At first glance, you wouldn't notice it. With a discreet sign, its exterior is unassuming.
Nestled above Sip Resto Lounge - the place for boozy food - there is a petite restaurant serving magical tapas-style dishes that, from my experience, warrant 'oos' and 'ahs'.
The Refinery, with its mix of long bar-style seating and smaller, candlelit tables for two (set in a separate dining area overlooking lively Granville Street) is perfect for a party or an intimate date.
As for their menu, you really can't go wrong. A few items that jump off the page: Cinnamon-Seared Duck Breast, Prosciutto Flatbread with brie and balsamic onion jam, and the Lamb Carpaccio with cherry tomato relish, truffle aioli & potato chips.
General Manager Lauren Mote recommended I try the Stuffed Portobello Mushroom, and I'm glad she did. This to die for appetizer was topped with a rich, beautifully textured vegan cashew red pepper pate, fresh house made arugula pesto, and roasted peppers and tomatoes.
General Manager Lauren Mote's Juicy Tidbits:
Q: Will you show us your 'to die for face'? (This is the expression occurring at the taste of 'to die for food' - you know the one!)
A: See below.
Q: Name the food you would most often describe as, 'to die for'.
A: Being a person that appreciates rich flavors and ingredients on a regular basis, I could swing one of two ways: a vegan dish that absolutely blows my mind with texture and character, or a dish using all ripe seasonal ingredients that is simple in its execution, but big in flavor. Tomato and cherry season makes me really happy.
Q: What is your favorite Vancouver restaurant? (other than your own!)
A: It's a tie between Maenam and La Quercia.
Q: What is your trashy indulgence? (i.e. that late night 7/11 or drive-thru treat?)
A: Frozen treats and tons of chocolate.
Q: Is there a food you refuse to eat because you were sick after eating it?
A: Dairy of any kind - so tragic, but so true. Dairy is Lauren's devil.
Q: What is the sexiest food?
A: A dish that arrives with passion - you can always tell the difference between a dish made from love, and a dish made from a recipe.
Q: What is your favorite dessert?
A: I love chocolate, of course, but for dessert I like something a little more savory - like honey butter spoon bread, or maybe a fresh fruit pavlova.
Q: What is your favorite comfort food?
A: Soup. And tons of it. Also, homemade dumplings with tons of chilies.
Follow The Refinery & me on Twitter!?
Ciao for now.
Erin
'It's to die for' may not be a commonly used expression in Japan. Nonetheless, top sushi chef Kazuhiro Hayashi didn't think twice before assuming the according facial expression when I requested a photo op. The popular North American expression is, no doubt, thrown about as passionately as the rice at Miku Restaurant - Aburi Sushi Gourmet Cuisine located at #2-1055 West Hastings Street.
Aburi sushi, introduced to North America by Miku, is flame-seared with charcoal the instant before it's delivered to your table. Click here to watch a stealth demonstration - which, at first, may appear to be a James Bond movie trailer.
Though each dish to emerge from the open kitchen made me point and gawk, it was the Aburi Salmon Oshi Sushi that made me swoon. Made with local salmon, pressed and dressed in the chef's secret soy and Miku sauce, then topped with a jalapeno, and cracked pepper, this 'house specialty' (pictured below at left) is a an absolute must-order.
Pictured is the Aburi Selects - the chef's assortment of aburi, roll, and oshi pieces.
Sushi Chef Kazuhiro Hayashi's Juicy Tidbits:
Q: Will you show us your 'to die for face'? (This is the expression occurring at the taste of 'to die for food' - you know the one!)
A: See below.
Q: Name the food you would most often describe as, 'to die for'.
A: Traditional sushi when I go back to Japan.
Q: What is your favorite Vancouver restaurant? (Other than your own!)
A: Cioppino's
Q: What is your trashy indulgence? (i.e. That late night 7/11 or drive-thru treat.)
A: McDonald's Filet-O-Fish.
Q: Is there a food you refuse to eat because you were sick after eating it?
A: No, never! The only thing I don't like is celery.
Q: What is the sexiest food?
A: Rack of lamb.
Q: What is your favorite dessert?
A: Anything made by Chris, our pastry chef. The Strawberry Charlotte is my favorite.
Q: What is your favorite comfort food?
A: Steamed rice.
Kazuhiro is not only an master sushi chef, he is an entertaining, friendly performer. Head to Miku's sushi bar for your next meal out to witness his skills for yourself.
Follow me on Twitter! You can also check out my site!
Ciao for now.
Erin
As a painfully picky child, my condemning eyes would have shed teardrops at the sight of these classic, butter and parsley Escargots de Bourgogne:
Nowadays, when done right, this sumptuous French treat causes tears of joy. The best I've found in Vancouver are at Les Faux Bourgeois, a cozy, authentic bistro, located at 663 East 15th Avenue.
Also worthy of happy tears, the LFB chefs' recommendation of Steak Frites served in red wine shallot jus - a meat dish capable of converting vegetarians into hardcore carnivores:
Chefs Gilles Heureux & Christopher Hughes' Juicy Tidbits:
Q: If you could eat only one thing for the rest of your life, what would it be?
A: GH - Any kind of food that is done extremely well. | CH - Only one thing? Well, I guess it would be bananas then...
Q: What is your favorite Vancouver restaurant? (other than your own!)
A: GH - Right now my favorite place is House Of Dosas. | CH - I don't have a favorite, but I do like 'Accord' for their Peking Duck and Lolitas for cocktails.
Q: What is your trashy indulgence? (i.e. that late night treat you grab from 7/11 or the drive-thru.)
A: GH - Hot dogs and a bag of chips. | CH - Chips, burritos, and a pack of smokes.
Q: Is there a food you refuse to eat because you got sick after eating it?
A: GH - None, I still eat anything that has ever made me sick. | CH - Sour milk in my cereal, and the feared chicken sushi.
Q: What is the sexiest food?
A: GH - Ice cream. | CH - The food that gives the ladies the inner smile...could be fresh-picked berries or a warm chocolate pudding cake, or maybe the world of cheese pairing.
Q: What is your favorite dessert?
A: GH - Espresso and a cigarette, incidentally my favorite breakfast too. | CH - The chocolate fondue I enjoyed in a line-up while waiting for a table on my birthday.
Q: What is your favorite comfort food?
A: GH - Meat pies. | CH - Steak cooked medium rare, buttery mashed potatos, garlic sauteed spinach with the jus from the steak.
Q: Will you show me your 'to die for face'!? (The expression occurring at the taste of 'to die for' food...you know the one.)
You should probably follow me on twitter @erin_ireland and check out my site www.erin-ireland.com.
Ciao for now.
Erin
When in France, I survive on a diet consisting primarily of crepes. Their intoxicating scent wafting through the lively streets is utterly impossible to avoid! The only cure...is to wholeheartedly indulge.
For equally addictive European fare, visit Provence, located at 1177 Marinaside Crescent. Their French Toasted Baguette or Belgian Sugar Waffles are unforgettable, as is the weekend 'dog + owner-watching' from the premier Yaletown waterfront patio.
Behind the aforementioned guilty pleasures is Marseille-born chef and proprietor, Jean-Francis Quaglia, who recommended I try his grilled Halibut, which was exactly how he describes his style of cooking , 'light and fresh, often with garlic and olive oil'. Served with legumes vert, saffron new potatoes, and topped with a marinated oven-dried plum tomato vinaigrette, this fillet was so tender, it was almost creamy:
Jean-Francis' Juicy Tidbits
Q: If you could eat one thing for the rest of your life, what would it be?
A: That's a tough one. I love so many things. I'd have to say fish.
Q: What is your favorite Vancouver restaurant (other than your own!)?
A: Hapa Izakaya
Q: What is your trashy indulgence? (i.e. That late night treat you grab from 7/11 or the drive-thru.)
A: Chocolate-covered digestive cookies or Ferrero Rocher.
Q: Is there a food you refuse to eat because you got sick after eating it?
A: No. I'm pretty adventurous. And my mom was a great chef, so I was lucky.
Q: What is the sexiest food?
A: Spot prawns and Dungeness crab. The work involved in eating these foods makes them sexy and gives you a chance to talk to your guests.
Q: What is your favorite dessert?
A: Black sesame ice cream or black sesame creme brulee...anything 'black sesame'.
Q: What is your favorite comfort food?
A: Goat cheese lightly breaded with herbes de Provence, eaten with bread.
Q: Will you show me your 'to die for face'!? (An expression occurring at the taste of 'to die for' food...you know the one...)
You should follow me on twitter @erin_ireland and check out my website http://erin-ireland.com.
Ciao for now.
