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Gosh, I don't really recall the last time I dined at Shaughnessy Restaurant (and the previous place, Spinkler's). Easily missed from the street due to being tucked within Van Dusen Gardens, it was the destination of my first ever #ZomatoMeetup. As much as there have been growing pains switching over from Urbanspoon, it was nice to be invited for a meal. In attendance were a bunch of foodies that I've heard of, but never met. It was nice to put a face to the voice. However, enough of that and onto the food!
Hitting the table all at once, we split the appies including the Scallop, Bacon and Endive Salad. This looked too beautiful to eat... Who am I kidding, with a bunch of foodies at the table, this was attacked shortly after the last picture was taken. In particular, the radish was firmly crunchy which contrasted the butter lettuce. There was a balancing acidity and sweetness to go along with the savoury elements. The attractively seared scallops were a bit rubbery though. Next, the Salt & Pepper Squid was chewy, yet at the same time tender. There was a slight pepperiness to the lightly crispy batter. Although the squid did not require any extra seasoning, the spicy aioli did add impact.
Upon lifting up the lid of the pot, we were greeted by large plump Honey Mussels in coconut curry. So if you look at the adjacent picture, you can see for yourself how plump these mussels were. Although a bit overdone, they were still buttery and plenty sweet. The creamy coconut curry was aromatic and noticeably spicy while not overwhelming. From a large appetizer, we moved onto a small one in the Smoked Mediterranean Olives. There was no mistaking the smokiness, even through the saltiness of the brine. Accompanying the olives were herbed crostinis atop spiced artichoke dip. I found the dip to be mild while the crisps to be light and crunchy.
Onto the mains, I reluctantly dug into the Butternut Squash & Mushroom Risotto first. Yup, I can see why I was hesitant because it was rather starchy and flat. There was a lack of creaminess and impact despite the Parm and truffle oil. At the very least, the rice was still chewy albeit a touch too done for my tastes (but to fair, we let it sit while we took photos first). Things got better with the Duck Confit featuring a large and meaty leg. Underneath the slightly crispy and well-rendered skin was very soft duck meat. It was a bit too soft as broke apart rather than shredding. I did like how it wasn't overly salty though. Underneath, the creamy parsnip puree was quite nice.
Moving along to some seafood, we were presented with a beautifully prepared Maple & Bourbon-Glazed Steelhead with caramelized cauliflower and crushed olive oil potatoes. Despite the visuals, the steelhead was flaky and moist while sporting a crispy skin. Accenting the natural flavour was a significant hit of pepper. Underneath, the caramelized cauliflower was money being firm while smoky and flavourful. Consisting of nicely executed mussels, scallops, prawns, clams and flaky fish, the Cioppino featured a thick spiced tomato and fennel broth. This was a pretty solid dish where the textures were right and the flavour of the sea was pronounced. However, I would've preferred a thinner broth.
Finally, we split 2 desserts starting with the Flourless Chocolate Cake. Appealingly bitter-sweet, the chocolate cake was more like a dense brownie than a flourless cake. If we ignored the texture, it was pretty tasty (not being too sweet) especially with the crunchy praline and smooth vanilla ice cream. I much preferred the Lemon Shortbread Parfait partly due to my bias with lemon-based desserts. However, the one thing I loved best about this one was the temperature - it was super cold. The tartness of the lemon really came through while the finish was just sweet enough. The crunch of the crumbled added the necessary texture. Overall, the food was decent with a few highlights.
*All food, beverages and gratuities were complimentary*
The Good:
- Comfortable low-key environment
- Fairly decent eats
The Bad:
- Some dishes with a few issues
- Decor a bit dated
While in the midst of purchasing an online coupon, I inadvertently discovered something I had purchased a few months ago. I totally forgot out it, much like the rules of the road in Richmond. Similar to found money in a jean pocket, the coupon was for Bubble Waffle Cafe in Crystal Mall. Okay, yes it was a bonus, yet at the same time a curse... Crystal Mall (said a la Newman in Seinfeld), my nemesis when it comes to parking lots... Oh well, anything for food right?
We ended up getting one of their Build-Your-Own-Noodles with the Original Fish Soup with lai fun, sliced beef and fish tofu. In addition to this, there was Napa cabbage, fried bean curd stick and cilantro. This was serviceable with a mild-tasting broth that had only the slightest essence of fish. We found the noodles were a bit overdone and continued to degrade in the hot soup. There was a meager amount of thinly sliced beef which was supplemented by 3 triangles of fish tofu. On the side, we got the Rice Noodle Rolls with fish balls and fish sui mai. This was actually decent with buttery, yet firm noodles that were sauced by an obscene amount of hoisin. The fish balls were light and buttery with a slight rebound texture.
Of course we had to the an Original Bubble Waffle for the kiddies and they devoured it as an appetizer rather than leaving it for dessert. The outside was firmly crisp while the inside was appealingly chewy. The whole thing was aromatic and only purposefully sweet. Being a food stall, we weren't expecting too much, but the soup noodle was a bit disappointing. I think the one in Aberdeen is better in this regard. However, their famed bubble waffle was great as usual.
The Good:
- Decent value
- Solid bubble waffles
The Bad:
- Other than the waffles, other eats are average
With the limited Fried Chicken options within the GVRD, it is really not that difficult to stand out. As much as I personally like Church's Fried Chicken, there is one place that surpasses it in every way. Yes, it is the infamous L.A. Chicken situated in a former location Lee's. Converted to L.A. Chicken, there is some influence from the previous tennant. However, better in almost every way in my opinion. Since I was in Richmond one day, it seemed like as good of a reason to do a revisit.
Littered with deleted items, the old Lee's Chicken menu has been whittled down to original, spicy, fries and fried apple pie. As such, I went for their 6 piece special split into half Original and half Spicy with fries. Encased in seasoned batter, the chicken definitely tastes more complex than the merely salty one found at Church's. However, similar to Church's the brined meat affords juiciness and succulence. As for the spicy, there is some heat, but for me at least, a little more balanced than Church's (which can range from flaming hot to a bit weak depending on the piece of chicken to the location). Not much to say about the fries other than good job on the McCain frozen variety.
One cannot leave without the Gravy (much like Lee's) where there is a noticeable pepperiness. The viscosity is silky without being too starchy nor too thick. As mentioned there is a pepperiness that is not inferred with sisignificantly by too much salt. Perfect for the fries and of course the chicken. It's kinda ironic that I just helped judge the Fried Chicken Challenge, where Chewie's was a worthy winner. Yet, L.A. Chicken should be in the discussion as well. But then again, I'm pretty sure the owners are not the type to participate in such a competition.
The Good:
- Juicy, flavourful chicken with a crunchy exterior (what's not to like?)
- Simple menu, does one thing and does it right
The Bad:
- Kinda pricey for this type of establishment
- Prepare for a wait during peak tims
My third stop of the Fried Chicken Challenge brought to an ol' favourite in the Cascade Room. Ever since my first visit many years ago, I had an eye on returning, but once again I was tempted by newer restaurants. To fit this visit into my busy schedule (was doing the Chinese Restaurant Awards at the same time), I had to bring the whole family since they were with me already. Not necessarily a place I would normally bring the kiddies, but they seemed comfortable nonetheless.
We kicked things off with 2 small egg appies including the Devilled Egg with house-made gravlax, smoked paprika and dill. No, the 80's didn't call wanting their devilled egg back because this was actually decent. It was creamy with a background tang from the mustard and a slight bitterness from the paprika. Next, we had the Scotch Egg served with HP sauce. Inside, the yolk was appealingly runny where the egg white was not rubbery. It was encased with meaty and lean sausage that was rather mild tasting. The whole thing was coated with breading that was fried up beautifully crisp.
Onto a dish that I enjoyed the last time I was here, we had the Polenta Fries with curry aioli. These were firmly crunchy due to the aggressive deep fry. I would've liked to see more of the soft polenta texture in the middle since these were pretty dried out (unlike last time). I found the aioli to be creamy with only the lightest hint of curry. We worked our way up to the larger appie in the Duck Confit Risotto with chanterelle mushrooms and pickled cherries garnished with rocket. Although devoid of moisture, the risotto was cheesy while sporting firm rice. The generous chunks of duck confit were tender and moist.
As for the dish I was originally here for, the Southern Fried Chicken was completely on point. This featured 2 large brined deboned chicken legs coated in a firmly crunchy well-seasoned batter. Succulent and bordering on salty, the chicken was excellent. Peppery and salty, the thick red-eye gravy went well with the soft almond buttermilk biscuits. To cut the heaviness, there was a mound of tangy braised purple cabbage and crunchy French beans.
As per usual, my son went for his standby being the Bacon Cheeseburger with Blue Goose Farms organic grass fed beef, house smoked thick cut bacon and aged cheddar. Prepared medium, the lean meat patty was in between dry and moist. The tomato chutney provided a freshness that was a nice departure from plain ketchup. What brought this all together was the well-toasted airy brioche bun that held up to the ingredients. Oh and the fresh-cut kennebec fries were solid too being crispy with enough potato texture left.
Mostly for my daughter, we got the Arctic Char with spaghetti squash, chanterelle mushroom, leeks, french beans, cauliflower puree and pine nut agrodolce. Exhibiting a crispy skin while the meat was moist and flaky, the char was mildly seasoned. However, the pine nut agrodolce added an aromatic sweetness (albeit greasy). Again, the beans on the plate were barely cooked with a lively crunch. Even though we were mainly here for the fried chicken, it was a good decision to try out a few more items because it didn't disappoint.
*2 dishes were complimentary*
The Good:
- Solid eats
- Understated vibe
The Bad:
- Not expensive, but not cheap either
Posts
Gosh, I don't really recall the last time I dined at Shaughnessy Restaurant (and the previous place, Spinkler's). Easily missed from the street due to being tucked within Van Dusen Gardens, it was the destination of my first ever #ZomatoMeetup. As much as there have been growing pains switching over from Urbanspoon, it was nice to be invited for a meal. In attendance were a bunch of foodies that I've heard of, but never met. It was nice to put a face to the voice. However, enough of that and onto the food! 
Hitting the table all at once, we split the appies including the Scallop, Bacon and Endive Salad. This looked too beautiful to eat... Who am I kidding, with a bunch of foodies at the table, this was attacked shortly after the last picture was taken. In particular, the radish was firmly crunchy which contrasted the butter lettuce. There was a balancing acidity and sweetness to go along with the savoury elements. The attractively seared scallops were a bit rubbery though. Next, the Salt & Pepper Squid was chewy, yet at the same time tender. There was a slight pepperiness to the lightly crispy batter. Although the squid did not require any extra seasoning, the spicy aioli did add impact.
Upon lifting up the lid of the pot, we were greeted by large plump Honey Mussels in coconut curry. So if you look at the adjacent picture, you can see for yourself how plump these mussels were. Although a bit overdone, they were still buttery and plenty sweet. The creamy coconut curry was aromatic and noticeably spicy while not overwhelming. From a large appetizer, we moved onto a small one in the Smoked Mediterranean Olives. There was no mistaking the smokiness, even through the saltiness of the brine. Accompanying the olives were herbed crostinis atop spiced artichoke dip. I found the dip to be mild while the crisps to be light and crunchy.
Onto the mains, I reluctantly dug into the Butternut Squash & Mushroom Risotto first. Yup, I can see why I was hesitant because it was rather starchy and flat. There was a lack of creaminess and impact despite the Parm and truffle oil. At the very least, the rice was still chewy albeit a touch too done for my tastes (but to fair, we let it sit while we took photos first). Things got better with the Duck Confit featuring a large and meaty leg. Underneath the slightly crispy and well-rendered skin was very soft duck meat. It was a bit too soft as broke apart rather than shredding. I did like how it wasn't overly salty though. Underneath, the creamy parsnip puree was quite nice.
Moving along to some seafood, we were presented with a beautifully prepared Maple & Bourbon-Glazed Steelhead with caramelized cauliflower and crushed olive oil potatoes. Despite the visuals, the steelhead was flaky and moist while sporting a crispy skin. Accenting the natural flavour was a significant hit of pepper. Underneath, the caramelized cauliflower was money being firm while smoky and flavourful. Consisting of nicely executed mussels, scallops, prawns, clams and flaky fish, the Cioppino featured a thick spiced tomato and fennel broth. This was a pretty solid dish where the textures were right and the flavour of the sea was pronounced. However, I would've preferred a thinner broth.
Finally, we split 2 desserts starting with the Flourless Chocolate Cake. Appealingly bitter-sweet, the chocolate cake was more like a dense brownie than a flourless cake. If we ignored the texture, it was pretty tasty (not being too sweet) especially with the crunchy praline and smooth vanilla ice cream. I much preferred the Lemon Shortbread Parfait partly due to my bias with lemon-based desserts. However, the one thing I loved best about this one was the temperature - it was super cold. The tartness of the lemon really came through while the finish was just sweet enough. The crunch of the crumbled added the necessary texture. Overall, the food was decent with a few highlights. 
