Service is the key to any dining, shopping, travelling or well anything really. "It's hard to find good help" is the old cliché muttered by blue-haired socialites as they lament the departure of the first housekeeper "worth a damn". Our server Kanis is one of the good ones. The Restaurant Manager, Starr, as well: bubbly, congenial and accommodating. When Kanis' parents named her, with the best of intentions, they were under the impression that Kanis still meant, as it always had, the prophet's followers, but, unbeknownst to them, had been adopted to include servants. Sadly our lovely Kanis was teased as a child in Bangladesh, but if anyone in Vancouver looks at her sideways I promise you a headache!
Jean-Georges is a world class brand, in Paris or New York or Mexico or Vegas or here in VanCity, and you can always expect a fantastic culinary experience. Do yourself a favour and indulge in the $40, 3 course 2017 Dine Out menu! We started our experience with a Corpse Reviver II. Yes, far superior to the Corpse Reviver I. It is a melodic mix of Tangueray, Lillet Blanc, Cointreau, Lemon Absinthe and orange. You feeling more awake reading that? It was a jolting, lemony concoction and, though I wasn't a corpse when I got to Market, I certainly levelled up! Jenn decided to try the 2013 Tommasi Viticoltori Le Rosse Pinot Grigio and didn't turn back! "Notes of fruit, tastes like summer". Yes, Jenn, you had a lot of white wine this summer.
Corpse Reviver II & Pinot Gris
The Rice Cracker Crusted Tuna is amazing! Dipped in the oil for only 15 seconds, just kissed really, and is served with Srirachi Aioli, amazing, AND dollops of actual Sriracha! Sriracha Aioli seems to be everywhere, but it's always struck me as a half measure. I love Sriracha, I would brush my teeth with it, wash my hair and it isn't the timid Chef who deigns to utilize it; hats off Jean-Georges!
Rice Cracker Crust Tuna, Cirtus - Sriracha Emulsion
Lois Lake, I'm told, is a Mecca for the people of Powell River, BC in the summer. The Lois Lake Steelhead Sashimi was served Oishi sushi style on a crisped rice log instead of traditional and with a tangy chipotle emulsion. Very fresh sashimi, generously proportioned, but "the emulsion is really what makes it tick." From the mouths of babes folks!
Lois Lake Steelhead Sashimi, Crispy Rice, Chipotle Emulsion
In between the appetizers and the entrées we decided to indulge in some more of the naughty water. At Kanis' suggestion I had my favourite cocktail of the night. The Ginger Margarita is exactly what you think, but better. Reposado tequila, ginger lime, Cointreau, ginger salt and simply delicious! "Hey margarita! Can you put that in the article so people know how funny I am?" Stellar Zoolander reference from JC, stepping her game up!
The Beef tenderloin came with crunchy potatoes which were amazing. The meat came out that sexy pink that catches your eye. Tender, flavourful and oozing personality. Dip it in the smokey tomato compote and it elevates the flavour even further! Jenn ordered the Slowly Cooked Steelhead, which one could assume, again, came from the fresh water paradise of Lois Lake. It came with mashed potatoes and truffle vinaigrette. Very moist fish, soft, buttery and delicious and the subtle hint of truffle really accentuated it nicely. We also got a dish of Foie Gras to share. As I type this autocorrect changed "foie" to "dope" and that's not far off. So tender that it absolutely melts in your mouth and flavourful. There isn't an adjective higher than flavourful, but there should be to describe a good bite of 'fatty liver': decadent, incendiary, heavenly... Bottom line is it's good! Go and purchase some. Today.
Grilled Beef Tenderloin, Slowly Cooked Steelhead, Roasted Wild Mushrooms, Seared Foie Gras
Grilled Beef Tenderloin, Crunchy Potatoes, Smokey Tomato Compote
Slowly Cooked Steelhead, Mashed Potatoes, Truffle Vinaigrette
The Quails Gate Vintage Foch 2012 was suggested to accompany our dessert and it was delicious; sweet and smooth. I ordered the cheesecake with warm pear compote and spiced gel and Jenn had the warm chocolate cake with vanilla ice cream. The cheesecake was incredibly soft and rich and was bathed in the delicious pear compote. The warm chocolate cake is Jean-Georges' take on the ever popular lava cake, but with an upscale French influence. It comes with a frothy vanilla ice cream with the perfect vanilla flavour. The desserts just accentuated our experience and left us satisfied and almost too weak to walk the 100 metres to our home. We did get up and make our way out, reluctantly, and each glanced back and estimated, forlornly, how long it would for us to get back!
Warm Chocolate Cake + Cheese Cake
Cheese Cake, Warm Pear Compote, Spiced Gel
Warm Chocolate Cake, Vanilla Ice Cream
Words: Scott Allan
Photos: Jenn Chan