Monday, February 22, 2016

More Vancouver Restaurants: Nuba, Yew (at the Four Season Hotel), Ask for Luigi, Miku


Nuba is a Lebanese restaurant. It is typically very busy. It is ok, but not worth my return.



Organic red lentil soup with veggies.

Garden felafel with fava beans, veggies and spices, served with hummus.

Najib's special: crispy cauliflower with lemon and sea salt served with tahini.

Toasted pita bread topped with zatar.

Stuffed eggplant, roasted eggplant with a spicey tomato and red pepper stuffing with feta cream on the side.

Yew at the Four Seasons Hotel

I found the food at Yew remarkably banal. The fish, perhaps based on what i selected, lacked the flavours of great examples of their variety. The dishes with the composed ingredients, were uninteresting. I was quite disappointed.

Salmon with broccolini and roasted carrots. Salmon was properly cooked.

Poached spot prawns, poached side-stripe shrimps and scallops.

Clam chowder.

Seafood soup.

steamed 1 pound lobster with asparagus.

Seafood mixed grill with beet root, roasted potatoes and cumin vinaigrette. This was good.

Crispy cauiflower with pickled onion.

Steamed kale.

Ask For Luigi

Frankly, I was disappointed after hearing all of the hype about this restaurant and all of the warnings about the lineups. Well, they were right about the lineups. In my opinion, the food was good, but hardly worth standing in line for.

Crispy octopus beans and kale.

Luigi's meatballs. Very good.

Saffron penne with mussels, clams and leeks.

Olive oil cake.


Miku also just opened in Toronto. My experiences were similar at both restaurants. Toronto Life reviewers compare Miku very favorably with the best sushi and Japanese food in Toronto. From my perspective, one can't account for taste. Miku is ok, but comparing this resto favorably to the very best Japanese restos of Toronto, Yasu and Hashimoto, for example, is what I truly consider a travesty.

Kaiso seaweed salad with avocado, farmed organic baby greens, cucumber, campari baby tomatoes, radish, crunch arare and spicy sesame ponzu vinaigrette.
Fresh toro (tuna belly), uni (sea urchin) and raw spotted shrimp with the shrimp heads. Uni was very good and the toro good and the shrimp very good.

Aburi (blow torched sushi), salmon and prawn. This is hardly traditional but it does taste good.

King roll: prawn tempura, crab, cucumber, sweet chili aoli topped with tobiko (flying fish roe).

Eel sushi on the left and surf clam on right.

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