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onequalightVancouverSince April 20, 20101 Review
Average Rating
3.5 (3.5)
  • Food5 (5)
  • Service3 (3)
  • Value4 (4)
  • Ambiance2 (2)


Displaying 1 - 1 of 1 Reviews Found
Pink Peppercorn Seafood House1485 Kingsway, Vancouver
You definitely need to eat here.
Submitted Monday, April 19, 2010 - 9:04pm [Dine in]

We wanted to try a new restaurant for a 44th birthday, and since the restaurant we wanted to try is closed on Mondays we decided to try the Pink Peppercorn. It took over the Little Johnny's Pizza which had briefly turned into a Chinese Fushion restaurant called LJ's. We heard that the chef was formerly from the Cannery and thought why not eat in our our neighbourhood? What a great decision!

We arrived at 6:30 pm and there were only two other tables of people having dinner there. Only one other couple arrived while we were there. There was only one waiter; he is somewhat inexperienced but friendly and attentive. He also happens to look after the bar and clean the tables; don't ask for a Caesar as he doesn't know how to make it. The chef, Eddy, came out to greet us and thanked us for coming. He told us about the specials of the night. He also explained if we wanted the salmon wellington, that we should order right away as it takes 20 minutes to cook.

Well...based on the other reviews about this restaurant we first ordered the muscles. Amazing! Large portion and tastey. We requested more bread to dip into the sauce! Way too many muscles for just the two of us, but we did finish it. We also ordered the salmon wellington and one of the specials of the night, halibut with prawns and shitake mushrooms. Both meals were excellent and well presented! The halibut was fresh fresh fresh and was accompanied with six prawns, three spears of asparagus, a mini carrot, broccoli, roasted red pepper, and country mash potatoes. All the veggies were cooked perfectly. The salmon had the same sides, and was also very nicely presented. I'm a big eater but I couldn't finish all the potatoes! When Eddy came out to check on our meals, he explained that the sauce for the salmon wellington is a red wine reduction with cream and butter; so that's why it tastes so good! He also said he plans to stay here for a long time as he has taken out a 15 year lease! YEAH!

We were too full for dessert, but Eddy brought the best crème brûlée I've had in a long long time...free for the birthday boy (who had to share some with me under duress)! This crème brûlée was amazingly soft and creamy and didn't have a burned taste from the caramelizing with the blowtorch!

We difinitely are glad that Eddy has moved into our neighbourhood. May many more upscale restaurants come too!

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