r.tl

Regional Tasting Lounge

Seen right: Chef Erik Smith (left) with Operations Director & Sommelier Alain Canuel.
Photography by Bruce Law.

Already praised by the Westender as having a ‘cool groove and a charming bar’, this new Yaletown room is quick to impress. The stylish space is appointed with white leather chairs, walnut lacquered tables and wine covered walls, where guests sample fine wines and unique share plates in a comfortable and intimate setting. Notable is the chic one-way privacy glass front window that offers views of Yaletown’s vibrant cobblestone streets. Even more impressive is the ever-evolving menu that highlights regional cuisine from around the world.

The menu features cuisine from three regions at any time, with British Columbia as the one constant. “It’s exciting to keep reinventing ourselves,” smiles Chef Erik Smith. “Every three months we get to experiment with new exciting flavours from new parts of the globe. It’s great to keep our guests engaged.” Chef Smith’s international menu has already featured dishes from Portugal, France, the Middle East and Spain, with culinary excursions into Mexico, Italy and Greece coming soon. “It’s my passion to experiment with different methods and ingredients from around the world,” Chef Smith enthuses.

Originally hailing from the Okanagan Valley, Chef Smith first became enamoured with cooking because of the variety of fresh local ingredients so close at hand. “I love picking fresh produce right from the source. Braeburn apples, Anjou pears, local grapes and hazelnuts – food is much more interesting when you have an understanding of where it comes from.” Chef Smith’s BC menu proves affection for his roots with ethereal creations like Berkshire pork belly with Braeburn apple compote and an otherworldly Okanagan wine barrel smoked Magret duck breast with three grape salad and caramelized walnuts.

Elevating the experience is operations manager/sommelier Alain Canuel. This ebullient enthusiast employs a progressive wine preservation system, which dramatically prolongs the life of open bottles and allows him the luxury of offering an extensive 30+ by-the-glass selection. Regional wine flights showcasing the international cuisine are always available and Alain has even been known to saber bottles of Champagne for his delighted guests. Bar manager Matt Martin’s exceptional cocktail program pays tribute to over 40 classics with popular libations like the char grilled pineapple julep providing the occasional twists.

“We’re unique compared to other Yaletown rooms because we’re so intimate,” insists Alain. “We offer the highest caliber fine dining without any of the pretension.”

Menu Highlights

CONCEPT

Featuring dishes from three distinct regions of the world at any time.

REGIONAL

La Petite Salad Niçoise – Fresh micro greens, quail eggs, haricot vert, niçoise olives, fingerling potatos

Saffron Mussel Sabayon – Fresh local mussels in white wine, spicy Oyama chorizo and saffron sabayon

Entrecôte Gaufrittes – AAA beef striploin, “Café de Paris” compound butter, bordeaux demi

Oak Barrel Smoked Breast of Magret – Duck House smoked, served on red grapes, celeriac Asian pears & candied walnut salad

Braised Bison Finger Bones – Five spice, sour cherry compote, daikon fondant

DESSERTS

Tiramisu au Citron – Whipped lemon Mascarpone, Limoncello Babyfingers, Candied lemon

Chocolate Trio – Mint Semifreddo, Orange Crème Brûlée, Walnut Sticky Toffee Brownie, Corn Gelato

Best of the Cellar

Featuring 30+ by the glass and flights as well as 150+ wines by the bottle, r.tl’s collection is meant to feature a diverse yet eclectic selection of wines for good value.

WHITE WINES

Louis Roederer Cristal Rose ‘90

RED WINES

San Biagio Barolo ‘98

Pictured above: Berkshire Pork Belly - hibiscus braised purple cabbage, Cipollini onion and Braeburn apple compote.

R.TL
1130 Mainland St.
Vancouver, BC
604-638-1550

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