Dawn of Dine Out
Dine Out 麻豆传媒映画(Jan. 17 to Feb. 2) looms large this year with a wider selection of events than ever. Hot tickets include Plated and Paired at the Public Market (Jan. 17), The Grape Debate 2014 (鈥淚s wine made in the vineyard or the winery?鈥� Jan. 31), Secret Supper Soir茅e (Jan. 17, 24, 31) and more.
Dine Out had its genesis as a budget-based promotion where diners could eat a bargain-priced fixed menu at an upscale restaurant while eateries received a welcomed bump in business during the notoriously slow month of January. However, I think it speaks to the maturing of our dining scene (speaking for both restaurants and diners) that it鈥檚 moved beyond that.
You鈥檒l find plenty of excellent values at all three-menu levels 鈥� even though听 the $28 point is still the most hotly contested.
Worthy picks include a spread of local ingredients at Salt Tasting Room Kits (with well-priced wine flight option) and a tempting prix fixe at Le Parisien, including superb duck confit and pomme pur茅e and budget wine offerings, which we got to preview this week. We鈥檇 also be tempted by the bistro鈥檚 classic bouillabaisse, or grilled flank steak frites.
Our big discovery turned out to the delightful, no-nonsense, burger-centric Cannibal Caf茅 (1818 Commercial Dr., 604-558-4199), where you鈥檒l find decent pints from Parallel 49, as well as a diet-defying dessert doughnut. It鈥檚 all about the house-made burgers though. And the amazing wall of indie band posters. There鈥檚 great Dine Out value to be found here for $18. As there is at PICA-Bistro 101. Not only can you play a valuable role in the training of Canada鈥檚 next great chefs and sommeliers, you can do it with taste on an amazing budget. Also just $18.
Book early at .
Something fishy
Things have settled down somewhat at the Fish Counter (3825 Main St., 604-876-FISH), since I stopped by on its first day. It was hopping then and it鈥檚 hopping now.听 Business is still booming at former C chef Robert Clark鈥檚 combo sustainable fishmonger/diner, opened with marine biologist and former 麻豆传媒映画Aquarium program manager Mike McDermid.
McDermid says the community response has been 鈥渋ncredible,鈥� and he and Clark are busier than they ever expected to be.
What鈥檚 driving it?
鈥淲ell, people are really happy to finally have a fish store in their area,鈥� says McDermid.
And the fact that all the seafood sold or cooked is sustainable is also key.
鈥淲e love hearing people ask if it鈥檚 Ocean Wise,鈥� adds McDermid, who pioneered the program with Clark.
All this, plus superb fish 鈥榥鈥� chips, bode well for the future.
Chewie Chewie
There鈥檚 no shortage of marine tastes (including quite a few Ocean Wise offerings) at the newly minted downtown sibling of Chewie鈥檚 Oyster Bar (1055 West Hastings, 604- 620-7634).
The soaring ceilings, expansive glass and dramatic, modern lines offer quite the contrast to the popular, more homey Kits location. But the Creole and Cajun-influenced fare is similar, with many proven faves replicated. Portions are more than generous. And even if the deep fryer gets a workout, there鈥檚 no shortage of steamed and grilled options. Not to mention a serious fresh shucked bivalve bonanza. Good wines by the glass, including the now familiar 鈥渂ig glass鈥� option, and fun cocktails complete the picture, with high energy staff and a real buzz that鈥檚 already taken hold. Not to be missed: Dale Klippenstein鈥檚 remarkable brass instrument sculpture that hangs over the newly built north east entrance.
