Vancouver Restaurants

Restaurant: benu (Tasting Menu – Part 1) Cuisine: New American/Euro-Asian/Pacific Northwest Last visited: May 7, 2013 Location: San Francisco, CA (Financial District) Address: 22 Hawthorne Ln (at Howard St) Phone: (415) 685-4860 Transit: Howard St & New Montgomery St Price Range: $50+ 1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try! Food: 5 Service: 5 Ambiance: 3.5 Overall: 4.5 Additional comments: Chef/Owner Corey Lee James Beard Award winning chef 2 Michelin Stars Innovative New Asian cuisine Pacific Northwest cuisine Sophisticated/upscale Local and global ingredients Seasonal menus A la carte menu Chef Tasting Menu Cocktail/wine program 48 seats Reservations recommended Valet $15 Corkage $40/bottle (2 bottle limit) Dinner Tues-Sat 5:30pm-9pm Tasting Menu only for Friday & Saturday **Recommendations: Tasting Menu ($180/person + optional wine pairing $150) The name benu comes from the mythological Egyptian bird Bennu, or Benu, which relates to the phoenix or heron. They are considered self created birds relating to ideas of rebirth, resurrection, renewal, longevity, the rising of the sun, and also the rising of brilliance. Benu, or as I interpret be nu (new), is a place where old ideas are given new meaning. This is a bird that sings a rehearsed lyric rather than an improvised song. This is Chef Corey Lee’s benu. benu. It was a plan B which turned into a plan A very quickly. Originally I had my heart set on The French Laundry, but after talking to people who had dined at both I was highly recommended to go to benu. Comparing them would be apples and oranges, but apparently benu was more suited for my tastes, and the rave testimonials had me on my toes. Almost everyone I talked to put it on their “best meal of my life” list, and Follow Me Foodie to San Francisco Round 2 seemed incomplete without it. Sometimes it is about timing, and benu is in its prime but it hasn’t yet peaked. This fine dining restaurant is still considered a baby, but it is already training for the Olympics. Chef and owner Lee opened benu in 2010, and although the style is very different from the traditional French Laundry, it pays homage to one of the founding godfather’s of French fine dining. Chef Lee worked under Chef Thomas Keller at The French Laundry for 8 years and was chef de cuisine for the latter half. Being classically trained in French cooking, his 2 Michelin Star restaurant benu is an eclectic and creative mix of Asian inspired Californian cuisine. It is expertly executed with French, Asian and New American techniques. Talking with Chef de Cuisine Brandon Rodgers, as James Beard Award winning Chef Lee was attending the James Beard Awards in New York. Chef Lee is born in Korea and raised in the US, and he brings a strong sense of identity and respect for his culture to his menu. Having a natural palate and understanding of Asian ingredients and flavours helped the menu translate with ease. Even though the concepts and components were at times simple, the courses were intelligently put together. Being Canadian born Chinese I experienced the menu very differently. I was expecting it to be more Korean influenced, but after watching Lee’s interview here, I understood why everything seemed Chinese influenced. He admires Chinese food. There is a lot of overlap in Asian cuisines, but each one is very different and unique. Many Asian cuisines draw from Chinese cuisine, but Chinese cuisine itself is very broad and covers various regional and diverse styles of cooking in China. “Asian fusion” is one of the most undesirable way I would want to describe the menu, just because the word has been so misused. It carries negative associations with failed attempts of “con-fusing” Asian and North American cuisines. It is a food trend from the 90′s, and although not all of it was awful, most if it belongs in the 90′s. The menu at benu is not “fusion”, but ca

The Best Time to Drink Beer in B.C.  “There has never been a better time to drink beer in British Columbia.” – Gary Lohin, brewmaster, at the Central City Brewing tap takeover at the Moon Under Water brewpub on May 9, 2013. I couldn’t agree more. The Canadian Brewing Awards were held in Victoria earlier this month. It was the first time the event has taken place west of Toronto in its 11-year history—perfect timing with the boom of new breweries we are enjoying here in British Columbia: seven new microbreweries opened in 2012, and a dozen or more are expected to open in the next year—six in metro Vancouver alone. Overall, B.C. breweries did very well at the Awards, winning 35/116 awards handed out. Central City Brewing won three golds and a silver; Parallel 49 Brewing won one gold and three silvers in its first year of competition; and Howe Sound Brewing won four medals as well—two golds, one silver and one bronze. But Vancouver’s Powell Street Craft Brewery stole the show by winning Beer of the Year for its Old Jalopy Pale Ale, which also won gold in the North American Style Pale Ale (Bitter) category. It was a stunning accomplishment for this tiny nanobrewery that just opened last December—making it B.C.’s youngest brewery. Here’s owner/brewer David Bowkett, still buzzing off his big win back on May 11. Powell Street Craft won’t be the new kid on the block for long—a string of new breweries is set to open over the next few months. I will profile each of these new operations in this column as they open. Four Winds Brewing Delta, BC Website | Facebook | Twitter Opening: June 2013 First out of the gates with beer flowing will be Four Winds Brewing, a family-run operation led by brewer Brent Mills, who previously learned his craft as part of the team at Vancouver’s R&B Brewing. Brent’s two brothers, Adam and Sean, are involved on the sales and marketing side, and their dad, Greg, is handling the administration. Four Winds will release four core beers to start with—a saison, IPA, American pale ale, and a Czech pilsner—all packaged in four-packs of 330-mL bottles that will be priced at $8.99. The idea is to appeal to consumers who usually just buy single 650-mL bomber bottles, spurning six-packs because of the lack of variety. I tasted the saison and IPA early in May when I visited the brewery, and both were excellent, and I have no doubt they will be well-received in the craft beer community. The brewery will also put out limited releases in bombers or 750-mL corked bottles, depending on the style. Mills plans on brewing a saison aged with Brettanomyces yeast right off the bat—talk about trying to hit it out of the park on the first pitch. He wants to put out a mix of old-world (unfiltered, bottle-conditioned) and newer craft beer styles from everywhere—hence the brewery’s name. Four Winds Brewing will be holding an open house on Saturday, June 1, and will be participating in some Vancouver Craft Beer Week events. Look for their products on the market later in June. Next month, I will profile North Vancouver’s Deep Cove Brewers and Distillers, which is opening right across the street from Bridge Brewing, which itself just opened last summer, and 33 Acres Brewing, the first of a trio of new breweries set to open in Vancouver’s historic Brewery Creek neighbourhood. Quench your thirst at www.thirstywriter.com. Follow along on twitter @thirstywriter and @craftbeerrevolu.

Follow Me Foodie to Surrey Restaurant Week! The 1st Annual Surrey Restaurant Week May 24 – June 2! Enter to win $100! Bet you didn’t see that one coming! I didn’t, but I’m happy to. I flip flop with these “Dine Out” events because often I find they don’t represent the restaurant on a regular night, but I do like the fact that it gives people incentive to support the restaurant industry. I have a soft spot for restaurants in the suburbs because they get overlooked. I’ve found some hidden gems and excellent restaurants and some of my favourite places for Japanese, Indian and Latin food is in fact in the suburbs. Downtown Vancouver has excellent eats, but the ethnic eateries in the suburbs are fantastic to explore. Surrey Restaurant Week is May 24 to June 2 (10 days) and is presented by BC Restaurant and Foodservices Association (BCRFA) and Tourism Surrey. Restaurants are offering 3 course set menus at $20, $30 and $40. Over 40 restaurants in the Guildford, Whalley & Surrey City Centre, Fleetwood, Newton, South Surrey, and Cloverdale neighbourhoods will be participating and the dining options are diverse. I took a look at the participating restaurants and I was ecstatic to see Tokachi (amazing gomaae and sashimi), Taste of Punjab, and McJac’s Roadhouse Grille (get a sourdough loaf to go) participating. Those are some local favs in Surrey, and I hope this gives you incentive to make the trip out and visit them. If you’re already in the neighbourhood, than I’m jealous. Those restaurants can rival restaurants in Metro Vancouver. I’m also really curious about Pachamami Sabor Latino and Morgans Restaurant & Wine Bar as well as a couple others. See  the full list of participating restaurants and menus here. Follow Me Foodie’s Surrey Restaurant Week Contest! I’m giving away a $100 worth of gift certificates to a restaurant of your choice participating in Surrey Restaurant Week. Please see here for participating restaurants and their menus. The gift certificate does not have to be used during Surrey Restaurant Week. How to enter: 1) Comment on this post with which restaurant you would like to try in Surrey Restaurant Week. or 2) Tweet: Follow & RT to enter! I entered to win $100 to dine out during Surrey Restaurant Week from @followmefoodie –> http://bit.ly/14IF55N CONTEST CLOSES FRIDAY May 23 AT 11:59PM. Terms & Conditions: 1. Contest open to Canadian residents. 2. FollowMeFoodie.com and BCRFA retain the right to approve entries. 3. Prize not negotiable, cannot be exchanged or taken as cash. 4. Allow 15 days for prize delivery. 5. If winner does not respond within 30 days of the closing date of the contest another winner will be selected.

Come inside and check out some photos from the latest events Urban Diner has attended over the last few weeks… Le Gavroche serves up a tingling Stinging Nettle Amuse Bouche to start off the showcase of their new menu Le Gavroche GM & Partner David Auer preparing Sea Urchin Coffee Siphon Fresh Sea Urchin – unique and very tasty from the ocean coffee pot GM & Partner David Auer preparing The Salmon Jar with staff at the LE GAVROCHE FRANÇAIS MODERNE GM & Partner David Auer serves up a smoking Nitrogen Sorbet & Herbs at LE GAVROCHE FRANÇAIS MODERNE An impressive collection of wine in the viewing cellar at LE GAVROCHE FRANÇAIS MODERNE Venison and Hay served in a cloud of smoke at LE GAVROCHE FRANÇAIS MODERNE New 2012 vintage wines are featured in a tutored tasting at the BC VQA Vintage 2012 Preview at at Hawksworth Restaurant Vintage 2012 table – Nathan Goltz, Sandhill Vineyards,  Rob Van Westen, Van Westen Vineyards, Michael Bartier, Okanagan Crush Pad, Theo Siemens, Okanagan Crush Pad, Warwick Shaw, Tantalus Vineyards, Anthony Gismondi, host from the Vancouver Sun Journalist John Schreiner and Tantalus Vineyards Viticulturist Warwick Shaw at Vintage 2012 Wines from Vintage 2012 event – Tinhorn Creek Vineyards Gewurztraminer, Tantalus Vineyards Old Vines Riesling, Sandhill Sauvignon Blanc, Van Westen V Vintage 2012 participants – Warwick Shaw, Tantalus Vineyards, Rob Van Westen, Van Westen Vineyards, Andrew Moon, Tinhorn Creek Vineyards, Nathan Goltz, Sandhill, Michael Bartier, Okanagan Crush Pad, Howard Soon, Sandhill, Theo Siemens, Okanagan Crush Pad, Anthony Gismondi, host from the Vancouver Sun Vintage BC 2012 celebration with Warwick Shaw, Tantalus Vineyards, Andrew Moon, Tinhorn Creek Vineyards, and Nathan Goltz, Sandhill

FOLLOW ME FOODIE: The best thing I ever ate… By Mijune Pak , Follow Me Foodie – WE Vancouver Published: May 17, 2013 10:00 AM Updated: May 17, 2013 10:37 AM I am constantly asked “What’s the best restaurant in Vancouver?”, “What’s the best thing you’ve ever eaten?” and to be honest, I don’t know. How could I? I haven’t tried everything in the world yet. If I tried every single restaurant in Vancouver, maybe I could answer the first question, but even so it would be based on my favourite and not “the best”. Take, for instance, pizza. People are always looking for the best place for pizza and my answer is always “depends”. Do you want Neapolitan style? New York style? Chicago style? Crispy crust? Foldable crust? There are so many variations of pizza; how can I possibly recommend one? And even if I recommended my “best” pizza place, it would be very debatable since it is all based on preference. Taste is not only highly subjective, but purely personal. I am guilty of asking “where’s the best” questions too, particularly to things not relating to food. I always try and put it into context relative to time, place and other things I have tried, but still the question is not the ‘best’ to ask. Whether “best of” lists are used to increase SEO or quickly get the attention of the majority, the word has little substance without context and information to back it up. The once powerful word has little meaning when it is used without passion, integrity and conviction. If you really mean it, then by all means use it — sparingly. - Read the full article Read my full “best of” article for recommendations for unique items which have little to be compared to. See more Follow Me Foodie stories from Mijune in the WE Vancouver: FOLLOW ME FOODIE: The “Forget-Me-Nots” of Vancouver’s restaurant scene FOLLOW ME FOODIE: Wild BC spot prawn season begins

Restaurant: Aziza Cuisine: Moroccan/New American/Mediterranean Last visited: May 6, 2013 Location: San Francisco, CA (Outer Richmond) Address: 5800 Geary Blvd Phone: (415) 752-2222 Transit: Geary Blvd & 22nd Ave Price Range: $30-50+ ($25-35 mains) 1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try! Food: 4.5 (based on what I tried) Service: n/a Ambiance: 3 Overall: 4.5 Additional comments: Chef/Owner Mourad Lahlou Innovative New Moroccan cuisine 1 Michelin Star Critically acclaimed Local and global ingredients Seasonal menus Chef Tasting Menus Cocktail/wine program Reservations recommended Wed-Mon 5:30–10:30 pm Closed Tuesday **Recommendations: The 13 course Chef’s Tasting Menu ($95/person) was more impressive than the a la carte, although the a la carte was still very good. The cocktails and dessert menu should not be missed. If you’re ordering a la carte try the Lentil Soup, Sardines, and Duck Confit Basteeya. The desserts change often and according to season, but on the current menu I recommend the Almond-Honey Semifreddo. No, this couldn’t be it. Just let me double check the address. I’m sure it’s called Aziza, or was it Laziza? No, Laziza is the one in Vancouver, I was looking for Aziza in San Francisco. It’s a 1 Michelin Star upscale restaurant featuring new Moroccan cuisine, and it was unexpected to find it on this street corner. The sign didn’t really shout “upscale” and from the outside it looked a bit shady, but I knew what I was getting myself in to. I knew well in advance too, as to why I even made reservations a week early. It is not a restaurant you just happen to walk by, it is restaurant you make plans to visit. The Richmond District is populated with Chinese and Russian immigrants and mom and pop type ethnic eateries (mostly Asian) which dominate the area. Aziza is located in Outer Richmond which is the up and coming part of the Richmond District, as opposed to the inner part which is already full of restaurants. It opened in 2001 and the love for it has only grown stronger. It won reviews from local media early on and has been on the James Beard Award radar most recently. It received James Beard Award nominations for Aziza, Mourad, and his Pastry Chef Melissa Chou, and the restaurant and team is still on the rise. It is not easy to stay in the spotlight after opening for over 10 years (especially for modern restaurants like this), but Aziza must be doing something right or the hype would have died a long time ago. It still remains a neighbourhood gem and attracts locals and traveling food enthusiasts alike. Follow Me Foodie to San Francisco started at Aziza and I was off to a good start. The restaurant was more pleasant once inside and it was a lot bigger than expected. There are 3 separate rooms, each uniquely themed, but still Moroccan inspired. It had the white tablecloths and the service was formal, but the room was trendy and not as committed to traditional fine dining quality. It was stylish and sophisticated, but not ritzy or rich. Before I dwell into the food, I have to state my biases. I actually met Mourad last year at West Restaurant when he was invited as a guest chef. He prepared a New Moroccan Menu and I wrote about the experience here. It can be tricky writing about food when you become friends with the chef, but there is a mutual understanding and respect. Regardless it is not the first time I’ve done it, and if you’re familiar with this blog then you already trust it or you don’t. I can’t say I’ve had much experience with Moroccan cuisine let alone “New Moroccan” cuisine. I refuse to put it under the umbrella categories of Middle Eastern or African food just because it isn’t specific enough. I find it deserving of its own category. Nonetheless I don’t have many point of references for how Mourad’s dishes came to be, but based on reading his book and trying his food

Last weekend, we grilled up some beef short ribs, Korean galbi style.  On the side, we also grilled some sugar snap peas, okra, and mushrooms.  A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings. The juicy juicy meat was served with steamed rice, a quick cucumber pickle, kimichi, and lettuces for wrapping.  Needless to say, everything was polished off by our hungry friends. Homemade Korean galbi short ribs with sugar snap peas, mushrooms, and okra To kick everyone’s appetite off, I whipped this simple chilled tofu appetizer up.  It was inspired by an amazing meal at a Tofu restaurant in Tokyo.  It’s creamy, savory, with just a touch of acidity. It’s so utterly easy to make, especially if you’re serving a crowd. It just so happens to be vegan too… Simple chilled miso tofu appetizer – perfect for hot summer nights Chilled Japanese Miso Tofu Appetizer Ingredients1 package soft or silky tofu3 tablespoons miso paste2 tablespoons rice vinegar2 tablespoons mirin1 teaspoon brown sugar1 tablespoon sesame seedsDirectionsDrain the tofu and cut into cubes. The size is up to you. Place on chilled plates. Whisk the miso paste, vinegar, mirin, and brown sugar together until smooth. Slather the tofu cubes with the dressing. Sprinkle sesame seeds on top. Serve chilled.

Restaurant: Aziza (Dessert menu) Cuisine: Moroccan/New American/Mediterranean Last visited: May 6, 2013 Location: San Francisco, CA (Outer Richmond) Address: 5800 Geary Blvd Phone: (415) 752-2222 Transit: Geary Blvd & 22nd Ave Price Range: $30-50+ ($25-35 mains) 1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try! Food: 4.5 (based on what I tried) Service: n/a Ambiance: 3 Overall: 4.5 Additional comments: Chef/Owner Mourad Lahlou Innovative New Moroccan cuisine 1 Michelin Star Critically acclaimed Local and global ingredients Seasonal menus Chef Tasting Menus Cocktail/wine program Reservations recommended Wed-Mon 5:30–10:30 pm Closed Tuesday **Recommendations: The 13 course Chef’s Tasting Menu ($95/person) was more impressive than the a la carte, although the a la carte was still very good. The cocktails and dessert menu should not be missed. If you’re ordering a la carte try the Lentil Soup, Sardines, and Duck Confit Basteeya. The desserts change often and according to season, but on the current menu I recommend the Almond-Honey Semifreddo. No, this couldn’t be it. Just let me double check the address. I’m sure it’s called Aziza, or was it Laziza? No, Laziza is the one in Vancouver, I was looking for Aziza in San Francisco. It’s a 1 Michelin Star upscale restaurant featuring new Moroccan cuisine, and it was unexpected to find it on this street corner. The sign didn’t really shout “upscale” and from the outside it looked a bit shady, but I knew what I was getting myself in to. I knew well in advance too, as to why I even made reservations a week early. It is not a restaurant you just happen to walk by, it is restaurant you make plans to visit. The Richmond District is populated with Chinese and Russian immigrants and mom and pop type ethnic eateries (mostly Asian) which dominate the area. Aziza is located in Outer Richmond which is the up and coming part of the Richmond District, as opposed to the inner part which is already full of restaurants. It opened in 2001 and the love for it has only grown stronger. It won reviews from local media early on and has been on the James Beard Award radar most recently. It received James Beard Award nominations for Aziza, Mourad, and his Pastry Chef Melissa Chou, and the restaurant and team is still on the rise. It is not easy to stay in the spotlight after opening for over 10 years (especially for modern restaurants like this), but Aziza must be doing something right or the hype would have died a long time ago. It still remains a neighbourhood gem and attracts locals and traveling food enthusiasts alike. Follow Me Foodie to San Francisco started at Aziza and I was off to a good start. The restaurant was more pleasant once inside and it was a lot bigger than expected. There are 3 separate rooms, each uniquely themed, but still Moroccan inspired. It had the white tablecloths and the service was formal, but the room was trendy and not as committed to traditional fine dining quality. It was stylish and sophisticated, but not ritzy or rich. Before I dwell into the food, I have to state my biases. I actually met Mourad last year at West Restaurant when he was invited as a guest chef. He prepared a New Moroccan Menu and I wrote about the experience here. It can be tricky writing about food when you become friends with the chef, but there is a mutual understanding and respect. Regardless it is not the first time I’ve done it, and if you’re familiar with this blog then you already trust it or you don’t. I can’t say I’ve had much experience with Moroccan cuisine let alone “New Moroccan” cuisine. I refuse to put it under the umbrella categories of Middle Eastern or African food just because it isn’t specific enough. I find it deserving of its own category. Nonetheless I don’t have many point of references for how Mourad’s dishes came to be, but based on reading his book and

I’ve learned to treat espresso with respect. It doesn’t take much to get me buzzed! My cup of choice, when I drink coffee (which isn’t every day), tends to be an Americano. But I love espresso ‘neat’—especially when it’s done right, every step of the way. Recently I had a fascinating (and tasty) hour or so with Brian and Linda Turko of Milano Coffee Roasters at their welcoming, gently hip but homey Gastown Espresso Bar (36 Powell St., 604-558-0999). And, yes, it was seriously caffeine-fueled. A hot espresso lineup I quickly discovered that you don’t just “chat” with Brian Turko. You engage, listen, learn and digest. And, ideally, you stand around the business end of Milano’s espresso counter, where the action is non-stop. Turko (an accomplished musician) laces his espresso discourse with musical and guitar analogies. Aside from tasting and deconstructing a flight of three superb espressos, we also had a wide-ranging chat on the genesis of Vancouver’s contemporary coffee culture. Suffice to say, Turko was there long before coffee became fashionable, before it was de rigeuer to sip lattés outside in your shorts in January—apparently for some a Vancouver rite of passage. Brian caught the coffee bug big time in 1993, when he met the man who would become his mentor, Italian world master Torrefazioni, Francesco Curatolo, at Francesco’s Café and roasting facility on West 8th—now owned by Milano. The Turkos were the first folks of non-Italian descent to open an independent café on Commercial Drive. in 1996. Espresso(s) du jour Brian has a killer palate. He tastes literally hundreds of blends a year—and some of them have become world beaters, winning serious awards in Italy and elsewhere. Even though I loved the award-winning la Futura and the Calabreze, I was absolutely seduced by the richness and complexity of the Conca d’Oro. Later in the week, I returned with my good friends Ross & Brian (the most serious espresso geeks I know). We did a series of flights. One flight is three for $6). Interestingly, this time the Conca didn’t stand out as much. And we worked our way through the entire daily list “on tap.” Different day? Different (still very obliging) barista? Maybe. Even a shift in the barometer can make a difference, as he explained it. Sipping in spacious comfort It’s also a great space: a high-ceilinged heritage room with great lines and a modern personality. its previous incarnation was a de-luxe running shoe store. Brian and Linda worked with a designer friend to retain and re-appropriate as much of what was there as possible. As a result it feels new—but also comfortably worn. Luckily for me, maybe, it takes a certain amount of time and effort to hop down to Gastown for a decent shot. But from now on, when the craving hits, Milano will be foremost in my mind. Besides, much in the way that my beer tastes have changed over the years (I now focus more on taste than volume), so has my appreciation of coffee. The Gastown lounge is one of four locations—and I will eventually get to them all. Brian also builds guitars so, no surprise, there’s a wicked sound system : “120 watts either side, four sets of Totem speakers and two “killer” sub-woofers.” But coffee, and specifically espresso, is front of mind. “I’ve got a bug for it. I can’t stop. It’s my thing. We have eight ‘on tap’ at any given time,” says Brian—who, we suspect, would like to offer 80 if it were feasible! Espresso made easy at home I asked him for some tips about making good espresso at home. Here’s what he said: • Use the right grind. • Keep your equipment clean. • And get it hot. Brian suggests it’s well worth the extra effort to run some hot water through the system first to get everything warm. A couple of times, if you can. Plus, he says, “Take out your basket and wash out all the carbon and deposits that have built up in the spouts…” As to the right grind, they’ll even give you a sample so ou can take it home to see how your own compares. And (if you have an

Restaurant: Aziza (A la carte menu) Cuisine: Moroccan/New American/Mediterranean Last visited: May 6, 2013 Location: San Francisco, CA (Outer Richmond) Address: 5800 Geary Blvd Phone: (415) 752-2222 Transit: Vancouver City Ctr Stn Southbound Price Range: $30-50+ ($25-35 mains) 1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try! Food: 4.5 (based on what I tried) Service: n/a Ambiance: 3 Overall: 4.5 Additional comments: Chef/Owner Mourad Lahlou Innovative New Moroccan cuisine 1 Michelin Star Critically acclaimed Local and global ingredients Seasonal menus Chef Tasting Menus Cocktail/wine program Reservations recommended Wed-Mon 5:30–10:30 pm Closed Tuesday **Recommendations: The 13 course Chef’s Tasting Menu ($95/person) was more impressive than the a la carte, although the a la carte was still very good. The cocktails and dessert menu should not be missed. If you’re ordering a la carte try the Lentil Soup, Sardines, and Duck Confit Basteeya. The desserts change often and according t