Ciao! Winter, Chow Spring

Chow Restaurant & Lounge recently introduced Chef JC Poirier’s new spring menu at a six-course dinner with beverage pairings by Bar Manager & award-winning mixologist, Lauren Mote. New GM, Tyler Finnie, also used the occasion to introduce himself. Finnie moved over to Chow in February from a Director of Marketing position at Onext Media Corp.

I was intrigued by the concept of a dinner paired with cocktails — something I hadn’t experienced before. Not being a regular spirits drinker, though, I was a tad concerned that I’d be in a bit of a stupor by dessert. After all, we’re talking about real cocktails, the kind the term “stiff drink” was invented to describe…

While waiting to be seated, I savoured a draught R&B Hoppelganger IPA in anticipation, watching Lauren work her artistry. On reflection, I may have been better off choosing one of her competition cocktails currently featured on Chow’s bar menu — Chartreuse Milk Shake, Earl Grey Martini, or Venetian Red Dress. A third of the way through my ale, it was time to be seated to sample the following menu:

^ Miso, ginger and lime broth with pork dumpling, shiitake, scallions.
Pairing: Chow’s Dark ‘n Stormy (Havana Blanco rum, Cointreau, fresh lime juice, Stewart’s ginger beer)

^ Albacore tuna tartare with avacado carpaccio, green papaya & grapefruit salad, preserved lemon, cilantro, taro chips.
Pairing: Mexicana (El Jimador reposado tequila, muddled kumquats, cilantro, fresh lime juice, simple syrup)

^ House made smoked salmon with herb yogurt, onion ring, cucumber & tobiko salad.
Pairing: Mint-Cucumber Fauxito (Plymouth gin, Brizard apple manzanita, elderberry syrup, mint, cucumber, fresh lime juice, soda)

^ Braised Veal Cheeks with spaetzle, smoked bacon, parsnip purée, Brussels sprout leaves, mustard sauce.
Pairing: Poplar Grove Cabernet Franc 2005

^ Grilled cheese with house made pain viennois, Gruyère, apple relish, pistachio oil.
Pairing: Caipirinha das Uvas (Cachaça 61, red and white grapes, sugar, fresh lemon juice)

^ Coconut Panna Cotta with roasted pineapple, “baba au rhum” cake.
Pairing: Pineapple Express (Grand Marnier, Belvedere vodka, pineapple juice, sugar, coconut water)

While this may seem a lot to experience in one sitting, enjoyed over a number of hours and encouraged by stimulating conversation, I felt pleasantly sated. Chow’s menu, however, can accommodate different appetites, occasions, and budgets. Take your pick from bar snacks, appetizers, entrées, and desserts. On weekdays from 5:00-7:00pm in the lounge or on the patio, take advantage of their $11.00 “Time and a Half” special of any bar snack item with a sleeve of draught. Those who dine between 5:00 & 6:00pm, Monday-Saturday, or on Sunday evening, can opt for a $38.00 three-course prix fixe menu. A $24.00 prix fixe option is also available for lunch.

Note: the above cocktails will be featured on the summer cocktail menu, debuting May/June.

Chow Restaurant & Lounge
3121 Granville Street, Vancouver
Tel: (604) 608-2469
www.chow-restaurant.com
Hours: lunch Monday-Friday, 12:00pm – 3:00pm; dinner nightly from 5:00pm

~ RG

Tagged as: Chartreuse Milk Shake, Chow, Chow Restaurant & Lounge, cocktails, Earl Grey Martini, Granville, Granville Street, Hoppelganger IPA, JC Poirier, Lauren Mote, lounge, Onext Media, R&B Brewing, Restaurant, Tyler Finnie, Venetian Red Dress