Thursday, 24 May 2018

Donating My Hair to Wigs for Kids BC

I have wanted to donate my hair for a very long time to an organization that makes wigs for those who have lost their hair from cancer. I do not have a problem with cutting my hair, but I am one of those people who likes to keep their hair short, so the thought of growing it way past my shoulders just made me shudder at the idea. I have dealt with anxiety all my life and when I am not feeling really good, I tend to pull at my hair, especially if it is in my way. So I prefer short hair because of that and also because it is quick to wash, dry and style. If you have thick hair like me, you will also understand how long it takes to dry! 

The organization I chose to donate my hair to is Wigs For Kids BC. The program is based out of BC Children's Hospital and they focus on not only raising money for human hair wigs, but also essential drugs and feeding supplies for children with cancer or other serious illnesses. Unlike synthetic hair wigs, human hair wigs look real and are far more comfortable to wear. Wigs For Kids BC partners with local Vancouver wig makers to make the custom wigs for eligible children. 

I started letting my hair grow out about a year ago and holy moly did it ever grow. Last month I went down to LA and Disneyland and I really did not want to have long hair in that warm muggy weather, so it was time to finally chop it off. I really did not think it was going to be long enough, but it was! It was pretty funny when my stylist tried to cut my hair because it was so darn thick the razor struggled to get through the braid. I ended up with four bundles of my braided hair that measured 9 inches long. Unbraided I bet it would be 10.5 inches! 

There is some criteria that you need to meet in order for your hair donation to be acceptable. Your hair must be a minimum of 8 inches long from the elastic band. It must be bound tightly in a pony tail, but braids are totally fine too! Ideally the hair should be virgin - untreated, uncoloured - but highlights to a certain extent is now acceptable. 

Its takes 10 to 15 hair bundles to make a single custom wig for a child. The wigs are custom fit to ensure a proper fit and the most natural look. Not to mention the wigs average between $1,000 to $3,000 which is extremely steep and tough for many families to afford. 

I am really glad I did this and hope to donate again in the future. Thank you for all the sweet comments and love on Instagram, but frankly, it is the children who undergo treatment for cancer that are truly the brave ones. Hoping the wig that is made from my hair makes a child truly happy. 


The ends of the braids are so soft! No wonder so many makeup brushes are made from human hair.

Sunday, 13 May 2018

Gyoza Bar's New Weekend Brunch

Bacon 'n Egg Ramen
It is no secret that I am obsessed with Brunch so when I heard Gyoza Bar launched their very own brunch menu, you know I had to try it! Known for their namesake Gyozas, the West Pender eatery is actually owned by the same people who run Miku which is Vancouver's premier luxury sushi bar. So just like their sushi counterpart, the food at Gyoza Bar is nothing short of phenomenal.

I have popped into Gyoza Bar for lunch many times in the past and have always left with a satisfied full belly. I also happen to be obsessed with pan-fried gyoza, so obviously I am a happy chickadee there.

Since Gyoza Bar is a Japanese restaurant, it was important for Head Chef Woo Jin Kim to develop a brunch menu that was rooted in Japanese flavours. For me, I felt he really achieved his goals and struck a fine balance between Japanese cuisine and Western Brunch culture. 

Brunch has steadily gained popularity in Vancouver, so we wanted to do our own take, but with a Japanese influence. We focused on savoury comfort food flavours. 

It seems like Gurleen and cocktails now go hand-in-hand, so I had both of their brunch cocktails - the Komosa and the Strawberry Pistachio Frozen Cocktail. The Komosa was made with campari, orange juice and lemon ginger kombucha while the Strawberry Pistachio Frozen had rose and gin. Of the two, I prefer the Strawberry Pistachio as it was a refreshing drink and I could really taste the real strawberries that were used. The Komosa though very beautiful had a strong alcohol taste and I prefer sweeter more fruity tasting ones. 

The Pulled Pork Bao Benny is by no means a traditional eggs benedict. Fluffy baos were filled with sweet pulled pork, maple miso hollandaise and a picture perfect poached egg. It came with a side of traditional pickled jalapeño + onion + cauliflower + radishes as well as some crispy potatoes topped with togarashi spiced kimchi corn hash and tsukemono. I loved how the baos were seared until they got golden and crispy, but I wish the same crispy texture carried over to the potatoes because they were really soft. 

My favourite dish was the Okonomiyaki and Chicken Karaage. It was everything I love, sweet, sticky, savoury and a diverse mix of flavours. In a cast iron skillet comes a lovely soft savoury Japanese pancake that is topped with sweet and sour soy glazed chicken, a sunny side up egg, asian slaw and a generous drizzle of both tarter sauce and Japanese barbecue sauce. I know there is a lot going on, but trust me, it is delicious because nothing can beat crispy fried chicken and savoury pancakes. I also loved the addition of pickled onions as it counterbalanced the sweetness of the other sauce. 

At this point I was getting very full, but I still had the Bacon 'n Egg Ramen to go! Long ribbony ramen noodles were in a smoked soy chicken broth topped with crispy bacon, green onion, corn , pea shoots and a sunny side up egg. The addition of the crispy bacon strip and sunny side up egg really made it look like a breakfast ramen. The broth had a nice deep rich flavour and their noodles were spot on. The egg yolk coated the noodles making them silky and yummy. 

Of course, I was not going to leave without dessert and so I tucked into a mochi stuffed with ice cream that was then finished with strawberry sauce. I am not a big mochi person, but I really did love this particular one and definitely see myself ordering it again. 

Thank you for having me over Gyoza Bar for your new Brunch Menu! Chef Woo Jin Kim said they are still working on the menu and will be adding more dishes to it in the future. Hoping to see a cool breakfast gyoza, how good would that be! 


Pulled Pork Bao Benny
Left: Komosa Right: Strawberry Pistachio Frozen Cocktail

Okonomiyaki + Chicken Karaage
Bacon 'n Egg Ramen
Mocha stuffed with Ice Cream and topped with Strawberry Sauce

Wednesday, 2 May 2018

Mijune Pak Resident Judge on Top Chef Canada

Photo provided by Food Network Canada
Follow Me Foodie is probably one of the most well-known food blogs and the women behind it happens to be a Vancouverite, Mijune Pak. She always had an obsession with food and with a little encouragement from her sister, Mijune created Follow Me Foodie in July of 2009.

While completing her communications degree at SFU, Mijune put all of her spare energy towards her blog. For about 3 to 3.5 years, she published on average about 2500 word article a day. Not only did she publish every single day, all of her articles were well thought out and often involved 10 hours of work. This usually began with doing some research on the restaurant and chef before going in to eat and typing out her thoughts. I can barely get out two posts a week. Mijune hustled hard, so it really makes me happy to see that all of her hard work did no go unnoticed.

I love eating out hence why my blog and social media is often inundated with pictures of pasta, lattes and cakes; however, it is expensive, so I could not help, but be a little curious about how Mijune affords to eat out so often. I asked her outright and the answer did not surprise me.
I am passionate about food and it just became a part of my lifestyle. I saved every penny that I could to put towards my love of eating. 
Mijune has a sincere love and appreciation for food, both casual and it comes across in all of her writing. Over her 8 and a half years as a food blogger, Mijune eaten at around 25 of The World's 50 Best Restaurants collectively across all the years since it's been published. I also think Mijune needs to start competing in food eating competitions because this little lady can eat. The most she's eaten in a day was 46 dishes at 6 restaurants over 10 hours. Oh and she usually eats every morsel of food on her plate if she enjoys it, and her closest friends are happy to attest to it.  She's not a one or two bite eater. 

Top Chef Canada's latest season just premiered this past weekend and Mijune is back at the judge's table for a second season. So what is it like being on set?

5:30 AM | Wakeup & Shower

6:00 AM | Hair & Makeup

8:00 AM | Competitor's begin the Elimination Challenge

12:00 PM | Tasting the Competitor's Dishes

3:00 PM | Finish with Tasting

6:00 PM | Judge's Begin Deliberation

8:00 PM ~ 10:30 PM | Wrap-up for the Night

If you have watched Top Chef Canada - which you should do! - you already know that every episode opens with a Quick Fire Challenge which is then followed by the Elimination Challenge. The two challenges are filmed on two separate days, so Mijune only needs to be on set every other day for the Elimination Challenge. The first couple of deliberations can be quite long since there are a lot of dishes to consider which means they can be finishing as late as 10:30 PM, but as more competitors are eliminated, they can wrap up as early as 8:00 PM.

Mijune always looks on point on the show and I had to know if she got to keep any of the outfits. Unbeknownst to me, the majority of the dresses, all of the accessories and shoes were actually her own in the first seasonIn the second season about 1/3 were  her own, and all accessories and most shoes were hers as well. So what we saw in Top Chef Canada All-Stars was Mijune's own style which I would describe as chic, girly and elegant. I personally prefer skirts and dresses, so I have been fawning over her wardrobe.

Most people know Mijune's food obsession, but she also has a huge fashion interest. If you go back and re-watch season 1 and pay attention to Mijune. Every single episode she has a completely new look. Out of all the judges, Mijune spent the most amount of time in pre-looks. She got to work closely with the hair and makeup team and together, they came up with unique new looks.

Mijune is no longer the new kid on the block. The reboot was a major success last Spring, so for this season, Mijune's wardrobe was half her own and half picked out by the stylists. I honestly cannot wait to see what she wears this time and if I am able to discern her own personal pieces from the ones the stylist's chose.

Mijune's favourite dessert, the Candy Cap Ice Cream from Hawksworth
Before wrapping up my interview with Mijune, I had a few important questions to ask. Have you met my bae Gordon Ramsay? Unfortunately, not yet, but she has promised me that she will tell Chef Ramsay that I think he is amazing! Best dessert in Vancouver? For something casual, Mijune loves the double baked peanut butter and jelly croissants from Elmo Baking. Her favourite bougie dessert is  the CandyCap Ice Cream with Toasted White Chocolate, Toffee and Walnuts from Hawksworth.

I am not going to lie, I was a bit starstruck because Mijune Pak is one of the original food bloggers! After saying goodbye and leaving the restaurant, I remembered that I had not taken a picture with her, so I bashfully made my way back and meekly asked for a picture with her. Gosh I look hella derby hahaha

An awkward picture of me, but Mijune looks on point as per usual! 
Massive thank you to Mijune for making the time in her busy schedule to meet with me and I hope this is the first of many lunches together! Feel free to take me on any of your foodie trips!


Wednesday, 4 April 2018

Bacchus at the Wedgewood Hotel

Singapore Sling garnished with strawberries carved into roses | Bacchus
It is not everyday that I get to dine at a bougie establishment like Bacchus, so you can only imagine my excitement when I received an email from the Executive Assistant at the Wedgewood Hotel. I have walked past Bacchus Restaurant & Lounge on several occasions, but never really ventured inside from the fear of being out of place. Bacchus serves a modern French cuisine featuring West Coast ingredients.  

The hotel first opened its doors in 1984, a dream of owner Eleni Skalbania since she first began working in the hospitality world. Her youngest daughter, Elpie Marinakis Jackson, has since taken over and continues to uphold the same standard in service and luxury as her mother. 

The award-winning Bacchus restaurant is an ode to the Greek god of wine and revelry. The space exudes luxury, from the lush upholstered furniture to the warmth of dark cherry wood fixtures. A large School of Rubens Oil Painting of Bacchus himself overlooks a glossy black grand piano and the space is lit by Murano crystal fixtures imported from Venice. 

Bacchus boasts an impressive cocktail menu, so it was only fitting that I sampled a few - obviously for research purposes! I had the Seraphim, Singapore Sling and Limonata. 

The Seraphim is a 6-ounce sparkling cocktail of Aperol, fresh raspberries, lavender honey and brut which is a very dry unsweetened sparkling wine. I really enjoyed the fresh raspberries and the lemon rind garnish, but being an occasional drinker, the alcohol taste was a bit too strong for me. The Singapore Sling is from their 2-ounce classic cocktail menu and is made with quite the array of ingredients: Bombay Sapphire, Cointreau, Benedictine, Cherry Brandy, Bitters, Grenadine, lemon, lime and pineapple juice. The Singapore Sling is garnished with a sprig of fresh mint and two strawberries hand carved into roses! The grenadine gave it a bright pink red hue and despite it being made with Bombay Sapphire, the Singapore Sling was a burst of the tropics with the pineapple being the predominant flavour. 

I love non-alcoholic cocktails and it actually turned out to by mine and my friend's favourite of the three. The Limonata was a mix of fresh squeezed lemon juice with a splash of soda and sugar. The drink was a refreshing balance of sweet and sour. 

From the Lounge Menu, I got to try the Beef Sliders, Mini BC Salmon Crab Cakes, Tagliatelle with Braised Lamb Ragout, and the Pizza Fungi. All of the dishes were plated beautifully and you could really taste the freshness of the ingredients used. 

Executive Chef Montgomery Lau prefers to change his menu according to the harvest schedule instead by the season. Though it means the spring menu is launched later than most restaurants, it allows him to maximize the amount of fresh locally grown produce in his dishes.  

When it comes to caramelized onions, I have an uncontrollable gag reflex, so I was devastated when they brought out the sliders. I had to leave them to my friend to try and he loved them. Grilled red onions, swiss cheese and buttery toasted sourdough buns, but it is the simplicity that made them divine as it allowed the juicy beef patties to shine. Plus they were the cutest perfect little sliders that I have ever seen!

In recent months, Vancouver has seen a massive influx of neapolitan pizza, so Bacchus' Pizza Funghi needed to be on point. A trio of shiitake, button and oyster mushrooms as well as caramelized onions (I remembered to ask for none on my half!) and creamy goat cheese covered a fennel milk bread crust. The crust was a bit stiff, so I ended up having to ditch the fork and knife and just eating the pizza with my hands which is not something you really want to do when eating at a fine dining restaurant. I really loved the addition of fennel in the pizza dough. 

Fennel seeds are added to the dough for an added depth of flavour. 

The dish I was most intrigued by was the Mini BC Salmon Crab Cakes that came with a granny smith and celery heart slaw, dried peas and sauce remoulade. They were pan fried to a golden perfection yet still remained moist on the inside. Chef Lau did a great job revitalizing a classic dish. I would like to see some more acidity in the slaw to balance the heaviness of the Salmon Crab Cakes. 

To finish the savoury portion of our meal we had the Tagliatelle with Braised Lamb Ragout. Pasta is one of my favourite comfort foods and Bacchus nailed it. From the very first bite I could tell the pasta was made from scratch and had the right amount of chewiness. The ragout was rich in flavour and enveloped every strand of pasta. They definitely took the time to reduce the lamb in the wine and tomato reduction as there was a huge depth of flavour and the meat was tender. 

If this blogpost seemed long it is because dinner was equally long as you are meant to relax and take the time to enjoy each course. By the time we got to the pasta, I was partly in a food coma and stuffed beyond belief. Obviously we dessert, but I am going to share my thoughts on them in a separate post.

Let me know in the comments below if you have been to Bacchus and what you think I need to try next from them!


Bacchus Restaurant & Lounge at the Wedgewood Hotel
From the Left: Limonite, Singapore Sling and Seraphim 
Mini Beef Sliders | Bacchus
Pizza Funghi | Bacchus
Mini BC Salmon Crab Cakes | Bacchus
Tagliatelle with Braised Lamb Ragout | Bacchus

Wednesday, 28 March 2018

Pink Tea Latte's 3rd Birthday Celebration

Pink Tea Latte is officially three and the only way I know how to celebrate is by throwing a birthday party. Many of you have already seen pictures on Instagram (@PinkTeaLatte) from the party at Prado Cafe Fraser street location. It was a brilliant evening filled with sweets, new and old friends as well as lots of laughs. 

I am still in disbelief that my first ever event for Pink Tea Latte was such a big success. I never imagined so many individuals would come out to eat cake with me. I am always paranoid that no one will show up and frankly it does stem from childhood as I have had birthday parties where literally TWO people came. That is crushing for a 10 year old and worst, my parents had rented out a few lanes at a bowling alley for my birthday, so there were not even enough players for a lane. So yeah, I have never been the popular kid, far from it, more like the dork. As I have gotten older, my confidence has grown and this party really has boosted my self-esteem. 

I think there are a few elements that helped this birthday party be a success, but there are also a few that I would change. Before I get into that, I want to give a massive shoutout to the companies that were integral to making the event a reality. 

Firstly, Prado Cafe was such a brilliant host reserved half their space just for us. Not only did we have a private sectioned off area to ourselves, they also made us a mountain of their No Name cookies (They taste like a s’mores to me!) and my personal favourite, the Raspberry Oat Bar which is made with real fresh raspberries. On top of all that, my guests got to enjoy actual Pink Tea Lattes! It is an almond milk base beet root latte and a portion from every purchase goes to the DTES Women’s Shelter and to Cynthia’s Place in Surrey. 

Boft Canada provided all attendees a discount code for prints. Garden Party Flowers spoiled me with 5 floral arrangements. Of course no birthday is complete without a birthday cake. Noms by Mon made a massive Raspberry Chiffon cake that was encased in sweet sticky toasted meringue. She also made adorable fresh fruit custard tarts and gold painted pink macarons. 

What I Would Do Again?

Eventbrite | By having guests RSVP on Eventbrite, it helped reduce my fear of no one showing up. It also helped me ensure I did not have too many guests for the space; however, it is rare for all RSVP’s to actually attend, so I released extra tickets. Just as I had predicted, several RSVPs were no shows.  

Treat Bags | I had brought a stack of cute paper bags that I gave to all of my guests to fill with treats from the party to take home. Everyone loved this and they really loaded up, but more importantly, it reduced the amount of food going to waste. 

2-bites | All of the food was small and did not require plates and napkins aka reducing my carbon footprint. 

Simple Decor | I kept feeling like I needed decorations, but I am glad that I left it simple and did not clutter the space with balloons, streamers, confetti etc

Invitation | I am so happy with how my invitations turned out and I would definitely do them again

What I Would Change?

Hashtag | I forgot to set a hashtag for the event. 

Amount of Food | I kept thinking we would run out of food, but it ended up being three times what we needed. I need to order less food. 

PhotoBooth | I want to make a simple backdrop for everyone to take pictures against

Flowers | I had all those gorgeous arrangements, but next time, I want to spread them around the space more. Would also love to do a wall piece.

Activities | I want to have a small party game or something just to bring up the energy and make it fun - BUT everyone had an amazing time. 


Raspberry Chiffon Cake with Toasted Meringue by Noms by Mon

A Boft print of Prado Cafe's cookies
Raspberry Oat Bar from Prado Cafe
No Name cookie from Prado Cafe

Fresh Berries & Custard Tarts by Noms by Mon

All of the flowers from Garden Party Flowers
Pink Latte from Prado Cafe

Tuesday, 27 March 2018

Temporarily Blocked on Instagram... Ummm Really?

I am going to be honest, I am guilty of being overzealous when "liking" pictures on Instagram. In the past, I have been temporarily blocked from liking posts for a 24-hour period; however, this is a completely different situation! My instagram --> @PinkTeaLatte 

This morning, during my morning commute to work, I was on the skytrain and wanted to use my few free minutes to respond to the comments that have been left on my Instagram posts. I left a total of 10 replies on three of my pictures - yes, I counted and am not grossly underestimating the number. Literally on MY OWN F*CKING POSTS! 

I think it is absolutely absurd that I am being temporarily blocked for engaging on my own account. As well 10 replies is hardly an abuse of function and I have definitely commented far more in a short period of time before, but what irks me is the fact that I am being reprimanded for commenting on my own work. Why does the Instagram community need protecting from me responding on @PinkTeaLatte as @PinkTeaLatte??? It is like they are protecting me from my own self and accounts that have chosen with their own free will to comment on my work. Also, all of the pictures on @PinkTeaLatte is original work by me. The photos are all watermarked with my name, it is my work and I give myself and my readers to comment as much as they like! 

Instagram, you need to check yourself at the door. Stop being so extra and enjoy the few moments of popularity you have before you are ultimately replaced by a new social media. So many social media companies have come before you and have been forgotten and replaced by new better social media apps. I personally want a social media app that goes back to real time posting without the bullsh*t algorithms that decide which posts deserves to be at the top of your feeds. I want chronological order feeds please! Thank you twitter for keeping it real and not trying to re-invent theirselves every few months. 

I guess for the next 24-hours I will not be able to reply to any of the comments that are left on my account. Feel free to check it out and inundate it with comments haha and I will reply to all of them after this temporary block is lifted. I feel like I am Monopoly Jail right now. Would love to hear your thoughts on this on the comments below because I can respond on my own blog! 


Sunday, 25 March 2018

Café Ça Va brings a little bit of France to West Vancouver

Café Ça Va DineOut Vancouver 2018
Past downtown Vancouver and over the Lions Gate Bridge is Lower Mainland's bustling new food scene in West and North Vancouver. I myself do not get out there often enough, but when I do, I am never disappointed. Now Dine Out Vancouver was quite some time ago - two months - but I cannot get Café Ça Va out of my mind. Being a Vancouverite and a Foodie, I have definitely dined at a huge proportion of restaurants in the Lower Mainland. Which also means I have eaten at most of the DineOut Vancouver restaurants. This year, I noticed an exponential increase in $40 menus, but if you actually do the math, in most cases, you are probably saving $4 tops if not even less. Café Ça Va happened to be a new restaurant for me, but also at the more reasonable $30 per person DineOut menu. 

If not for the food, go for the interior decoration because the space is stunning. I loved the white carrera marble tables pared with dark navy blue chairs and tufted banquets. There were gorgeous crystal chandeliers and hidden crystal wall sconces as well as a cute eiffel tower decal on the window. I must commend their interior designer for taking the risk to paint the walls dark navy blue, but also painting the ceiling the same dark colour worked really well and its not something you often see. Oh and did I mention the bathrooms? Yes, there are crystal chandeliers in the bathrooms too and each of three are wallpapered with a different pattern and like the main dining room, the wallpaper is carried onto the ceiling too. My inner Pinterest fanatic was very happy! 

To begin our dinner, we got Mussels & Frites and the Warm Potato Salad. Mussels & Frites is very french and is really about the broth which Café Ça Va  did a splendid job on. It was an aromatic blend of spicy chorizo, fresh herbs and tomato jam. I loved the presentation in the miniature pot and the moment our server placed it in front of my friend, a gasp escaped him because it smelt so good. BTW - I do not eat shellfish; however, my friend is half french and he was impressed. I had the Warm Potato Salad which literally tasted like a hot baked potato with sour cream and chives. The arugula was tossed in a rich creamy chive Crème fraîche and there were these perfectly roasted little gold potato halves. I can see how this menu item can be overlooked by most diners as it sounds like a bbq dinner potato salad, but it is not, far from it, the Warm Potato Salad is a next level arugula salad. 

Executive Chef Behshad Zolnasr decided to surprise us with his Beet and Buttermilk Salad, a vibrant dish of mixed beets and radishes, rye crumble and buttermilk mousse. Gorgeous to look at, but this girl is not a big beet person. I am over Vancouver's beet infatuation! That being said, the salad was delicious. 

French cooking is often associated with butter, baguettes, meats, refined pastries, but there is a lot of pasta too! For my main I had the Roasted Squash Ravioli that came with a brown butter sauce and garnished with toasted pumpkin seeds and crispy sage. I am sorry, but four ravioli pieces are not enough for me. This is why I do not like ordering raviolis, tortellini or agnolotti because you get hardly enough to fill you. The roasted squash filling was sweet and nutty. The pasta was under filled for me and I think it is the reason that the outer edges of the pasta became stiff. 

My friend had the hearty rich Boeuf Bourguignon. The stew was ladled over a bed of sautéed mushrooms, pearl onions, lardon and pomme puree (mashed potatoes). The meat was tender and pulled apart easily; yet still held its shape and had amazing savoury flavour. I sampled some of the mash and it was everything you want in mashed potato: fluffy creamy buttery goodness. 

Being a self-professed dessert connoisseur, the final course is what I look forward to at every meal. Frankly, I would skip the savoury and go straight to sweet if it were not for the adverse health risks if I only ate sugar haha. Café Ça Va is constantly doing a new feature dessert, so I expect there will be something new if I were to go in now. That night I had a poached pear dish and a black and white mousse. 

The poached pear presentation was really unique. The pears were thinly sliced and somehow folded to look like a crepe. I love fruit, but this dessert being just primarily sliced pear was not enough for me and desperately needed a sponge or custard, just something to give it more body. The black and white mousse was interesting and is where I saw Chef Behshad's time working at some of the most renowned Michelin Start restaurants including my Bae Chef Ramsay's restaurant. It was a white chocolate mousse covered in a black glaze and then a dark chocolate mousse enveloped in a white glaze. Throughout our meal the plating has been on pointe, but the glaze was clunky making the mousses just look like lumps on the plate. So the Chef did miss the mark for me on the desserts, but he took a chance and really presented something unique and creative. I live by the motto " you will never know unless you try" and he tried and for that I respect him! 

I will be returning to Café Ça Va for lunch as the service was impeccable - shout out to our server and front of house - and the atmosphere was amazing. I had a really lovely time and I cannot wait for another meal filled with laughter and fun. 


Beet & Buttermilk Salad
Mussels & Frites
Warm Potato Salad
Café Ça Va | Stunning Bathroom
Roasted Squash Ravioli
Boeuf Bourguignon
Chef Behshad at work
Black & White Mousse
Poached Pears