NEWS photo Brad Ledwidge

GRILLED Veal Chops join a plate of White Asparagus with fried polenta and morel mushrooms on a table at
the Village Bistro in North Vancouver.

Bistro Boys have eye for details

Fram page 30

Elephant Garlic and Grilled Assorted Wild
Mushrooms.

Carne and Frutti di Mare ($13 to $22)
include assorted pasta (Penne with Figs,
Rigatoni with Grilled Chicken) and other
entrees such as Veal with Morel
Mushrooms, Risotto Del Giorno and
Crab Cakes.

Impressive enough in itself, but the real
guts of the Myddleton kitchen production
does nor appear on the restaurant’s regular
two-page menu at all. It is printed nightly
on the Bistro’s fresh sheet chalk board and
presented table side for diner perusal.

Bring, a pad of paper to take notes. It’s
an entire menu in itself.

On a recent Friday night, ir included
another two dozen items: everything from
Village Tuna, flash grilled sashimi sive, fo
Rack of Lamb, fresh Halibut,” Veal
Saltimbovea and wild Sockey Salmon

No need for che regular house menu
tonight ac all, thank you monsicur’

Til open with the fresh sheet’s White

The Ristro’s martini list’ beckons (a
baker’s dozen all named after precious
gems: Diamond, Ruby, Sapphire, Onys,
Amber), but a touch high- -uctane for the
sedate Table Hopping team.

Tonight ar

The wine fist p
($23 to $60).

sa good one
ssive bottles
a good selee-

tion available by the glass. The Mondavi
Cabernet Sauvignon ($6.95) will do nice-

Back to the opener: it features a pair of
thick white asparagus spears atop a deli-
cious slab of Bistra polenta, which has
been baked and then flash fried with herbs,
chicken stuck and assorted ingredients
Myddleton declines to release, but which
tend it a cumplex savory character.

Surrounding both is a sauce of cream
and morel mushrooms.

Sea Bass follows.

Myddleton’s plate presentation is high
culirary art.

Color and variety both score at the top

See Details page 32

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