Restaurant
Paprika Bistro
October 2, 2008
Paprika-bistro.com George Szasz cooks his version of peasant food, beginning with essentials from his homegrown produce and house-made sausage. A house-smoked ham hock and foie gras torchon ($16.95) is one shining example that segues into Cowichan Valley chicken curry with homemade chutney and ginger basmati rice ($23.95), crispy slow-braised pork belly ($25.95), or multilayered potato strudel served with duck confit topped with a sour-cherry-and-ginger sauce ($29.95). Smart wine card is a balance of Old and New World, and island gems.
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