The Red Accordion opened earlier in the February 2019, taking over the old location of Forkhill Bistro, The Fat Badger and Le Gavroche on Alberni Street. To be honest, I had to visit this location since Le Gavroche days when it started becoming underwhelming. And it wasn’t for Sherman generously inviting me, I probably wouldn’t have approached this restaurant so soon. If you’ve been following @instanomss on Instagram, then you would have already seen the IG stories and how delicious the food is. Unfortunately, it’s been a real struggle to literally get the post up on the blog.

We came here to sample the burger for the Burger Challenge.

TRA Burger 22: The burger itself was meaty, juicy and flavourful. It is constructed with Brandt Lake Waygu ground chuck, Mozza & jalapeño Havarti cheese, sun-dried tomato & roasted garlic aioli, arugula, crispy pancetta, beefsteak tomato, pickled red onion & homemade bun; Served with Kennebec fries on the side. To make things significant, we also added a fried egg. My only wish was that the bun was brioche, toasted and made bigger to hold the meat patty without getting soggy thru and thru.

“Play With Fire” Shishito Peppers 12: When I saw this on the menu, I knew I had to order it right away! If it was anything link AnnaLena’s I would’ve been satisfied. The deep-fried shishito peppers were served with Spanish chorizo, onions, garlic, Maldon salt, and California olive oil. I loved the charring and aromatic smokiness. This is a great appetizer to snack on during Happy Hour over an alcoholic beverage.

Daily Special – Burrata with Foraged Mushrooms 26: Unlike the lightly sautéed mushrooms from Papi’s Seafood. This dish had a heavy broth which drowned the creamy fresh taste of the burrata and overpowered the shaved black truffle and greens. Overall, this was a pretty aromatic earthy dish, but my personal preference would have liked the cheese sing on its own. Served with a side of crunchy charred bread.

Daily Special – Tempura Mexican Prawns MP: This tastes like the shrimp toasts I had as a child during dim sum, only crispier. Coated with panko and served, a sweet nuoc cham sauce (which tasted a lot like Thai chili sauce) over fried egg whites.

Steamed Mussels & Fried Dough 22: On of our favourite of the evening was the large honey mussels, cooked to perfection – juicy and plump. The delicate tastes were well balanced with the Asian Fusion broth made with lemongrass, ginger, turmeric, bok choy, shitake mushrooms, smoked paprika oil, tomato & coconut milk. Served with fried bread similar to bannock to soak up all the broth.

Haida Gwaii Humbolt Squid 16: lightly coated and seasoned, the squid was perfectly cooked with a crispy outside and tender inside. Served with tangy lemon aioli, smoked salt, chimichurri.

Lobster “It’s the Claw” Gnocchi 30: This was a very rich and heavy dish to end our meal. Generous amount of lobster claw meat and soft-pillowy potato gnocchi in a lobster bisque, creamy fennel, spicy rose, and fresh herbs. I would definitely recommend that this dish be shared.

Chocolate Budino 10: There is always room for dessert, especially a chocolate Budino made with dark chocolate, olive oil, Maldon salt, and served with orange essence pound cake. Although the budino was super-rich, it was not too heavy. It is mildly sweet. The touch of Cayenne pepper on the side was a nice addition and adds a great depth of complexity when dipped.

So next time when you are looking to impress your date, I highly recommend you take them here. The place is intimate and makes for a perfect date night restaurant to snuggle to over delicious eats.

What was your favourite dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

The Red Accordion
URL:  https://www.theredaccordion.com/
Cuisine: Westcoast, Italian, Asian-Fusion

1616 Alberni St, Vancouver, BC V6G 1A6
(604) 428-6464

Monday to Saturday 8:00 am–1:00 am

more: Papi’s Seafood & Oyster Bar | Ancora | Coquille Seafood

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Casual seafood-focused favourites with bold, delicious flavours. Papi’s Seafood and Oyster Bar replaced Raincity Grill (and formerly Beach Bay Cafe) at Denman Street.

The 2200 sqft space is refreshing, bright and airy. A good match for its playful seafood fare.

To start our 5 Year Anniversary lunch date, we had some fresh oysters: Kusshi (Deep Bay, Vancouver Island), Lucky Lime (New London Bay, PEI), and Raspberry Point (New London Bay, PEI). I liked the meaty and clean flavours from the East Coast!

Octopus Popcorn 17: Smokey and tender grilled octopus with red pepper and smoked paprika popcorn.

Ahi Tuna Ceviche 18: Fresh albacore tuna, cubed and marinated in citrus, corn and pickled shallots makes for a refreshing appetizer that you simply can not get enough of! I wonder if Alessandro would have laughed at (or with me) if I had licked my plate!

Burrata Salad 18: Never would I not order Burrata if it was on the menu. Fresh Burrata with heirloom tomato and basil puree.

Off The Menu: Season’s finest Chantrelle mushroom, Brussel sprouts, heirloom tomatoes with Burrata. The warmth from the mushrooms softens the Burrata making it even more desirable! You have to try this if you are a Burrata lover!

Lobster Brioche 26: Big chunks of meaty lobster with coleslaw, mayo and a housemade light and slightly puffy egg and butter toast. The only thing that could have possibly made this piece better? Fingerling limes and tobiko sprinkled on top! Pops of citrus burst would have completed it!

Off The Menu: Lobster Spaghetti instead of Clam Spaghetti because we are EXTRA! Dressed in white wine and herbs.

Remember to ask Alessandro to suggest wine pairings! And say hi to Chef Jefferson Alvarez (he will be there until the end of September!)

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A post shared by Nancy Wu 📍Vancouver Food Blog (@instanomss) on Sep 23, 2019 at 2:27pm PDT

What was your favourite dish? Let me know in the comments below or tag me on Instagram @instanomss if you’ve tried this menu. I’d love to see your food photos!~

Papi’s Seafood and Oyster Bar
URL: https://www.papisoysterbar.com/
Cuisine: Seafood

1193 Denman St, Vancouver, BC V6G 2N1
(604) 685-7337

Sunday 10a.m.–10p.m.
Monday 11a.m.–10p.m.
Tuesday 11a.m.–10p.m.
Wednesday 11a.m.–10p.m.
Thursday 11a.m.–10p.m.
Friday 11a.m.–10p.m.
Saturday 10a.m.–10p.m.

more:  Cibo Trattoria | Ancora | COAST RESTAURANT | Glowbal Super Secret Chef’s Table |

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Announcing return date of its beloved Pumpkin Spice Latte (PSL), Starbucks® has declared Tuesday, August 27, the first day of Fall.

Celebrating its sixteenth year, Pumpkin Spice Latte has become a cultural phenomenon, synonymous with Fall, and is Starbucks top-selling seasonal beverage of all time, having sold an estimated more than 424 million since 2003!

Starbucks PSL is made with real pumpkin, cinnamon, nutmeg and clove, for a taste of the season with each sip. It’s handcrafted with espresso and steamed milk and topped off with whipped cream and a dash of pumpkin spice topping.

Like all beverages at Starbucks, you can customize your PSL so it’s just how you want it!

• A Twist on Temperature: Enjoy hot, iced or as a blended Frappuccino!
• Diversify Your Dairy: Try non-dairy alternatives such as soy, coconut or almond! *
• Lighten Up: Ask for fewer pumps of sauce, “less whip” or “no whip.”
• Kick up the Caffeine: Add an extra shot of our Signature Espresso!

If you can’t make it to Starbucks – get it delivered with UberEats and save $7 off! Promo Code: eats-uberinstanomss

STARBUCKS PUMPKIN SPICE 2019 FALL LINEUP

Pumpkin Spice Latte (returning favourite)

Celebrating its sixteenth year, the PSL is made with real pumpkin, cinnamon, nutmeg and clove, for a taste of the season with each sip. The official beverage of Fall is handcrafted with espresso and steamed milk and topped off with whipped cream and a dash of pumpkin spice topping.

Salted Caramel Mocha (returning favourite)

A seasonal favourite, the Salted Caramel Mocha blends mocha sauce and toffee nut syrup, combined with espresso and milk, and finished with whipped cream, caramel drizzle and Sea Salt Sugar topping.

Cardamom Latte (returning favourite)

Espresso and steamed milk, sweetened with Classic syrup, crafted together and topped with Cardamom Spice sugar.

Pumpkin Scone (returning favourite)

Flavoured with pumpkin pie spice, brown sugar and cinnamon, topped with a sweet icing and drizzle.
 
Pumpkin Cream Cheese Muffin (returning favourite)

Our perfectly spiced pumpkin muffin topped with sweet cream cheese and a sprinkling of chopped, caramelized pepitas for a delightful balance of salty and sweet.

Pumpkin Loaf (returning favourite)

A gently spiced bread with pumpkin flavours and pepitas.

Starbucks VIA® Instant Pumpkin Spice Latte

Made with high quality arabica beans and a smooth and creamy combination of real pumpkin, cinnamon, nutmeg and clove. Just tear open a packet, add hot water, wait 10 seconds and stir. No coffee machine or grinder needed!

2019 Thanksgiving Blend

Dark chocolate and subtle spices, featuring notes of sage. Inspired by the warmth of the season and gatherings big or small, this year we celebrate a thoughtful new recipe.

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Hydra Vancouver is an estiatorio Mediterranean restaurant & bar that just opened at the newly renovated luxury EXchange Hotel on 475 Howe Street (between Pender and Hastings.) The 180-seat Greek restaurant itself is a stunning bi-level, washed with natural light from its six-story atrium lobby. It has opulent mirrors and an irresistible raw bar – right as you enter the restaurant on the second floor!

 

 

 

 

 

The name “Hydra” (pronounced ‘hee-dra’) – is named after the beautiful culinary Greek island in the Aegean Sea.

The EXchange Hotel is Vancouver’s first LEED™ Platinum Heritage Conversion and is the former home of the original Vancouver Stock Exchange.

Last night I had the pleasure to experience the debut menu of this elegantly modern Greek-inspired flagship estiatorio. The menu focuses on quality Mediterranean dishes such as vine-ripened tomato salad with flat parsley and feta, tender grilled octopus garnished with lemon juice and olive oil, or lamb chops served straight from the grill with hints of garlic and oregano. Chef Ioannis Gerolymatos pays homage to his roots and honours ingredients and traditional cooking styles.

 

We started the evening with cocktails and a collection of spreads ($10 each and comes with freshly made to order pita bread.) Opt to add crudite +$3.

MELITZANA
TARAMA
FAVA
XTIPITI
TZATZIKI
MENTA

 

Next on the menu was a selection of Hydra Favorite starters. There is a good variety of appetizers from saganaki fried cheese to deliciously crispy paper-thin zucchini chips!

 

GRILLED OCTOPUS 21: Tender flame grilled baby octopus dressed in lemon and oregano olive oil and served with a fava bean purée.

 

HYDRA SPECIAL 18: We bet you can not just eat just one! These guilt-free paper-thin zucchini are super delicious and comes with spicy eggplant tzatziki.

 

KEFALOGRAVIERA 17: Crispy on the exterior and melty, gooey, cheese inside. This fried saganaki dish is lovely.

 

TOMATO SALAD 19: This Greek salad includes vine-ripened tomatoes with fresh feta cheese flown from Greece.

 

GREEN SALAD 13: Simple and refreshing. Finely chopped hearts of romaine, scallions and served with a light dill hydra vinaigrette.

 

ORGANIC HEIRLOOM BEETS 14: Tender heirloom leafy beets tossed in red-wine vinegar and extra virgin olive oil.

 

Now that our appetite’s been warmed up it is time for Today’s fresh selection of seafood from the Aegean & Salish Seas and world’s oceans, on display at the Raw Bar. Choose how you’d like your fish to be cooked – salted baked or grilled. Served with greek fried potatoes, and sautéed greens.

 

WHOLE FISH IN SEA SALT MP: salt baked with herbs. Mildly flavourful and full of natural sweetness from the fish.

 

GRILLED WHOLE FISH MP: flame-grilled with olive oil & lemon sauce.

 

Family Style Hydra Platters from the land.

 

WHOLE FORNO ROASTED CHICKEN 48: Tender marinated chicken with herbs and lemon

 

FORNO ROASTED WHOLE LEG OF LAMB 89: marinated with oregano and lemon. Carved in the kitchen and served with natural drippings.

 

LOBSTER PASTA 59: Scrumptious whole lobster served with fresh pasta, tomatoes, ouzo and lobster sauce.

 

 

The menu at Hydra Vancouver is intended to be explored and shared with friends and family. Thank you for the amazing night over good company and delicious eats. The plethora of unique dishes and choices is incredible. There is something for everyone! I can’t wait to come back and try their Charred Cauliflower, forno baked Black Cod, Spanakopita and Crab Cakes and of course the flame grilled whole lobster!