It’s no secret that Gastown is one of the hottest dining destinations in the galaxy, but even with the well-worn Water Street covering hidden tunnels and with history at every address, there are still a few tucked-away gems that showcase some of the top-notch talent Vancouver has become home to.
One of our latest culinary catches has been the handiwork of Chef Geoff Rogers. After falling in love with all things kitchen-esque in Calgary, Chef Geoff led teams at Vancouver’s Market & Fable restaurants before charming audiences nation-wide via the Food Network’s Top Chef Canada season three.
Now at the top of his game, Chef Rogers has delivered a destination worthy menu that fits perfectly into the Gastown scene while showcasing the best of the seasons that beautiful BC has to offer.
I love a good local winery and was happy to see one of my favourite gems, The Hatch, being offered as a white ($10) a red ($11) house pour. A great value wine that started our night of seasonal celebration off on the right note.
The menu is perfect for sharing and divided in to easy categories for those who couldn’t possibly. Such a beautiful, warm room, it definitely lends itself to both experiences easily. First timers will love the modern interior juxtaposed against one of Vancouver’s landmark buildings – Le Magasin.
We immediately called for Oysters ($16.5/half dozen) – circulated at 60º with horseradish and cucumber mignonette, which were excellent. The cool cucumber essence with the brightness of mignonette and the brine of the ocean and a touch heat from the horseradish were well thought out and worth the trip alone.
After a beautifully presented Heirloom Beet Salad ($13) showcasing three different preparations – that all worked very well together – we decided we couldn’t miss the 72 hour Short Rib ($28) and the Yarrow Meadows Duck Breast ($28).
Our lovely server pointed us toward perfect wine pairings, suggesting the Primarius ’13 Pinot Noir with Duck and local standby star Nichol Family ’12 Syrah to accompany the Short Rib.
Soft, with perfect texture and the sweetness of huckleberry complementing bitter cabbage and chickpea fries, the Short Rib was long on flavour and perfect on this rainy winter night. The confit Duck disappeared even quicker with the five-spice kick adding to the accoutrements of broccolini and sweet yams. And good Pinot Noir always seems to disappear just as quickly…
So did we, shortly after entrees, in order to get to Star Wars. We won’t reveal any of the plot, but highly encourage you to follow in our footsteps through Blacktail. Happy you will be.
Blacktail Restaurant and Lounge
200-332 Water St.
604 – 699 – 0249