The secret to sickeningly delicious caramelized onions was once revealed to me by a hot dog vendor. The trick (using Coca-Cola) works on mushrooms too, which were the best I’d tasted until the day I dined at Pourhouse in Gastown, located at 162 Water Street, and tasted Chef Chris Irving’s.
A 200-year-old Douglas-fir tree was ripped up in Langley to create this Gastown hotspot’s bar and tables. I’d do similar things to get my hands on a half-order of the candy-like wild morel mushrooms.
Another to die for side: carrot puree, which could pass as dessert. Served alongside the Espresso Braised Short Rib (Kettle Ridge AAA organic beef which fell apart at a gentle poke) and browned sweet potato, the creamy vegetable tasted sinful (though it wasn’t). The secret: after being soaked in orange juice, they’re pureed to smooth with a bit of salt and butter – simplicity is magic.
Next up, Wild Pacific Ling Cod (pan roasted for rich crispy skin) served with French Du Puys lentils and brunoise vegetables, topped with a slightly sweet, smooth celeriac puree and wilted baby spinach. These unique, high-quality ingredients speak for themselves.
If you are into delicious 'to die for' desserts then continue here for my report.
Pourhouse in Gastown@pourhouse_van
162 Water Street