The Loft at Earls Yaletown recently got a brand new face lift. If you remember the dark lounge space from before, you will immediately notice the bright, classy modern loft style of this welcoming space. Neutral pantone colors, lux leather banquette, exposed bricks and polished wood is cozy and grown up. We are invited here for Earls Fall Menu Launch, cocktails and delicious evening with the Chefs.
Something new to Earls Kitchen and Bar awhile now is their brand new 1.2 million dollar Test Kitchen in Vancouver Hornby Street. The Test Kitchen is innovative and gives us foodies an unique experience. The Earls Test Kitchen consists of a collection of talented and top shelf chefs with different culinary backgrounds – collaborating, sharing knowledge and making innovative dishes. Chef Collective consists of Chef Dawn Doucette, Chef David Wong, Chef Hamid Salimian, Chef Jeff McInnis, Chef Tina Fineza with Sous Chef’s Andrew Hounslow and Bowen Lansdell.
Part of Earls Fall Menu Launch is their Fall signature cocktails: cabin fever, bees knees, signature Caesar.
Cabin Fever 9.25: crown royal, tawny port, ginger, pineapple, fresh lemon + spiced bitters served short 2 oz. The presentation is intriguing and reminds me camping over bonfire while roasting s’mores.
Earls Signature Caesar 7.75: smirnoff vodka, clamato + signature spices served tall 1 oz
Bees Knees 9.25: hendricks gin, cointreau, honey, fresh lemon + angostura bitters served short 1.5 oz. Perhaps my favorite drink of the night. Not only because 1. the honey bear mason jar is absolutely adorable; but 2. it is a bitter old fashion drink with a touch of fresh lemon and honey.
The bar area separates the dining lounge and the warm dining room with warm tones and red exposed bricks.
Tuna Tostada: Seared spicy ahi tuna, creamy guacamole, crispy tortilla shell, topped with shallots and red pepper.
Crispy Tuna Sushi Cone: tempura crunch, japanese mayonnaise, pickled ginger, tobiko
Salmon Salad: perfectly slow roasted salmon with a Szechuan lime glaze that isn’t too sweet. Soba noodles, seasonal veggies, zucchini, carrots and red pearl onions. I like how it highlights the freshness of the salmon and the ingredients. The salad is a good compliment to the fish.
Earls certified Angus Beef gourmet burgers: house brioche style bun and yukon gold fries. Falafel burger with baba ganoush, hummus and feta cheese. Option for another action packed burger with mushroom jam, bacon, tomatoes, and melted fondue cheese. Of course, if meat isn’t your thing, there are plenty of vegetarian options at and Earls Restaurants.
Chef Dawn Doucette chatting and posing for us over dinner.
Spatchcock Chicken: Vietnamese style brined, marinated and oven roasted, lemongrass glaze and a spicy peanut butter sauce. Served with a daikon cucumber salad.
Tofu quinoa salad: green beans, roasted eggplant, nuts, cilatro and green onions.
Spring Creek Ranch Sirloin: 100% hormone free tender sirloin. Asparagus topped with grated cheese. And frites – an always perfect side.
Hazelnut Chocolate Bar: A sweet indulgence of dark chocolate and Maldon sea salt, hazelnut and feuilletine flakes. Served with a scoop of vanilla bean gelato to tone down the caramel sauce and dehydrated orange.
Earls Test Kitchen Chefs: Nick, David Wong, Andrew Hounlsow, Bowen Lansdell. Be sure to check back with Earls for more globally inspired seasonal dishes. It is always nice to see an exchange of wealth and knowledge. Especially if we get to taste at 65 Earls locations throughout Canada.
Earls Yaletown Restaurant Vancouver
Cuisine: Canadian, Pacific Northwest
Mon 11:30 am – 12:00 am
Tue 11:30 am – 12:00 am
Wed 11:30 am – 12:00 am
Thu 11:30 am – 12:00 am
Fri 11:30 am – 12:00 am
Sat 11:30 am – 12:00 am
Sun 11:30 am – 12:00 am
1095 Mainland St, Vancouver, BC V6B 5P9