt tasting room
salt tasting room

 

 

¬†¬†¬† The boys were a little bit at a loss for how or what to order, so¬†we all just went for the set platters: The Butcher’s Platter, Cheese Platter and BC Platter.¬† Joshua was really taken by the¬†menu (who said he wasn’t into media and graphics..lol!) and as we were leaving the restaurant he actually asked and procured a copy for himself as a souvenir!¬†

salt tasting room
salt tasting room

 

 

  Joshua started off with the Fennel Salad, which he proclaimed was extremely fennel-y!  Meanwhile, Daniel and I had the Mixed Green Salad with Crumbled Blue Cheese and a Lustau PX Sherry Vinaigrette.  Daniel and I also had the non-alcoholic flight to accompany our set meal:  Blood Orange, Passion and Lime Fizz. 

 
salt tasting room
salt tasting room

    The BC Plate: Corned Beef (Mike Vitow/Cultus Lake via Brooklyn) with Guiness Mustard.  Chorizo (The Cure/Kitsilano) with Picalilli Relish.  Local Chevre (Salmon Arm) with Similkameen Honey.  The honey was divine!!  It was so well paired with the goat cheese.  I also really enjoyed the relish and the mustard. 

 
salt tasting room
salt tasting room

¬†¬† Cheese Plate: Humbolt Fog (California) with Quince Paste, Champfleury (Quebec) with Okanagan Cherries.¬† Isle of Mull Cheddar (UK) with Castelvitrano Olives.¬† I was a big fan of the Humbolt and Quince.¬† Great contrasting flavors!¬† Joshua took one taste of the Champfleury with the Okanagan Cherries and it was literally like he had a revelation!¬† He made us all try it ūüėȬ†

salt tasting room
salt tasting room

 

 

  Butcher Plate: Saucisson Sec (Oyama/Granville Island) with Okanagan Peaches.  Lomo (The Cure/Kitsilano) with Mediterranean Olives.  Norwegian Lamb Salami (Oyama/Granville Island) with Cornichons.  Have you ever had lamb salami?  I have!  Actually, lamb is not my favorite, and what with all the cheese in front of me I honestly did not get to try very much.  The Okanaga Peaches & Sacucisson Sec, on the other hand: wonderful! Also, I totally loved the salty olives with the fatty Lomo.  Yum!  

salt tasting room
salt tasting room

  

 

 

 

 

  They had to run across the street and gett he desserts from the Irish Heather since the pastry chef there provides the desserts.  Daniel ordered this rich Chocolate Torte with Cherry Reduction.  Very rich, sweet and filling!   

 
 

  

 

salt tasting room

salt tasting room

 

  

  Always one to try something different and sometimes strange I went for the Blue Cream Cheese Cake with Apricot Compote!  Holy moly!!! This is one stunner of a dessert!  The blue cheese is strong but some how the mild sweetness of the compote neutralizes it while the sweet crumble on top add some pizzazz.  I do have to say, because even just one bite is so potent it was difficult to finish this all.  It was definitely a really interesting dessert! 

salt tasting room

salt tasting room

 

  

 

¬† You know what?¬† We actually got super full from our little plates!¬† Really great pairings=flavor explosions in the mouth and tons of smiles!!¬† The best part was the fun conversations and getting to know each other!¬† I had so much fun, boys, can’t wait to do it again!!¬†¬†¬†

 

 

 

 

 

 

May 6th, 2010. Dine Out Vancouver РSocial Gastown  

social gastown

social gastown

¬† Can you believe it?¬† I love food but I’ve never done Dine Out Vancouver!¬† I vowed that this year I’d make time for it and take the opportunity that is DOV to try out a place that I’ve always wanted to try but just haven’t had the chance to.¬† Now who would make a good eat out companion?¬† Why, my other food lover girlfriend, Rachel!¬† For Dine Out Vancouver Rachel made reservations at Social Gastown, formerly So.cial¬†at Le Magasin.¬† I just love Gastown.¬† I love the atmosphere, the mood, the swagger and I love how all the quaint, interesting little restaurants that keep popping up there are so eclectic and unique!¬†¬†

 

social gastown

social gastown

¬† It wasn’t too busy as we began our dinner.¬† I have never had lamb before…but due to the limitations of ordering off the DOV menu I had no choice.¬† It was either that or a vegetarian meal…but if you know me, you know I must have meat!¬† So, lamb it was.¬† The requisite bread and butter arrived first.¬† I asked the girl who brought it what kind of butter it came with because it definitely didn’t look like your usual butter!¬† She had no clue, but said she’d ask the kitchen.¬† She never came back to tell us. *shrug*¬† Honestly, I’ve had better bread and butter.¬† The bread was a bit dense and I really couldn’t detect the flavors in the butter.¬†

social gastown

social gastown

¬† Our appetizers followed.¬† Rachel had the Roasted Baby Beets and Goat Cheese Salad (with goat cheese, frisee, candied walnuts, balsamic, basil oil).¬† Frisee seems to be the new romaine:¬†everywhere you go it’s on the menu!¬† I didn’t get to try the salad since I was busy with my own appetizer, but wow, look at all that goat cheese on top!¬† Generosity is always appreciated.¬†

social gastown

social gastown

¬† I liked how the appetizers were plentiful and not skimpy.¬† I had the Puree of Butternut Squash Soup (with white truffle oil and whipped walnut cream).¬† It was delightfully creamy and just the right balance of nutty and sweet.¬† I erally enjoyed the walnut cream in the centre! It gave the soup some “body” I guess some would say.¬† Plus, any sort of whipped up cream provides a sort of “refreshingness” to a cream/puree soup.¬† Yes, I just made up a word.¬† I do that!¬†

social gastown

social gastown

¬† Now they took an uncommonly long time to bring out the main and I was starting to get a tickle of worry¬†in the back of my head regarding my parking space and the time left on the meter.¬† I was also a little apprehensive because, of course, it was to be my first encounter with lamb.¬† The main was to be Butter Braised Lamb Sirloin (with celeriac puree, seasonal vegetables and rosemary jus).¬† I think ours came with….lentils??¬† I have to say, it wasn’t as scary as I feared!¬† I may have liked it a little less cooked, but I wasn’t offended by the smell (as some had warned me), and the flavor of the meat just took some getting used to.¬† Gamey?¬† Yes.¬† Offensive?¬† No.¬† Filling?¬† Definitely!

social gastown

social gastown

¬† A dinner with Rachel, as you may know by know, is not finished unless we have dessert!¬† In this case we each got a different one off the DOV menu.¬† Surprisingly enough, Rachel went for the Classic Creme Brulee (with sable).¬† Now, I ask you this: what is a sable?¬† I thought it would be a cookie, you know, those soft sable cookies?¬† But I see no cookie here…Hmmmmm!

 

social gastown

social gastown

¬† My dessert was the Warm Croissant Bread Pudding (with honey anglaise).¬† I think being that it was a croissant it could have been a bit more buttery since I found it to be a bit “tough” and “stringy”, but then again, that would be the nature of croissant when it’s been re-baked this way, right?¬† It just seemed a bit dense.¬† That doesn’t go to say I didn’t enjoy this dessert.¬† The honey anglaise was yum and I enjoyed the fresh cut strawberry on top, too!¬†

 Service was great; our server was attentive, funny and wonderfully exciting!  She really made us feel like we belonged to the place.  The food.  Interesting.  All in all, Rachel and I enjoyed another great meal, stuffed ourselves silly, and were very very happy!  Success!!