Telefèric Barcelona Palo Alto

It isn't often that I do a repeat visit when we are travelling to a place we've been before.  However, I've done that in Fullerton with Mr. BBQ and also Bai Tong Thai in Seattle.  This time around, we hit up the very same location of Telefèric Barcelona in Palo Alto.  Okay, I'm going to make sure everyone understands that I do not believe this place is the best tapas I've ever had, but it is a place we enjoyed the last time we were in the Bay Area.  So that is good enough for us to come back.  Ironically, we sat at almost the same table outside as last time!

To start things off, we had something seemingly simple in the Jamón Ibérico de Bellota or 38 months cured Iberian acorn fed ham.  This was melt-in-my-mouth and silky in texture.  There was so much going on in terms of flavor with a bit of saltiness, nuttiness and almost even fruitiness.  So complex and utterly delicious.  The side of buttery grilled sourdough was a great match for the ham, but we wished there was more of it!  We did ask for more though and they brought it over.

Now for the one item we had to get, the Tuna Tacos!  The kids love this so much, we actually got 2 orders since there were only 3 to a serving.  These featured a crispy and light crispy wonton shell filled with marinated ahi tuna and mashed avocado.  As you can see, they were shy with loading up each taco with the buttery tuna.  Avocado was fresh and creamy while the drops of aioli added creaminess.  Some chives on top provided some brightness.

With a slice of Iberico Ham on top, the Ham Croquetas were a nice little bite.  These one or two-biters were crispy and light on the outside with very little greasiness.  Inside, they were creamy and none too dense.  Seasoning was on point where the croqueta itself was rather mild with some nuttiness and aromatics but the slice of ham on top provided the necessary saltiness.   A dollop of aioli added more creaminess and of course some chives too.

We didn't stop with just he ham croquetas as we also added the Crab Croquetas after the fact.  Although these were similar, they ate remarkably different.  Naturally, with crab nestled in these fried little bites, there was a bit of fluffiness as well as some subtle brininess.  They were crispy on the outside while topped with tuna sashimi and spicy aioli.  Since the tuna was more of a textural thing rather than the saltiness of the ham, the flavours were more mild.  However, the spicy aioli did add a slight creamy kick.

Whenever I go for Spanish tapas, there is no doubt I will order the Patatas Bravas.  Although I would've preferred a more spread out plating, this dish was still good.  Underneath the mess of aioli and brava sauce, we found little cubes of fried potatoes.  Inside, they were creamy while the outside was a bit soggy.  Since all of the sauces were on top, it was a bit awkward to eat.  A larger plate would've allowed for more customizable amounts of sauce for each bite.

Onto our next dish, we had the Pulpo Telefèric or Galician octopus with truffle oil & 'pimentón' potato purée.  This was a composed dish that was nicely plated.  The octopus tentacle itself was tender while still sporting an appealing chew.  It was a bit crispy on the outside with a nutty and light truffle earthiness.  As for the puree underneath, it was creamy, smoky and zesty.  Great for dipping the pieces of octopus!  

 

Attempting to get some veggies into this meal (yes, a pathetic attempt at that...), we had the Cali-Flower consisting of crispy fried cauliflower "pops" with tangy romesco glaze.  The cauliflower florets were still firm but cooked all the way through being tender.  On the outside, there was some crispiness as well as some caramelized nuttiness.  As for the sauce, it was indeed tangy with some sweetness.  Adding more aroma, we found fried garlic chips and some fresh chives.

Adding just a bit more vegetable, we had the Grilled Salmon topped with snow peas and crispy Ibérico ham.  The salmon itself was prepared properly being flaky and barely cooked-through.  It was nicely salted and stood quite well on its own.  However, the ham did add a richer saltiness to the dish.  Crunchy snow peas kept things bright while the cauliflower cream underneath provided a robust sweet creaminess that went well with the salmon.

Of course we were going to get a Paella right?  The one we chose this time was the Ibérico Pork Paella.  This featured an entire acorn-fed bone-in pork chop with pieces of pork belly strewn throughout as well as chicken and mushrooms.  The thin layer of rice was still chewy while a socarrat did form on the bottom.  I would've liked it to be every crispier though.  The rice was delicious, soaking up all the flavors from the pork and chicken.  Nice aroma and background saffron notes.  The pork itself was tender and appealingly fatty.

We not only added another order of croquetas to your meal, but also the Burrata Bowl.  So as you can see, it was actually a plate, not a bowl.  However, it was full of plump tomatoes and sweet strawberries.  The creamy burrata was topped with basil pesto and chopped pistachios.  Lots of things going on here despite the appearance of simplicity.  We had nuttiness with herbaceousness along with the sweetness of the strawberries.  Tang was provided by the juicy tomatoes.

Dessert was the usual in the Churros con Nutella.  As its description said, these were deep fried sticks of dough filled with Nutella and coated with cinnamon sugar on the outside.  Pretty standard stuff here with the crunch from the outside giving way to melty and sweet hazenut-chocolate spread.  This was quite sweet, but that is the point of it all!  Overall, Telefèric Barcelona delivered once again.  Tapas were appealing and presented in fairly good portions. 

The Good:

- Solid tapas

- Good service

- Lively atmosphere

The Bad:

- Once again, the potatoes could've been crispier

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

The Greek Broadway

A long time ago, I dined at Anatoli's in North Van and came away enjoying a delicious and authentic Greek meal.  Well fast forward to the present and the next generation have opened up several locations of The Greek (by Anatoli) within Vancouver.  One of the newest is The Greek Broadway where Heritage Eatery used to be located.  Yes, they are right along the Skytrain construction zone and hence the angled picture of their storefront.  I was invited recently to give the place a try with a few other foodies.

We began with the Dip Taster featuring homous, tzatziki and taramosalata.  First off, the dips were excellent, but more importantly, the grilled pita was the perfect vessel for the dips.  They were fluffy and light with a smoky and crispy char on the outside.  Of the three dips, my favourite was the briny and tangy taramosalata.  So much umaminess in this one as well as the thick creaminess.  Their homous was also very good being smooth, a bit nutty, garlicky and tangy.

Presented in super big rings, the Calamari was not only great to look at, it was one of the better versions I've had of late.  The batter was light and crispy while properly seasoned.  It stayed adhered to each piece and wasn't greasy.  As for the squid itself, the rings were tender despite being in large pieces.  They still retained an appealingly chewiness that gave good mouth-feel.  The side of tzatziki was bright, garlicky and tangy.  I could've eaten this whole dish myself!

Possibly my favourite small share dish was the Vegan Calamari with fried crispy oyster mushrooms served with tahini soy dip.  As evidenced in the picture, the breading on these was aggressively crunchy.  Hence, there was much enjoyment with each bite.  Beyond the breading, the mushrooms were tender and juicy with natural umaminess.  Yes, these were tasty on their own, but the dip provided the necessary nutty saltiness that made an impact.

The hits kept on coming with their version of Spanakopita.  These were larger ones cut into smaller pieces.  Hence, the amount of filling was significant.  You can see in the picture that they were stuffed full of tender spinach and feta cheese.  So much so, it was hard to keep it in with every bite.  Hey I wasn't complaining though as it went well with the super crispy phyllo pastry.  They were extra tasty when dipped into the side of tzatziki.

Now we had the calamari already, but the Grilled Humboldt Squid was equally delicious.  The dish consisted of super tender pieces that were lightly kissed by the grill.  I liked how the squid was easily chewable but still had a slight bite at the end.  As much as the squid was seasoned, the combination of lemon and olive oil added the necessary acidity and adhesion.  To top it all off, literally and figuratively, we found a bright sharpness from the salsa and herbaceousness from the cilantro.

Okay, one of the more under-appreciated dishes in my mind is Saganaki.  For those who don't know, it is a seared piece of mountain sheep cheese that that is pan-fried and finished with some lemon juice.  Typically it is served with bread.  For this one, it was lightly breaded and yes, as you can see, it was stringy with nicely seared edges.  The cheesiness and aromatics of this dish as through the roof.  Of course the lemon helped cut through the heaviness.

Another under-the-radar item we had was the Avgolemono Soup with chicken, rice, kale, carrot, celery, egg and lemon.  Oh wow, this was so hearty, comforting and addictive!  The broth was like a warm blanket giving us a loving hug.  It was sweet, meaty and tangy.  This ensured that it had plenty of depth without being heavy.  The shredded chicken was both plentiful and moist while the rest of the ingredients added their natural sweetness.

Yep, we also had some salads including the Greek Salad and Lentil Salad.  Sure, Greek salads aren't complex, but this one was really good due to the large pieces of fresh cucumber, tomato, onions and peppers.  Beyond, that, the side of feta was much better than it being on the salad in my opinion.  For bonus points, they also have an option for vegan coconut feta.  It was really smooth and creamy!  As for the lentil salad, it was comprised of stewed green lentils, arugula, cherry tomatoes, crispy chickpeas, green onion, feta and lemon soy dressing.   Yeah, this was quite the loaded salad and in many ways, it didn't eat as such.  I thought due to the lentils and chickpeas, it was much more of a meal due to the robust textures and heaviness of the ingredients.  Loved the dressing as it was tangy and salty.

Onto some large meat items, we had a selection of Souvlaki consisting of Chicken Thigh and Tiger Prawn.  Due to the use of dark meat, the chicken was juicy and tender.  Naturally, they had to nail the execution too for that to happen and yep they did!  They were also marinated enough so that there was inherent flavour in addition to the smoky char and natural meatiness.  As for the prawns, they were pretty large and cooked just enough that there was a buttery snap texture.

Before we got to dessert, we ended off the savoury portion of the meal with the Pidakia Platter consisting of 5 flame-grilled lamb chops atop rice with lemon potatoes and seasonal veggies.  This was oh-so-good with beautifully charred lamb chops that were marinated and also cooked to medium.  Succulent and delicious!  Rice was tender with a chew while the potatoes were soft but browned with a good hit of lemon.  Roasted veggies were cooked perfectly.

With dessert, we had the Baklava, Chocolate Mousse and Ekmek.  As much as baklava can be sickingly sweet, this one was fairly balanced.  Loved the many defined layers of phyllo with nuts and sticky sweetness.  My favourite of the 3 was the chocolate mousse as it was super rich and extremely chocolatey.  I would say it trended towards a dark chocolate bitterness rather than being overly sweet.  Lastly, the ekmek was presented in a ramekin rather than looking like a piece of cake.  It turned out to be very creamy and light as opposed to the heavier versions I've had.  It was sweet, but not overly so.  Overall, this meal at The Greek was very impressive on many points.  First of all, the food was almost flawless in execution and it was just damn tasty.  Great share dishes in a modern comfortable dining space.

 

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

 

The Good:

- Authentic Greek eats that are modernized

- Food was executed expertly

- Nice trendy spot

 

The Bad:

- Well, not their fault, the Skytrain construction makes it a bit difficult to see and find parking 

Câche Câche

Our dinner for the night happened to be at Câche Câche, which is a hidden raw bar tucked behind Fracture Brewing.  At first, I didn't even spot Fracture Brewing and had to make a few circles around the block.  Now if you didn't know that Câche Câche existed at all, you wouldn't be necessarily looking for it.  However, we knew and after a few bevvies in the bar portion of the place, we were taken to our seats in the restaurant at the back.

About those drinks, we had the Pimm's Punch, Tea & Roses and Falling Leaves.  The second from the left was a virgin cocktail, which I didn't catch the name of.  As for the Pimm's Punch, it was pretty strong even though there was still fruitiness to be found.  I thought it was quite good though.  The Tea & Roses was a bit floral and also not lacking in alcohol.  Falling Leaves tasted very much like its namesake with fall flavours and a certain warming feeling (even though it was cold).

Onto the restaurant, it was cozy and featured a small kitchen.  We selected a bunch of cold plates that they built a seafood tower for us.  The first tier included Caviar Service, Scallop Crudo, Shrimp Cocktail and Albacore & Mackerel Rillette.  Of course the caviar was a treat especially with creme fraiche and potato crisps.  Buttery and fresh, the scallops were mildly seasoned with chamomile oil and some soy.  Cocktail shrimp had a sweet meaty snap and were accompanied by Mama Lil's cocktail sauce and preserved lemon aioli.  However, I thought the rillette was the best item of the bunch with a creamy combination of tender tuna mackerel.  This was further enhanced by the tangy and sweet piperade.

The bottom tier of our seafood tower featured a dozen Oysters, Concorde Pear and Hamachi.  Accompanied by the usual condiments including hot sauce, mignonette and lemon, the oysters were buttery, briny and properly shucked.  As for the hamachi, it was supremely fresh and delicate with a taste of the sea.  It was lightly dressed with green apple, sea lettuce and jalapeno.  Crispy and ice cold (excellent temperature), the pears were well-soaked with port wine and lemon.

With the bevy of goodies from our seafood tower, it was almost easy to forget we had more food coming.  The Sardine Toast featured bread that was crunchy, yet not hard.  It still had a chew in the middle (which was good).  The sardines were salty (as expected) but not overly so.  It was complimented by a red onion, caper and cornichon aioli which was creamy with bite.  Lots of dill topped the whole thing as a squeeze of lemon added the necessary acidity.

Of course we also had to get the Lobster Roll featuring a heavily brown-buttered crustless loaf.  Hence, the exterior was super crispy and nutty while the the middle was stuffed with butter-poached lobster in a tarragon aioli.  This was a nice little bite with all the sinfulness of the butter, sweetness of the lobster and aromatics of the aioli with tang and acidity.

The most majestic dish was the Roasted Whole Snapper in a sriracha and charcoal butter.  The fish itself couldn't have been prepared any better.  The meat was flaky and soft while the skin was slightly crispy (even with all that sauce).  About that sauce, it definitely had a kick due to the sriracha, but it wasn't overpowering.  Of course the butteriness came through as well as the earthiness of the charcoal.

For dessert, we shared the Apple Cider Donuts with cinnamon sugar, apple butter and custard.  These little bites were a perfect end to a fantastic meal.  They were warm, soft inside and crispy on the outside.  I found the custard to be just semi-sweet complimented by the taste of the apple butter.  Gotta say this was a real treat where the ingredients were fresh and the execution was practically flawless.  Nice hidden little spot to share small plates and enjoy drinks from the bar.

*All food and beverages excluding gratuities were complimentary for this post*

The Good:

- Fresh high-quality ingredients

- Thoughtful flavors

- Cooked items executed well

The Bad:

- Seating is a bit tight but it is cozy

- Limited menu, but they do focus on cold seafood plates and they do it well

Per Se Social Corner

Okay, this visit to Per Se Social Corner happened before they made the Michelin-recommended list.  In fact, we ate here just before the Elton John Farewell Yellow Brick Road concerts.  It was fabulous!  Anyways, I've been meaning to come here for my birthday earlier this year, but then Omnicron hit...  So here we are finally hitting up the place.  Interestingly, this was the only corner at Homer & Smythe that I hadn't eaten at yet since I've been to Homer Street Cafe and Tutto.

When we initially ordered the Criminale, we didn't have any expectations for their pizzas.  Well, it was fantastic.  With even leoparding on the crust and bottom, there was smoky nuttiness throughout.  The crust was uniformly crispy, thin and nicely salted.   I'm not afraid to say this is one of the better Neapolitan-style pizzas I've had in the city.  No joke.  As for the toppings, the San Marzano tomato sauce had plenty of depth and tang.  Nice spice from the soppressata picante and smoky saltines from the applewood smoked bacon.  Adding more flavour was the prosciutto cotto, while the red onions offered up some sharpness.

Onto the Calamari di Mamma, it featured a gluten-free batter (which appeared to be rice flour).  It was super crispy and well-seasoned.  The calamari itself was tender with an appealing chew.  Served on the side was a lemon wedge as well as house made tartar and chipotle aioli.  I thought the tartar was quite good with a bright creaminess and tang.  As for the aioli, it was a bit smoky with only a mild spiciness.

We also got the Patatas Bravas just because it is one of our favourite tapas items.  This was a fairly large portion consisting of fried split gem potatoes.  I think due to the choice of potato, they didn't fry up particularly crispy (and were rather dense).  That didn't mean these didn't taste good though.  They were tossed in a spicy and smoky marinara (the smokiness was from the paprika).  The whole thing was drizzled with vegan aioli.

We ordered a couple of pastas including the Cacio e Pepe featuring fresh mafalda pasta, pecorino romano and cracked black pepper.  This simple dish was flavourful from the salty and nutty cheese accented by the bite from the black pepper.  Loved the pasta as it was firmly al dente and held onto the cheese well.  We added braised beef to give the dish some more something something.  It was decently tender with a full-bodied meat flavour. 

Our next pasta was the freshly made Gnocchi al Pomodoro with San Marzano marinara, parmigiana reggiano, fresh basil and Sicilian olive oil.  For good measure, we added the al arribiata chorizo.  Due to the combination of ingredients, this was zesty and tangy.  Plenty of impact here.  As for the gnocchi, they were soft and pillowy, yet still retaining a background chew.  Loved the spiciness added by the chorizo.

We couldn't visit Per Se and not have their famed Burger consisting of 8oz in-house handground organic Alberta beef, fresh challah bun, melted fontina cheese, truffle aioli and syrah caramelized onions and cipollini flakes.  Oh man, this was fantastic!  The meat was cooked just right where it was so tender, it melted-in-our-mouths.  Plenty of natural flavours accented by the truffle aioli and the sweet onions.  Those cipollini flakes added such appealing crunch to the soft ingredients.

We upgraded the fries to Truffle Fries that went with the burger.  These didn't look it, but they were actually fantastic.  I believe they were triple-fried and hence, were super crispy with a tender centre.  They didn't overdo it with the truffle oil nor the parm, so the potato flavour was still there.  The side of truffle aioli featured real black truffle, so that was a treat.  Overall, the food at Per Se was quite good with the pizza and burger being the highlights.  There is much more on the menu we didn't get to try, but I would totally go back to do that.

The Good:
- Excellent pizza and that burger!
- Attentive service
- Love the energy

The Bad:
- Potatoes could've been better