{"id":29302,"date":"2015-01-19T21:35:31","date_gmt":"2015-01-20T04:35:31","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=29302"},"modified":"2026-09-30T16:17:49","modified_gmt":"2026-09-30T23:17:49","slug":"joe-fortes-dine-out-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/joe-fortes-dine-out-vancouver\/","title":{"rendered":"Joe Fortes Dine Out Vancouver"},"content":{"rendered":"

Joe Fortes Seafood and Chophouse<\/a> is one of those restaurants where you feel like a pretty damn special\u00a0when you eat there. They know how to make you feel welcome\u00a0\u00a0whether you are just stopping in for some oysters, or spending the entire\u00a0night.\u00a0The “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\u00a0have 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.<\/p>\n

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\u00a0Dine Out Vancouver<\/a>\u00a0so 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.<\/p>\n

\"Satori<\/a><\/p>\n

Raw oysters are always a must for me. We sampled Satoris<\/a> this time around. These super fresh mollusks are from Denman Island are grown by Hollie Wood Oysters<\/a>. I’ve met these wonderful people, so this time it is a real case of\u00a0knowing your fisherman\/farmer, a relationship of\u00a0which I am always an advocate.<\/p>\n

\"Chilled<\/a><\/p>\n

Appetizer choices include their New England Clam Chowder, a\u00a0Winter Salad of squash, beets, spinach, goats cheese, pumpkin seeds, foccacia or, as I smartly chose a super fresh plate of\u00a0Chilled Seafood, full of mussels, clams, squid, prawn, cured salmon, tomato vinaigrette, basil oil, gremolata.<\/p>\n

\"Joe<\/a><\/p>\n

My partner, Michael, loved the New York Steak with bacon, kale, mushrooms, and superb garlic mashed potatoes and I went for seafood with the\u00a0Sockeye Salmon with parsley pistou, smoked tomato beurre blanc, and a rich saffron barley risotto.<\/p>\n

\"Joe<\/a><\/p>\n

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\u00a0Prawn & Clam Linguine with house made chorizo, tomato, cream, spinach, Grana Padano, the third dinner choice; I may have to come back for that one.<\/p>\n

\"<\/a><\/p>\n

\"Joe<\/a><\/p>\n

We packed up half our entrees so we could save room for the dense, rich\u00a0Chocolate Raspberry Truffle Tart with preserved berry coulis, and whipped cream and silky smooth\u00a0Tahitian Vanilla Cr\u00e8me Brulee. There’s also\u00a0Tiramisu if you so wish.<\/p>\n

Book soon for Dine Out Vancouver, or come back for that happy hour I spoke of. There’s lots to be happy about here.<\/p>\n