Holy good goddam, jerk chicken! It sucks that Meat & Bread only makes the Caribbean staple at their new location in Victoria, but life goes on. They start with their signature bun, smear it with a tang-mellowed cilantro-lime aioli, and then load it up with jicama napa cabbage slaw, pickled red onions, roasted Rossdown chicken thigh meat that’s been jerked both on the bone and off. Great taste peppered throughout. Take a look at the new digs below (and ask them to bring it to Cambie):
$9 | Meat & Bread (Victoria) | 721 Yates Street | www.meatandbread.ca
Citidiot | Slang/Insult | A portmanteau of “city” and “idiot”. What many residents of the community of Tofino on Vancouver Island call especially obnoxious tourists, particularly those who outwardly exhibit wealth and/or symptoms of urbanity (eg. flashy cars, fashionable clothes, etc.).
Usage: “I gotta go, Ma…yeah, a big BMW SUV just unloaded a bunch of fresh citidiots…I’ll call you back later!”
by Andrew Morrison | Readers who follow Scout’s Instagram account might recognise this monster of a breakfast sandwich from Tofino’s recently opened Wolf In The Fog. The toasted bun came layered with egg, cabbage, and a pork sausage disc – all soaked in a salty country-style gravy.
It was scarfed down just a few days ago alongside some over-sized, perfectly seasoned and super crispy tater tots. The plate might seem a little pedestrian for a chef of Nick Nutting’s high caliber (he’s the biggest food nerd of his generation on the Island), but pedigrees are moot on rainy mornings in Tofino. It’s big, hot, delicious, and worth every cent of $12.
Check the place out the next time you make it over to Tofino. It’s got a casual but capable vibe that makes for a fairly accurate embodiment of the town’s hardy and house proud spirit. If I were to try to pin down a comparison in ambience, I’d liken it to the excellent Pointe Restaurant at the nearby Wickaninnish Inn (where several of the owners were once employed), only a few weeks after it had been taken over and remodelled by a renegade group of leather-loving surfers who preferred long hair and the hallucinogenic twang of The Allah-Las to staff uniforms and the piped-in sounds of the ocean (yes, they actually do that at The Pointe, and it’s pretty awesome).
I haven’t given the complete dinner menu a good going over yet (I walked in on their first service of a new menu), but everything I tasted was totally on point, including bartender Hailey Pasemko’s evocative Cedar Sour cocktail, which tasted like a really good west coast memory of a campfire gone by. Take a look at some of shots I took of the space below (taken before service).
Tacofino has just opened their new location in Victoria. It’s been pretty awesome to see them grow from just a food truck in Tofino to operations in Vancouver, the Okanagan, and now the capital. We snuck in on opening day and met up with owners Jason Sussman and Kaeli Robinson (and their awesome handful of a daughter, Lenny). They were still waiting on their liquor license, but the kitchen was fully operational. The fish tacos were as good as ever (such a dreamy dual combo of textures and tastes) and the restorative tortilla soup was darker and more complex than the first time we drooled over it years ago in Tofino. Check it out from 11am to 11pm at 787 Fort St. and remember that there’s another location – a big one in Gastown – coming our way soon.
The new location of Meat & Bread just opened at 721 Yates Street in Victoria. To be exact, it’s on the main floor of the old Churchill Building just east of Douglas, next door to The Patch. Knowing that designer Craig Stanghetta (see also Blacktail Florist, Pidgin, and the original Meat & Bread) and the killer brand identity folks at Glasfurd & Walker were on board for the project has had us stoked to check it out. Well, that and the menu. The new spot might add the company’s signature porchetta sandwiches to city’s lunch options, but we’re especially looking forward to trying the new Jerk Chicken sandwich that’s special to the shop, much like the meatball option is special to the Cambie St. location. This sucker comes loaded with jicama cabbage slaw, pickled red onion, and cilantro lime aioli. Ever since we saw them testing it out here in Vancouver, we’ve really want to sink our teeth into that action. The photos above and below were taken during the friends and family night, and were kindly supplied by Aren and Phoebe of Glasfurd & Walker. It looks great, but we bet it smells even better. We’re headed over shortly, so expect some food shots to follow soon.
by Rebecca Slaven | Cycling to Victoria is perfect for a long weekend and even better if you’re able to take a day off and avoid the ferry crowds. The route from Swartz Bay to Victoria is (almost) completely flat and mostly shaded, which makes it a great ride even during the final hot days of summer.
You can either take public transit or cycle to Tsawwassen. Each method has its disadvantages. The route to Tsawwassen is not the prettiest or the most straightforward. However, public transit brings with it a risk of delay. To take public transit, hop on the Canada Line to Bridgeport, and then take bus #620. Each bus has two racks for bikes, so cross your fingers that you’ll be first in line because the #620 only leaves once every 40 minutes.
You’re best off following a Map My Ride route or checking out HUB because I’ve gotten temporarily lost every time I’ve ridden to Tsawwassen. Whichever route you follow, you’ll have to take the George Massey bike shuttle, which is free and large enough that I’ve never seen it fill up past capacity. The waiting area simply has a bench and a small sign and so it’s easy to miss. The driver is very nice about being waved down by latecomers. Nevertheless, check the schedule carefully before leaving and try to get there early because there are large gaps between shuttle times, with not a lot to do in the area.
Once at the ferry terminal, you’ll be directed up to the front and loaded on after the big trucks and before the cars. The ferries have one or two bike racks and when those are full, cyclists simply lock their tires to their frames and prop bikes against the side of the ship.
When you’ve arrived at Swartz Bay, follow the cycling signs off the ferry to the Lochside Trail, which is fairly straightforward the whole way. There’s one point early on at which it looks like you may need to go on a bridge to cross the road but continue on the flat path to the left, instead. The only bridges you should be crossing are the wooden ones close to the city.
If you have time for a break on your route, stop at Sea Cider. The tasting room has a gorgeous view and the ciders are excellent. The completely vegetarian food from Re-bar makes for a perfect end to a long ride and their cookbook is definitely worth picking up while you’re there.
When heading back to Swartz Bay, stop at Fol Epi and pick up a sandwich to take on the ferry. I can’t believe I didn’t know about this place until my last visit to Victoria. I’ve missed out on so many delicious macarons! Happy late summer cycling…
Rebecca Slaven is a librarian, writer, and cyclist. Her subject specialities include law, beauty, and croquet. Her format specialty is the how-to guide. She mostly rides her bike to work but has cycled as far as San Francisco. Follow her on Instagram and Twitter.
This tiny retreat in California’s Topanga Canyon was built by Mason St. Peter over the course of 2 years (it was worked on two weekends of every month). Between us, we think it would look a lot better here in BC, perhaps on one of the Islands, its lovely deck shadowed by an arbutus or two…
The GOODS from Wolf In The Fog
Tofino, BC | Husband-and-wife folk-pop band Us The Duo will be performing at Tofino’s newest restaurant Wolf in the Fog on Saturday, August 30th. Fresh off their North American tour to promote their second album No Matter Where You Are, Us The Duo will play an intimate show in the upstairs dining room.
Tickets are $50 per person and include a multi-course dinner prepared by Chef Nick Nutting and the Wolf in the Fog team. Doors open at 5:00pm and seating is first come first serve. The show begins at 8:00pm.
Tickets go on sale this Thursday, August 14th and can be purchased at Wolf in the Fog, located at 150 Fourth Street, Tofino, BC or by calling 250-725-WOLF (9653). Read more
The GOODS from Black Rock
Ucluelet, BC | Black Rock Resort in Ucleulet is seeking experienced, energetic and passionate individuals to join our culinary brigade. Breakfast Cooks, Cooks 1 & 2, and Dishwashers are needed immediately. All interested individuals are invited to send their detailed resumes to careers [at] blackrockresort.com. Learn more about the island resort after the jump… Read more
We’ve invited Vancouver Island’s brand new Wolf In The Fog eatery to join the Restaurants section of our GOODS program as a recommended place to sip and sup in Tofino. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making The Island a more delicious place to be.
150 Fourth Street, Tofino, British Columbia V0R 2Z0
Telephone: 250-725-WOLF (9653) | Email: email@example.com
Web: www.wolfinthefog.com | Facebook | Twitter | Instagram
The Restaurant: Lunch 11am–5pm | Dinner 5pm-12am
The Den: Coffee/Sandwiches 6am–5pm | Dinner 5pm-12am
Chef – Nick Nutting
Front of House Manager – Jorge Barandiaran
Bar Manager – Hailey Pasemko
Pastry Chef – Joel Ashmore
Business Manager – Andre McGillivray
Sous Chef – Martin Dean
About Wolf In The Fog
Wolf in the Fog’s culinary influence lies with the local fishermen and foragers, providing a magnificent array of produce from Tofino’s doorstep. Fresh seafood and fish is complemented by meat and grain from Vancouver Island farmers and wild greens and mushrooms foraged from the plentiful forests and seashores of Tofino.
The ingredients land in the skillful and confident hands of Chef Nick Nutting and his team. Capturing the raw vitality of Tofino, Chef Nick Nutting’s seasonal menu – focusing on family style and encouraging guests to engage with the dishes – reflects the allure of Tofino itself: honest, rustic and at the very end of the road. Bold flavours, simple preparation and honed techniques blend to create a menu brimming with passion and verve.
Wolf in the Fog’s cocktail program echoes the Tofitian cuisine prepared by the restaurant team. Signature cocktails crafted by Bar Manager Hailey Pasemko incorporate wild and homegrown ingredients like native berries and cedar and include large format cocktails to match share platters. The carefully curated wine program features British Columbia wines by the glass, a blend of international and homegrown wines by the bottle, and rare and exceptional bottle on the Owner’s Selection wine list. Lastly to the taps – try a selection of beers from local craft breweries such as Tofino Brewing Co., Driftwood Brewing Co. and Hoyne Brewing Co.
Downstairs, The Den offers coffee and freshly baked pastries in the morning, as well as a variety of gourmet sandwiches on artisan breads, fresh from the Wolf in the Fog kitchen.
The interior of Wolf in the Fog is intended to mirror Tofino’s striking natural environment, while retaining a warm and welcoming character. Features include a natural and reclaimed wood structure with modern industrial touches, a beautiful 14-foot feature communal table and original artworks from acclaimed local and international artists.
by Andrew Morrison | I was up in Tofino over the weekend and was able to take a good look inside the construction site of Wolf In The Fog, a two storey eatery soon to open at the gates of town on the corner of Fourth & Campbell. The place has got the small town buzzing, not least of all because it has three ex-Wickaninnish Inn employees – former chef Nick Nutting and FOH staffers Jorge Baradiaran and Andre McGillivray – collaborating as owner-operators. They’re a talented bunch, and the location is as prime as it gets.
Despite the formal trappings of the owners’ shared past (the Wick being a Relais property, after all), Wolf In The Fog is aiming to be decidedly casual casual, especially on the 800 sqft main floor, which will seat 20 indoors (with TVs) and another 18 on the sidewalk patio. The same menu will be shared on the more expansive second floor with its large bar and lounge area (with beer and wine on tap), 60+ seat family-friendly dining room (complete with broken surfboard sculpture), and 38 seat patio. It’s a great-looking space with excellent mill- and metal-work in evidence (I love the smooth curve of the walnut bar), not to mention a killer view.
The upstairs is also home to a dream kitchen that snakes to the back of the building and a rear staff patio for the sweetest of contemplative, mid-rush breaks. As you can see in some of the shots below, Nutting and his cohorts – among them sous chef Martin Dean (ex-Wick, Ensemble) and pastry chef Joel Ashmore (ex-Wick) – can also look out beyond the dining room at the Deadmen Islets and the surrounding (stunning) land/seascape.
Nutting didn’t talk at length about the food, except to say that he really wanted it to be true to the spirit and feel of Tofino, which is about as far away from stuffy as is possible. I’ve eaten his food on several occasions (including in competition), and I know full well that he’s capable of doing amazing and often innovative things with locally sourced ingredients. So while I feel that it’s somewhat of a tragedy that he won’t be using all the tools in his creative bag making sandwiches and the like, I’d be very surprised if they weren’t damn fine sandwiches! What’s more, I don’t think he’ll be able to resist plating the occasional honest expression of his true abilities, which are considerable. It’s in a chef’s nature to show off, if only on occasion.
To round out the casual vibe that Wolf In The Fog is trying to capture, they’ve put together what sounds like a pretty kickass vintage stereo system and lined up a nice collection of vinyl to play, plus they’ve taken a page out of the Mamie Taylor’s playbook and collected colourful vintage, mis-matched tableware from thrift stores in small towns up, down, and all around Vancouver Island.
The team is looking forward to opening at some point in June.
The GOODS from Wildebeest
Vancouver, BC | Wildebeest restaurant migrates to the Island this weekend to invade the kitchen at Tofino’s Shelter. On Saturday May 3rd, Chef Wesley Young and the Wildebeest team will cook up their most popular plates with some local and foraged twists, while award-winning bartender Thor Paulsen will commandeer Shelter’s bar to pair dishes with well-crafted cocktails. For those who prefer a cold brew with their meal, Tofino Brewing Co. will join the party to tap a cask of one-off craft beer. Early reservations are encouraged for what is sure to be a popular event. Please call Shelter to book a seat: 1-250-725-3353. Details after the jump… Read more
by Andrew Morrison | Frankie Harrington, Cord Jarvie, and Joseph Sartor are opening a new location of Meat & Bread - their third – at 721 Yates Street in Victoria, BC’s old Churchill Building. That’s between Douglas and Blanshard, so right in the heart of the city. It’s a heritage space – a little bit bigger than Meat & Bread’s Gastown location – and they have Craig Stanghetta reprising his role as designer. I don’t expect they’ll veer too far from the original modern-meets-heritage aesthetic, and the menu will still be anchored by their famous porchetta sandwich and either a vegetarian or grilled cheese. We can also expect a location-specific signature sandwich, much like Gastown has its meatball and Coal Harbour has its corned beef. They’ve only just taken possession and hope to start construction in early May for a July opening. Need work? They’re setting up interviews for core staff as we speak. Email your resumes to info [at] meatandbread.ca.