Chill Winston – Restaurant Review

We better be soaking up as much patio time as we can while we can!  Meeting up for lunch one day brought PrettySis, 2Sis and I to Chill Winston in Gastown.

Chill Winston - Medea

PrettySis ordered a Medea ($12.50) for 2Sis and it was gorgeous.  It was made with St. Germain elderflower liqueur, Campari, grapefruit juice, sage, and sparkling wine.  To be stirred before enjoying.

Chill Winston - Ostrich TartarePrettySis has adventurous(ish) tastes like me so she picked the Ostrich Tartare ($18).  Made with “hand-cut BC ostrich pearl (a cut of meat), quail egg, potato chips, chicharrón, house pickles, and chimichurri.”

The tartare was delicious and tender.  The meat was very nicely seasoned and the potato chips were equally awesome, and we were told that we could get more if we wanted.  The plate was just so pretty.  The chicharrón was a little bland though and could be even crispier and lighter in my opinion.

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The Flying Pig Olympic Village – Restaurant Review

Finally we got a summer!  So I took Momsies to The Flying Pig for their Happy…er…’Appy Hour.  It was a good deal.  Food were $6 and drinks (house red or white wine, or house beer) were $4.75.  We went to the Olympic Village location as it was walking distance.

The Flying Pig - Steamed ClamsWe had originally wanted the steamed mussels that was on their menu online, but turns out that menu was outdated.  In store was Steamed Clams ($6) in a white wine & herb sauce.  It was very buttery.

The clams were very clean (not sandy) and very sweet.  The broth was also really really good, not overly salty.  I was able to get some bread from our server for dipping.

The Flying Pig - Beef CarpaccioI also wanted the Beef Carpaccio ($6) which came drizzled with dijon aioli, and served with 3 slices of xvoo crostinis.

The beef was very tender and not at all chewy.  The capers went very well and the aioli was delicious.  Pickled garlic cloves were also a nice touch.  Only wish there were more crostinis though.

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Campagnolo – Restaurant Review

A lot of my dining choices have to do with Masterchef.  The choice to go to Campagnolo was no exception.  In one episode, the challenge was to make gnudi, which is a ricotta-based gnocchi-like Italian dish, except there’s no potatoes in it.  I’ve never heard of gnudi before and it sounded delicious, so off to Google I went to see if anywhere in Vancouver offers it on their menu.  That my friends…is how the trip to Campagnolo came to be.

Campagnolo - InteriorThe inside of the restaurant – warm and inviting.

Campagnolo - Aged Beef TartareWe decided to share an appetizer of Aged Beef Tartare ($15).  Man was there a lot of meat…we felt like we could get two hamburger patties out of this dish.

The meat was very well seasoned but a bit on the dry side, but it was yummy.  There should’ve been more bread though for the amount of meat.  We ended up just eating forkfuls of meat in the end.

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Bistro Pastis – Restaurant Review

There was a fantastic deal on Travelzoo for Bistro Pastis, and having had a good experience there for Dine Out Vancouver this year, I quickly snatched it up and enlisted Fannypack to go with me.

Bistro Pastis - les moules marinieresOne reason I like Bistro Pastis was because their portions are pretty decent for a French restaurant.  For my appetizer I chose the les moules marinières (regularly $16) which is steamed mussels in a white wine butter shallots sauce.  The sauce was very rich and not too salty.  It was very good for dipping with the bread basket provided.

The mussels were big and succulent.  This was fantastic.

Bistro Pastis - le tartare et les fritesFannypack had the le tartare et les frites (regularly $17) which was a steak tartare, pommes frites and cornichons plate.  The tartare was tender which no chewy pieces, nicely seasoned and peppered.  The salad was a nice touch.  The portion was big also.

Bistro Pastis - les coquilles saint jacquesFor mains, Fannypack chose the les coquilles saint jacques ($34 regularly) and that was seared scallops with brussel sprouts, quinoa, french beans, in a lobster bisque émulsion.

Unfortunately the scallops were over-done…not up to MasterChef standards I must say.  We were both a little disappointed.

The grilled brussel sprouts however were fantastic and had good caramelization, so much that they were a little sweet.

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The Keg & Bullfrog Power Partners Up!

The Keg is now Bullfrog powered!‘Perfect Pairings’ was the theme one rainy afternoon at The Keg Yaletown.  To celebrate the environmental partnership between The Keg and Bullfrog Power, I was invited to a wine and food pairing event at The Keg Yaletown.

The Keg & Bullfrog PowerAs of March 25, 2015, ten of The Keg’s downtown restaurant in Toronto and Vancouver will be powered by Bullfrog Power’s green natural gas.  Because of this agreement, The Keg becomes the largest restaurant chain in Canada to choose green energy!  How do they accomplish this?  Well here’s what they say:

“Sourced from a unique, ground-breaking methane-capture project situated on one of Canada’s landfills, Bullfrog Power’s green natural gas is a climate-friendly alternative to conventional, polluting natural gas. Through this innovative technology, biogas is captured, cleaned up, and put into the national natural gas pipeline, displacing fossil fuel-based gas and reducing CO2 emissions into the atmosphere.

Bullfrog Power ensures green natural gas is put into the national pipeline to match the amount of conventional natural gas that each bullfrogpowered The Keg Steakhouse + Bar location uses. As a result, each bullfrog-powered location can use natural gas for heating and operating kitchen facilities without contributing to climate change.”

A little convoluted but easy to understand!  Way to go Keg!!

the-keg-perfect-pairings-foodSo back to the ‘Perfect Pairings‘ theme, The Keg organized a food and wine pairing/tasting.  With The Keg Alberni’s general manager Jason Margoreeth leading the way, we were led from one wine to the other, with instructions on how to taste the notes and aromas of each wine.

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