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Kitsilano Daily Kitchen Vancouver | Dine Out Vancouver Seafood Dinner

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Kitsilano Daily Kitchen Vancouver is located in the heart of Kitsilano right before the Burrard Bridge is owned and operated by Chef Brain Fowke. What’s special about this simple yet elegant restaurant is that Chef Fowke sources all his food locally with international flavouring of accoutrments. Ingredients are purchased, prepared and cooked every day sans refrigerator. Fresh. Daily. We came here for Dine Out Vancouver.

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Kits Daily Kitchen at first glance is unassuming. If you are trying to find it at night, you may simple drive right past it. But when you enter, it is comfortable, simple, and elegant – a clean, minimalist open concept. Please don’t let the down to earth décor detour you to think that it is not fine dining or service is casual. The service you receive here is top notch, attentive, sincere but never intrusive.

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What I most find most enduring about place is that the menu is very personal and stems from passion. The food, service and wine are stellar quality and they will never discount the experience or the quality.

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Everyday a new menu is created (to find out what the mastermind has prepared) . Usually offering 4 appetizers, 4 entrees or a 6 course adventure @ $65 / person. Inside the restaurant there is a blackboard and a LCD TV screen that showcases the daily menu.

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Complimentary freshly baked bread using organic potato starch served with baby olives, olive oil and balsamic vinaigrette, and sea salt. Bread is warm and fluffy.

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When asked whether we preferred hot of cold water, I chose hot. A cute little pot came with some honey and orange lemon. The acidity of a lemon paired with the sweetness of citrus orange is very appealing. Simply delightful!

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For Dine Out this year we wanted to come here and I could not have been more ecstatic. I had be raving about last year’s menu and the star quality food.
As we were waiting for our meal to begin, complimentary beet soup was presented. Brightly colored puree of beets with a hint of spice and some spicy cured meats. It was sweet and spicy with just the right acidity level. Definitely awakens my senses and my belly!

 

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In 2011, a rather filling dish of gnocchis was served.

 

 

 

Appetizer
Roasted Cream of Winter Cauliflower Soup
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Similar to last year’s cauliflower puree soup served with butter poached spot prawn, this year Chef Fowke upped his game with a beautifully present butter poached belly of king crab leg! This giant size leg was prepared just right! Also served with Fraser river sturgeon caviar and distilled AOC Italian white truffle oil. A creamy, rich and refreshingly fresh soup.

 

 

Winter Beefsteak & Grape Tomato Salad

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So what is a winter beefsteak? It is not part of a cow, but instead it is a type of tomato produce with flat, meaty, juicy, red medium sized. This hearty tomato highlights an entrée sized salad filled with grape and cherry tomatoes, greens, walla walla onions, basil and a golden brown piece of Berkshire bacon, sprinkled with some Salt Spring Island Tomme cheese. A delightful salad brightly colored appealing both to the eyes and to your tastebuds.

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When compared to 2011’s West Coast Winter Salad filled with a variety of mushrooms, the Winter Beefsteak Salad did not disappoint.

 

 

“Jump-Fried” Alaskan Weathervane Scallops

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Briefly cooked with a semi-crispy exterior and a subtle sweet richness of seared scallop. It was lightly seasoned to pair with roasted cashews, richness of maple yam, and sprouted bok choys. Served with some form of risotto.

 

 

Entree

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West Coast Seafood Cioppino: Did the Chef cook a boat full of seafood in this cioppino? The bowl was filled with scrumptious seafood – king crab, salmon, spotted prawns, scallops, mussels, etc. The broth was made from heirloom tomatoes and chorizo. A robust stew where nugget potatoes soaked in the flavors.

 

 

Spatchcocked Cornish Game Hen

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A single serving sized type of domestic chicken. Despite the name ‘hen’ it can be either male or female. As a young immature chicken it is tender, juicy and moist. Nicely seasoned with Serrano, the chicken has a nice roasted surface. Barley risotto, sweet potatoes puree and chanterelle mushrooms adds an earthy rustic comfort goodness.

 

 

48 Hour Braised Canadian Heritage Angus Short Rib

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Neither of us ordered beef that was served with spiny Pacific lobster & truffle mash, rutabaga butter, onion jam. But to give you a sense of the portions, I present to you last year’s Pemberton Meadow Beef Bavette. Last year it was amazingly soft and tender and genuinely falls apart as your torn it apart with utensils. A giant red pepper and greens was filling enough to share.

 

 

Dessert
The creation of the pastry chefs creation of the day – choose from either a chocolate and fruit based pastry each day

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Today the crowd pleasure was orange lemon tart.

Orange lemon is slightly sweeter than your regular lemons that can be both tart and sour. This pie was tart with the sweetness of citrus orange molded into a delicious granola crust. You can taste the freshness of the crust like it came baked fresh out from your home kitchen. Sorry folks, no pictures available, I simply had to pack it to go. I simply had no room left to stomach such delicacy! Better that you go experience it for yourself!

 
Kitsilano Daily Kitchen on Urbanspoon

Kitsilano Daily Kitchen Vancouver
URL:  http://www.kitsdaily.com/
Cuisine: Seafood, Pacific Northwest, European

Hours

Mon 5:00 pm – 12:00 am
Tue 5:00 pm – 12:00 am
Wed 5:00 pm – 12:00 am
Thu 5:00 pm – 12:00 am
Fri 5:00 pm – 12:00 am
Sat 5:00 pm – 12:00 am
Sun 5:00 pm – 9:00 pm
1809 West 1st Avenue Vancouver, BC V6J 5B8
(604) 569-2741

 

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Kitsilano Daily Kitchen 2012 Dine Out Menu

Neighborhood: Kitsilano | West Side | Cuisine Type: West Coast | Dinner Menu Price: $38 Gluten-Free Menu Option: Yes
Appetizer
Appetizer 1: Roasted Cream of Winter Cauliflower Soup – butter poached belly of king crab, Fraser river sturgeon caviar, distilled AOC Italian white truffle oil
BC VQA Wine/Kronenbourg Pairing: 2009 Viognier, Black Hills Estates @ $12g
or
Appetizer 2: Winter Campari & Grape Tomato Salad – Berkshire bacon, basil, Walla Walla onion, Salt Spring Island Tomme cheese
BC VQA Wine/Kronenbourg Pairing: 2010 Hush, Dirty Laundry Vineyard @ $10g
or
Appetizer 3: ‘jump-fried’ Alaskan Weathervane Scallops – maple – yam, sprouted bok choy, bacon fried rice BC VQA Wine/Kronenbourg Pairing: 2009 Chenin Blanc, Quails’ Gate @$12g
Entree
Entree 1: 48 Hour Braised Canadian Heritage Angus Short Rib – spiny Pacific lobster & truffle mash, rutabaga butter, onion jam BC VQA Wine/Kronenbourg Pairing: 2008 Merlot, Burrowing Owl @$14g
or
Entree 2: West Coast Seafood Cioppino – chorizo, heirloom tomato broth, Vancouver Island nugget potato – Day Boat fresh seafood BC VQA Wine/Kronenbourg Pairing: 2008 Pinot Noir, Road 13 Jackpot @ $18g
or
Entree 3: Spatchcocked Cornish Game Hen – serrano, sweet potato puree, chanterelle mushrooms, barley risotto BC VQA Wine/Kronenbourg Pairing: 2008 Athene, Burrowing Owl @ $20g
Dessert
Dessert 1: …the pastry chefs at Kits Daily will be creating a chocolate and fruit based pastry each day of DOV 2012 BC VQA Wine/Kronenbourg Pairing: Pipe, Sumac Ridge @ $12g


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