Ask anyone plugged into the local food scene where to go for the best fish and chips and chances are many will give the nod to Go Fish as their "go to" purveyor.
Any why not? The outdoor eatery overlooking the False Creek Public Fish Sales Dock, established in 2004 by "Binmeister" Gord Martin and Andreas Seppelt, raised the bar for casual seafood, which still flounders here, compared to other cities by the sea.
Even though Go Fish isn't mobile, its spectacular setting and fresh fare have helped pave the way for today's blossoming street food carts.
Last week, the well-travelled Martin pulled the wraps off a second location in the former Bin 942, which he closed in June.
The newest (landlocked and licensed) Go Fish, at 1521 West Broadway, ph. 604-734-9421, with its expanded menu, "Bin-ish" small plates and emphasis on sustainable fare, is already busy, says Martin.
As for what's hot, fish and chips are still a big draw. So is a tequila-cured salmon flatbread with pickled red onion salsa verde and goat cheese, as well as scallops ceviche, and Dungeness crab okonomiyake with roasted beet reduction and barbecued salmon.
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Also new on the scene, opening this Saturday is the long anticipated Thierry Chocolaterie/Patisserie (1059 Alberni St., ph. 6046086870) by Top Table star dessert chef Thierry Busset. The Parisian-styled patisserie will specialize in handcrafted classic chocolates and pastries-not to mention "macarons"-all made fresh daily using artisanal ingredients. If you've ever tasted Busset's plates at CinCin, you'll know you're in for a treat.
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Still with new and pending arrivals: It will be close to six months to the day since Hermitage vanished from Robson Street when owner-chef Hervé Martin throws open the doors to The French Table (3916 Main St. at 23rd Avenue, ph. 604-689-3237), which he expects to do within a couple of weeks.
Martin's new endeavour after long-running Hermitage is more bistro inclined, says the man who was once chef to the King of Belgium, with a less formal setting and classic dishes, such as coq au vin, duck confit, steak frîtes and pan-fried sweetbreads- all priced (along with an approachable wine list) to appeal to the neighbourhood.
It's an impressive turnaround. Keep an eye on thefrenchtable.ca for the actual opening date.
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While work progresses on what will be a second flagship Â鶹´«Ã½Ó³»Cactus Club, at English Bay, the popular casual chain has once again reached out to the realm of fine dining to swell its ranks. Respected sommelier Sebastien Le Goff has returned from a two-year sojourn with dbBistro in Singapore to work with Cactus Club and manage what will surely be the new beach-side hot spot when it opens this fall.
Until then, the prodigal sommelier will be busy training front of house staff, working alongside longtime friend and former Lumiere owner turned Cactus Club "food concept architect" Rob Feenie.
Le Goff's arrival is one more sign of how serious the chain is about upping its game. Until the English Bay location is ready to go, Le Goff can be found under the atrium of Cactus Club's Bentall V digs, which already boasts an impressive cellar.
