Wednesday, December 10, 2008

db Bistro Heaven

Here I go again...with another gushing foodie nerd entry.

So yesterday at work I get the best email EVER from Fernando: We're being invited to db Bistro. Do you want to go for dinner?

I phoned him immediately and didn't even say hello. "HELL YEAH!" was what I think I said.

For those of you that have no idea which restaurant I'm talking about, db Bistro is a new restaurant in Vancouver, attached to the illustrious Vancouver institution, Lumiere.

A lowdown on Lumiere: was created by uber chef Rob Feenie. Then last year Rob Feenie was suddenly and shockingly let go. The new owners have installed Dale Mackay, a former Gordon Ramsay sous chef from New York, as the new head chef. I kind of have a crush on him, having first laid eyes on him the day after he was named head chef and had come into the CBC studio to do a radio interview with Rick Cluff. He was so intense looking...and for some reason I'm drawn to that. Bordern psychotic intensity is very attractive. I don't know what that says about Fernando. Oh, btw, we were also engaged at Lumiere, so it has special meaning for me.

Anyway, back to db Bistro. So we get there...and it's gorgeous. It's very French bistro meets West Coast chic. We sat down and started looking through the menu. Immediately I know I have to have the charcuterie plate (for two) and the Berkshire pork as a main. We're also given sparkling wine as a lubricant, which doesn't hurt.

The charcuterie plate is magnificent. The jambon ('cause it sounds better than just saying ham) is lush with fat...I think I talked about how good the fat was, five minutes. I also raved on and on about it was a crime that Victoria Beckham doesn't eat ham. I had had a couple glasses of wine by then.

Then comes the Berkshire pork. It comes in two ways: on one side, tenderloin with sauerkraut. A row of potatoes in the middle. Then on the other side: cripsy belly with coleslaw. How clever. Pork and cabbage done two different ways.

Fernando had lamb in this unbelievable ragout. By then all I could do was say "This is SO good..." over and over again. I'm pretty sure the staff thought I was deranged. Or had never eaten food before.

Then our helpful waiter suggested we have a clafouti with two kinds of gelato...and that's when the other shoe dropped. It was molten, bittersweet heaven. And the vanilla and chocolate flavours were so intense, better than any frozen dessert I've ever had.

I know this sounds almost pornographic. But that's how much I enjoy myself when I eat at a great restaurant.

I couldn't've been happier. Until the person who invited us to db Bistro invited us to eat at Lumiere tomorrow. I don't need to tell you how happy I was to hear that!

So my next entry will be about that experience. Get ready for more gushing.

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