Sherman's Food Adventures: Stock & Supply

Stock & Supply

One of the most hidden restaurants in Downtown is Stock & Supply within the Delta Hotel Vancouver.  It doesn't get much fanfare despite being open since 2020.  Maybe opening just before the pandemic wasn't the best timing, but I've always heard good things about the place.  They are known for their Stock Boards where one can choose 3 items from a selection of 12 for $40.00.  All boards include sourdough, soft truffle butter (which was awesome with the bread!), house pickles and peppers.  Jackie and I were invited to try those stock boards as well as a few other menu items.

Located right in the lobby of hotel, Stock & Supply features a fully-stocked bar that is a great place to hang out and meet some new friends.  We ordered a few drinks that included the Basil Zen, She's a Feisty Mango and Classic Summer Spritz.  The showstopper was the basil zen since the bubble contained a good amount of smoke.  It helped create an aroma around the drink while complimenting brightness of the fresh cucumber and gin.  Naturally, the mango cocktail was fruity with some spice, tang and plenty of tequila vibes.  The spritz was refreshing and a great drink for the summer, as expected.

Onto the Stock Boards, we ended up with 2 of them with 5 items each (so we could try nearly all of the options).  The first board consisted of  Whipped Jalapeno & Feta Tirokafteri, Beet Hummus, Crusted Halloumi Cheese and Sticky Bourbon BBQ Pork Belly.  On the side (since it didn't fit onto the board, we had the Poutine Croquettes.  Beyond the appealing creaminess of the whipped feta and hummus, the grilled pita was excellent.  Nice grilled smokiness and the texture was a bit crispy and plenty soft in the middle.  Loved the spice with the feta.  The crusted halloumi was super crunchy with melty cheese in the middle.  Presented in large slabs, the pork belly was tender and meaty with a sweet glaze.  I found the croquettes to be also quite crunchy and the potato, gravy and cheese in the middle was very poutine-like.

The second board included Summer Strawberry & Goat Cheese Bruschetta, Signature Chorizo Scotch Egg, Grilled Artisanal Truffle Sausage, Smoked Island Brie and Blistered Brussel Sprouts.  For me, this board was all about the scotch egg as it was perfect with a runny yolk and juicy spicy chorizo encasing it.  Nicely crispy on the outside too!  I found the strawberry & goat cheese bruschetta something completely different.  What brought this altogether was the balsamic as it tied the sweetness of the strawberries to the creamy and gamy cheese with tang and more sweetness.  Baked brie was smoky and of course was complimented well by the side of grilled sourdough.  Sausage was pretty good, but I found it a touch dry.  Had great earthy flavours though.  Brussels sprouts sported crispy leaves on the outside but was tender yet firm on the inside.

Onto some mains, we tried the garlic & ginger brined Fried Chicken with spicy glaze atop slaw with pickled fresno, scallion and crispy garlic.  The big pieces of chicken featured a crispy batter than was thin and not heavy.  I could really get the brine with plenty of gingeriness coming through.  The chicken itself was on the drier side though.  However, when combined with the creamy slaw, that wasn't an issue.

Next up was the Suite Burger with 7oz CAB chuck patty, sharp cheddar, butter lettuce, dill pickled, tomato, onion and S&S sauce on brioche.  Due to the large patty, the burger was rather robust and filling.  I found the patty to be tender but a little on the leaner side.  The ample amount of sauce and produce did make things more juicy though.  There was a nice sear on the patty which added nice aroma and caramelization.  

We also went for the Fennel Sausage Rigatoni with mascarpone cream, whipped harissa puree, spring peas and butter brioche crumble.  This was a large portion of pasta that would be fit for even the biggest of appetites.  There was an abundance of fennel sausage that was pretty tasty.  Those little nuggets were juicy and well-seared with hits of fennel.  The rigatoni was al dente and soaked up the cream well.  I think there could've been more cream as the pasta ate a bit dry.  Flavours were good though and the harissa came through.

Lastly, we had the 7oz AAA NY Steak & Egg atop a duck fat rosti with chili honey carrots and horseradish cream.  We asked for the steak to be prepared medium-rare and it was exactly that.  I found the steak to be meaty while being tender on the inside.  Loved the crispy sunny side free-range egg.  Lots of texture, but still runny yolk.

Onto dessert, we had the Yuzu Cheesecake and Triple Layer Key Lime Pie.  We enjoyed both desserts as they were not overly heavy despite appearing to be.  The cheesecake had the classic rich cheesiness, but also was not dense.  It was mildly sweet with the brightness of yuzu and the berry compote.  The key lime pie was also not heavy, but it was definitely creamy, sweet and tangy.  Really enjoyed the firm buttery crust.  Overall, the meal at Stock & Supply was fun, interactive and delicious.  Those stock boards are the real draw here and are perfect for a social gathering to share.  The mains were a bit hit and miss though.  Loved the space and the cocktails.  Great place to hang out.

*All food and beverages were complimentary for this blog post*

The Good:
- Wonderful stock boards with many different and delicious bites to choose from
- Great space to hang out, especially at the bar.  Maybe meet new friends!
- Reasonably-priced

The Bad:
- Some of the mains need some work


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