Foodle

The second Sunday of the month means lunch can be had @copineproject. The menu depends on the whim of chef @shaunmccrain. Limited seating at the bar only & reservations are a must. Today's menu was an ode to summer. Highlights included a fruit salad of compressed watermelon with strawberries, pistachio cream, chevre & dukkah; brandade raviolo in parmesan dashi with artichoke, olive, tomato & basil; and peach melba with raspberries & a vanilla tuille, a dessert beautifully matched with a delicate young sherry by @rate_my_pair. Copine will cease to exist by year's end. Enjoy it while you can.

#seattlerestaurants Less

Freyja Croissant Bakery, located in Campbell River and Courtney, sells Scandinavian style croissants, elevated. What’s a Scandinavian croissant, you ask? The big difference is sourdough does the heavy lifting, ie., leavening, rather than the quicker, easier yeast method. It adds an extra measure of flavour. Lamination includes 27 folds and it’s a three-day process to complete. New Zealand butter amps up flavour.
Owners Emese and Géza Toth-Harasztos take it further, with croissant gymnastics, working the dough into inventive shapes with yummy fillings. Such as — the decadent Almond Cherry Dome with a lattice top. It’s filled with morello cherry jam and whipped almond ganache and dipped in almond chocolate. Or the carrot cake double-baked croissant another shape shift, far from its French origin— it’s filled with almond-based carrot cake frangipane and topped with whipped cream frosting infused with Madagascar vanilla. Chocolate bowtie croissant is cross-laminated and filled with dark chocolate creme. My fave? Pistachio croissant. It’s filled with a white chocolate based pistachio ganache and sprinkled with pistachios.
Should you wish a lunch-y option, there’s the cream cheese and spinach roulé with Pecorino cheese or a canoe-shaped pizza croissant with organic marinara sauce, chorizo, Fontina, bubbling and flaky as can be.

#croissants #campbellriver #courtenay #inventivecroissants Less

Genial staff, comforting food in discomfiting times, and a veteran chef make Folietta, a stylish Italian restaurant in East Van fire on all cylinders. @foliettayvr

To find my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for West Coast Table Thursday notifications under vancouversun.com/newsletters.
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog. Less

A true leader in gastronomy, Andrea Carlson, chef/owner of Burdock, is deepening our appreciation and understanding of the plants we eat at her Taste and Sound dinners.

For my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for westcoasttable.vancouversun.com
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog.
@burdockandco Less

The best chicken and waffles I’ve ever had? Read my “first look” early review of Detroit’s @hausofbrunch in today’s @detroitnews 🧇🥞☕️ #downtowndetroit #chickenandwaffles #westinbookcadillac #hausofbrunch #halal #halalbrunch #halaldetroit #restaurantreview Less

Recommended bowl: Baby tai soup

Another one of the many ramen shops in this small coastal city of Onomichi, which is quite famous across Japan for its local style of ramen. The soup at Maruboshi is made from chicken and baby tai (Japanese sea bream), combined with shoyu tare and globs of pork back fat. Noodles are provided by Komatsuya Seimenjo. The shop opens from 10:50 until the soup runs out (or 8pm). Open since 2016. Less