Vancouver is known worldwide for many wonderful things, fine dining is one of them. Vancouver’s eating out scene is as varied as its multi-cultural population. It is not just quantity but the abundance of international or global cuisine, from casual to up-market restaurants that are comparable if not better to other cosmopolitan cities like New York, Paris, London.
Often asked about restaurants, here are my favorite restaurants in Vancouver. It is not about price, but about quality and creativity, ambiance and service and their ability to produce cuisine that is distinctive, different, flavorful food that achieves dietary balance.
• Bistro Pastis (French) is on 4th Avenue. It is elegant and understated and looks like it is hiding from the tourist crowd. I particularly recommend the Coq au Vin and Boeuf Bourguignon. Bistro Pastis has that intimacy of French restaurants where tables are close to each other yet conversations can still be private. The convivial ambiance and classical style of cooking that emphasize the use of fresh ingredients encourage the clientele to linger awhile. The wine selection is extensive and the extra-white linens are always crisp and spotless. Traditional plats du jour are offered daily.
• Salade de Fruit (Casual French). This is a hole-in-the-wall bistro with affordable prices. It has that French budget "feel" that locals patronize in France. If you want luxurious French cuisine then go to Le Crocodile. Salade de Fruit on 7th Avenue is always full and is right next to the French Cultural Centre. Here’s a restaurant that will take you to Paris without going to the airport. Start with Orangina (orange drink with a fizz), then order mussels and fries then duck confit. Finish with strong French coffee. Vive la France!
• Vintropolis on 1st Avenue is more of a wine bar/restaurant.
Vintropolis pays tribute to the wines of the Okanagan region. The mood is comfortable, the clientele youngish, active-looking, urban and fit people (not far away is a popular fitness centre). The chairs and tables are high. Their French Fries and Crab Cakes are addictive, along with the grilled free-range chicken. The exquisite ingredients are B products and are naturally fresh.
• One (Belgian) is over West Cordova, the once decrepit area that’s turning into another up market Yaletown. In here, you are transported to Soho or Tribica in New York. The high ceiling, fine menu, spacious dining area will seduce you to take your time. Hot crab fondue, curry vegetable filo and double chocolate mousse will impress you.
• Amarcord (Italian) in Yaletown is my old-time favorite restaurant. The classical style of cooking is from Bologna, Italy. The quality of food here has been consistently high and different from the countless Italian restaurants in the city. The lobster-pasta al dente combination plate is the best in Vancouver. Their proscuito ham in a bed of fresh honey dew is an excellent starter. Amarcord which means "to remember" is a tribute to Federico Fellini’s classic film. The Italian friendliness shines through the staff. Amarcord is a restaurant to remember in a sea of, restaurants.
There’s a new cuisine trend that emerged in the past two years, namely, the tropical Pan-Asian fusion food and the well-ness food which is about eating whole foods in natural, organic and balanced way in order to obtain optimum health and vitality. The latter is also known as restaurants serving macrobiotics food. Here are some of the new wave restaurants for your consideration.
• The Red Door is on South Granville, the former site of Bread Garden, near Meinhardt’s quality food store. As a devotee of Chinese-Canadian cuisine, Red Door’s innovative menu did not shock me. The Pan-Asian food offerings are meant to cut into the Cactus Club market and the already established Wild Rice on Pender Street, the up-market Chinese fusion food venue. The food here is a mix of Chinese, Japanese, Indonesian, Thai, Indian, Vietnamese and Malaysian but nothing from the Philippines. It proves once again that Philippine cuisine has not penetrated the imagination of contemporary chefs. (To be continued)