The foie gras and paté mousse in a choux bun could be eaten for breakfast, lunch or dinner, mains or dessert. It would be the star of the meal in all of those situations.
Battera Saba, Spicy Scallop Roll (with snow peas!), and uni shots. Read more.
Mia Stainsby: "Dungeness crab and chickpea toast .. filled with crab custard; scallops crudo with sweetbread and foie gras spring roll featured the most delectable spring roll I've ever had." Read more.
This sleek spot is raising Gastown's game. Try the confit of Albacore tuna with smoky pork morsels and velvety crab custard in "brioche" with chick pea toast and Mostaccioli pasta with mozzarella. Read more.
Try the dreamy, giant spinach/ricotta raviolo or the focaccia to start, then the intense beef short ribs on polenta or the gnocchi w/ pork cheek. The wine list is a reason to come unto itself. Read more.