NU Restaurant

Spectacular Dining on Vancouver’s Waterfront

Seen right: NU, Waterfront Dining on False Creek.
Photography by Bruce Law.

Voted the Best New Restaurant by Vancouver magazine when it first burst onto the scene, critics and consumers alike praise Nu for its ‘sophisticated version of casual dining with beautiful flavours and a great atmosphere’. The New York Times called it ‘Vancouver’s current hot spot; a space-agestyle restaurant that looks out over False Creek with oversize mohair chairs and groovy neon lighting. This is a lighthearted place with serious cooking.’ Literally perched above the water, with sweeping views of False Creek, Granville Island and English Bay, Nu is a wonder of modern steel, stone and glass design. Vancouver’s best waterfront destination has an impressive 270° panorama, an expansive patio and is home to some of this city’s most spectacular sunsets.

Nu offers ‘farm to table’ cuisine, sourcing the earth and serving it in a down-to-earth style. Working under the guidance of celebrated executive chef Rob Clark, chef de cuisine Peter Burt continues Nu’s commitment to nurturing relationships with farmers, growers, producers and fishermen in the community. The ‘Larry Albright’ rainbow trout that appears on the lunch menu is named after the man who supplies the fish to the restaurant. "That fish," says owner Harry Kambolis, "is actually farmed on land using very innovative techniques that are wholly sustainable." The Red Ace beetroot salad with goat cheese and truffle emulsion and AAA beef tenderloin and braised short rib pot pie are new additions to a menu that still includes such signatures as chevre stuffed chicken wings and crispy fried oysters with Lighthouse lager.

Classical French preparations of local ingredients let the simplicity of the flavours shine through, which makes Nu ideal for lunch and dinner, liquid lounging and late night rendezvous. The freshly muddled cocktails feature an array of flavours and aromas in classic and contemporary interpretations and weekend brunch on the waterfront is a Vancouver favourite, where there is always plenty of free parking.

With a menu of casual and naked cuisine that gives each seductive flavour its time in the spotlight, Nu is the place to enjoy Vancouver from early afternoon to late night – and anything in between.

Menu Highlights

LOUNGING

Fried Local Oysters: Granville Island lager shooter

Chevre Stuffed Chicken Wings: espelette chili gastrique

Red Ace Beet Root and Goat Cheese Salad: beet gelée, frisée, crispy “chips,” truffle emulsion

Mini Beef & Short Rib Burgers: bell peppers, house dried tomatoes, foraged mushrooms, mini onion rings, spicy house ketchup

LUNCH

B.L.T.: double smoked bacon, dried tomatoes, baguette, mayo, greens

House Made Pappardelle: baby spinach, parmesan shavings, saffron tomato sauce

Roasted Maple Hills Chicken Leg: warm spinach salad, chévretine, bacon balsamic vinaigrette

Warm Chicken & Brie on Focaccia: marinated vegetables, fruit salad

BRUNCH

Prawn +Spinach Omelette: sautéed potatoes, toasted baguette

Pork Belly & Potato Hash: poached egg, spinach, olives, mustard, sherry vinegar jus

Organic Yogurt & Granola: local honey, almonds, fresh fruit, orange crêpes

Dungeness Crab Benedict: sautéed potatoes

DINNER

Pan Seared “Larry Albright” Rainbow Trout: roasted shitake + green pea risotto, yuzu sabayon

Fennel Crusted BC Albacore Tuna: seared rare, black olive and oven dried tomato israeli cous cous, basil pesto, preserved lemon

Roasted Cornish Game Hen: wild mushrooms, braised greens, root vegetable pavé, rich roasted chicken jus

Steamed Salt Spring Island Mussels: double smoked bacon, leek “ribbons,” garlic chipotle cream, frites

Best of the Cellar

WHITE WINES

Laughing Stock Pinot Gris/Pinot Blanc 2006, BC
Blue Mountain “Striped Label Reserve” Chardonnay 2004, BC
La Crema Chardonnay 2005, California
Jackson-Triggs White Meritage Sauvignon/Semillon 2004, BC
Matanzas Creek Sauvignon Blanc 2002, California
Turley Vineyards Roussanne/ Viognier 2002, California

RED WINES

Joie Rosé Pinot Noir 2006, BC
Honig Cabernet Sauvignon 2003, California
Hendry Pinot Noir 2005, California
Osoyoos Larose Cabernet Blend 2004, BC
Silver Oak Cabernet Sauvignon 2000, California

Pictured above: Pan Seared Cape Scott Halibut, arugula purée, confit cherry tomatoes, aubergine compote, all from Sapo Bravo Farms. Red Ace Beetroot and Goat Cheese Salad, beet gelée, frisée, crispy “chips,” “Cerise,” vanilla vodka, cherry, basil, elderflower, soda

NU
1661 Granville Street
Vancouver, BC
604-646-4668

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