[Vancouver, Canada] Bistro 101 At Pacific Institute of Culinary Arts

1505 2nd Avenue West | Suite 101

Vancouver, British Columbia V6H 3Y4Canada



Official site:  http://bistro101.com/

Trip Advisor reviews:  http://www.tripadvisor.com/Restaurant_Review-g154943-d707621-Reviews-Bistro_101_at_Pacific_Institute_of_Culinary_Arts-Vancouver_British_Columbia.html

Yelp:  http://www.yelp.com/biz/bistro-101-vancouver-2


I was researching restaurants in Vancouver, and came upon this highly rated restaurant on Trip Advisor.  All of the reviews had nothing but great things to say about this place, so I quickly made a reservation when the date became available.  Totally agree with all of the reviews, this is one of the best meals I had in Vancouver!

Bistro 101 is located at the Pacific Institute of Culinary Arts, right at the gateway/bridge to Granville Island.  The menu is prix fixe and changes monthly.  Reservations and the menu are online via the official site.  The 3 course lunch is CAD $20 and the 3 course dinner is CAD $26.  Since the Bistro is part of the Pacific Institute of Culinary Arts, all of the cooking is done by the students, with the supervision of the chef teachers.  Expect the service and food to be a little slow, since it is run by the students.  Also, please note that the restaurant is only open Mondays through Fridays.


There is a live kitchen camera which lets you watch the action in the kitchen.  Pretty cool.


Bistro 101 also has a pretty extensive wine list.  Prices were reasonable.


Complimentary basket of bread.  There were at least 4 – 5 different kinds of bread.  Although they were not warm, they were all pretty tasty.  These are made by the bakery students.


This was the aperitif(飯前酒) for June – Kir Petillant – segura viudas brut reserva cava enhanced with L’Hertier Guyot Creme de Cassis. It was light and refreshing,  tasted like a bubbly rosé.  Good way to start the meal. + CAD $7


We went for dinner, so it’s CAD $26 per person.  Appetizer – sea scallops three ways – ceviche, miso glazed and a la Veronique.  The scallops were sashimi grade and just barely cooked, but the sauces were not memorable.


Entree – pan-seared halibut filet with asparagus veloute and tomato confit.  This was the highlight of the meal.  They did not skimp out on the halibut at all.  Even though the fish was a big hunk, it was perfectly cooked — tender and juicy inside.  The asparagus puree also went well with the potatoes.  Mmmm….


Dessert – vanilla infused pineapple with coconut sorbet, coca nib streusel and lime foam.  The pineapple was meh, didn’t really taste the vanilla in it.  However, the coconut sorbet was outstanding!  The lime foam was a great thought, as it balanced out the heaviness/richness of the coconut sorbet.


Will definitely return on my next trip to Vancouver!!!

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