Recently opened at Parq Vancouver, the Victor (39 Smithe Street) is a steak and seafood restaurant that surprises.
If you're looking for an excuse to avert your eyes from anything containing carbohydrates, in the “You & I” section of the Victor menu (which has plates like Brussels sprouts and charred broccolini to share), there it is: Mac & Cheese Waffle.
The name pretty much says it all. Imagine the small appliance filled with cooked noodles in cheese sauce instead of waffle batter, and there you have it.
Only this mac ’n’ cheese is probably a whole more indulgent than the stuff you make at home.
It’s made with five types of cheese: cheddar, gruyere, mozzarella, asiago, and parmesan. Cooked in a waffle-maker, it ends up gooey-chewy in the inside and a little crispy-crunchy on the outside. It goes for $11.
You may curse yourself or lament your complete and utter lack of willpower, but you can put money on not being able to eat just one piece.
Meanwhile, the rest of the menu is wide-ranging.
While fish options include a whole deboned branzino and Nova Scotia lobster, the Victor also has a full sushi and chilled-seafood bar with nigiri, sashimi, maki, temaki, aburi, and more. Speciality items range from uni toast to Applewood-torched salmon; there’s also a ceviche tasting (with Pacific pink bay scallops and side-stripe shrimp) and several types of caviar.
The meat-centred plates, cooked in a broiler at 1200 degrees, go beyond flat-iron steaks and filets mignon. Extreme marbling makes the rib cap, a full 10 ounces of Angus reserve, melt in your mouth. If you’re with a hungry fiend or three, there’s the 50-ounce USDA prime Tomahawk.
The resto also has a 16-bottle Enomatic, a preservation system that allows premium wines to be served by the glass.
Located on the sixth-floor “rooftop” of the Parq complex, the room has views of False Creek and a 30,000-square-foot urban park.