Va-Va-Va Voya!
Food:
Absolutely divine. Started off with the Beef Carpaccio and the Steamed Local Mussels. The carpaccio was melt-in-your-mouth scrumptious while the mussels were doused in a very nice aromatic, fiery tomato-chili broth. Also loved the fact that it was accompanied by a large piece of grilled focaccia bread - just the perfect type of bread for soaking up the remnants of the broth.
For my entree, it was no suprise that my indecisiveness overpowered me. I couldn't pick between the Ricotta, Lemon & Herb Ravioli or the Grilled 8 oz. sirloin steak with pomme frites and onion gratin. On my first visit to Voya, I had a Chicken & Pappardelle dish here and it was amazing. Needless to say, my wanting-to-eat-healthy instinct prevailed and so, I opted for the steak. Nicely sliced, seared and cooked to perfection as requested, the steak was tender and juicy as can be. Win win all around!
Service:
Fine, but not spectacular (although with a place that looks like this, you would expect better service)
Value:
Wonderful value for food. Drinks, not so much. Cocktails were very good, though not sure if it was worth the price ($12).
For 1 cocktail, 1 entree and 1 appy - my tab came to be $65 including tax and tip, which overall, isn't too bad!
Ambience:
Beautiful decor with a very posh-looking dining area, bar and lounge area, and a private room for big parties. We came here on a Friday night and we're only one of the few tables occupied. I also like that it's not too pretentious here.
Overall: 8.3/10
Yay: Trendy, gorgeous and well-executed food and drinks - what more can you ask for? Parking is not an issue either as it is located in the more less-bustlin' area of downtown - Coal Harbour. Also attached to the Loden Hotel. Perfect for a night out with the girls, or a romantic dinner with the beau. I also love the fact that the menu undergoes seasonal changes from time to time!
Nay: The drinks (though, wonderfully-concocted) could seriously add up to quite the costly tab. The price of a cocktail ranges from $10-$16.
Posted by: J
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