It was a very interesting experience at Hawksworth last night. Being one of the newest restaurant in Vancouver, its executive chef David Hawksworth has been around for a long time. It was evident as the newly opened restaurant was packed on a Monday night.
The restaurant was beautifully decorated with a grand crystal chandelier over our glass marble table.
The restaurant was modern but classy and elegant. The wine cellar was to die for. The walls however were not sound approved. Chattering from other tables were so overwhelming that I could hardly hear the person besides. Acoustic consultant? Yes?
I ordered sweetbreads as an appetizer. I don't order sweetbread often feeling that if it was not cooked right it could just taste like I ripped a cow's head open. This was not the case. Chef Hawksworth is brilliant using different types of spices. The sweetbread was crispy, sweet, salty and full of flavors. It was great.
Something was also creamy in the dish to tie the meat and all the other flavors together.
Then there was my friend Jenn's appetizer. It was tuna with plastic. What PLASTIC? You would think that restaurant at this level would never have that happen, but apparent it does.
Drifting away from the cons towards the pros, Hawksworth does have beautiful platings.
My main entree was duck and again it was good. A bit salty for my taste but the chef's use of Asian spices impressed me again. The broth was Asian 5 spice, but mild unlike my grandfather's medicine cabinet. It added interesting flavor to this fusion dish.
The rest of the dishes were equally good and received good reviews. (we didn't quite forget about the plastic at this point)
The deserts were plated like arts. Check them out.
Bottom line, this place is worth checking out.
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