May18

Raincity Grill 20th-4

Raincity Grill has been on the Vancouver food scene for 20 years; in celebration, restaurateur Harry Kambolis and his team celebrated with a small gathering of local media, chefs, and extended family yesterday afternoon.

Raincity Grill 20th-1

For two decades, Kambolis has taken a keen interest in preparing his fresh West coast cuisine with as many local ingredients as possible. In fact, he’s one of the first to work the “farm to table” concept into Vancouver’s early foodie scene. Ingredients are blended to accompany their individual character and flavour, showcasing the talent behind this West End destination restaurant.

Charred octopus suckers, Hannabrook greens, elderflower vinaigrette
[Charred octopus suckers, Hannabrook greens, elderflower vinaigrette]

Today, Raincity Grill’s focus is on the 100 Mile Menu option: all ingredients with the exception of salt comes from within 100 miles away.

Fraser River Sockeye, cured with rhubarb and Vancouver Island sea salt, Hannabrook Greens, rhubarb gel
[Fraser River Sockeye, rhubarb, Vancouver Island sea salt, Hannabrook Greens, rhubarb gel]

Ocean Wise seafood is key in many of Raincity’s dishes, including the beautifully prepared Fraser River Sockeye, cured with rhubarb and Vancouver Island sea salt, cleverly served in little sardine tins.

Raincity Grill 20th-2

The restaurant took full advantage of the gorgeous, mid-May late afternoon sun by opening their patio, allowing guests to mingle with a glass of bubbly, red or white wine to mark the milestone birthday.

Sloping Hills confitted Pork Belly, cured with brown sugar, hazelnut, quince, watercress, root chip
[Sloping Hills confitted pork belly, cured with brown sugar, hazelnut, quince, watercress, root chip]

We sampled various dishes from the menu, from Fraser River sockeye to delightful Chilliwack honey and Agassiz hazelnut butter cream macarons. Next to these dishes, my other favourite taste was the Organic Ocean spot prawns, crab ravioli, prawn bisque and nettle soubise, bringing our current spot prawn season into play.

Organic Ocean spot prawns, crab ravioli, prawn bisque, nettle soubise
[Organic Ocean spot prawns, crab ravioli, prawn bisque, nettle soubise]

The bisque flavour was subtle, working well with both the ravioli and spot prawn. The greens and nettle added just a tiny hint of bite to the dish, a perfect pairing with a glass of chilled Jackson-Triggs Sauvignon Blanc.

Chilliwack honey and Agassiz hazelnut butter cream macaron
[Chilliwack honey and Agassiz hazelnut butter cream macaron]

Raincity Grill is located at 1193 Denman Street (near Davie) in Vancouver. They’re open for lunch Monday to Friday, 11:30 am to 3 pm, dinner nightly from 5 pm, and weekend brunch from 10 am to 3 pm.

Here’s to another successful 20 years, Raincity Grill!

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