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Restaurant: EBO Restaurant at the Delta Burnaby
Cuisine: West Coast/Pacific Northwest/Pacific Rim/Fusion/Fine Dining
Last visited: March 11, 2011
Location: Burnaby, BC (Burnaby Central)
Address: 4331 Dominion street
Price Range: $30-50, $50+
1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!
Food: 5 (based on what I tried)
**Recommendations: From what I tried, the 7 oz Double Smoked Wrapped Bison Tenderloin Bacon & Chef’s Special Lobster & Gnocchi. The Beet Root & Goat’s Cheese is unique to try, but could have been better flavour wise. Albacore Tuna and EBO Chocolate P Nut Butter Bar.
One of my best dining experiences in Metro Vancouver was at EBO Restaurant at the Delta Burnaby last year – see here. I was so impressed with the food and culinary talent of Executive Chef Dan Craig that I included it in my 2010 Follow Me Foodie Favourites, BEST of, Memories & Fullest I’ve Ever Been Moments! It’s a hidden gem in Burnaby and it definitely trumps any negative connotations people have with “hotel restaurant” or “hotel food”.
When Sherman and I were invited to select the restaurants to participate in Vancouver’s 1st Foodie Feast, a charity even we’re helping organize, it was with no hesitation that I put EBO on the list. I’m more than happy to support the restaurants I believe in, and essentially there’s no difference from me giving it a positive post on my blog. With a mutual agreement, Sherman and I headed to our tasting at EBO Restaurant to sample the new menu for Spring 2011, while securing the tasting menu for our event.
If you’ve never been to the EBO, it’s a pretty stellar restaurant in terms of food and atmosphere. The room is arranged in a manner that accommodates group dining as well as intimate dining. From booths to round tables, to long table dining, it really offers an ambiance for any special occasion.
Okay I really can’t hide my excitement!! I must say that I was really anticipating the tasting for EBO Restaurant! From the presentation to the execution I’m always impressed with what comes out of that kitchen. On my first visit it seemed like West Coast flavours made with French technique, but this time the items spoke of Euro Asian and Pacific Northwest cuisine. The movement towards Asian ingredients and flavours as opposed to the more traditional European flavours from last time was unexpected, but I was curious to see how it would be delivered and interpreted.
I must admit that I was a bit hesitant on the direction since Asian fusion can be hard for me to appreciate. I find it’s a type of cuisine that almost only works with Japanese food because with every other Asian cuisine the idea of finding it better for cheaper elsewhere always comes to mind. The idea of authenticity also sneaks up, but given that it’s contemporary fusion food, it’s not really fair to compare. On the other hand it would be fair to draw comparisons of restaurants of a similar style.
From what I tried on this occasion I would definitely think it was an Asian fusion restaurant, but it’s not. Therefore the concept of “Asian fusion” could be perhaps nailed better at other restaurants that actually specialize in this type of cuisine. However what made these particular courses unique was the incorporation of molecular gastronomy, which I’m extremely infatuated with at the moment.
Although I was more impressed with the food I had last time, I was definitely not disappointed by what I tried this time. It’s just my level of expectations are so high for this restaurant that it’s only natural to expect better with every visit, although I know it sounds a bit unfair. So with the wonderful photos from Sherman, I now introduce to you a few dishes that will be offered on their Spring 2011 menu. (Items available early May, or upon request now).
On the table:
**Albacore Tuna – 5/6
Beef Shortrib “Galbijim” - 4/6
**EBO Chocolate P Nut Butter Bar - 5/6
“Smoking” Cocktail (Martini)
Okanagan Pear and Apple “Orchard” Martini – 4/6