Restaurant Review: West Oak

By Sherman Chan,
Special to The Post

The Crispy Calamari strips were on point though being tender with just the right amount of chew. The batter wasn't very crispy though, but it was well-seasoned. The side of pepper lime aioli was creamy and tangy with a bite. The Wild Mushroom Crostini turned had hits of rosemary with the smooth ricotta as well as slight bitterness from the lemon zest.

Our favorite appie was the Vancouver Island Mussels and Fries. These thick-cut and double cooked fries were crispy on the outside and full of tender potato goodness on the inside. The mussels were plump and buttery. The broth consisted of white wine, shallots, and sundried tomato pesto.

The Braised Lamb Shank with house-made gnocchi, parsnip puree, minted peas, Swiss chard, and shallots could've been a great dish.  Unfortunately, the lamb was dry and chewy. But, the pillowy soft gnocchi was excellent. The braising liquid was full of depth. The Roasted Pork Chop was equally dry where it was nicely seared through. It was decently edible.

The Sablefish with maple-soy glaze, ginger wild rice, bak choy and pickled radish was expertly prepared. There was a nice sear on the outside. The ginger wild rice was very tasty with a nuttiness and sharpness to go with its chewy texture. The meal Lobster Linguine’s pasta was al dente and nicely sauced with chili marinated lobster, cherry tomato, fresh basil and lemon zest. It had enough tang and spice and had a generous portion of tender lobster. In the end, we were pretty happy with the appetizers, but the entrees were hit and miss. So depending on what you order, your experience at Westoak could be quite varied.

West Oak

1035 Mainland Street, Vancouver, BC

The Good:

• Nice location and vibe

• Appies were solid

• Fair pricing for Yaletown

The Bad:

• Entrees were hit and miss

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.