The ‘nouveau Canadian’ menu features classic dishes made with as many local ingredients as possible. I was informed that the Pan Seared Queen Charlotte halibut I’d ordered had been butchered that very morning.
Served on Chilliwack corn nage — whose spicy, sweet, creamy flavours bonded in the way best friends might — the seasonal snow white fish gleamed with moisture. It was as tender as it appeared.
More tender were the heavenly dough balls (formally referred to as gnocchi) that were pan-fried to absolute perfection.
The Flying Pig
1168 Hamilton St.
This article was written for Metro Newspaper by contributing food columnist, Erin Ireland.