The Lodge Steakhouse

Did you know, one of the least known steakhouses in the GVRD is located in a facility that hosts both an ice and curling rink?  Yah, that in itself would make it a bit obscure.  To top it off, it is found in the Brookswood in Langley.  For those who live in the area or nearby, The Lodge Steakhouse might be actually familiar.  However, to everyone that doesn't live there, they never know what the heck I'm talking about when I rave about the place.  I've blogged about the place before and have been back many times after that.  After my latest visit, I decided to combine 2 dinners into one post.

I normally do not order a lot of appies because their steak and main dishes are large and include sides.  I did end up trying their Calamari though and the best way to describe them was "fine".  They were uniformly crispy and the the squid itself was tender with a slight chew.  Batter was a bit bland though and the light drizzle of yuzu sambal aioli was not enough to flavour the dish.  It was tasty though with a tangy spice.  I think the solution would be to ask for it be served on the side.

We always get the ribeye here since it is always prepared right and it is reasonably-priced.  Well for our most current visit, they replaced that with a 14oz PEI Ribeye for $85.00.  I guess the 12oz for $56.00 is long gone...  However, I felt the PEI ribeye was worth it as the meat was tender with an appealing meatiness.  The steak was charred and prepared a perfect medium-rare.  This was served with vibrant crunchy veggies and creamy mashed potatoes.  We added the Peppercorn Sauce on the side for $3.50.  It was creamy, salty enough and slightly peppery.

For the previous visit, we got the Lobster Flambee prepared tableside.  This was seared in brandy along with white wine, cream, garlic and herbs.  The lobster was fresh and cooked to perfection maintaining its moisture and being at its bouncy best.  The natural brininess was well-accented by the creamy sauce that was aromatic with a touch of brandy.

Back to the current visit, we tried their Maple Bacon Scallops, also prepared tableside (and flambeed).  Despite being seared and prepared properly, the scallops themselves were the reformed variety.  No, these scallops didn't go to the big house and come out for the better.  Rather, these were a selection of smaller scallops formed into perfectly and uniformly-shaped "scallops".  Personally, I'm not a fan of these and wished the menu would've indicated this.  With that being said, they did taste great though with a smoky and salty sweetness.

Although the Lodge Bacon Cheddar Burger is one of the least expensive items on the menu, don't sleep on it.  Sporting a well-charred fresh beef patty with all the produce and charred onion relish on brioche, this ate really well.  There was a good combination of smokiness, meatiness, saltiness and fresh crunch from the veggies.  On the side, we got the Truffle Fries and they were crispy and nicely seasoned.

We also had the Chicken & Gnocchi sporting a blackened chicken breast.  As the picture illustrates, the chicken was nicely seared but not truly blackened.  Despite that, it had a smokiness and earthiness.  Chicken was tender and not dry.  Underneath, the large gnocchi were pillowy soft and light.  It sat in a creamy sauce that was not overly heavy with hits of herbs.  Some fresh ricotta helped add extra creaminess.

One of our favourite dishes at The Lodge is the Brown Butter Sablefish.  We had this dish on both visits and the first time was definitely better than the second.  For some reason or another, the flakes of salt that usually finishes the dish was either missing or there wasn't enough of it.  Hence, the dish ate a bit too mild.  However, the sablefish was still excellent being buttery and flaky.  We actually had to ask for more brown butter since you can see that the plate was lacking it.  That totally makes the dish as it provides a aromatic nuttiness and saltiness.

As for sides, we got the Creamed Corn and the Scalloped Potatoes.   Either I'm dreaming things up or they changed the recipe for the creamed corn.  I found it was still sweet and lightly creamy, but we found chunks of garlic in it that made it a bit different in texture and taste.  Still decent though.  As for the scalloped potatoes, it was more like a potato pavé in my opinion.  Definitely could see the layers of potato with butter and cream in between.  Pretty decent if not a bit dense.

Had 2 different desserts for the both visits with the Warm Brownie coming up first.  This featured a soft and chewy brownie with salted caramel chocolate ice cream on top.  Sure, a pretty simple dessert, but a well-prepared one at that.  The brownie was rich, but not incredibly dense.  Lots of chocolate flavour which was enhanced by the salted caramel.

The best of the 2 desserts was definitely the Salted Caramel Cold Brew Bar.  Yes, we found the flakes of salt here and it definitely elevated the flavours of the coffee (and coffee crisp).  Some dulce de leche added some creamy sweetness.  Really balanced dessert and we dusted this off quite quickly.  Overall, these 2 visits further reinforces my belief that The Lodge is a sneaky well-priced steakhouse hidden in an ice rink in Langley.  If you are in the area, go check it out!

The Good:

- Well-priced for what you get

- Excellent service everytime

- Overall solid eats

The Bad:

- Um, those scallops were "reformed", need to say that on the menu

- Too bad they got rid of the $56.00 ribeye, but things are expensive these days... 

Lobsterfest @ Vancouver Fish Company

We all like a deal right?  Especially in this economy, more people are being very discreet with their spending.  Hence, for restaurants that usually serve more elevated cuisine, something has to stand out in order to attract potential customers.  Enter the classic 3-course meal that comes complete with an appetizer, main and dessert for one comprehensive price.  This is the case at the Vancouver Fish Company on Granville Island.  For a limited time, they have their Lobsterfest menu for $65.00 until October 31st.

As a bonus, even before the actual 3-course meal began, we were served an Amuse Bouche.  It consisted of a Honey Walnut Prawn with togarashi.  This recipe has been around since Chef and Managing Co-Owner Stephen Duyzer has been at the helm.  It featured a large lightly-battered and fried prawn that was glazed in honey mayo.  We found roasted walnuts, sesame and some togarashi.  Hence we had sweet nuttiness with just a smidge of spice.  Delicious bite to start.

Our first actual course was the Seafood Chowder with fresh seafood & clams, bacon, thyme and cream.  Compared to other cream chowders, this one was fairly light.  Not a bad thing as it was easy to eat and did not bog us down for the next course.  It was also mild in flavour as it wasn't salty.  I did get a bit of the bacon though and there was a good amount of fish.  It could've used a bit more clams to increase the brininess.

Now onto the main event, the 1lb Whole Nova Scotia Lobster!  Eye-balling it, I found it to be bigger than 1lb and Jackie's was even larger.  I would estimate mine as around 1.1lbs and the other closer to 1.4lbs.  It sat atop garlic roast potatoes and broccolini.  Things were cooked right with the lobster being bouncy and sweet while the broccolini having a crunch.  Instead of clarified butter, we found herb beurre blanc.  This was great as it provided more flavour than plain butter.

For dessert, we were served 2 of the available options (depending on the night).  First was the Berry Crumble and the second was a Tiramisu.  I thought the berries could've used a bit more starch to thicken the moisture, but it did taste great being just sweet enough and natural tasting.  The crumble on top was crunchy while the ice cream was creamy and not icy.  As for the tiramisu, it was an airy version with creamy marscapone and lightly-kissed lady-fingers.  It was not heavy and easy on the sugar.  It could've used a bit more espresso though.  Overall, the meal was solid and a good deal at $65.00, especially given the awesome location on Granville Island.

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

The Good:
- Solid deal with all things considered
- Lobster is bigger than one pound
- Great location

The Bad:
- Chowder could've used a bit more clam

The Farmhouse

Tucked away behind Kingsgate Mall on E. 10th, there is a rustic spot dishing up Italian fare with the influence of West Coast ingredients.  The Farmhouse is headed by Top Chef alum Curtis Luk, who is the Executive Chef and General Manager as well as Head Chef, Laura Messinger.  We dropped by to experience their brunch service in their secret little garden patio at the back.  Such a gorgeous space to enjoy a meal with friends, family or a date.

Now a gorgeous space is not the most important thing here.  We need to talk about the food right?  Well, we got the whole menu and I immediately went for their newest item first - Peaches & Cream Waffle.  Beyond it's enticing appearance and plating, this was actually my favourite dish.  The large waffle featured crispy and aromatic edges while being complete doused in peach compote, fresh berries and whipped cream.  The fruitiness and freshness really came through and this was especially great since it was just sweet enough.

My next favourite item was the Spaghetti alla Carbonara topped with a perfectly poached egg.  Once mixed with the firmly al dente pasta, the richness of the egg yolk, parmesan and bacon fat provided a sinfully silky saltiness that helped flavour the dish.  I liked how there was enough moisture to coat each strand of pasta without having too much of it.  This kept things from being dry.

The other pasta offering on the brunch menu was the Calamarata al Pesto di Pistacchi.  Featuring large tubes of pasta, this was also quite delicious.  The pesto had a bright herbaceousness with the unmistakable nuttiness and aromatics of pistachio.  There was the silkiness of EVOO and saltiness from the cheese which was appealing.  The only thing that would made it even better would be a bit more pesto.

Interestingly, one of the simplest dishes was also quite good.  The Burrata on toasted house sourdough was more like an appetizer for me (but I'm sure would be more than enough for someone else), yet it was truly appetizing.  It had something to do with the confit tomato as it added a fresh and bright tangy sweetness.  Naturally, this complimented the creamy burrata perfectly.  The sourdough had nice chew beyond the crispy exterior.

Onto their Benedicts, we had three of them including the Shrimp Scampi Benedict.  Not sure what kind of shrimp they were using, but look at them, they were more the size of prawns!  Garlicky and buttery, the prawns also had the desired sweet snap texture.  On top, we found perfectly runny poached eggs with fully cooked egg whites.  The silky and rich Hollandaise was buttery with spot on seasoning.  All of this was served on soft house focaccia.

We tried the other 2 bennies that featured Marsala Mushroom and Roast Porchetta.  I liked how there was a wealth of mushrooms that were beautifully sauteed and not dripping with residual moisture.  They were well-seasoned and took on the aromatic sweetness of the marsala.  As for the porchetta, it was a seared slice of fatty pork that was succulent and nicely caramelized.  Definitely a sinful piece of meat!  The side of spiced fingerling potatoes were crispy with a creamy centre.

Although it didn't look like much food, especially with it all crammed into a rectangular loaf pan, the N'duja & Fennel Sausage Hash was definitely fulfilling.  With the same hearty spiced potatoes mixed with meaty and spicy crumbled sausage, this was zesty and full of body.  There was some mild tanginess provided by the tomato base.  Of course, with the addition of runny poached eggs and silky Hollandaise, this hash was probably the most heavy item we had.

Our last dish was the Baked Polenta with glazed pork belly and poached eggs.  Again, this didn't look like a lot of food, but with the slabs of tender polenta underneath, this was filling.  Really enjoyed the buttery pork belly and of course the runny yolks for the eggs.  Interestingly, this one didn't have any Hollandaise, but really, it could've of used it.  Overall, the brunch service at The Farmhouse is really good and it is a special experience, especially when seated at the back patio.  Great vibes and good food!

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

The Good:

- Well-prepared dishes that are delicious

- Love that patio

- Low key vibes

The Bad:

- A little hidden with limited parking

Feel City BBQ

For all the Chinese food that is available in the GVRD, the dominant cuisine is Cantonese.  Much like the dominant Indian cuisine is Punjabi, this is due to the predominant immigrants from a specific region into the Lower Mainland.  We get a smattering of Shanghainese, Taiwanese and Northern Chinese here, but something that really is under-represented the food from the Xinshiang region of China (aka Uyghur cuisine).  Influenced by the travelers along the Silk Road, there is definitely Muslin influences.  Recently, I was invited to try out one of the few places that serve this type of food, Feel City BBQ, along with Maggi and Grace. 

We were started off with the Red Willow Lamb Skewers.  Much like the ones I had at Beijiang, the use of real sticks added a nice visual.  Did it add more smoky wood flavour?  Possibly, in the faintest of background finish.  As for the lamb itself, the seasoning was balanced with just enough cumin and a bit of spice.  The lamb was tender, surprisingly lean and cooked just enough.

Next, we were served the Sesame Oil Free-Range Chicken that featured chilis and Sichuan peppercorns.  Even though the dish looked spicy, it really was mild with only intermittent hits of heat and numbingness. I didn't mind that it wasn't too spicy because often, food can be too hot and we don't get any of the subtle flavours.  This I did with the aromatic sesame oil and the natural flavour of the chicken itself.  The chicken was prepared well too being gelatinized and lean due to being free-range.

Now, we can't be dining on Xinshiang cuisine without having their signature item can we?  So yes, we were presented with the Big Plate Chicken consisting of bone-in chicken, potatoes and peppers.  Once again, this was a mild version of the dish where I could've possibly used more spice.  However, it wasn't as if there wasn't enough inherent flavour either.  There was a good balance of aromatics, sweetness and saltiness.  The chicken was also free-range, so it was more lean, yet still tender.  Loved the classic belt noodles underneath as they soaked up all the flavours.

The most striking item we had was the Smoked Lamb on a metal rack.  It was exactly that with various pieces of lamb smoked directly skewered on the rack.  They were fatty and super tender, literally melting in my mouth.  Good lamb flavour without being super gamy while the side of chili flakes, cumin and onion allowed us to customize the taste.  We were provided gloves to eat this as it got rather messy.

We finished of our meal with Yogurt with honey and nuts.  For those who haven't tried this before, consider it plain yogurt that is very tart and devoid of sweetness.  Hence the addition of honey on top.  Even with that, this was probably needed even more honey as it was extremely tangy.  Mind you, this was probably the intention as it was a good soothing end to the meal.  Overall, the food was good and interesting enough for me to consider coming back for.

*All food and beverages were complimentary*

The Good:

- Unique food, not only because of the presentation, but the scarcity of Uyghur cuisine

- Modern and spacious dining space

- Well-prepared proteins

The Bad:

- On the pricier side, but portions are large

Lift Bar & Grill

Believe it or not, I've never dined at Lift Bar & Grill before.  Yah shocking right?  I guess every time I've ever planned to go (and this is going way back), I ended up heading elsewhere.  In fact, I think I've been to every restaurant that has occupied the nearby location of the former Verde, but haven't sauntered over to Lift.  Well finally I got the chance armed with a certain amount to spend (In fact, I more than doubled that amount, so this is only a partially comped post).  Love the location of the place right in coal harbour and also the free underground parking is a real bonus.

Since we got there in time for Happy Hour (takes 20% off certain menu items),  we decided to go for a dozen Oysters on the half shell served with horseradish, lemon, mignonette, hot sauce and cocktail sauce.  These were Royal Miyagis which were fresh and well-shucked.  As you can tell from the picture, they were plump with quite a bit of oyster liquor.  As a result, these were sweet and briny on their own, but for me, I like a little horseradish and a squeeze of lemon.

Before we got to the other items we ordered, we were presented with an Amuse Bouche consisting of a scallop sashimi atop a slice of cucumber, masago, ponzu and yuzu.  Sometimes simplicity leads to the tastiest things and this was an example of that.  The fresh sweet scallop was highlighted and there was just enough yuzu and ponzu to provide brightness and saltiness.  Great little bite.

Now onto the other dishes from the Happy Hour menu...  I had my eye on the Humboldt Squid when I first checked out the menu online.  This featured large pieces of squid battered and fried until crispy.  It was tossed in Szechuan pepper salt and topped with jalapeno and green onion.  I thought the squid was super tender while retaining a bite.  There was definitely some spice, but some more salt would've added more punch.  With a squeeze of the lime wedge, things did liven up.  The tangy tzatziki also provided more brightness.

Even though it was one of the heaviest items on the HH menu, we didn't hesitate to order the Chorizo Mac & Cheese

featuring fresh spicy chorizo, mascarpone cheese sauce, elbow pasta and chives.  I enjoyed this as the pasta was al dente and there was plenty of cheesiness in terms of flavour and texture to go around.  This was rather creamy unlike some versions that are "floury".  I found the cheesy funkiness was apparent, which meant there was enough cheese used in the sauce.  As for the chorizo, it was indeed fresh being soft and juicy rather than dry.

Probably the best dish of the night was the Nova Scotia Scallops in a bacon butter sauce and topped by potato crisps.  As you can clearly see, the scallops were beautifully seared and caramelized.  Beyond that, the scallop itself was large, fresh and buttery soft.  It was just barely cooked through, which preserved its natural sweetness and texture.  The bacon butter sauce was subtle enough to not overshadow the wonderful scallops.

At first, I was wondering why the Red Crab Cakes were $29.00.  Well, it was very apparent that the cost was well worth it.  The 2 crab cakes were enormous and stuffed full of fluffy crab with little filler.  The outside was crunchy yet light and topped with crispy capers.  We felt that the red onion was not necessary as it took away from the delicate crab.  However, that was the only thing we could pick at as the crab cakes were delicious.

Next up, we were presented with a bonus dish of sorts.  The Crusted Pacific Octopus was from their Dine Out menu and I actually wanted to try it (I guess they read my mind).  The octopus was sesame and nori crusted and accompanied by braised zucchini, broad bean-avocado puree and roasted tomatoes.  The octopus was tender with a background chew while the batter was crispy.  The tomatoes were key to the dish as it provided pop and acidity.

The octopus was not the only Dine Out dish we sampled.  We were also served the Duck Confit Crispy Salad with fresh lettuce, crispy noodles poached jellyfish and plum dressing.  Even though this had a particularly Asian flair, it still had its own personality.  The duck practically melted in my mouth and featured fully rendered skin.  It was unlike Chinese-style duck, yet fit in seamlessly with the Asian flavours such as the sweet and tangy plum sauce, delicate jellyfish and crispy noodles.  This was really delicious and hope it stays on the main menu.

We ended up trying one more sample version of their Elk Escalope, also from the Dine Out menu.  It sported a cherry compote with foie-truffle jus served in halved vol-au-vent.  Normally, elk is so lean, it can be rather tough.  This was prepared medium-rare and was fairly tender.  It was only mildly gamy where it had a nice flavour on its own.  I found the cherry compote to provide a natural sweet compliment to the meat and the foie truffle jus was luxurious.

Back to the main dinner menu, we had the Sea Bass with salsa verde, red rice and winter vegetables.  First and foremost, the fish was prepared perfectly.  It featured a slightly puffed up crispy skin while underneath, the meat was flaky and super buttery.  It was well-seasoned and stood well on its own.  Therefore, the tangy salsa verde was probably unnecessary.  Maybe a lemon butter would've been sufficient.  As for the vegetables, they were cooked just enough that they retained their texture.

For our red meat dish, we selected the 12 oz Ribeye & Frites with brandy peppercorn sauce and winter vegetables.  We asked for it to be prepared medium-rare and it was perfect.  The meat was tender and meaty while well-seasoned.  The peppercorn sauce was lightly peppery and just salty enough.  We added a side of truffle mayo (with real black truffles in it) to go with the crispy frites.

We didn't get our fill of scallops, so we also had the Scallop & Prawn Linguine with Argentinean red prawns, scallops, candied salmon cream linguine and wild mushrooms.  Of course, the scallops were perfect just like the appie.  Delicate and sweet, the prawns were also good.  Underneath, the al dente pasta was bathed in a creamy sauce that had the background sweetness of candied salmon.  It was there, but not so much it took over the dish.  Really solid pasta.

For dessert, we had both the Toffee Creme Brulee and Lemon Brioche Bread Pudding.   Loved the creme brulee as it was creamy and rich with only enough sweetness with the rich essence of toffee.  That was good but the bread pudding was even better.  It was cake-like and moist while not being wet.  The lemon curd was a nice balance between tart and sweet.  It helped lighten up the heaviness of the pudding.  Overall, the meal at Lift was very good and I wondered why it took so long for me to try the place.  Considering its prime waterfront location and free underground parking, the prices are fair.  I would come back.

*Part of the meal was subsidized, but I paid for most of it including gratuities*

The Good:

- Solid eats

- Outstanding location

- Free underground parking

The Bad:

- Very minor things such as more salt with the squid and changing up the sauce for the fish

Siam Le Bien

In my neighbourhood, there are actually a decent amount of good Thai restaurants including Thai Cafe and an ol' favourite in Chad Thai.  However, I was really intrigued with the addition of Siam Le Bien on Hastings.  This location was some noodle place before (name escapes me) and a diner before that.  I've been to all of them and never actually returned.  Wonder if Siam Le Bien will be the one to change that trend?  I guess we will find out...

Viv and I visited the place before watching a movie at Brentwood VIP theatres (this was when the weather was better...).   We started with the Green Papaya Salad with shredded green papaya, green beans, tomatoes, roasted peanuts, fresh chili, plum sugar and lime dressing.  This was really good, especially the elevated spice level.  It helped balance the sweetness and tang.  Things were fresh and the crunch was satisfying.

Next we had the excellent Spicy Eggplant with fresh chili and garlic, bell peppers, onions and Thai basil.  There was good wok hei where the high heat caramelized the ingredients without making them soggy (while cooking them through).  Lots of natural sweetness (and added sweetness from the palm sugar) to go with the seasoning and noticeable heat.  This was texturally on point and went well with the coconut rice.

Also going well with the rice was the Chicken Green Curry with green curry paste, coconut milk, bell peppers, eggplant and Thai basil.  Again, this was another solid dish with a rich curry that had layers of flavour including that impactful level of spice.  I also got the fermented shrimp flavour at the end.  The chicken was well portioned and tender (for white meat) and the peppers were still vibrant. 

Lastly, we went for the default in the Pad Thai with prawns, tofu, egg, shallots, bean sprouts, chives and ground peanuts in tamarind sauce reduction.  The caramelization from the wok heat really showed here with chewy noodles that were not clumpy.  They were bathed in a tangy and spicy tamarind sauce that had enough sweetness to balance.  Now if you are wondering why I don't have more dishes here is because Viv did go back, but I wasn't with her.  However, I can report the food was just as good as the first time.  It won't be our last.

The Good:
- Good heat level
- Impactful flavours
- Good wok heat

The Bad:
- Super tight seating
- Smallish portion sizes