EBO – A Great Dine Out Vancouver Experience

Today was my first Dine Out Vancouver event for the season. I heard many good things from foodies around Vancouver, such as @vanfoodster on Twitter. So I made sure that EBO Restaurant in Burnaby, near BCIT, would be on my list of restaurants to try. I was not disappointed.

Together with my spouse, I was able to try 2 different appetizers, main courses, and desserts. What we had:

  • Roasted Baja Scallops with Vanilla Scented Cauliflower Puree, Serrano Ham, Capers & Sultana Raisins (appetizer)
  • Beetroot and Goat Cheese with Marinated Baby Beets, Molten Marcella Goat Cheese, Organic Lettuce, Textures of Apples, Pine Nut Granola (appetizer)
  • Tuna, Rare Rice-Crusted Albacore Tuna Steak, Avocado Purée, Asparagus with Serrano Ham, Chili Gastrique (main)
  • Braised Beef Rib “galbijim” with Crushed Potatoes, Braised Carrots (main)
  • Warm Apple Crumble with Granny Smith Apples, Raisins Coconut Streusel and Vanilla Ice Cream (dessert)
  • Baked Marble Cheesecake with Berry Compote (dessert)

Our wines for the appetizers and main courses:

  • Sumac Ridge Cellar Selection Sauvignon Blanc
  • See Ya Later Ranch “Unleashed” Riesling
  • Sumac Ridge Cellar Selection Cabernet Merlot

The best pairing in my opinion was the Sumac Ridge Cellar Selection Sauvignon Blanc with the Roasted Baja Scallops.  The Sauvignon Blanc had citrusy aromas and flavours, but also some wonderful stone fruit aromas/flavours.  It was a light bodied wine with good acidity bursting with flavour. The scallops were lightly grilled and came with crunchy thin asparagus spears and squid ink sauce.  The sweetness and grilled flavour of the scallops together with the crunchy asparagus and the sauvignon blanc enhanced each other.  Really impressive.

My other favorite of the night was the Braised Beef Rib “galbijim” with the Sumac Ridge Cellar Selection Cabernet Sauvignon Merlot blend.  The wine was medium bodied, and quite flowery.  The Braised Beef rib was falling off the bone tender and full of flavour on its own. The wine was lower in tannins and the flowery aromas/flavours made the beef rib even more flavourful.  It’s flavour did not compete for attention with the beef.  Nice.

Dessert was a toss up.  I have a soft spot for warm apple crumble (and pie), and for cheesecake.  I’m sure you would like either one.  Neither was too large or heavy.

Give EBO Restaurant a try during Dine Out Vancouver, or after!  Enjoy.

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