In an effort to capture the flavours of the season, The Oakwood Canadian Bistro has launched their mid-summer dinner and drinks menu. Patrons now have the opportunity to dig into a range of new creations which share menu space with the bistro’s classic favourites.
Known for their farm to table, West Coast and Pacific Northwest cuisine, The Oakwood’s food philosophy focuses on Head Chef Ryan Murphy’s fresh, honest and seasonally-driven food, which is meant to be served family-style. Indeed, The Oakwood’s latest menu stands as a testament to this way of thinking, showcasing a bounty of fresh, flavourful ingredients.
Featuring a varied selection of share-ables and individual plates, The Oakwood’s mid-summer menu includes Crispy Pork Belly (pan fried calamari, fingerling potato, sofrito, gremolata), Seared Diver Scallops (pepperoni XO sauce, crispy rye berries, creme fraiche), Wild Salmon (smoked oyster cream, grilled carrots, carrot puree, watercress gel), Seared Albacore Tuna (served with a watermelon “tartare”, pickled rind, compressed cucumber, and a chili-citrus vinaigrette), and Reserve Angus Ribeye (fire morels, potato puree, fava beans, pan jus), just to name a few.
Every bite from each of the dishes on The Oakwood’s dinner menu highlight that the ingredients have been carefully chosen and expertly prepared. Take, for example, the beautifully tenderized 48 Hour Lamb Shoulder. Served with fresh burrata, Moroccan spiced lentils, apricots, and baby turnips, this plate is a delicate balance of suburb textures and exceptional flavours.
Like with the other dinner items, when eating the lamb shoulder, diners will want to make sure they get a little bit of each component on their fork. While standalone ingredients taste good by themselves, they taste even better when combined.
In terms of what’s available at the bar, Head Bartender Dave Mott and Oakwood GM and cocktail master Kelsey Ramage have crafted a range of new summer beverages to complement the food offerings. One summery concoction that promises to tickle the tastebuds is the Pacific Standard Thyme, which is comprised of Beefeater gin, thyme Cointreau, lime, and fizz.
One can’t write about The Oakwood without mentioning the knowledgable staff, whose warmth and attentiveness match the comfort of the whole dining experience, and the restaurant’s charming ambience. With exposed brick, long wood tables, a cozy fireplace, and a cute side-walk patio, The Oakwood presents a relaxed setting that can be enjoyed just as much in the summer as it can in the winter.
Address: 2741 West 4th Avenue, Kitsilano