01 Aug Where to Eat in Yaletown Part 2

Since we wrote our last lunch recommendations post, a lot has changed in Yaletown. Euro Pastry House has closed and Bean Around the World has reduced its menu, dropping the salads and quinoa bowls we used to rely on.

So where are we eating now? Here’s an updated list of Yaletown lunch spots we recommend that you try out next time you’re in the neighbourhood.

Urban Thai

Photo by Thai House Restaurant Group

Like lots of Yaletownians, we’re frequent visitors at Urban Thai. We have definitely found that some menu items are more adaptable than others for allergies (we have some), but this isn’t a problem for us because the menu is large and full of tasty options.

Current favourites: #48 with Brown Rice (chicken with green beans, lime leaves, bell peppers, fresh basil & spicy sauce), Green Papaya Salad with extra prawns, and Lettuce Wraps. Always busy, always fast; the lunch specials are great to eat in or take out.

Check out their weekday lunch specials.

Hybar Naturally

Over on Pacific, we are loving Hybar Naturally! Bring your own container and enjoy this really fresh, tasty salad bar.

They have all you need for lunch most days. There’s always a great assortment of plain raw veggies and cut fruit, and some mixed salads. A big plus is the hot bar with items like meatballs (with all of their ingredients listed: thank you from the allergy people!), rice, and cooked vegetables. Add on some cold shrimp, feta, hard-boiled eggs, nuts and seeds, fresh salsa—basically anything you could want in a salad—and you are quickly good to go.

The owners and staff are very nice and often offer a sample of freshly squeezed juice from their (excellent) juice bar. We really appreciate the clean, fresh, wholesome food.

Glowbal

Photo by Raul Pacheco-Vega

For a fancier lunch option, we’ve always loved Glowbal. If you have allergies, make sure you speak to a chef, and they are more than willing to take care of you. Straight off the menu, don’t miss the the Tempura Mushroom Satay (although all the satays are delicious), and the Papardelle with Short Ribs and Cafe au Lait Sauce is wonderful when it’s cold outside. The Mussels and Frites never disappoint, and the Ahi Tuna Nicoise Salad is truly lovely.

We had an event catered by Glowbal several years ago; the trays of snacks were absolutely amazing and quite a value. A Glowbal takeout lunch is always a nice choice if you don’t have time to eat in.

Check out their lunch menu (PDF).

Blue Water Cafe

Photo by Yaletown Business Improvement Association

And, of course, head to the Blue Water Cafe for the best cocktail and seafood tower in Yaletown.

Browse their cocktails and food options.

August Recipe: Fresh Mint Chocolate Chip Ice Cream

Are you hungry yet? This month’s recipe comes from my husband John and it’s crazy good! It’s absolutely delicious on a hot summer day.

Ingredients
A huge handful of fresh mint leaves
1 cup milk
3/4 cup sugar
2 egg yolks
2 cups heavy (whipping) cream
1/2 cup small-size chocolate chips (or finely chopped chocolate)

Start by picking a bunch of fresh mint, a huge handful. Some recipes call for a cup or two, but mint leaves are pretty hard to measure that way. Bring the milk up to a simmer in a heavy bottomed pot and stew the leaves for at least half an hour. Don’t boil it.

Strain the leaves out of the milk, and press them hard with the back of a wooden spoon to squeeze out every last bit of flavour. Pour the strained milk back into the pot and keep it warm.

In a bowl, whisk the egg yolks into the sugar until smooth and creamy (you may need to add a little milk or cream to make it whiskable). Slowly add half the hot milk to the eggs & sugar to warm it gently, and then add it all back to the remaining milk in the pot. Raise the heat to medium and cook to a thick custard while stirring constantly to prevent scorching. The custard will coat the spoon when it’s ready.

Cool the custard down in a glass or metal bowl sitting in a larger bowl lined with ice cubes. When cold, stir in the cream.

Pour the custard into a pre-chilled ice cream maker, and then add the chocolate chips, a little at a time, while you stir.

Mix according to your ice cream maker’s instructions.