Cru

Crisp, mellow, luscious, juicy, smooth, and big: much like the descriptors of its uniquely colour-coded wine list, Cru defies easy definition. Not only one of the best-heeled wine bars on the West Coast, Cru is also revered for the regional authenticity of its cuisine.

Broken into colour-by-character sections highlighted by simple adjectives, the wine list allows for bolder exploration of exotic varietals and lesser-known gems. Sommelier and co-owner Mark Taylor rotates the list regularly and the by-the-glass offerings are a great value and adventure.

Chef/owner Dana Reinhardt steps to the plate with her own innovative touches. While each dish is colour-coded for perfect pairing, Reinhardt is not afraid to colour outside the lines with her regional offerings. Her food is magical and deliciously mundane, relying upon the choice selection of ingredients to deliver the truest tastes of the season.

“I’ve been in this business all my life,” said Reinhardt who stepped behind the grill at the Pacific National Exhibition at age 11 and has held court at Cru for the past three years. “Staying inspired is easy for me. We are relatively small, so I go to market every day looking for fresh ideas. Keeping in touch with the farmers is the key.”

The farm-fresh philosophy is honestly earned by a lifetime of travels to her grandparents’ farm in Saskatchewan where “from scratch” is still the primary method of bringing a meal to the table.

Organic, non-GMO, and fair trade are not catch phrases in her kitchen; they are signposts of a changing gastronomic landscape. “Healthy eating is not a bandwagon,” said Reinhardt, who envisions a future wherein we are all more connected to the foods we eat and take a more conscious pleasure in their preparation.

Recipes

• Chilled Heirloom Tomato Soup with Dungeness Crab and Avocado
• Roasted Bison Tenderloin with Merlot Sauce and Faro Risotto
• Peach Shortcakes with Ginger Crème Fraîche