taco

YEW Team Cooks Up In Chartwell

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YEW seafood + bar at Four Seasons Vancouver is undergoing a refresh from March 7 to 17 – but don’t worry, Chef Ned Bell and team have moved into the Chartwell private dining room at the hotel for the next couple weeks. Photo Credit: Four Seasons Vancouver Chartwell was once known as Vancouver’s finest restaurant and was […]

crabcobb

WildTale Coastal Grill

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Dropped in for dinner tonight at WildTale Coastal Grill in Yaletown. Started off with a couple appies, crab cakes & squid. The baked dungeness crab cakes with jalapeño aioli and roasted red bell pepper coulis were great, I would totally order these again. A photo posted by Meighan (@megzzz) on Feb 13, 2016 at 10:45pm PST […]

blue-water-octopus

Blue Unsung Heroes 2016

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It’s February! That means that the Blue Water Cafe is running their Unsung Heroes event highlighting local and unique sustainable seafood items. Working with the Vancouver Aquarium’s Ocean Wise program, Chef Frank Pabst’s creates a menu using underutilized sustainable seafood items. The goal? Get people to try something different and sustainable, instead of more popular items which may be unsustainable or in […]

cactus

Tuna Stack

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So, I find myself at Cactus Club pretty regularly, and I don’t normally review it because to be honest it’s usually the same stuff, or at least it’s the same old things that I order. This time though they had a new dish that caught my eye – Rob Feenie’s “tuna stack”. It’s Ocean Wise […]

IMG_3760

YEW seafood + bar

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YEW seafood + bar recently launched their new Oceans Cocktails inspired by the world’s five unique oceans. This is very fitting considering the restaurants dedication to sustainable seafood. This is the “Banzai” from “The Pacific” section of the Oceans Cocktails menu. It has vanilla bean infused white rum, lime, hibiscus, & Shanghai rhubarb bitters. A photo posted by […]

unsung

Unsung Heroes at Blue Water Cafe

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Each year during the month of February the Blue Water Cafe hosts their Unsung Heroes menu which features local and unique sustainable seafood items. Working with the Vancouver Aquarium’s Ocean Wise program, Chef Frank Pabst’s objective is to avoid species that are over-fished, or harvested in ways that can damage the ocean, while introducing their guests to fresh […]