Poached Lobster, Carrot, Snap Pea Risotto At “Ancora”

risotto

Because the last ATWA we published was also a risotto dish – with Stoney Paradise tomatoes at Campagnolo Roma – we hesitated (for all of three seconds) about doubling down with another one. But how could we resist the deliciousness of Ancora’s creamy, aromatic, sublimely rich, carrot-enhanced number with snap peas and perfectly poached Nova Scotia lobster? Its goodness was amplified by the waterfront patio upon which it was enjoyed, just as the sun was going down to mark the start of the last week of summer.

If you haven’t already, slip into Ancora and give it a whirl before the clouds close out the season. The modern Peruvian themed restaurant – located in the old “C” location on the False Creek seawall – is less than a month old, and both executive chef Ricardo Valverde and raw bar chef Yoshi Tabu bring plenty of talent to the table. They are savant-like in their respective wizardries, and it really shows on the plate. Bonus: superb service.

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