According to etiquette manuals, napkins may only be used to cover laps, clean up spills, or signal to the waiter that your table has hit an iceberg. Master restaurant etiquette over a gourmet meal with today's Groupon: for $125, you get a dining experience for two at Raincity Grill (a $250 total value). The experience includes the following:
- A 10-course tasting menu for two (a $200 value). This is valid during lunch hours Monday–Friday and dinner hours seven days a week.
- A $50 gift certificate, valid for redemption beginning December 26. Entrees range from $19 to $36.
Nestled along the scenic False Creek waterfront, Raincity Grill dazzles palates with award-winning service and upscale Pacific Northwest cuisine. Executive chef Robert Clark leads the restaurant's team of culinary wizards in transforming locally sourced ingredients into a 10-course tasting menu, which kicks off as a spoonful of seafood arancini opens for a demitasse of squash soup, melding toasted sunflower seeds and crème fraîche. Servers keep the food train chugging with North Arm Farm beetroot salad and Vancouver Island manila clams, followed by a mushroom risotto that fuels gustatory second winds with a motivational speech delivered by the parmesan. Confit of pork belly takes the arduous trek from plate to mouth with a steadfast sidekick of puréed quince, and Peace River lamb cheek flies into mouths wearing a cape of honey and horseradish.
Upon arriving at the three-course finale with all limbs intact, tandems flood mouth-caves with dulcet waves from an apple-and-pear sorbet, pumpkin pot de crème, and house-made hazelnut macaroons. While taste buds revel in the flavours, eyes can drink in panoramic views of the water and urban Sasquatches—vistas afforded by the multilevel dining room’s floor-to-ceiling windows.
Raincity Grill's chefs embrace the essence of British Columbia by forging seasonally rotating menus with the region's organic and locally grown crops. They regard their cuisine as "a tribute to the local farmers, fisherman and producers" from whom they source their ingredients, highlighting the farm-fresh vegetables and proteins in meals that Zagat rates as "very good to excellent." Though the menu changes, dishes may shine a spotlight on wild salmon in carrot sauce, dry-aged bone-in rib eye, or pappardelle pasta with wild and cultivated mushrooms.
The restaurant's signature 100 Mile tasting menu almost exclusively incorporates ingredients from within 100 miles, the exact distance that the prep chefs can rollerblade in one day. Even the wine selection consists almost entirely of carefully vinted bottles from the Pacific West Coast. By partnering with the Vancouver Aquarium's Ocean Wise conservation program, the chefs also demonstrate their commitment to sustainable seafood and environmental responsibility.