The Glowbal Group is Vancouver restaurant royalty and they’ve added another jewel to their crown with the addition of their 7th restaurant, Black and Blue, an ultra chic take on the classic steakhouse. Beef aged in a room with a wall made of Himalayan salt, a room with tobacco lined walls that smells incredible, large rooms for private functions and an impressive central bar are definite highlights of the posh design.
The quality of beef in the salt walled aging room is a carnivores dream, aged 28 days before it arrives and then dry aged and on display for all to see. The top of the line wagyu beef is the star of the show, the cattle is fed potatoes for a month to add flavor to the meat and it is very effective, creating a richness unmatched by other top grade beef. The event was fantastic and packed with the who’s who of Vancouver’s food scene. I can’t wait to return and sample the menu on a regular night!
Huge thank you to Emad Yakoub and Shannon Bosa Yakoub for inviting me to be a part of their opening, it was a great night. I’m also thankful I was able to share the evening with my father Dwayne. He’s been in the food business for years and I think he really enjoyed himself.
Check out the pictures!