Foodie Friday Review: tuc craft kitchen
welcome to tuc, where simplicity meets drop dead delicious.
I encourage you to come in and to explore the catalyst that is James MacFarlane.
Passionate ex corporate food guy with a love for undeniably great hospitality experiences, an eye for talent in his super impressive staff and hands down a developed balance for exceptional food, fair market price and a wine list that doesn’t compromise your wallet.
You see, James MacFarlane’ tuc’s owner has a theory;
James will never have you choose between great food and great wine.
James feels that "Great wine and food are destined to be together… you should have both."
In order to make that happen James & his team have chosen tuc’s location wisely and purposefully. They kept structural costs to their most efficient in order to maintain the highest quality in products and a minimal mark up on wine.
There you have it, cake & the icing too!
By the bottle: Burrowing owl merlot $38 2011 Okanagan Valley, BC
Interior of the East Cordova location, tuc craft kitchen & the custom built loft which was created by James & his team to maximize space while keeping with the integrity of the simplistic, warehouse rustic charm.
1. crispy bacon & egg $3
A twist on the scotch egg, simple goodness.
2. pork belly crackling: Gelderman farms, star anise, red wine reduction, coarse salt. $7
Admittedly, this is what brought us in to taste this restaurant. We heard about this particular dish while chatting with some people at the Irish Heather in Gastown.
These fine gentlemen sitting adjacent to my partner and I were RAVING about this little restaurant named tuc, which was apparently, “just down the street..” with this Pork Belly dish you just could. not. live another day with out trying.
Seriously, guilty pleasure in the most savoury satisfying way.
2. albondigas: beef & pork meatballs, vodka roma sause, sheep's milk pecorino remano $8
Everyday I think about these guys.. comfort food in its most simple glory. Warm, cheesy, intensely layered flavour, melt in your mouth comfort food.
3. cabernet braised beef cheeks: double R ranch beef, red wine glace, gratin potatoes, shallots & wilted spinach $22
This was an unexpected “win” as the beef was prepared in a way that led it to melt in your unexpected mouth with each bite. The richness of this dish wasn’t over powering, yet it stood out and led to a smart equilibrium of flavour excellence.
4. pacific ling cod: Blackened haido gwaii ling cod, smoked bourbon butter, pomme & parsnip. $21
Smooth, smooth, smooth. I absolutely loved this dish. Every bite packed umph. I love creative texture and this dish nailed it for me.
5. caramel popcorn ice-cream. $4
Should you die and travel to heaven, tuc’s homemade ice cream will be waiting there to greet you at the gates! There are no words to describe this marvellous creation of sweet & savoury delectableness. Did I mention, it’s made daily – right there in tuc’s kitchen. Please, Please, Please ask about the process. You will be impressed! Yes that is popcorn you see in the bowl…
I can’t compliment the chef Roy enough, I’ve been back twice already since this first time trying the other delectable on the menu.
James, Roy, Colin & all the staff at tuc, thank you for the 5 star experience! Whole heartedly, #mPowered.
Find them: 60 West Cordova St.
Vancouver, BC, V6B 1C9
For reservations please call 604.559.8999 or email us at email@example.com
words by | miss d.