Vancouver Dining: Tapas at Tapastree

Jim’s sister and brother-in-law joined us in Vancouver today for our last 4 days at the Olympics.  We started our day (at 12:30 pm) at the Winking Judge Pub for some beer and a roast beef dip.  It was good solid bar food. 

We then braved Granville and Robson and headed to the Hudson Bay Company to check out the Olympic souvenirs on offer.  The line was insane but moved quickly, catapulting us into retail hell.

1/2 of the downstairs of the Bay had been converted to an Olympic souvenir mecca.  Naturally, it heavily featured Canada wear.  After an extensive 40 minute hunt through many clothes that were either too expensive or too big, I scored a black sweatshirt ($35) for myself and cards with the four scary anime like Vancouver mascots for my sister Kate (ever since she was little I’ve bought her playing cards from every place I’ve visited – it’s a running joke at this point).  Jim came out empty-handed because every item he liked seemed to only be offered in an XL.

After the Bay we checked out ziplining.  A 4 hour wait!  Maybe tomorrow.

So back to the condo for a little wine before dinner.  We tried a BC wine, a 2005 Orofino Gamay.  It was very nice.  Medium bodied and fruit forward.

After some wine and unwind time we headed to Tapastree for dinner.  We usually go to Tapastree every time we go to Vancouver.  It is consistently good.  Tonight was no exception.

We started the meal with haricots vert and salmon with a Dijon crust.  Both were delicious.  Next up was a sablefish with a miso vinaigrette.  This was the star of the night for me.  It was like buttah. 

Sablefish at Tapastree

Sablefish at Tapastree

We accompanied that with burrata cheese, prosciutto and asparagus (not in season, I know, but a garnish really), and crab and shrimp cakes. 

Burrata Cheese

Burrata Cheese

Adding shrimp to crab cakes is genius – I’m going to have to try that at home.

Crab and Shrimp Cakes

Crab and Shrimp Cakes

Final savory round was beef tenderloin with a red pepper rémoulade and scalloped potatoes.  The tenderloin was perfectly done, but the scalloped potatoes were too bland an accompaniment.

Beef Tenderloin with Red Pepper Remoulade

Beef Tenderloin with Red Pepper Remoulade

We ended the meal with a dessert bonanza – chocolate fondant cake, lemon meringue tart, and the star of the show, sticky toffee pudding.  Bliss.

Sticky Toffee Pudding

Sticky Toffee Pudding

Lemon Meringue Tart

Lemon Meringue Tart

Crab Cakes on Foodista

Tapastree on Urbanspoon

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2 Responses

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  2. oh wow, i am loving these updates! hope u continue to have a terrific time 🙂

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