|Ambiance |||Bistro, Good For Groups, Patio Dining, Casual, Waterside|
|Meals Served |||Lunch, Brunch, Dinner|
|Amenities |||Great Wine List, Wheelchair Accessible|
|Pricing |||$21 - $30|
|Payment |||MasterCard, American Express, Visa|
|Getting There |||Public Transit C21 bus|
|Cross Street |||Hornby|
|Lunch: Tuesday - Saturday: 11:30AM – 3PM; Dinner: Tuesday - Friday: 5PM – 10PM, Saturday - Sunday: 6PM – 10PM; Brunch: Saturday - Sunday: 10AM – 3PM|
Profile Last Updated: May 01, 2008
With lovely views of Granville Island and sailboats bobbing at the marina, Fiddlehead Joe’s has one of the city’s prime seaside patios. Even on a typically drizzly Vancouver day, watching the boat traffic around the Burrard Bridge from the bistro is delightful. The titular Joe is co-owner Joe Ennis, a Fredericton native who picked springtime ostrich ferns as a youngster. He gave his nickname to the restaurant when it opened in 2000. Aside from the signature fiddleheads (400 pounds are imported yearly from New Brunswick), Maritime seafood joins local catches and produce to create a “bi-coastal” menu that changes seasonally.
Tasteful Inside or Out
The 78- person dining room capitalizes on that stunning view with floor-to-ceiling windows. Cream walls are accented by a wide plum-hued mantle that curves through the entryway and surmounts the glass-topped bar like a second ceiling. Sleek black upholstered chairs cluster around mahogany coloured tables while West Coast art decorates the walls. The patio area, which can accommodate up to 70 guests, can be heated and is railed off from the rollerblades zooming by on the seawall.
Cuisine from Coast to Coast
In the daytime, the eatery is a casual café offering lunch or a seawall snack. Gourmet burgers are made with either prime rib or lamb, while sandwiches have hearty fillings like steak or chicken breast. Salads made with organic greens, fiddlehead soup perfumed with white truffle oil or thin-crust pizzas offer lighter options. Evening diners are treated to seafood from both East and West coasts. Mussels are scented with garlic, chorizo or curried cream. Halibut and scallops are pan seared to seal in flavour. Fraser Valley duck and free-range chicken are finished with French-style sauces. Sautéed fiddleheads with snap peas are among the vegetable side dishes along with cauliflower mash and pomme frites. On the weekends, the brunch menu offers grilled salmon hash, the slaughterhouse special with four types of meat and pain perdu (bread pudding). Eggs are whipped into frittatas, scrambled or served in three kinds of eggs Benedict.