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BC AUTOBODY & Paint Shop MON-FRI $10 RACE HEATS SAT-SUN 1ST RACE $20 ADDITIONAL RACES $10 10/ July, 2007 ■ INFAMOUS Taking the Ding out of your Bling! celebrate at TBC BIRTHDAY PARTIES STAGS/STAGETTES REUNIONS OFFICE CELEBRATIONS ICBC and Private Claims Free Estimates All Work Guaranteed Courtesy Cars Burnaby Shop 6910 Russell Ave 604-433-2030 One Block East of Kingsway & Imperial bcautobody@shawbiz.ca TRACK AVAILABILITY Opening Summer 07 Port Moody Shop 2926 St Johns 604-433-2030 bcautobody@shawbiz.ca NEW KARTS BIGGER ENGINES ADJUSTABLE SEATS & PEDALS FASTER RIDE MORE COMFORT 604-232-9196 2100 VICEROY PLACE, RICHMOND, BC WWW.TBCIR.CA 0707INF 0707INF
HOT NEW RESTAURANT GOLDFISH BY CASSANDRA ANDERTON You can hardly walk down a street in Vancouver of late without noticing a new restaurant that has just opened or that’s about to. I’ve covered off some of the excitement in Gastown, but this month it’s Yaletown’s turn to showcase the newest culinary treasure: Goldfi sh Pacifi c Kitchen. If you’ve been to Joe Fortes Seafood and Chop House, you’re familiar with the group that opened Goldfi sh, but make no mistake here; this is not a replica of their fi rst concept. In fact, it doesn’t bear any resemblance to Fortes or, for that matter, Circolo — Umberto Menghi’s restaurant that previously occupied the space. They’ve completely renovated, opening up the room and brightening the once-dark interior. The room takes up 8,000 square feet of real estate, but Juli Hodgson and IBI/HB Architects, Goldfi sh’s designers, created the space in such a way that you can fi nd privacy along with the rather social atmosphere the room exudes. There are even two secluded rooms that seat 40 and 12 respectively, for those nights when you just don’t want to mingle. The 140-seat room is stunning. It features dark walnut throughout and custom-made bamboo tables, some with lazy susans for sharing. The light fi xtures range from globe lights to the mother-of-pearl chandeliers that hang in front of the bar. A Sonja Schneider wall mural adds colour to the space and a there’s a garden patio with tables and an outside lounging area. There’s room for everyone to feel comfortable. Once you take your eyes off the brilliant room and the hip crowd that fl ocks here, you can decide on some drinks and sustenance to get you through the evening ahead. The wine list was designed by Fortes sommelier Nessa Van Bergen, who has the talent to bring you something off the beaten path. Prices are reasonable and there are many handcrafted cocktails, premium sakes and local and import beers if you’re not in a wine-loving mood. Goldfi sh’s menu went through rigorous taste tests. Chef William Tse (ex-Joe Fortes) and executive chef Heath Cates (ex-Sanifar) worked with food consultant Murray Bancroft on the concept and dishes. There’s defi nitely Asian infl uence with lots of fresh and local seafood. Plates are perfect for sharing and the menu is conveniently divided into small plates, sides, large meat and large seafood plates. Start with some crispy squid topped with fresh scallions and fl avoured with Thai chilies ($10), duck spring rolls with fresh mint ($14) and a selection of oysters on the half shell with pickled cucumber ($19). Then move on to mains, like artic char with kaffi r lime sauce ($20), maple soy chicken ($16) or wok-seared beef ($15). Choose a side of broccoli, asparagus or potato chips, and if you can get the crew to agree they’ll wok-fry a chili crab with garlic and chilies ($59, enough for three) or the Alaskan king crab with a tamarind cocktail sauce and ginger aioli ($65). Don’t miss out on dessert. There’s chocolate fruit sushi ($8), warm banana spring rolls ($8) and a toasted coconut tart ($8) that defi nitely require sampling. And why not sip on a glass of Poire Williams or B.C.’s La Frenz’s Muscat liqueur? Or perhaps try the Goldfi sh specialty coffee with macadamia nut and dark rum. On the service side, Goldfi sh has kindly decided to hire enough staff (a lesson some restaurants have yet to learn) and GM Jennifer Hennessey (ex-Fortes) and maitre d’ Albert Chee have ensured they’ve been properly trained. The result is that although Goldfi sh is still in its fi rst few nights of service, evenings are running smoothly. Time for a night for Yaletown. Dress up and arrive in style. This is a place to be seen. 1118 Mainland Street (at Helmcken) Valet parking nightly from 5 pm 604.689.8318 www.goldfi shkitchen.com WINE DIVA JULY TOP PICK By DAENNA VAN MULLIGEN DRINK & DINE Gentlemen, I think its time we had a talk. A talk about two words most of you immediately cringe at: rosé and bubbles. Worse yet, I am going to throw them both at you in one swing. Why would I do this? Because it’s time you faced the music. Rosé and bubbles are the hottest two wine styles out there. Sales are skyrocketing locally and abroad because both styles are easy to drink, come in a myriad of fl avours and varietals, and both pair exceeding well with food (or just guzzling in my case). Although in North America we may be a bit slower to catch on (we need to see more offerings by-the-glass in restaurants) we will inevitably catch up. And you don’t want to be caught unaware. A perfect example of these combined styles is the Mionetto Sergio Rosé, which has a sinfully masculine bottle that’s dark, handsome and sturdy, with an understated marque. Yes, I know it does have a pink foil topper but you can easily snag it off and shove it in your pocket or under the pizza box in a jiffy. It’s a sparkling wine, an Italian Prosecco of sorts made with a blend of the Merlot, Cabernet and Raboso grape varietals. Red grapes have red skins so when you crush them and let them fl irt with the clear juice a bit... voilà — you have rosé! The bubbles are added via the charmat method (the second fermentation takes place in a large vat rather than inside the bottle like Champagne) the result is a more delicate frizzante bubbliness. You can be a closet rosé drinker if you want, but if there’s one thing I know it’s that real men drink pink, and a man who drinks sparkling wine is a man who understands its worthy charm. Drinking the two together makes you a god! Mionetto “MO” Sergio Rosé, Veneto Italy is the colour of wild strawberries with aromas of red cherry, warm blackberries, earth, violets and minerals. It’s effervescent yet smooth with nice weight on the tongue showing vibrant berry, cherry pit, spice and a seam of citrus rind. This is no wimpy pink bubbly; it has solid grippy fl avours, good acidity and a suggestion of tannin on the fi nish. As far as food pairings: an antipasti platter, with grilled veg, cheese and cured meats or seafood and yes, even pizza. $26.99 +098038 BC Liquor Stores www.winediva.ca INFAMOUS ■ July, 2007 /11
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