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Issue link: http://ranchandcoast.uberflip.com/i/1545996
I've dined at Herb & Wood several times over the past few months, and the Little Duck Toasts have caught my fancy on more than one occasion. It's a simple dish: rye bread, aioli, thinly sliced smoky duck breast dotted with mustard, currants, and fresh parsley, then lightly dusted with ground black lime powder. Black lime powder is popular in Middle Eastern and Persian cooking. Limes are dried until nearly black, then ground into a powder that adds a tart, deep, almost leathery citrus note. A little goes a long way. It's sensational on meats and poultry, and this duck toast is no exception. If you've been to Westfield UTC lately, then you know Joey Restaurant is the new shiny thing. is newcomer is part of a large family of restaurants based in Vancouver, B.C. Joey is a casual fine-dining restaurant with interiors and menus customized for each location. e menu is globally inspired (which basically means you can put just about anything on it), with plates tailored to the local clientele. ere are plenty of reasons this place is so popular. e room is energetic, the easy-breezy, good-looking staff is well-trained and genuinely accommodating, and everyone is greeted with a complimentary glass of bubbles. But the reason I like Joey is simple: they know how to make a great burger. e Joey Burger is two smashed patties layered with cheddar, raw onion, crisp lettuce, pickles, and their famous roasted onion aioli, all on a buttery brioche bun that somehow keeps this glorious mess together. It is served with french fries and ketchup, but be sure to ask for an extra side of the onion aioli — you'll definitely want it for dipping your fries. Raw beef and raw yellowtail have no business sharing the same bowl — or so I thought. Chef Ted Smith has never seemed particularly interested in doing what people expect (think Softshell Crab Louie, for one), which explains why I think Starlite is one of the best kitchens in the CH Projects family, and one of the best in the city. His version of tartare pairs buttery Wagyu with pristine local yellowtail, lightly dressed in yuzu kosho and garlic, then crowns the whole thing with salty trout roe that pops in your mouth. e tartare is served in a parfait bowl with house-made potato chips standing by like edible spoons. e chips aren't a garnish, they're transportation. Herb & Wood Starlite Joey Restaurant HERB & WOOD: PHOTO BY KIMBERLY MOTOS ALL OTHER PHOTOGRAPHY BY TERRYL GAVRE @ranchandcoast