NU

A GuestLife Vancouver
Great Restaurant

Nu burst onto the vancouver restaurant scene this year with its audacious design and a menu to match. “Sleek, curvaceous and undeniably sexy: Nu balances style and substance,” wrote one critic. Named Best New Fine Dining by Vancouver magazine, Nu also won praise for its steel, stone and glass dining room overlooking False Creek.

Exemplifying Vancouver’s seamless shift from casual to stylish, Nu offers chic lunches, mid-afternoon vignettes, exquisite dinners and late-night languor with seasonal specialties like Seared Mosaic of Wild Salmon, Chilled Seafood Salad with citrus, or Scallop Ceviche with lime and julienne of scallions. Lunch is a provocative affair: try the gourmet BLT that features a punch of doublesmoked bacon and oven-dried tomatoes or the signature Crispy-fried Oysters with a pipette of Granville Island Lager — ideal for lingering on the glass-encased year-round patio. Projecting over the water, the deck feels like a private yacht — offering a close-up view of passing boats and seawall-bladers.

Restaurateur Harry Kambolis, who also created the wildly successful Raincity Grill and C restaurants, set out to define an entirely original dining style. The menu, developed by Executive Chef Robert Clark, shows creativity (the Pork Belly and Potato Hash with sherry reduction is a vibrant twist on a brunchtime classic) and sense of purpose. You’ll find aggressively sourced regional products presented with casual elegance in other dishes too: freshest Dungeness Crab Louis, Flat Iron Steak with sauce béarnaise, or Gruyere Soup with a foundation of caramelized onion. Founded on the tenets of classically simple French cuisine, Nu exhibits a bold “naked” approach to fine ingredients — and knowing exactly when to step out of their way.

In less than a year, the newest restaurant on the dock has achieved what many strive towards for years — offering both fascinating atmosphere and fine food. Calling its design “visionary,” the judges of Vancouver’s Restaurant Awards loved Nu’s marriage of place and plate: Nu, they said, “represents a new paradigm, paying little heed to traditional notions of tastefulness and focusing instead on dining and drinking as an occasion involving celebration and release from everyday concerns.”

Menu Highlights

Lounging

Crispy Fried Oyster
with Granville Island lager.

Fried Olives,
chili, mint, orange zest.

Goat Cheese-Stuffed Chicken Wings,
espelette chili gastrique.

Nu Shrimp,
cocktail sauce.

Liquid Cheddar filled Crackers,
crisp bacon.

Lunch

Gruyère Cheese Soup,
caramelized onions, croutons.

Hot bayonne ham & Gruyere sandwich
brioche, caramelized onion broth.

Beef short rib dip,
horseradish cream, toasted baguette.

Chilled seafood salad,
Niçoise style.

Brunch

Smoked salmon and leek quiche
seasonal greens, traditional French vinaigrette.

Eggs Benedict
jambon de Paris, marmalade, Lyons-style sautéed potatoes.

Brioche French toast
walnuts, caramelized pears, vanilla whip cream, maple butter.

Bacon and Cheddar Cheese Omelette
onion and thyme roesti, stewed tomatoes.

Dinner

Chicken Ballottine
potato purée, spinach, sage.

Flat Iron Steak
broccoli rabe, crispy gold potato, green peppercorn sauce.

Caramelized Lamb Cheeks
minted radishes, mashed potatoes.

Parisian Gnocchi
braised oxtail, peppers, pearl onions, olives, Parmesan.

Best of the Cellar

White Wines

Hawthorne Mountain Gold Label Chardonnay 2001, B.C.

Gray Monk “Odyssey” Pinot Gris 2004, B.C.

Herder Pinot Gris 2005, B.C.

Jackson-Triggs White Meritage Sauvignon/Semillon 2004, B.C.

Andrew Harris Chardonnay 2003, Australia

Schloss Gobelsburg “Lossterrassen” Gruner Veltliner 2003, Austria

Red Wines

Joie Rosé Pinot Noir 2005, B.C.

B.R. Cohn “Silver Label” Cabernet Sauvignon 2002, California

La Crema Pinot Noir 2004, California

Poplar Grove “Benchmark” Cabernet Franc 2003, B.C.

Silver Oak Cabernet Sauvignon 2000, California

pictured: Duck Confit, foie gras pull apart, preserved apricots • Navarin of Lamb pithivier • Scallop ceviche, lime and scallion • Junkanoo (the drink)

NU
1661 Granville Street,
Vancouver
(604) 646-4668

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