Best Small Plates: Aurora

Vancouver chefs invented the small plates phenomenon a decade ago. It was born from Asian sharing platters, our propensity to graze appetizer menus and our latent fear of commitment. Even if the rest of the world is catching up, the “haute stoves of Lumière,” began one judge, “lend this keyhole dining bar the best quality-to-value equation in town,” while “the butternut squash ravioli, and sake and maple syrup sable, are effortlessly sensual city classics,” said another. At Silver medalllist Bin 941/942, Gord Martin’s chefs pack wallops of flavour into squeeze-bottle size premises—on the premise that “Yucatan-spiced flat iron steak with tequila-lime sauce, spiced pearl onions and jicama salad will fancy your catch,” said a judge of the couples-intense rooms. At Bronze winner Salt, excellent charcuterie always cut the mustard, or the piccalilli, while an intelligent little wine list is as composed as the service under Kurtis Kolt. Nu (tip-top for naked coastal flavours) and Cru (tight, clean cooking with fine wine pairings) win Honourable Mentions in the category that defines how we want to eat today.

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