Best Steak In Vancouver

[mtigges]

Chef Neil's hanger steak is the best!  If, however, you would prefer a night in, you can have an almost comparable experience by whipping up a recipe on Epicurious called "Pan Seared Fillet Mignon with Cabernet Sauce".  Fast, simple and everyone I've ever served it to has asked for the recipe.  Simply marvellous!

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My favourite way to eat beef tenderloin as a pan seared steak is with a slab of foie lightly melting on top of it. I suppose this is straying off-topic ... so ... does anyone in town keep such a dish on the menu? I've had it at Lumiere and at Quattro di Gusto. Because of the inedibility of the veal tenderloin (way past the rare I asked for) and the carbonacious nature of the nickel sized pieces of liver (I doubt it was actually Foie Gras) I will never return to this restaurant for a main. The worst main course I have ever had bar none, golden arches is better. The appetizer we had was amazing though.

Mark.

[nwyles]

Chef Neil's hanger steak is the best!  If, however, you would prefer a night in, you can have an almost comparable experience by whipping up a recipe on Epicurious called "Pan Seared Fillet Mignon with Cabernet Sauce".  Fast, simple and everyone I've ever served it to has asked for the recipe.  Simply marvellous!

←

My favourite way to eat beef tenderloin as a pan seared steak is with a slab of foie lightly melting on top of it. I suppose this is straying off-topic ... so ... does anyone in town keep such a dish on the menu? I've had it at Lumiere and at Quattro di Gusto. Because of the inedibility of the veal tenderloin (way past the rare I asked for) and the carbonacious nature of the nickel sized pieces of liver (I doubt it was actually Foie Gras) I will never return to this restaurant for a main. The worst main course I have ever had bar none, golden arches is better. The appetizer we had was amazing though.

Mark.

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Which restaurant ? Lumiere or Quattro ?

[mtigges]

Chef Neil's hanger steak is the best!  If, however, you would prefer a night in, you can have an almost comparable experience by whipping up a recipe on Epicurious called "Pan Seared Fillet Mignon with Cabernet Sauce".  Fast, simple and everyone I've ever served it to has asked for the recipe.  Simply marvellous!

←

My favourite way to eat beef tenderloin as a pan seared steak is with a slab of foie lightly melting on top of it. I suppose this is straying off-topic ... so ... does anyone in town keep such a dish on the menu? I've had it at Lumiere and at Quattro di Gusto. Because of the inedibility of the veal tenderloin (way past the rare I asked for) and the carbonacious nature of the nickel sized pieces of liver (I doubt it was actually Foie Gras) I will never return to this restaurant for a main. The worst main course I have ever had bar none, golden arches is better. The appetizer we had was amazing though.

Mark.

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Which restaurant ? Lumiere or Quattro ?

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Quattro. Sorry for not being more clear. In their defense, it was a slow Sunday night, we were a late seating, it wasn't empty though. And the appetizer (even though I can't remember what it was) was amazing. Really delicious. It made me have high hopes for the main I guess. As a relatively ignorant and amatuer cook, there is no way I would have let that leave my kitchen, I was surprised they did. I would have to presume the head chef wasn't there that night.

Mark.

[edited for a spelling mistake.]

Edited August 8, 2005 by mtigges (log)