After our stroll through Gastown and before catching the Skytrain back to Surrey, we wanted lunch. There before us was the Steamworks Brewing Co., just a few steps (OK, maybe a block) from the train station. Since we didn’t have a destination in mind, we decided that this was the place.
Since the restaurant first opened in 1995, Steamworks has been a favorite of Vancouver locals and visitors alike.
Steamworks Brewing Co. is a fairly large restaurant which gives the impression of being small and intimate. There is a good-sized outside
The menu listed many enticing options. Starters included: Beer Soup made with grilled chicken breast, roasted carrot, celery, and onion brewed with Lion's Gate Lager® (named after a Vancouver bridge); Grilled Chicken Satay Skewers—marinated chicken tenders, spicy Indonesian peanut sauce; or Grilled Tandoori Chicken Skewers—tandoori seasoned chicken tenders with a raita dipping sauce.
Salads included: a Blackened Salmon Caesar with salsa, romaine lettuce, garlic baked croutons, and fresh parmesan; a Southwest Chicken Salad with Southwest spice-rubbed chicken, black bean and corn salsa, sour cream, guacamole, fried tortilla strips, romaine, and ranchero dressing; and a Shrimp and Mango Salad with Pacific hand-peeled shrimp, chopped mango, jicama, mesclun greens, and citrus vinaigrette. Or, there were Fish Soft Tacos with flash-fried basa, Pacific hand-peeled shrimp, coleslaw, sesame lime mayo, guacamole, and salsa and served with a house salad. Or, since salmon is always a favorite, I could have Salmon Wellington fresh tarragon and a white wine cream sauce and a house salad.
But I knew what I wanted. As the hostess was seating us, I happened to notice the woman in the booth behind us eating a very large and very tasting looking sandwich which was served with a large side salad.
While we were looking at the menu, I mentioned to Chuck that Montreal Smoked Meat was a Canadian favorite. Since neither of us knew what this is, Chuck asked our waitress and she said that it was similar to pastrami.
I later did some on-line research and learned that, as is the case with many food items, there is some controversy about the meat’s preparation. Should it be corned or brined like corned beef? No, say the purists. The meat (frequently brisket) is rubbed with spices and left alone to “marinate” for a period of days prior to smoking. Whatever. We loved it.
Both of the sandwiches were so good that we decided to share the bounty and we each ate half of each sandwich.
Now to the salad that came with each of our meals. The menu calls this “The Transcontinental Salad.” I don’t know what that means, but the salad’s base was mesclun greens that were very lightly dressed with a balsamic vinaigrette and sprinkled with the mildest of goat cheeses along with dried blueberries, dried cranberries, and roasted almonds. Every individual component of this salad was excellent by itself, especially the mild and ultra creamy goat cheese, and each component was magnified by being combined with the others.
Is it appropriate to award a sandwich and salad lunch 5.0 Addies? Well, it’s my blog and I’ll do it if I want to.
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