Posts Tagged ‘cheddar’
Christmas in Whistler was bookended by a night and a day in Vancouver. In search for pub fare, we strolled to Gastown for burgers and beers at Steamworks. A historic neighbourhood of heritage listed Victorian buildings and cobblestone streets, at the heart of Gastown is the steam powered clock. Puffs of steam veiled the twinkling festive lights on a clear night.
On a previous visit to Vancouver we had sought respite from the persistent rain in the cosy armchairs soothed by afternoon beers. We returned to a near full restaurant with a boisterous crowd for a Canucks game.
The Gastown Brewing Company brews Steamworks beers on site using the local steam to boil its kettles.
On tap were:
* Lions Gate lager – ‘Vancouver’s gateway to flavour’
* Empress India pale ale – ‘a strong pale ale with scrumptious hop character’
* Signature pale ale – ‘eminently quaffable’
* Nirvana nut brown ale – ‘a blissfully malty brown ale’
* Heroica oatmeal stout – ‘oatmeal is not just for breakfast anymore’
* Coal porter – ‘like a song that’s smooth as silk’
* Seasonal specialties
Empty tables next to us were soon occupied. Televisions screening the ice hockey live were diverting attention from dinner conversations.
The graphic style Steamworks logo was printed on each serviette.
A beer stein!
Mr S ordered the Steamworks deluxe burger. A beef patty was topped with a square of aged cheddar, a strip of crispy double smoked bacon, and garnished with lettuce, tomato, onion, pickles and relish mayonnaise.
I selected the mushroom burger. A charred beef patty cushioned molten Swiss cheese and sautéed mushrooms, and were adorned with the same vegetables and condiments.
After nourishing burgers and beers we walked downstairs to peek at the polished brewing equipment.
Next door was the Wine Thief where we purchased a couple of bottles for Whistler.
We strolled back to the hotel happy that the Canucks won.
We celebrated our first anniversary in Seattle with dinner at Spur. We had a cosy evening at the gastropub during the miserable spring of last year and loved the experience. Located next to The Coterie Room, Spur is the original restaurant by Chefs McCracken and Tough.
The ambience was warm and bistro like. A narrow room is split into two, long communal tables on the right and individual tables on the left. Plush armchairs are at the entrance and the open plan kitchen is at the back. Mirror panes line the wall to create the illusion of space and illuminate the high ceiling.
The menu is categorised into seasonal and staples. In a nostalgic moment, we ordered the same dishes as we did nearly twelve months ago.
Pimm’s is a classic English liqueur and we sipped on a refreshing twist, the West Coast Pimm’s. Poured into a tall glass with lemon, cucumber, mint, basil and ginger ale, it was a fizzy beverage with a citrus bouquet.
Dotted with capers, a plump piece of sockeye salmon was atop pillowy mascarpone on a crostini. At four dollars each, they were appetising bites.
Cut in half and served with a mound of shoestring fries, the grass fed beef patty, red onion jam, cheddar and thyme were sandwiched in a buttery brioche bun. It was a juicy burger, the delicate sweetness of the red onion jam accentuated the savoury beef.
Parmesan foam, shaved Parmesan, glossy sous vide duck egg, finely sliced green onions, crunchy pine nuts, meaty oyster mushrooms and silky tagliatelle, my main was a delectable combination of textures and flavours.
We reminisced and reflected, making the time to pause over a delicious meal at the end of a hectic week.
