Jules Bistro

Boy, I've not been back to Jules Bistro in over 10 years!  In fact, the picture you see here is from 2012, 2 years after I last dined here.  I actually took this picture while walking past Jules in 2012 hoping to dine there in the near future.  Well, the near future has brought us to December 2021...  Oh well, better late than never right?  I guess Jules gets lost in the shuffle of newer and glitzier spots in town.  But I assure you, it has been around for awhile because they are still good.

We ended up sharing a few appies including the Chicken Liver Mousse with grape chutney, blinis and pickles.  This was really good featuring a super smooth mousse that was balanced between savoury and sweet.  There was also aromatics to go with background hints of cognac.  As much as I loved the delicate blinis, I personally like something with more textural contrast like crostinis.  Adding more sweetness was the grape chutney.

Seeing how the selections of appetizers were somewhat limited, we got the Salade Niçoise because it was more shareable than the soups and bigger than the escargots.  Okay, the amount of mayonnaise was a bit concerning at first, but the salad turned out to be quite solid.  Potatoes were tender while the green beans were still crisp.  Egg was not overdone and there was a tonne of tuna.  This ended up to be rather filling.

Rather than trying to force ourselves to order one of the remaining appies on the menu, we just went ahead and got a main to share as an appie in the PEI Moules Marinières.  As you can see, this featured unusually plump PEI mussels.  Well, at least the ones I've had, have been scrawny (and that includes the ones I've had in PEI itself).  All of them were open and were the beneficiary of the classic combo of butter, cream, garlic and white wine.  Frites on the side were somewhere between crispy and soft, but in a good way.

For our mains, I went for the Fraser Valley Moulard Duck Confit with potatoes sarladaises, salad, honey glazed bacon and pine nuts.  I enjoyed this dish as the duck was fork tender.  It was also moist and best of all, salted just enough.  Skin was well-rendered as well.  The salad underneath was full-flavoured due to the plethora of bacon.  Now for the potatoes hidden underneath...  They were delicious due to the duck fat and also the fact they were texturally on point.

Viv ended up with the Seared Lois Lake Steelhead Fillet with campari tomatoes, basil oil, and pickled shimeji.  To me at least, the plating seemed a little basic.  Fortunately, the execution was better.  Although the fish didn't appear to be moist, it was actually perfectly cooked even though it wasn't the same thickness throughout.  There was enough seasoning and the shimeji underneath added acidity.  The crispy skin on top was a real treat.  Tomatoes on the side provided a brightness to the dish.

Elaine decided on a classic in the Boeuf Bourguignon with buttered russet potatoes.  Another solid dish that featured a good amount of beef.  Each large piece was fairly tender and moist (the size probably helped with this).  We found that the dish featured a certain richness and body, but lacking in salt.  However, that was not a deal-breaker as it was still full of umaminess.  The side of potatoes were tender and helped soak up the sauce.

Constanza went for the 63 Acres Bavette A L’ Échalote served with frites on the side.  This was one of the best dishes of the night.  The steak was prepared perfectly medium-rare with a beautiful smoky sear.  Lots of flavour from the steak itself but the sauce added even more aroma and body.  Loved the portion size here as it was more than enough food.  As you can see, the food at Jules is still good as usual.  There is a reason they have been around for so long.  If you are looking for a predictably solid French meal in a casual spot, Jules should be a consideration.

The Good:

- Solid eats

- Good portions

- Unpretentious

The Bad:

- Pricing has increased over the years, but with high food costs, it is like this everywhere

Guacamole Mexican Grill

Mexican food in the Lower Mainland can be a bit hit and miss.  After all, it isn't the hotbed of that particular cuisine in general.  Yes, it has a hard time comparing to food in Mexico, San Diego, L.A. and even in Washington State for all that matters.  But that is all irrelevant since we are talking about the GVRD.  So when I got an invite from Craig to try out Guacamole Mexican Grill, I was intrigued, especially since it replaced one of my past favourites in Taqueria Jalisco in Whalley.

So the picture you see of the restaurant is actually not its location anymore.  They have now moved to 10671A King George Blvd to a bigger and more accessible spot.  Before we got to our food, we were presented with some complimentary house-made Tortilla Chips with freshly mixed guacamole.  Predictably, these chips were fresh and crunchy.  Not greasy and very light in density.  As for the guac, it was bright featuring fresh and ripe avocados mixed with tomato and onions.  Good start to the meal.

Up next, we had something that is completely a thing these days - Birria Tacos.  If you haven't had them before, I highly recommend that you do.  These tacos were stuffed with slow-cooked beef, then soaked in the fat at the top of the stew and deep fried.  This is served with stewing liquid on the side as a dip. I thought these were on point with tender fall-apart beef that was soaked with a multitude of flavours.  The tortilla shells were crunchy and full of impact form the fat.

So I'm sure you probably either had or have seen a Torta before but the problem with Vancouver is that it was probably not very good.  Well, the one here reminded me of the ones I've had in the Mission District in San Francisco.  Sandwiched within crusty French bread, we chose al pastor to go with mayo, avocado, tomatoes, onions and cheese.  Beyond the excellent bread, the pork was so tender and full of flavour and a hint of heat from the spices and a touch of sweetness from the pineapple.

Onto a larger dish, we had the Mar y Teirra, which is essentially surf and turf consisting of marinated grilled steak and seasoned prawns with rice, refried beans, salad and guacamole.  Since this was a thin steak, it was predictably prepared medium.  No problemo since it was still tender and had a good char.  As for the prawns, they were perfectly cooked being meaty with a snap texture.  They were flavourful and sweet.

We also tried the Burrito Banado with rice, beans, cheese and carnitas topped with green salsa and sour cream.  This was absolutely massive and completely stuffed with meat.  Hence, it ate well with tender and moist slow-cooked pork.  Beyond that, the best part of the burrito was the green salsa as it was bright and super flavourful.  It really brought the burrito to life and actually made it less heavy.

Not that it would be my first choice from all the items on the menu at Guacamole Mexican Grill, but we ended up trying the Nacho Deluxe with beef, beans, cheese, tomatoes, onions, cilantro, jalapeños and crema.  Turns out that I shouldn't be so judgemental because it was actually quite good.  Well, the housemade tortilla chips made for a good base and since the beef was as good as the other shredded beef dishes we had, then we had something that was delicious.

For dessert, we had the classic Churros with dulce de leche.  These were pretty solid being fried until crispy and light in the middle.  This was a nice finish to a good meal.  Before they moved locations, I would've classified Guacamole Mexican Grill as a hidden gem.  I guess it can still be a gem, but it isn't hidden anymore since it is right on King George Highway.  If you are in the are, I suggest you give it a try for some freshly-made Mexican served in big portions at reasonable prices.

*All food was complimentary*

The Good:

- Solid eats

- Good portions

- Reasonable prices

The Bad:

- I was going to say the location, but since they moved, I'm not sure anymore

Nightshade

Yes, I admit vegan cuisine isn't something that I normally crave nor care for.  However, after trying 2 vegan meal kits in the past little while, it has shown me that with a bit of creativity, the food can be tasty.  So once again, I went in with an open mind when I got an invite to try out the newly opened Nightshade in Yaletown.  Also, they aren't merely throwing together something like a salad and calling it vegan.  Executive Chef Chanthy Yen brings an elevated experience that borders on fine-dining.

Getting right to it, we started with the excellent Five Spiced Beets with salt roasted beets  five-spiced white balsamic vinaigrette garnished with puffed kasha, citrus, raita, and shiso.  This was bursting with acidity and sweetness.  Texturally, the beets were tender with a gentle bite.  The puffed kasha added the necessary crunch to give some contrast in texture.  Loved the thoughtfulness of the dish where the flavours were bright and balanced as well as the textures.

The Crispy Cassava was my favourite of the night.  It consisted of fried cassava served with lotus root chips, mint puree and spicy red curry aioli.  I thought the cassava couldn't have been prepared any more perfectly.  It was pillowy soft as described on the menu while crispy on the outside.  Flavours were impactful from the herbaceous mint and the promise of spice from the red curry.  I could've eaten several servings of this.

Continuing on with things fried, we tried the Taro Roll featuring rice paper stuffed with a peppery taro, tofu, carrot and vermicelli filling served with mint, basil, butter lettuce and palm sugar dipping sauce.  Looking at the picture, you'll notice much more in the way of carrot, vermicelli and tofu rather than taro.  No matter, these rolls were good with a crispy rice paper wrapper.  It could've been fried just a touch longer though.  Loved the sweet and tangy dip as well as the greens to wrap the rolls.  It added aromatics and some brightness.

We also tried their sushi in the Fire Roll with house-made organic kimchi, sweet shiitake mushrooms, avocado, sambal, tempura crunch and togarashi.  Other than the rice was probably laid on a bit too thick, the roll was quite good.  Rice texture was on point while the combination of ingredients offered up sweet, tang and spiciness.  There was good heat to live up to its namesake.  Adding the tempura crunch was key to providing textural contrast.

The one dish that needed some work was the House Roti scented with fenugreek and garam masala served with vegan garlic butter and raita chutney.  I thought the raita was refreshing with tang and sweetness.  Vegan garlic butter was aromatic.  The roti itself really came through with the Indian flavours but texturally it was far too dense.  I realize it is vegan, but I'm sure they will be able to rectify this in time.

Onto some mains, we tried the Truffle Tteokbokki Gnocchi.  Although I loved the individual components , it seemed like 2 completely different dishes combined into one.  I love rice cake and these were good.  I also loved the sauce as it was full of umaminess and savouriness.  I also enjoyed the wild mushrooms, they were sauteed perfectly and seasoned well.  However, this would've probably been better with vegan gnocchi as the components didn't go with each other. 

Something I was excited about trying was the Braised Burdock cooked in a green curry base and served with pickled snow fungus, sautéed wild rice, sunchoke puree, salisfy and charcoal infused garlic oil.  Texturally, I enjoyed the contrast between the tender burdock and the crisp salsify.  I didn't get a lot of green curry flavour, so the dish ate a bit plain.  However, the garlic oil did help add some aromatics.

My favourite entree was the Grilled Mushroom on Toast sporting local mushrooms cooked 3 ways served on house made focaccia layered with Maggi butter and mushroom pate then garnished with Miso pickled Daikon.  I thought the mushrooms were prepared perfectly with a smoky sear and not bleeding moisture.  The pate was full of umaminess.  Loved the addition of Maggi.  However, the toast itself was too thick and dense.  Split that in half and have 2 crunchier toasts would've been preferable.

Onto dessert, we had the Rosewater Apple Tart with Pink Lady apples garnished with hibiscus and spiced milk foam.   For a vegan tart shell, this was pretty good.  It was firm and was not dry breaking apart like a regular tart shell.  Loved how they layered the sliced apples, it was pretty.  Texturally, the apples were tender while still retaining a crunch.  The foam was light and airy with just enough hibiscus and sweetness.

We ended with the Creme Brulee with lavender vegan custard topped with raspberry hibiscus coulis and candied hazelnuts topped with micro mint and freeze-dried raspberry powder.   Although the custard was on the thinner side, it wasn't a deal-breaker.  It was creamy and purposefully sweet.  I liked how the use of lavender was restrained.  Hence the raspberry powder was able to come through as well as the hazelnuts.  Overall, we felt that the effort put into the food at Nightshade is commendable.  Trying to refine and provide a dining experience that is purely vegan can be challenging.  The small plates were quite impressive and so were the desserts.  We felt the entrees needed some work but definitely has potential.  I can positively say that I would be be open to returning to check out some other dishes and seeing what refinements are instituted with existing items.

*All food and beverages were complimentary*

The Good:

- Carefully prepared food

- Appies that will make you forget about meat

- Elevated vegan dining experience

The Bad:

- Some further refinement needed with the mains

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

Noah's Cafe

Noah's Cafe is quite the interesting place.  One look at the menu and it has all the hallmarks of an izakaya, but at the same time, there are some minor elements of Yoshoku cuisine as well.  Whatever the case, they aren't the typical Japanese restaurant you'd find in the Lower Mainland.  That's a good thing because we don't have enough places like Noah's.  Now just be aware, don't try to bring a big group here (not that the current restrictions allow it), the place is pretty small.

Yes, be prepared to be sitting close to your neighbours but thankfully they do have plexiglass dividers.  Onto the food, we started with the Chicken Karaage with sweet ginger soy and yuzu miso mayo.  These were not greasy and lightly crispy on the outside.  As for the chicken leg meat, it was juicy and tender while sporting some inherent seasoning.  Dips on the side were good with the ginger soy having a mild sharpness.  The mayo had good acidity helping to lighten up the heaviness of the dip itself.

Onto something that was completely different in my mind than what actually was served - Squid & Chips.  This turned out to be delicate and tender squid fried in a light batter.  Served on the side was fried brussels sprouts with sweet ginger soy, parm and truffle oil.  I really enjoyed the sprouts as they were lightly crispy and completely wilted while retaining some bite.  Lots of flavour, but maybe a bit heavy with the parm.

When I saw Confit Ox Tongue on the menu, I really had no choice but to order it (I love tongue! Er...).   This consisted of tender slices of ox tongue that still had a buttery chewiness.  Good texture and due to the fat content, lots of beefiness.  The garlic butter soy and mirin mustard provided some sharp tang as well as saltiness and aromatics.  I thought that this was one of the better dishes of the meal.

Now something raw from the featured menu, we had the Scallop Tuna Crab Tartare with wasabi crab, yuzu nori tuna, scallops, lemon and capers.  Beyond the bright colours and appealing presentation, this dish was completely on point.  Lots of bright and fresh flavours combined with acidity, sweetness and a touch of background spice from the wasabi.  Saltiness was provided by the capers and yuzu.  Delicious.

From here, we moved onto some larger dishes beginning with the Scallop Risotto sporting Hokkaido scallops, salmon roe, lumpfish caviar, sea perch dashi foam and parmesan.  This could've been an awesome dish, but the risotto was completely overdone being mushy and wet.  It was really too bad since the rest of the ingredients really seem to be in harmony.  Flavours were subtle where we could really get the taste of the sea and natural sweetness.

Lastly, we had the Uni Creme Pasta with uni creme sauce, spaghetti, shrimp, baby scallop, parmesan cheese, grana padano, truffle oil and lumpfish caviar.  The pasta itself was al dente.  It was the beneficiary of the uni cream which made it bright and creamy.  They showed restraint with the truffle oil, but could've been less heavy with the cheese as it does overwhelm seafood pretty easily.  On that note, the seafood was prepared perfectly.  All-in-all, the meal at Noah's was good even with the mushy risotto.  I would come back and be interested in trying some other dishes.

The Good:
- Some unique dishes
- Appealing food
- Good service

The Bad:
- Very limited and tight seating  

Kin Kao Song

Believe it or not, I'm walking on air...  Wait, I meant believe it or not, I've never been to Kin Kao before.  Well, I did try the one in San Francisco, but most people know that they are not affiliated.  So I finally did try the place out, but not the original location on Commercial Drive.  Rather, I waited so long, they had actually opened their second spot on Broadway and named it Kin Kao Song.  There are slightly different menus for both, so one day I will still have to go to the first location.

For now, I'll just have to blog about my experience at Kin Kao Song.  So we started with the Lemongrass Wings that were split centre-cut portions.  This ensured that the wings were uniformly crispy and much easier to share and eat.  Even though the skin was well-rendered, the meat itself was still juicy.  They were aromatic and tasty on their own, but the dip on the side added a bit of spice, tang and aromatics.

My favourite dish of the night was the Grilled Pork Jowl since I personally love the fatty gelatinous bouncy texture.  This version was beautifully grilled where there was a nice char and all of the fats were activated.  Even better, the portion size was quite generous.  Again, there was enough flavour on its own, but the spicy jaew dip added elements of sweet, spicy and saltiness.

A bit of an understated dish was the Crispy Tofu with a tamarind, sweet chili and peanut sauce. Naturally, the tofu by itself was not very flavourful, but that was mainly the dip's responsibility.  It did its job with good tanginess with a mild spice and of course the smooth nuttiness of the peanut.  The tofu was soft with a uniformly crispy coating.  However, I would've liked to see a bit of seasoning on the tofu itself.

Another favourite of mine was the Shrimp Toast made with Fife milk bread topped with shrimp paste coated with eggs and a side of achat pickles.  Loved the toast as it was crispy but not completely soaked with oil.  Shrimp paste was delicate and not rubbery.  It had a good amount of herbs mixed into it.  To brighten things up the achat pickles did their job beautifully with a crunch.

One more small dish was the Beef Satay atop Fife milk bread and served with peanut sauce.  These beef skewers had a natural meaty texture while still tender at the same time.  They were nicely marinated and aromatic from the lemongrass with a moderate char.  The side of peanut sauce was really good where it wasn't too sweet and provided a nice punch of flavour.  

We did a defaultish dish in the Pad Thai without any meat.  So I guess it was a vegan version then.   Didn't matter as it was good with noticeable wok hei (good wok heat) where flavours were caramelized.  The noodles were a touch wet, but still al dente.  There was the unmistakable tang from the tamarind balanced off by enough palm sugar.  Loved the crunch from the bean sprouts but would've liked some dried turnip too.

One dish that seemed like just a side turned out to be very good.  The Vegetable Stir-fry featured cabbage, carrots, woodear mushroom, mushrooms and broccoli.  Again, good wok heat and the veggies remained crisp.  The best part was the use of the classic garlic and mushroom sauce where it had umaminess and impact.  Good that there wasn't excess moisture on the bottom either. 

For dessert, we had the Lemongrass Coconut Mousse Cake with was a collab with Oh Sweet Day! Bakery.  The mousse was smooth and light while very understated in terms of sugar.  Although there was fruit on the place, this needed something with more tang and sweetness such as mango.  Unfortunately, it isn't in season, so the dessert was mostly flat, despite the great textures.  Overall, we enjoyed the food at Kin Kao Song and for me, I want to visit the original location to try other unique dishes.

The Good:
- Well-prepared eats
- Great service
- Lots of small plates to share

The Bad:
- A little on the pricier side, but okay
- Dessert could be sweeter