Joe Fortes Seafood and Chophouse is one of those restaurants where you feel like a pretty damn special when you eat there. They know how to make you feel welcome whether you are just stopping in for some oysters, or spending the entire night. The “hosts”, Frenchie and now Albert, who recently rejoined the team, are well known characters in the Vancouver restaurant scene and many of the front and back of house staff have been there for many years. I’ve been going to Fortes for several decades (I’m not afraid to age myself!) and know much of the staff, but even those who aren’t regulars get the royal treatment. It’s the kind of place where you go to celebrate something special, although they’re not so pricey that you have to save up all year to visit.
There’s of course the oysters, many different oysters, that draw in the crowds, but don’t discount the wonderful wine list and also happy hour that is a massively great deal. Right now Fortes is part of Dine Out Vancouver so we took the opportunity to check out their $38 three-course menu last night. You have until February 1st before Dine Out Vancouver is gone for another year.
Raw oysters are always a must for me. We sampled Satoris this time around. These super fresh mollusks are from Denman Island are grown by Hollie Wood Oysters. I’ve met these wonderful people, so this time it is a real case of knowing your fisherman/farmer, a relationship of which I am always an advocate.
Appetizer choices include their New England Clam Chowder, a Winter Salad of squash, beets, spinach, goats cheese, pumpkin seeds, foccacia or, as I smartly chose a super fresh plate of Chilled Seafood, full of mussels, clams, squid, prawn, cured salmon, tomato vinaigrette, basil oil, gremolata.
My partner, Michael, loved the New York Steak with bacon, kale, mushrooms, and superb garlic mashed potatoes and I went for seafood with the Sockeye Salmon with parsley pistou, smoked tomato beurre blanc, and a rich saffron barley risotto.
I am super hooked on barley risotto lately, and this was a flavourful version with a nice hit of saffron and a side of perfectly just-cooked carrots and green beans. Pasta lovers can choose the Prawn & Clam Linguine with house made chorizo, tomato, cream, spinach, Grana Padano, the third dinner choice; I may have to come back for that one.
We packed up half our entrees so we could save room for the dense, rich Chocolate Raspberry Truffle Tart with preserved berry coulis, and whipped cream and silky smooth Tahitian Vanilla Crème Brulee. There’s also Tiramisu if you so wish.
Book soon for Dine Out Vancouver, or come back for that happy hour I spoke of. There’s lots to be happy about here.
