Last night, Mr. Dashing and I decided to go out for dinner. In itself,
not a big deal, but dinner out together usually means more than one stop. We
like to restaurant hop, which allows us to try out a few different restaurants
and atmospheres throughout the evening, Sort of like bar hopping, but much swankier.
We decide to take the train downtown, since we agreed there would most
likely be bubbles and neither of us wanted to drive. Besides, parking in
Vancouver costa a small fortune.
We started at Ensemble, which is the focus of this posting. Ensemble is
the brain child of Top Chef Canada winner Dale Mackay. We sat at the bar and
swapped stories with the bartender and sipped on muddled cocktails. With these
we enjoyed a honey beet salad, as well as buffalo mozzarella with watermelon
and balsamic reduction. Oh, and crab cakes. All three plates were very good and
nicely executed, but it was the cheese / melon / balsamic that really stood out
for us. The sweetness of the watermelon off set with the tang of the balsamic
was a little bit of bliss. The buffalo mozzarella helped ensure each bite was
something different; some smooth with just a hint of sweetness, others
creaminess with the bite of the balsamic.
Afterwards, we went to Coast for oysters and bubbles (well, Mr. Dashing
had the oysters, we both had the bubbles), then to Gyoza King for ….gyoza, ebi
mayo and sake, to Cin Cin for dessert and more bubbles. Finally, a little stop
in at Thierry for macarons before heading home.
So $300.00 lighter, the evening was a big success. Until I broke one of the
heels on my favourite pair of boots on the way home. First world problems, I know.
Looking forward to our next night out.
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