Bar | Roselyn Tam's Editing & Writing Services

I recently had the opportunity to review the new raw bar at the Four Season’s Yew restaurant + bar. My dining partners were the lovely PR executive, Kate Colley of Kate Colley Communications, Cassandra Anderton of GoodLife Vancouver, Juanita Ng of The Vancouver Sun, Deana Lancaster of North Shore News, along with food, wine and spirits writer Judith Lane. Director of Food and Beverage, Stephane Castera, delighted us with his personal anecdotes and stories. I also met the talented and passionate Executive Chef, Ned Bell, and the Restaurant Operations Manager, Jeff Hanson, with his memorable and quirky Don Cherry outfit changes!

The concept of the new raw bar is “Ocean to Table”. With a few restaurants in town executing the raw bar concept, it was interesting to see Yew’s offerings with the renowned Four Seasons luxe quality and ambience. With a focus on fresh seafood and sustainable best practices, the results show up in the care and attention to the menu.

We were served snacks like Crispy Lobster Sticks with Black Sesame and Red Miso dressing, Dungeness Crab Tacos with Ponzu dressing along with Lemon Nori rolls and Cheddar Jalapeno bread.

An award winning cocktail dubbed the Elizabeth Taylor that I tasted was impressive. Whisky, Cynar, Violette, Aperol & sparkling wine were expertly mixed and I am told this cocktail won the 2011 Giffard Iron Bar award. Another delicious frothy drink was the Copenhagen Sour: Akavit, St-Germain and Galliano.

We shared a gorgeous seafood tower with chilled oysters with “black and white pearls” and mignonette, Dungeness Crab Salad, Albacore Tuna, Scallop Crudo, Lobster Salad, Ahi Tuna and King Crab Legs. An exquisitely fragrant Lobster & Saffron Chowder was my favourite of the evening. It paired wonderfully with the Truchard Roussanne.

The comforting entrée of Crispy Steelhead Salmon, Maple Glaze, Squash Purée was paired with the Emiliana Pinot Noir 2008 from Chile.

Dessert was prepared by pastry chef Bruno Feldeisen: Apple & Plum Cobbler with Vanilla Anglais and Crème Fraiche, Pineapple Consommé & Cherry Ravioli Shooters, along with Espresso & Banana Lollipops.

Chef Ned Bell sent us home with his house made cranberry sauce and I’m looking forward to going back for more seafood and wine soon!

Canucks fever is at an all time high and Vancouverite foodies can’t resist the Canucks themed food specials all around town. Last night, I enjoyed the Kesler Combo: a delicious jambon, champignon and pana gradano flatbread pizza along with a pint of smooth Philips Blue Buck Pale Ale at the new Tableau Bar Bistro in the chic Loden Hotel.

Marc-Andre Choquette, Tableau’s executive chef, of Lumiere Restaurant fame, is at the helm of this stunning new Parisian bistro inspired restaurant in the heart of Coal Harbour. The cuisine is French inspired, organic and sourced locally as much as possible. The restaurant bar serves well made seasonal in-house and classic cocktails, local beer on tap and an eclectic wine list with a focus on France.

As part of the Canucks Stanely Cup final excitement, Tableau is serving the Oyster Hat Trick: 3 shucks for 3 bucks. They had sold out of fresh oysters at the end of the evening as they should but we made a mental note to come back game time to try it. They also have the Tanner Glass Special: a rotating beer special for $5.

I tasted the remarkable Vivreau sparkling water, and I learned that it was environmentally positive with its carbon and ceramic filtration technology. Vivreau technology doesn’t require water to be transported across long distances and purifies it through ultra-violet light.

The dining list showcased Mr. Choquette’s love for the seasonal and classical French cuisine. Most of the flatbread ingredients were locally sourced, along with their seafood. We tried their decadent and smooth dark chocolate mousse with whipped cream and griottine cherries. It was presented beautifully with wafer rolls dipped in dark and white chocolate and pistachio bits.

We enjoyed their serious drink list with a Ketel One dirty vodka martini and Oban 14 yr. old single malt scotch. The ambiance, along with knowledgeable and charming service made for a pleasant visit. The room boasted brass and dark woods, marble floors, original ‘pop art’ elements, expansive outdoor patio and luxurious private rooms.

I recommend Tableau for its intimate banquette nooks, excellent cocktails and an emphasis on the local. It’s New York bar cool meets Parisian bistro chic.

P.S. You can view my reviews, including this one, through VancouverObserver here.