I love it when there is a new trend in town and you just accidentally stumble upon it! Recently, I was at the Opus Bar in the afternoon for a cocktail. I asked about Elixir Bistro, but little did I know it was no longer and was replaced by 100 Days.
A concept of mixing art with food for only 100 days. Meaning it’s only open until December 2010! Then the hotel will get a permanent restaurant in place.
What a fun, cool concept! The art is color and spray paint, which gives the space a vibrant feel.
So here’s the lowdown on the food (which we got to try)…
Fried Mozza Ball with a pinch of pesto on the top, mmmm yum and bite size; White Cannelli Bean Purée with Duxelles (have yet to figure this out…perhaps a mushroom?) and Truffles Bruschetta- delightful and really tasty; Tandoori Chicken Wings – nicely done and not that spicy at all; Fresh Shucked Miyagi oysters with a ginger and shallot mignonette – if you are not a fan, you need to try…its like wine or beer, every kind of oyster had a different flavour so you can become an oyster ‘snob’ if you like; Grilled Boar Bacon and Cheese sandwiches – okay….when the boar bacon is crispy it has such a good flavour – similar to a crispy prosciutto – ooooooh soooooo good; Skewers of Popcorn Shrimp – easy to eat this way and not too much batter.
The food was really good and slightly different from the norm. I would say give it a try, I bet the vibe at night will be fun paired with the food and drinks! Plus, this concept hits the road end of December!
100 Days
@ Opus Hotel in Yaletown
www.onehundreddays.ca
according to wikipedia . . . .
Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used as well). It is a basic preparation used in stuffings and sauces (notably, beef Wellington), or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart (similar to a hand-held pie).