On my way to the Wild Wild West dinner at…er…West last night, I stopped by the construction site of Jean-Christophe Poirier’s restaurant, Chow, to see how things were coming along.
Poirier (ex Lumiere, Restaurant Toque!) was there and he gave the nickel tour. They’re pretty much ready to go, and it’s very, repeat, very easy on the eyes. Clean. Modern. Sleek. Beautiful acid treated concrete floor. They start dry runs in two days and should be up and running next week.
Details:
Chow Restaurant
3121 Granville Street
604-608-CHOW
Menu preview redux:
Roasted bone marrow
Oxtail meat/maldon salt/warm brioche (ed. note – on the bar menu) | 14
Green curry scented “Gallo” mussel soup
Potatoes/leek/celery, fresh cilantro leave, young coconut froth and grilled sourdough baguette | 16
Sun Valley trout a la Plancha
Cauliflower puree, caramelized fennel, extra-virgin olive oil, blood orange reduction and parsley vinaigrette | 18
All night braised “Sloping Hills farm” organic pork breast
Navy beans with sautéed Swiss chard, maple syrup, sweet onion puree and Italian parsley salad/hazelnut oil | 18
Creamy “Carnaroli” risotto
Sautéed of wild and organic mushrooms, fresh herbs, parmesan cheese and caramelized onion broth | 18
Slow-cooked “Polderside farm” lamb loin
Warm lentil “du Puy” salad, vegetable brunoise, baby spinach, cumin yogurt and meat jus reduction | 22
Chocolate pot de crème
Maldon sea salt and butter/caramel macaroon | 10
