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Named after Executive Chef Curtis “Lips” Demyon, Lips Resto takes classic cuisines and adds their own modern bistro touch. Newly opened, Lips celebrated their grand opening with a bang- a red carpet, free drinks, a DJ and lots of food! I had the pleasure of attending the grand opening on May 31st, 2015 and had a great time with some of my fellow foodie friends.
The management at Lips was also kind enough to invite myself and a guest for a private dining experience, on the house. They were very accommodating even when I had to short-notice cancel my first reservation.
When we arrived, we were greeted warmly by the Maitre D’ and were seated right away. The manager and head chef personally greeted us. They asked if I would like to order dishes off the menu or if I wanted to let the chef send out what he wanted us to try. I chose to let the chef send out his dishes of choice, because I thought it would make it a more interesting dinner. I’m glad I did, because my favourite dish turned out to be the Salmon (which is something I don’t usually order at restaurants).
The menuCreated by Executive Chef Curtis DemyonThe wine list!
19 Crimes ShirazTaro root chips: masala, cumin & cauliflower dip $4The perfect start to our meal- I love chips and dip! The chips were crunchy and light, and the dip was super flavourful!Roasted butternut squash & quinoa salad: kale, arugula, pickled fennel, ricotta, spicy pecans, maple vinaigrette $10One of the best salads I’ve had in a while, I loved the different textures of the different ingredients.Elk tartare: blueberry, tender greens, rosemary emulsion, smoked egg yolk $16The most interesting dish of the night! I like trying new things, and elk tartare was definitely something new for me! It was surprisingly tender and tasty. The fritters were crunchy and puffy- they reminded me of elephant ears at the PNE (minus the cinnamon sugar).Buttermilk fried Fanny Bay oysters: smoked squid escabèche, corn cake, avocado crema $13Another dish that was unlike anything I’ve previously had. The charred corn cakes added a smokey flavour to the dish, which went well with the oysters. The crunchiness of the buttermilk batter was perfect with the juicy Fanny Bay oyster inside. It totally crumbled and fell apart after the first bite, but I appreciated the presentation!Seared Sockeye Salmon: seasonal mushroom risotto, arugula pesto, cippolini onion $24My favourite dish of the night! The perfectly cooked sockeye salmon was moist and well seasoned, the risotto was wonderfully mushroom-y and the arugula pesto sauce was a perfect pairing for the dish.Strawberry Bavarois: brown butter financier, roasted strawberries, vanilla bean pavlova $9Strawberries! In so many different forms! If you like strawberries, this is THE dessert for you! Surprisingly not too sweet (which I often find are desserts’ fatal flaw) I liked the combination of the sweetness + tartness (tart-y-ness?) of the strawberries.Such beautiful plating 🙂Mason Jar Creation $8 (Apple-cinnamon crumble) deconstructed apple pie? What’s not to like. This modern take on the classic dessert was comfortingly good.
Overall I had an amazing dining experience. The service was excellent and I appreciated innovation of each dish.
Food Rating: 8.5/10
Service: 10/10
Ambiance: 9/10
Would I return? Yes
Many thanks again to Lips Resto, Chef Curtis + the entire team for being so attentive and providing great service and hospitality!
BitesOfVancouver disclaimer: I was invited for dinner by the management at Lips Resto Restaurant. The service may not represent their usual service as Lips was aware of the invitation.
