GRGWinterlicious launches with three-course prix-fixe menus, to January 24
Vancouver’s Glowbal Restaurant Group introduces special menus at Coast, Glowbal, Italian Kitchen, and Black+Blue
GWGWinterlicious runs until January 24.
AT THE START of every year, Vancouver food lovers count down the days till DineOut Vancouver Festival starts. The 2021 edition is taking place a little later than in past years, running February 5 to March 7 rather than its usual January dates.
To fill the gap, Glowbal Restaurant Group is launching its new GRGWinterlicious event, with special three-course menus at four of its dining rooms on until January 24.
Coast, Glowbal Restaurant, Italian Kitchen, and Black+Blue are all in.
Here’s an example of what’s in store. At Glowbal, dinner begins with an amuse-bouche of wild-mushroom soup with truffle oil then have a choice of appetizers: beet and goat cheese terrine with shaved fennel; winter green salad with citrus, roasted hazelnuts, torched burrata, and pomegranate vinaigrette; or cheese fritters and shaved prosciutto with arugula, roast tomato, parmesan, and pesto. Main course options are braised beef cheek cannelloni along with mushroom ragout and truffled parsnip purée; gnocchi and butternut squash romesco topped with pumpkin seeds parsley gremolata; or Mediterranean Sea bass with beluga lentils, charred cabbage, and carrot-ginger purée. The dinner finishes with crisp apple galette and vanilla gelato. It’s $38 per person.
At Coast, the choices include BBQ salmon roll to start and lingcod bouillabaisse, pan-roasted spring salmon, and braised short-rib ravioli with grilled scallop and prawn skewer for main courses. At Black+Blue, you might opt for steak tartare to begin then house-made potato gnocchi with green asparagus, garlic scapes, wild mushrooms in creamy basil pesto; pan-seared Arctic char with sautéed spinach, lemon spaetzle, wild mushrooms, granny smith apple, and jalapeño sauce; or red wine-braised beef short ribs with herb mashed potatoes, parsnip purée, and caramelized baby carrots. Both three-course menus, which include an amuse-bouche, are $38. At Black+Blue, you can tack on $20 for Surf & Turf, with 4-ounce Canadian prime beef tenderloin and tiger prawns with potato purée, heirloom carrots, and mustard red-wine sauce.
Italian Kitchen, meanwhile, has a sharing menu for two people for $100. Prosciutto-and-ricotta stuffed conchiglioni (seashell pasta) gets things started before an antipasto platter with carpaccio, heirloom tomato Caprese, mushroom-fontina arancini, signature meatballs, fritto misto, and garlic toast. The main even is a platter with lamb chops, Dungeness crab-stuffed salmon, seared scallops, squash ravioli, and spaghetti aglio e olio (garlic, olive oil, parsley, and parmesan). (Upgrade to tableside lobster cacio e pepe with black truffle for $30 or prosciutto-wrapped jumbo prawns for $14). A dessert platter rounds out the night with orange and ricotta-cream stuffed cannoli, tiramisu, and hazelnut chocolate-stuffed zeppole (Italian donuts).
See GRGWinterlicious for more details and reservations. Glowbal Group will be participating in DineOut Vancouver Festival as well; stay tuned for details.
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