Whip it (whip it good)

The Whip is one part art gallery, one part restaurant, and one part bar. Given that it’s on a less-gentrified stretch of Main Street, it’s also a popular hipster hangout – but please don’t hold that against it.

I met Elisa for brunch there on the weekend, and the quality of food really blew me away. I’ve only had evening appetizers there, and while the food was well-prepared, it wasn’t terribly inventive or amazing. Apparently they’ve got the A-team working weekend brunch, because it was some kind of wonderful.

We shared a quiche of creamy, tangy goat cheese with roasted tomatoes in a lovely flaky crust, served with a side salad. The quiche was light and eggy, the salad perfectly dressed. Quiche and salad is so deceptively easy to do that a lot of places mess it up – but The Whip passed the test.

We also got the French toast special, which was super-thick bread (technical term, this “super-thick bread”) stuffed full of cream cheese and sliced strawberries. You read that correctly: it was stuffed French toast. I’ve had stuffed French toast before, at some cooler-than-the-cat’s-pajamas breakfast place in Toronto, and I didn’t like it. This time around, I liked it. A lot. Maybe it was that I didn’t expect the stuffing, or maybe it was the insane deliciousness of the French toast. It came with a giant portion of whipped cream and spiked maple syrup. Yum.

As if that weren’t luxurious enough, we finished the meal off with hot chocolate and Bailey’s.

A word to the wise: it’s really cold in there. I sat next to the heat lamp but I still had to wear my scarf and coat.

The Whip Restaurant and Gallery
208 East 6th Avenue
Vancouver, BC
604-874-4687
www.thewhiprestaurant.comWhip Gallery on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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