Nightingale bakery3/31/2023 While the shaved yolk worked, the additional egg white kind of saturates the golden colour. Here on this plate, the grilled bread, the green kale pistou, and beef heart tartatre were layering on one and another, and covered in both shaved yolk and white. The finely shaved cured egg yolk is a very commonly used trick in Taiwanese or Cantonese cooking, besides adding flavours, making the dish look like being covered with luxury gold flakes. Rawįirst came the Beef Heart Tartare ($13), and it surprised me with its presentation. But there are a lot of dishes, almost a little too overwhelming for the first-time visitors to the restaurant. The menu was of French bistro style with sections of Raw, Vegetables, Pizza, Small Plates, Large Plates, and Dessert. Looking at their menu, which was the only menu for both lunch and dinner, I was fascinated by the big shift from the Michelin style fine dining at the chef’s namesake restaurant to much more casual approach here, with mainly modern Mediterranean cuisine prepared with local ingredients and touches of pan pacific influences. Nightingale Nightingale Nightingale The Menu Overall, the mix of chic and rustic makes the place exquisitely elegant and comfortable. With the decorative birdcages and more of those “flying birds” on top of the super tall liquor cabinets, I felt like being in middle of the wizarding library at Hogwart’s looking for my special magic potion. And every single diner who walks in here simply cannot ignore the stunning design of the magnificent bar, which has a towering display of bottles and bottles of spirits in vibrant colours. The interiors were just as majestic, with a super high and artistically designed ceiling, supported by tiled pillars and decorative walls filled with lively sculptures of flying birds. The 2-level restaurant took over the old club house of the historical Marine Building, a piece of the most significant architectural heritage of Vancouver that I always love and proudly tell people where I used to work at. Nightingale is the latest establishment by Chef David Hawksworth, the man behind the critically acclaimed Hawksworth. We were brought together by one common interest, the passion for food and food writing, and we were eager to share this experience with our audience. It was a special moment for 6 of us, some of the most active food bloggers in the city, who are very different individuals from each other, with different personalities, life experiences and writing styles, sitting at the same table, and sharing the excitement of being at probably the most anticipated Vancouver restaurant of 2016, Nightingale.
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