Bitter Tasting Room's hard-boiled eggs make a hearty bar snack
Sean Heather’s newBitter Tasting Room (16 West Hastings Street) pays homage to craft beer with eight rotating taps and beer flights that encourage tastings. It also features a rather humble bar snack: hard-boiled eggs. The cage-free, organic eggs are prepared three ways: devilled, pickled, and as Scotch eggs ($1.20 to $3.95 each). While you may be familiar with the first, the pickled eggs are delightfully mild—think of them as tarragon-infused and they sound more appetizing. Wrapped in housemade garlic sausage, rolled in bread crumbs, and deep-fried, the Scotch version are the size of dinosaur eggs and about as hearty. Give ’em a try.