Posted in Bistro, Contemporary, Dinner, Gastown, Hang-Out with Friends, Joyce, Meat, Neighbourhood Gem, Restaurants, Vancouver, West Coast, tagged Adventurous, bison carpaccio, Bone Marrow, Duck Hearts, elk, Foie Gras, Game Meat, gastown, meat, Meat Lover, Pork Short Rib, Veal sweetbreads, Wildebeest on January 19, 2017|
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When Mr. and I planned a dinner out with my colleague SM and fiance CD, we were looking at a number of restaurants in Gastown. In the end, we decided on Wildebeest because its menu was quite intriguing.
Intriguing, how? There’s a lot of game meat on the menu. And we ordered a lot of them.
I don’t think I’ve seen duck hearts on a menu before. These Popcorn Duck Hearts were addictive – they’re crispy outside, meaty inside. Slightly bigger than chicken hearts, and not gamey (to me). The batter was thin, and it wasn’t greasy. The yogurt sauce was like a dipping sauce, bringing freshness and creaminess to the dish. You really could keep popping them in your mouth like popcorn.
This Bison Carpaccio looks like a typical carpaccio, except with the use of bison instead of beef. The bison was lightly seared on the outside so it’s practically rare. Even though it’s leaner, it’s still tender, buttery. The sorghum “popcorn” added some crunch. The highlight of the dish was the sous vide egg yolk.
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Posted in Culinary Events, Dine Out Vancouver, Dinner, Joyce, Meat, Neighbourhood Gem, Oysters, Restaurants, Seafood, Steak, Sustainable, Vancouver, West Coast, tagged beef tartare, Chefs Creek, chicken liver, clam chowder, Commercial Drive, Dine Out Vancouver 2014, flank steak, Merchants Oyster Bar, oyster shucking, oysters, Royal Miyagi, trout, Veal sweetbreads on February 7, 2014|
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My final Dine Out this year was at Merchants Oyster Bar on Commercial Drive. What caught my eyes was its decision to offer 3 savoury courses instead of the traditional 2 savoury + dessert combination. Mr. and I had a double date with NS and RD.
When we got there, we realized they were offering more than what was posted on the DOV website. In addition to the 3-savoury course option, we could also choose 2 savoury + dessert or 3 savoury + dessert for a different price. There were also more choices for each course for an additional cost. This is actually how they run the restaurant on a day-to-day basis, except it’s usually a daily fresh sheet based on the availability of various ingredients. After much consideration, we stayed with 3 savoury courses but have gone for the new items.
For appetizers the four of us each chose something different. My Clam Chowder, which cost an extra $2, was thinner than most other clam chowders I’ve had. It’s not as rich, but in a way I appreciated this preparation. It tasted healthier and fresher with crunchy celery and potato pieces; of course, they had to balance it out with some bacon strips.
Mr.‘s Baked Oysters was basically fresh oysters based with some truffle cream on top. (more…)
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