Joe Fortes is a long standing Vancouver landmark.
Joe was a bit of a local legend back in the early days of the city. Originally from Trinidad, he volunteered as a lifeguard, saving many lives, and taught many locals over three generations to swim.
Today this restaurant and a statue in Alexandria Park honor his memory.
I’ve eaten here a number of times over my lifetime and have always enjoyed the experience.
Inside you will find an elegant but casual dining experience, often with live music from the grand piano nestled on the staircase playing softly in the background.
You will almost assuredly get fantastic service from a friendly but not overbearing server.
And you will definitely get a fantastic meal.
Whether you choose Seafood or steak you are in for a treat.
And tonight I am sticking with the seafood theme.
Lobster to be specific.
Lobster Bisque to be even more specific.
I did not video the presentation. (though I should have, the server said it would be ok to do so.) They bring an almost empty bowl but for a small like of lobster in the middle and pour the bisque into the bowl tableside. I have sent this presentation before, but it never gets old.
But never mind the presentation, the soup itself is excellent. You’ll find a lot of Lobster Bisque have little to none lobster pieces in them but there’s plenty in this one. And the flavour is deep and rich with a nice balance of lobster, cream and brandy. This version is right near the top of the many Lobster Bisques I have tried.
Merilynn didn’t continue the seafood theme and went with the Best Salad.
A really nice take on what is a pretty popular menu item these days.
Sweet beets, cucumber and tomatoes with a nice salty feta and an Italian herb dressing. A light and refreshing way to start a meal.
And now more lobster. Cause why not?
We are going old school with this dish tonight. Lobster Thermidor.
Lobster Thermidor dates back to the late 1800s and it’s probably been about 30 years since I’ve had it myself.
You don’t see it on menus very often these days as it is a multi-step, technical, expensive to prepare dish.
Butt one well worth splurging on.
Served on the half shell with a Brandy cream sauce and gratinéed with Gyurere, Lobster Thermidor is very rich and succulent. And even with the mushrooms it’s delicious. And easy enough to pick around them.
They cooked the Lobster perfectly, as one would hope in a restaurant that specializes in seafood. And the sauce was delicious. The bechamel sauce well balanced between brandy and cream. Worth every penny.
Asargus on the side
As for dessert, thank God they don’t have anything seafood related on the apres-diner menu. Have you ever watched Iron Chef? Lobster ice cream does not sound appealing at all.
So as is often the case, I’m getting Creme Brulee..
The custard was perfect. Silky smooth, not too sweet. The sugar burnt without melting the custard underneath. The icing sugar a really nice finishing touch.
A great latte to finish.
The picture does not represent the size. It was huge. And delicious.
Tonight Joe Fortes lived up to all expectations.
Wonderful service, a great atmosphere and awesome food.
After 35 years in business, Joe Fortes is certainly doing something right
9/10