This city is synonymous with food and good restaurants. People visit just to eat and it is truly a treat to be in San Francisco. It is home to some of America’s “Best Restaurants” and my main purpose for this trip was to judge Cathay Pacific’s Noodles of Asia contest, but I couldn’t help but to extend my stay…
There are many excellent restaurants that go unnoticed or fly under the radar. Here are a few of my favourite mom-and-pop restaurants that have been around for years. They are rarely talked about and rely on word of mouth, but are key contributors to Vancouver’s diverse food scene.
“Fennel cooked sous vide epitomizes the advantages of using this technique for vegetables. Placed in the bag with some tarragon and Pernod, it absorbs flavor without giving up any of its own to the cooking medium – as would happen if it were braised. – Thomas Keller.
It only opened in 2011, but it has quickly risen to the top as “Vancouver’s Best Restaurant”. The pressure to be #1. It’s tough enough to get that spot and even harder to stay there. Everyone wants to be #1, so whoever gets it gets all the glory, but also all the scrutiny.
The Executive Chef is Damon Campbell who was one of the Team Coaches for Team Canada in 2008 for the IKA World Culinary Olympics. The menu reads and tastes Pacific Northwest, which is interesting being on the East Coast, but the tasting menu delivered, although he is capable of more.
Hamid is born in Iran and he is very close to his Persian roots as to why the menu is Persian influenced. This won’t necessarily introduce you to the authentic dishes of Iran, but it stays true to the flavours of it and all the courses are traditional. The menu was a celebration of Nowruz (Persian New Years) – Part 2/3.