According to etiquette manuals, napkins may only be used to cover laps, clean up spills, or signal the waiter via semaphore that your table has hit an iceberg. Master restaurant etiquette over a gourmet meal with today's Groupon to Raincity Grill. Choose from the following options:
- For $65, you get two six-course 100 Mile tasting menus (a $164 value) during lunch Monday–Friday.
- For $80, you get two six-course 100 Mile tasting menus (a $164 value) during dinner Sunday–Thursday.
- For $82, you get two six-course 100 Mile tasting menus (a $164 value) during dinner Friday–Saturday.
Nestled along the scenic False Creek waterfront, Raincity Grill dazzles palates with award-winning service and upscale Pacific Northwest cuisine forged from locally sourced ingredients by a team of culinary wizards under the guidance of executive chef Robert Clark. Drawing inspiration from the produce and supermodel livestock of the region’s bountiful farms, the six-course 100 Mile tasting menu kicks off with a North Arm Farm beetroot salad festooned with goat cheese cannelloni and hazelnut mulch. Dining duos can synchronize chewing speeds over a second course of Vancouver Island manila clams, followed by a Fraser Valley duck prosciutto that fuels gustatory second winds with a caramelized Averill Creek blackberry gastrique and a motivational speech delivered by the endive salad. A main course of Fraser Valley roast pork is joined on the arduous trek from plate to mouth by a steadfast entourage of smoked-potato fondant and braised red cabbage. Nibble wide-eyed through a penultimate course of cheddar or caerphilly goat cheese, keeping an eye out for your date's thieving fingers, after which a plum and apple semifreddo floods mouth-caves with dulcet waves of sweet dessert. While taste buds revel in the flavours, eyes can drink in panoramic views of both the water and urban Sasquatches 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.