A few weeks ago we dropped by Edible Canada at the Market (1596 Johnston St. 604-682-6681) for a post theatre, late night bite. (Somehow a trip to Chile in between derailed our good intentions to post about it sooner.)
It’s also been a while since we wrote at length about Edible Canada but there have been more than a few meals and good tastes in between. This dinner was no exception, as it allowed an up to date sampling of the $30 four course, monthly set dinner menu (with choices), which has to be one of the best values on Granville Island, if not in the city.^ Silky Hazelmere butternut squash and apple soup
We worked our way through a cornucopian chef’s seasonal salad, delicious Hazelmere Butternut Squash & Apple Soup , sous-vide Alberta Angus Flatiron Steak in red wine jus, with perfect fries, and a wickedly good Granville Island Tea Company Chai Brulée for dessert.
(Well, okay, there was a $3 extra charge for choosing the steak but it was well worth it…)^ Precisely cooked sous-vide Alberta AAA flat iron
This occasion also gave us the chance to try for the first time a bottle of Edible Canada Market Red.
This food friendly, medium bodied, well-crafted Gamay and Syrah blend (from two single vineyards) sports bright red and black fruits, with a nice touch of spice and juicy acidity.
Our attentive and accomodating server thoughtfully decanted it to give it a chance to breathe—not a bad idea. It’s another winner from Okanagan Crush Pad (made by Michael Bartier in collaboration with Edible Canada’s ‘director of liquid assets’ Treve Ring, owner Eric Pateman and others) that will no doubt serve the bistro’s needs very well. And prove a potent Okanagan calling card for Granville Island’s streams of visitors. ($48 bottle, $10 by the glass.) We’re also more than impressed by the rest of Edible’s local wine line up, including excellent on tap offerings.
Often as not it’s the little things that can make a difference. There’s no shortage of ingenuity at this Granville Islandpowerhouse, all-things-BC-bistro, winebar and retail store. But we particularly like the idea of bringing a credit card machine for each of us when it came to sharing the bill. Smart!
Here’s the current four course November Fall Feast.
~ Tim Pawsey
*Article originally published at HiredBelly.com