Casks for Surrey Memorial – UPDATED

It’s been awhile since my last fundraiser so let’s do this! Big Ridge Brewing Co. and the South Fraser Beer Club present Casks for Surrey Memorial. Join us Thursday August 28th at 6pm to help me show my appreciation to Surrey Memorial Hospital for saving my daughter’s life earlier this summer after a near drowning incident. Words cannot express my gratitude.

Casks for SMH

There will be 3 casks of local craft beer on hand. One from Big Ridge, one from Fuggles and Warlock Craftworks (their Super 8 Bit IPA no less!) and one from Surrey’s own Russell Brewing. Lots of local businesses have donated items for our silent auction/raffle including Dead Frog Brewing, Famoso Pizzeria, The Joseph Richard Group, Tasty Indian Bistro, Starbucks, Well Seasoned Gourmet Food Store,  Dageraad Brewing, and more. Big Ridge Brewing will also be offering up some great swag along with hosting and organising the casks. We will also be doing a 50/50 draw. I can’t say enough about Rob and the whole team at Big Ridge and the Mark James Group, Their generosity over the years has helped me raise a lot of money for some amazing charities.

Hayley says thank you!!!

Hayley says thank you!!!

I hope to see everyone and I can’t wait to do some good for Surrey Memorial Hospital! The Big Ridge shuttle will be making trips to King George Station and it’s regular area, call 7789387433 to schedule a pick up and get home safe. DJ Alibaba will be playing all of your favourite hits from the 80’s and 90’s too.

There’s a Facebook event page here, invite all of your friends!

Please help us spread the word by sharing this on Twitter, Facebook, Instagram, or wherever you can.

Scott.

 

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Hawthorne Beer Market and Bistro

Hawthorne Beer Market is the newest member of the Pacific North Coast Restaurant Company. Its siblings are the Washington Avenue Grill in White Rock, The Cabin at Crescent Beach, and The Vault which is just down the street from Hawthorne in Cloverdale. I was pretty excited to hear the PNCRC was opening a craft beer focused place and I love the area of Cloverdale where they chose to open it. It’s right on 176th street in old downtown Cloverdale. It took me longer than I’d planned to visit but I finally made it there last week.

Wing Wednesday

Wing Wednesday

It was Wing Wednesday and that means wings are going to happen. Don’t fight Wing Wednesday, just embrace it. The hot wings were quite good, mostly drumettes which was a hit with my dining companion. They aren’t overly hot but the flavours are all there along with some acidity. Nice.

Scotch egg

Scotch egg

Scotch eggs are the perfect food. Hard boiled egg packed in sausage meat which is breaded and deep fried. Probably not recommended by your cardiologist though. Everything here was spot on aside from the sausage layer being a little thin. Actually it was way too thin. More sausage meat and this is a contender for best scotch egg in town.

Prime Rib Burger

Prime Rib Burger

The Prime Rib Burger was a huge let down. The patty had the taste, texture, and appearance of a pre made (read – frozen) patty. I’m not sure how long this dish sat in the window before it made it to the table, it didn’t feel overly long, but the fries under the burger were a soggy, greasy mess. There’s a blurb on their website that makes this burger quite surprising “We’re the new kid on the block, and we do things a little different. For starters, we only use the freshest ingredients, and made from scratch sauces. No prepackaged junk you might come to expect from some of the other guys.” If I’m wrong and this burger is actually made from scratch I’m baffled at how you can make fresh ingredients and non pre-packaged junk taste like it came from a Sysco box.

The beer list is solid. I had a Bomber Brewing ESB and a Four Winds pale ale. The staff was friendly but they seemed like they were short a server as one young lady appeared to be covering the entire place (restaurant and bar).

I think Hawthorne has potential, I like the look of the place and the overall concept. I love the location and the beer selection. I just can’t fathom the choice to serve a pre made burger in a place that preaches fresh ingredients.

Twitter – nope

Facebook – Hawthorne Beer Market & Bistro

Web – hawthornebeermarket.com

Scott.

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Willow’s Galley in Estevan Village – WFLBC in Victoria

Estevan Village is a quaint little neighbourhood in Oak Bay steps from the soft sands of Willow’s Beach. The one block retail strip is pure nostalgia with an independent toy store, a pharmacy, trendy shops, and trendy restaurants and cafes. Estevan Village holds a special place in my heart. My grandpa used to live at The Uplands Gate, an apartment building located about 2 blocks away. I used to walk with him (and my mom) through the village and down to the beach when I was a child. Willow’s Galley is a small fish and chip shop that’s been a fixture in the village since 1978 (I’ve read 1980 but the staff told me 78 so…). If you think the building looks like an old corner store you would be correct! I’m not sure how old the building is but it’s been there for a long time.

Willow's Galley

Willow’s Galley

I spent the weekend in Victoria with my daughter and part of the plan was to retrace the steps of some of my favourite childhood memories. We parked outside my grandpa’s building and walked towards Estevan Village and Willow’s Beach. We stopped at Willow’s Galley for a quick lunch. I had 1 piece of Halibut and chips. The batter was golden and crispy, the halibut was hot and fresh, the chips were hand cut and very tasty. I really like the batter they use. It’s not fancy, there’s no panko, it’s not tempura. It’s just a simple batter. Solid, classic fish and chips from friendly people in a cool location? What’s not to love.

The goods

The goods

Hayley and I ate our lunch on one of the picnic tables outside but Willow’s Galley is close enough to the beach that you could walk there before your food got cold. Fish and chips at the beach seems like a good idea.

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My grandpa passed away many years ago. It’s hard to think about how long he’s been gone. Taking Hayley to “visit him” was very fulfilling. All of the places we visited were just as magical as I remember them. I know that my childhood memories aren’t about the things I had, they’re about the things I did and the places I went with my family. I hope Hayley knows how much this weekend meant to me. Actually, I know she does.

Twitter – @WillowsGalley

Facebook – Willow’s Galley

Web – Nope…

Scott.

 

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PiDGiN Restaurant – Everything you’ve heard is right, and wrong.

PiDGiN, it's more than a video clip on the 6 o'clock news.

PiDGiN, it’s more than a video clip on the 6 o’clock news.

It’s safe to say that most of you have heard of PiDGiN. If you haven’t I’ll assume you are a Quaker who eschews television and the internet. PiDGiN has been the target of anti-gentrification protests since it opened. The thing that I’ve never understood is why PiDGiN was targeted over other places nearby. There are lots of restaurants and bars serving food and drinks that are most likely unattainable to some locals but they’ve been largely left alone. I’m not here to figure it out but I can weigh in on PiDGiN and its menu.

Nikka Yoichi 10 year single malt.

Nikka Yoichi 10 year single malt.

First things first, what’s on the drink menu? I can tell you this, they have an impressive selection of Japanese Whisky and that makes me happy. The cocktail list is long, varied and interesting, and they have wine on tap. My beer nerd pals can choose from a few P49 bottles as well.

Potatoes with spicy cod roe and seaweed butter

Potatoes with spicy cod roe and seaweed butter

The food menu is an east meets west affair with a preference for Japanese style dishes melded seamlessly with classic western techniques. The first dish to arrive was a riff on udon using long shredded potatoes cooked al dente with spicy cod roe and seaweed butter. mix it all together and you have a textural masterpiece. The slightly firm texture of the potato is an unexpected treat. The seaweed butter and spicy cod roe provided a not overly salty backbone with a hint of the ocean.

Shishito peppers with parmesan and pine nuts

Shishito peppers with parmesan and pine nuts

Next to arrive was a bowl of roasted shishito peppers with grated parmesan and toasted pine nuts. 90 percent of these peppers are harmless but one in every 10 has a pretty awesome hit of mouth burning amazingness. Now stay with me hear as I try to describe the flavour. You know the way a movie theatre smells? The scent of popcorn and sweet candy? That’s what this tastes like. I’m being serious. It’s good.

Parisienne gnocchi with radishes, radish green pistou, and buttermilk ricotta

Parisienne gnocchi with radishes, radish green pistou, and buttermilk ricotta

This dish, gnocchi, takes a hard left turn from the east/west love affair, but not in a way that upsets the flow of the menu. The gnocchi are fairly large, fresh, warm, and tender. This a a relatively simple dish constructed in a way that elevates every ingredient. The peppery radish and mild ricotta are a great companion to the gnocchi.

Vitello Tonnato - Veal and Albacore tuna with fried egg emulsion and togarashi

Vitello Tonnato – Veal and Albacore tuna with fried egg emulsion and togarashi

Next up was “Vitello Tonnato”, Veal carpaccio, albacore tuna, fried egg emulsion and togarashi (chilli pepper). Veal is a no go for a lot of folks and I get that. I am not one of those folks, judge me accordingly. The raw albacore and veal were a silky combo with the egg adding richness and flavour. A very nice dish all around. The veal seems slightly unnecessary though. Using a high quality beef that isn’t veal would open this dish up to a wider audience and the dish wouldn’t suffer at all. That’s my 2 cents.

Pan roasted halibut, cauliflower puree, pine nut raisin agrodulce

Pan roasted halibut, cauliflower purée, pine nut raisin agrodulce

Finally I had the Pan roasted halibut with cauliflower purée and pine nut raisin agrodulce. Halibut is a conundrum. It was, until fairly recently, an inexpensive fish but marketing and trends have pushed it to another level. Halibut IS a great fish and this preparation is outstanding. The sear is spot on and the slight sweet/sour character from the agrodulce is a nice touch. Cauliflower purée is the new mashed potato and I’m a big fan.

PiDGiN is the real deal. The protests have seemingly stopped and the place was packed and buzzing with happy customers when I was there. Kudos to owner Brandon Grossuti and his staff for persevering, most business owners would’ve given up long ago. I’ll definitely be back.

Twitter – @pidginvancouver

Instagram – pidginyvr

Web – pidginvancouver.com

Facebook – pidginvancouver

Scott.

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Toulouse Petit – WFLBC in Seattle

Toulouse Petit is a pretty popular place. When I asked my Twitter followers for restaurant recommendations in Seattle there were a lot of Toulouse Petit fans. In fact one person, @cheapbrunch, threatened to kick me in the neck (or something) if I didn’t go. Toulouse Petit was also featured on the Food Network’s “The Best Thing I Ever Ate” featuring Melissa d’Arabian who won season 5 of The Next Food Network Star. She recommended the Cured Pork Cheek Confit Hash, more on that later.

Toulouse Petit

Toulouse Petit – That blond girl looks impressed that she’s in my picture.

Located in Seattle’s Lower Queen Anne neighbourhood, Toulouse Petit is very inconspicuous as their sign isn’t really that noticeable. It’s easier to find if you look for the line up of people waiting for a table… We only had to wait 10-15 minutes on a Sunday at 11am so it’s not that bad.

Toulouse Beignets

Toulouse Beignets

To start we had some beignets, Toulouse Petit has a New Orleans/Creole-ish inspired menu but it is so much more that a “regionally inspired” place. The beignets are amazing and are made fresh. The chicory cafe anglais is sweet and rich, perfect for dipping or drizzling over the warm fried dough and powdered sugar.

When you order a "cup of coffee" this is what you get.

When you order a “cup of coffee” this is what you get.

Ordering a cup of coffee provides a pleasant and unexpected result. Your very own French Press. The best restaurant coffee I’ve had in ages.

Grilled Asparagus Wrapped with Prosciutto,

Grilled Asparagus Wrapped with Prosciutto,

My travelling companion had the Grilled Asparagus Wrapped with Prosciutto with an Artichoke-Fennel-Arugula ‘Salad’, cestenza bruschetta, with two poached eggs. I had a little taste of, ok I had, like, half of this (she likes to share) and it was awesome. The prosciutto was not quite crispy and wrapped very tightly around the asparagus. The flavours worked very well together and the poached eggs added that runny yolk goodness that every breakfast needs.

Cured Pork Cheeks Confit Hash.

Cured Pork Cheeks Confit Hash.

I had the dish raved about by someone I’ve never heard of on a TV show I’ve never watched, The Pork Cheek Confit Hash. So, was this dish the best thing I ever ate? Well, in a word, no. It may be the best hash I’ve ever eaten, even the best breakfast, and that’s pretty damn good. Obviously this dish has been reviewed a billion times by a billion food bloggers and I read a few of the most popular posts. Some of them are laughable, people like to complain about the most trivial things. Some of them are good, but most of them fail in one specific aspect, they ordered their eggs the WRONG way for this dish. If you ordered this with scrambled eggs I’m honestly confused how you managed to find the restaurant let alone tie your own shoes. Even over easy or sunny side up eggs don’t work here. Soft poached is the only way to eat you eggs with any kind of hash, You NEED that yolk to intermingle with the other ingredients and if you fry the egg you lose a lot of yolk volume. The confit pork cheek was dynamite, the potato hash had some asparagus (possibly slightly pickled) mixed in which most people don’t even mention and the bits of peppery arugula were the perfect garnish for both taste and appearance.

Toulouse Petit, it’s worth the trip. I’d also like to thank the sunshine and our window seats for making these food pictures extra dreamy.

Web – toulousepetit.com

Twitter – @ToulousePetit

Facebook – Toulouse Petit Kitchen and Lounge

Scott.

 

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Local 360 – WFLBC in Seattle

Finding great restaurants is one of my favourite things about travelling. A few weeks before I went to Seattle I asked my Twitter followers for some restaurant recommendations in Seattle. The awesome bearded dudes at Hired Guns Creative recommended Local 360 in Belltown, a few blocks from my hotel.

 

Local 360, 1st and Bell.

Local 360, 1st and Bell.

An Emerson quote on their sandwich board? I approve. Local 360 uses locally sourced ingredients found within 360 miles of Seattle whenever possible. Their website has a sourcing page that outlines their philosophy. So, is the food any good?

Fried chicken* Bacon mousse chicken roulade, cheesy grits, collard greens, sunny-side up egg

Fried chicken*
Bacon mousse chicken roulade, cheesy grits, collard greens, sunny-side up egg

The “Fried Chicken” is actually a roulade made with chicken and bacon mousse. The chicken is tender and juicy, the seasoning of the batter is awesome, We don’t see a lot of collard greens or grits in Canada but they’re both great. The egg was a little over cooked but the yolk was still runny. All in all a tasty dish.

Butcher's grind house burger.

Butcher’s grind house burger.

The Butcher’s Grind House Burger was the Hired Guns recommended dish and it didn’t disappoint. I ordered it medium with bacon and cheese (obviously). The patty was delicious, you could really taste and feel how fresh the beef was. It was seasoned perfectly and came on a fresh bun with the usual burger accoutrements,  lettuce, tomato, onion, etc. I’d put this burger in my all time top 3. The fries are good too, hand cut and nicely salted.

If you find yourself in Seattle and want a good meal you can feel good about eating check out Local 360.

Web - local360.org

Twitter – @Local360Seattle

Facebook – Local 360 Seattle

Scott.

 

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SkyCity Restaurant at the Space Needle – WFLBC in Seattle

First things first, park your preconceptions about this restaurant and everything you may have heard about it. Granted most “Revolving Restaurant” tourist traps are all flash and no substance. I could forgive your preconceptions about SkyCIty. I had those very same thoughts when I found out that I’d be spending my Saturday night in Seattle 500 feet above the ground with a bunch of people I didn’t know. It turns out SkyCity is very, VERY good and my dinner companions were fantastic company.

Saturday night at the Space Needle

Saturday night at the Space Needle

The ride up takes just over a minute and the views from SkyCity are amazing. One revolution takes 47 minutes which means you’ll see the whole view at least one time and when your finished your meal you can access the observation deck which is 20 feet above and offers windowless views of Seattle and its surroundings. Try and plan your visit around sunset so you see daytime views as well as night.

Sunset from SkyCity

Sunset from SkyCity

Executive Chef Jeff Maxfield has created a menu featuring world class ingredients that is influenced heavily by Seattle and the Pacific Ocean. Is SkyCity expensive? Yup, very. You do get the amazing view along with access to the observation deck but it’s a pricey meal for sure. Is it worth it? Let’s find out.

Hokkaido Scallops with cippolini agrodolce, celery root purée, white sturgeon caviar

Hokkaido Scallops with cippolini agrodolce, celery root purée, white sturgeon caviar

The Hokkaido Scallops ($49) are big, perfectly seared and seasoned and the little dab of caviar on top is perfect. Did I mention it was perfect? For $49 the plate could’ve been wiped down a little better but I’m grasping a straws to find something negative about this plate. The celery root purée and the cippolini agrodolce (basically sweet and sour onions) matched up well with the scallops and the roasted veg was top shelf.

Pacific Halibut with oregon shrimp and pork dumpling, porchetta, parsley root, english pea broth, flageolet beans

Pacific Halibut with Oregon shrimp and pork dumpling, porchetta, parsley root, English pea broth, flageolet beans

The Pacific Halibut ($47) (flown in from Alaska that day) was super fresh, seared and seasoned just right and was moist and… Ok the superlatives are getting to be a bit much. This is a solid dish with some interesting twists, like the shrimp and pork dumplings that had an Asian character. Again, $47 is a lot but you’re paying for an experience and it just happens to come with great food.

After dinner we wandered upstairs to check out the open air views, have a look.

The Seattle skyline at sunset

The Seattle skyline at sunset

Elliot Bay at night

Elliot Bay at night

Downtown Seattle, the was a Mariners game going on hence the SUPER bright lights to the right

Downtown Seattle, the was a Mariners game going on hence the SUPER bright lights to the right

So is SkyCity worth the money? Yes, yes it is. There’s a $35 minimum per guest but that’s pretty easy to get to given the menu prices. The bill for me and a guest was just under $140 before tip and that included drinks of the adult variety. The wine list is nicely varied and they even have a few tasty local beers in bottles.

Web – spaceneedle.com

Twitter – @space_needle

Facebook – spaceneedle

 

 

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PC Black Label Wagyu Beef Burgers

Let’s leave the “Wagyu” debate until the end of this post, are these burgers actually good? President’s Choice Black Label series is the best of the best that PC offers, here’s how they describe it on the PC website “The President’s Choice® black label Collection brings an exceptional array of fine foods and flavours from around the world and here at home, to the grocery store. All with the value and convenience you expect from the PC® brand. Not only are they an extraordinary selection, they’re the very best we’ve ever tasted”. Ok, but what does that actually mean?

Box

The packaging is minimalist and “Wagyu” punches you in the face with its bold, gigantic redness. The stately fellow pictured with the large knife cutting into a gorgeous slab of marbled beef looks promising. Then you notice the little round meat puck to his left, almost as if they don’t want you to see it?

Frozen

The frozen burgers look like pretty much every other frozen burger I’ve ever seen, complete with assembly line dimples. They’re slightly thicker than a typical frozen burger, I’d say roughly 5/8ths of an inch. They are uncooked and the box recommends to cook them from frozen for 5-6 minutes per side over medium heat on a BBQ or in a frying pan.

Cooked

Once cooked the burgers take on a slightly reddish orange colour with lots of fat trying to escape through the middle. The high fat content of the beef (typical for “Wagyu”) and the fact that the second ingredient is water means lots of big flare ups on the grill. So much so that I slightly over toasted my burger buns. Keep an eye on these things while cooking.

Patty

The cooked patty ends up with a crusty outer layer and the colour changes to a more consistent brown after resting. The burger is very moist, has good flavour, and a nice firm texture. The flavour is similar to lots of other frozen burgers as is the texture. It loses very little size and retains its shape which is not typical of other frozen burgers.

Burger

I ate some of one patty on its own and had another on a PC Blue Menu Thins – Multigrain Round bun which are really quite good. Notice the flare-up induced charring around the edges of the bun. I kept it simple with some romaine lettuce and Stonewall Kitchen Smoky BBQ Aioli (you can find it at Fresh Street Farms and it’s amazing). As a complete burger it was very tasty. Now, let’s ask some questions. These burgers cost almost $11 for 4 five ounce patties. That’s $2.75 per patty. I can make a damn good burger myself for that kind of money.

The big issue I have with these burgers is the word “Wagyu”. Once synonymous with beef raised only in Japan the word itself means “Japanese cow’. PC uses the word “Kobe” in the description of these burgers on their website, “From the Kobe beef family, Wagyu beef is loaded with sweet, rich buttery flavour from omega-3 rich marbling, making it one of the most succulent meats in the world”. This is a blatant lie. Kobe beef is specifically Tajima-gyu cattle raised in the Hyogo Prefecture of Japan. Everything else is a fabrication. There is VERY little Kobe beef exported to Canada and no one in their right minds is going to grind it up and freeze it.

There are farms in Canada, Australia, and the United States raising “Waygu” beef that has bloodlines traceable to Tajima-gyu cattle in Japan. There are other farms with cattle that have bloodlines traceable back to other strains of Japanese cattle. These farms use the “Wagyu” tag in a dishonest way to charge more for their product. I’m not saying their beef is substandard, in most cases it is VERY high quality, but it is not real Waygu and is most definitely not Kobe.

I contacted PC through Twitter to try and see where their Waygu was from and here’s their answer.

Let’s talk about DNA profiling. If I descended from Napoleon Bonaparte and this was traceable by 3rd party DNA profiling would that mean I am a tiny French dictator?. No, it would not. Was Michael Jordan’s father the best basket ball player of his generation? Not that I’m aware of. Genetics play a part in the make up of of certain breeds of animal and specific traits that these animals carry from generation to generation but there’s more to Wagyu than DNA. The environment, the feed, the treatment the animals receive, it all contributes to the finished product.

I asked them to, at the very least, tell me what country the cattle are from and they did not reply until the following day. I called the PC customer service number and was told that they couldn’t access this information. There is a small Canadian Food Inspection Agency (CFIA) logo on the box but that just means it was inspected and meets Canadian standards. Why the mystery PC? When they finally got back to me this is what I was told.

The Australian Wagyu Association is a promotional group whose singular purpose is to extol the virtues of Australian “Wagyu” all over the globe. The best part of their website is their disclaimer, “Information contained on the Australian Wagyu Association (AWA) web database, including but not limited to pedigree, DNA information, GeneProb values, Estimated Breeding Values (EBVs) and Selection Index values, is based on data supplied by members and/or third parties. Whilst every effort is made to ensure the accuracy of this information, the AWA and the Agricultural Business Research Institute (ABRI), their officers and employees, make no representations or warranties as to the accuracy of completeness of the information. AWA disclaims all liability for all claims, expenses, losses, damages and costs any person may incur as a result of the information contained on the AWA web database, for any reason, being inaccurate, or incomplete in any way or incapable or achieving any purposes”. So basically the farmers can claim whatever they want and the AWA will promote them! What a joke. Similar disclaimers adorn the Canadian and American “Wagyu” Association websites.

Here’s my conclusion, these things are fake and a waste of money. Grinding up real Japanese Wagyu is the dumbest thing anyone could do with such a fine grade of beef. Go to a butcher shop or a grocery store with a REAL BUTCHER and get them to grind you up some nice chuck or even sirloin, you can make way better burgers yourself for less money and it’s great to know what’s actually in them.

Scott.

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The Greater Vancouver Zoo

 

926451_465226180289535_1913073286_nHere’s the thing, I’d never visited the Greater Vancouver Zoo before this visit. It’s not that I avoided going for some big important reason, I just haven’t gone. When I was a kid I went to the zoo in Toronto which is an inner city type zoo with tiny enclosures made of concrete (or at least it was in the 80’s). I remember thinking it was pretty cool, I even got to ride a camel. Times have changed and the general consensus is that Zoos and Aquariums are bad. The Aquarium is a tough one, the monkeys and other animals in the Amazon area look pretty miserable in their tiny cages and the belugas, dolphins, and penguins shouldn’t be there either. Aside from that I’m cool with the aquarium and the work they do.

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The zoo is not the same at all. Most of the animals are not suited to our climate and giving them large areas to roam around doesn’t change that fact. When I say “large areas” I am being very generous. Most farm animals (except cage raised chickens and bubble raised veal…) have more land to call home than these animals. Then there are the Squirrel Monkeys seen above. They have a 20’x20′ cage (estimated) and a small hut for a bunch of them to call home. It’s a pretty sad scene.

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I made light of it on Instagram, giving all of these animals local sounding names and sarcastic back stories but the truth is it all made me very uncomfortable. To see Zebras, Giraffes, and Hippos confined by wire fences thousands of miles away from their natural environments is weird and feels wrong.

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Here’s some more pictures of sad animals in captivity.

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This peacock roams freely around the Zoo. He’s kind of a jerk about it.

10296661_242960319225935_708655677_n 10311324_1491839324364441_2010500681_n 10311283_636112186483547_1353396755_n

Scott.

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Milltown Bar and Grill

Did you know that there’s a part of Richmond located in the middle of the Fraser River that you can only access from Marpole? There’s a tiny Island called Richmond Island located on Musqueam land that is part of a development called Milltown. There’s a new Bar and Grill at 9191 Bentley Street, which is the home of Milltown Marina. Milltown Bar and Grill is pretty damn cool.

Milltown Bar and Grill

Milltown Bar and Grill

Milltown sits just north of the Vancouver International Airport and has an incredible view of the north runway. More on that later. There’s a rotating craft beer tap, currently Hoyne Devil’s Dream IPA, and a small selection of craft bottles to keep my beer nerd pals happy. The Devil’s Dream was pouring beautifully and was the perfect companion to sunshine and plane watching on the south patio. There’s another patio on the north side that overlooks the marina, they’re both good choices if you like to sit outside.

Hoyne Devil's Dream IPA

Hoyne Devil’s Dream IPA

The menu is a classic west coast bar and grill line-up with all the usual suspects along with some non traditional items like Butter Bhicken, Halibut Tacos, and Salmon Wellington. I opted for the Freighter Burger, a house made all beef patty with Pale Ale BBQ sauce, bacon, and gouda plus the standard veg. The freighter is a solid buger, I’d order it again. The house made patty has nice tecture and is properly seasoned. The fries that came with it are battered, something I’m not super keen on but they were tasty none the less. I’d love to see in house hand cut fries with this burger!

Freighter Burger

Freighter Burger

Sitting on the north patio puts you up close with some pretty big planes landing at YVR from all around the world. The noise isn’t as loud as I thought it would be and watching planes land is pretty awesome, ya know? Here’s a couple of 747-400’s I managed to photograph.

Lufthansa 747-400

Lufthansa 747-400

British Airways 747-400

British Airways 747-400

Overall Milltown Bar and Grill is a great place to spend an afternoon. There’s tons of parking, good beer, tasty food, lots of action on the patio, and you can bring the whole family (something I did not know until after I got there…oops). Here’s a handy Google Earth shot to show you where they are, followed by all their pertinent links and so forth.

Map1

 

Twitter – Milltown_Bar

Instagram – milltown_bar

Facebook – Milltown Bar & Grill

Web – milltownbar.com

Scott.

 

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