Oh, I love the aesthetic of this room: Reclaimed wood, honeycomb and subway tile, industrial light fixtures, custom pottery, mismatched cutlery and glassware. This 30-seat restaurant opened approximately two weeks ago, in the renovated space that was the former site of Cafeteria. Chef Andrea Carlson (formerly of C, Sooke Harbour House, Raincity Grill and Bishop's) is the Chef and owner, and Burdock represents her food philosophy. A strong force behind the locovore movement (she developed the first 100 Mile Menu for Raincity), she has created plates inspired by her close connection to food and nature.

The dishes remind me of high-end Scandanavian; nature takes centre stage thanks to precise and organically inspired plating. High-quality ingredients shine through a soft yet creative touch, nothing is over-marinated or flavoured, the quality and treatment stand for themselves. Also? I had the most beautiful cocktail I've ever seen:

Yes, marigolds are edible, and especially delicious bruised and used to scent the glass before a blend of herbs, sake and Victoria gin are added to make Burdock's Marigold Gimlet. An impressive wine and beer list round out the alcoholic offerings, along with creative herbacious juices for those who prefer. We began with Urban Digs Egg, a blend of wild cress, hazelnut and blue cheese granola and potato vinaigrette topped with a poached egg. I appreciate being in a place that honors eggs for dinner. All ingredients are organic and locally sourced, as you might have guessed, and feel wholesome even to read about: Wheat berry Risotto with mustard greens; Spring Cassoulet with smoked tofu and black trumpets. As a person who usually bolts her dinner, I loved a simple dish of bread, cheese and honey because it reminded me to slow down and acknowledge the trip from seed and farm to table. Taking the time to savour seems to be the side effect of Andrea's dishes.

Standouts for me were the seafoods: Cherry Leaf Cured Scallops that have a barely-there cherry perfume and Fresh Oysters in finger lime caviar with french breakfast radishes and chickweed.  The Fried Chicken and Pickles and Heritage Pork and Burdock Sausage with wild dandelion and potato salad deserve honorable mentions.

At 9-19 per plate, its possible to sample several things without breaking the bank. Each dish has a much higher-end feel than the price point, which is a bonus if you ask me. Vegan, Vegetarian and an all-gluten free dessert menu including macarons mean there is something for everyone of every diet stripe.

Burdock & Co
2702 Main Street



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