Dishing: The Pear Tree

Back when I lived in Toronto, I used to joke that I never went north of Eglinton if I could help it. Here in Vancouver, I make similar jokes about how I do everything I can to avoid travelling to bridge-and-tunnel land. These kinds of comments can easily get you into trouble with certain folks (as in: the ones who live north of Eglinton or in bridge-and-tunnel land). They are also the folks who know that there are many excellent reasons to venture out of the downtown core.

WineThe Pear Tree is one of those reasons. Ranked 49th in the 2015 list of Canada’s 100 Best Restaurants, it has been serving quality, classic food in Burnaby Heights for almost two decades. Was it the sole reason I trekked all the way out to North Burnaby the other weekend? Not entirely. But the offer from my sister and her husband of a nice dinner out (who am I to turn down a free meal?) as a thank you for hanging out in Solo so I could watch over their house and feed their cats while they were on walkabout in Southeast Asia was all the incentive I needed to spend an hour Skytraining my way east.

Upon arrival we were immediately seated by a young hostess who took our coats ― and then promptly disappeared. (Seriously. We never saw her again.) But in no time at all we were sipping cocktails and studying the menu in earnest. We made our selections with care.

And then.

And then we sat back and enjoyed ourselves. There wasn’t a wrong step with any of the dishes.

The highlight of my evening was my first course: Orange Caramelized Scallops with Double-Smoked Bacon Risotto. Creamy and full of flavour, the risotto was neither too bland nor too cheesy. I was a wee bit worried that the citrus flavour would overpower the scallops, but there was just a hint of it. The dish is also available as a main course.

Orange Caramelized Scallops with Double-Smoked Bacon Risotto

Orange Caramelized Scallops with Double-Smoked Bacon Risotto

I ordered the Twice-Cooked Fraser Valley Belly with White Bean Cassoulet so I could compare it to the cassoulet I so fondly remembered from a long-ago visit to Carcassonne, France. The Pear Tree version was nothing like the Carcassonne version. (No surprise there, to be honest, and I would have been disappointed if it had.) The pork belly was crisp, but moist; if you like your bacon well-cooked, this is not the dish for you as you will likely be turned off by the fattiness of the pork belly. The meat lay on a bed of white beans and green pea puree.

Twice-Cooked Fraser Valley Pork Belly with White Bean Cassoulet

Twice-Cooked Fraser Valley Pork Belly with White Bean Cassoulet

Roasted steelhead and grilled pork tenderloin were the choices for my sister and her husband and there were no complaints at our table. As we all tucked into our main courses, our waiter brought us a plate of lightly dressed fresh greens to share.

Pan Roasted Lois Lake Steelhead served with Pommes Dauphine and Butternut Squash

Pan Roasted Lois Lake Steelhead served with Pommes Dauphine and Butternut Squash

Chargrilled Pork Tenderloin with Bacon-Crusted Salsify and Potato Pave

Chargrilled Pork Tenderloin with Bacon-Crusted Salsify and Potato Pave

Stilton with Candied Nuts and Toasted Brioche

Stilton with Candied Nuts and Toasted Brioche

We finished our meal with a cheese course of stilton and candied walnuts, but it was the arrival of our trio of desserts that drew gasps from our neighbours. No wonder ― they looked spectacular. I had the Chocolate Ganache with a Crisp Nut Base, Salted Caramel, and Orange Chocolate Sorbet. Now here’s a revelation: salted caramel is the perfect companion to deep rich chocolate. Even so, my favourite part may have been the nut-based crust.

Chocolate Ganache with a Crisp Nut Base, Salted Caramel, and Orange Chocolate Sorbet

Chocolate Ganache with a Crisp Nut Base, Salted Caramel, and Orange Chocolate Sorbet

The Vanilla Crème Brulée with a Crisp Brandy Snap was the creamiest crème brulée I’ve tasted in a long while. I loved how the vanilla flavour was front and centre.

Vanilla Crème Brulée with a Crisp Brandy Snap

Vanilla Crème Brulée with a Crisp Brandy Snap

But the star of the night was the Fresh Lemon Tart with Lemon Sour Cream Sorbet. I say this because it was the dessert with the most dramatic presentation with its tower of spun sugar. I happen to think that lemon tarts have long been underrated ― the fresh lemony taste of this one only confirmed my belief.

Fresh Lemon Tart with Lemon Sour Cream Sorbet

Fresh Lemon Tart with Lemon Sour Cream Sorbet

When we were finally sated and I had heard all about my sister and her husband’s travels, we got up and I moved towards the coat closet beside our table. But Stephanie, co-owner and front of house, had already placed them on a table in the lounge. How did she know which coats were ours without a coat check tag? Pear ArtThis is a mystery to me. (Remember, the hostess who took our coats upon our arrival had long disappeared.) Stephanie’s husband, co-owner and chef Scott, stood beside her and chatted with us as we put on our coats. It was a homey touch, as if our hosts were seeing us to the door the way they would in their own home. For me, that personal touch was the most impressive moment of an impressive evening.

Which means I may be trekking out to Burnaby Heights more often in the future.

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2 responses to “Dishing: The Pear Tree”

  1. ardi@talsma.ca says :

    Lovely post e….drooling!

    Sent from my iPad

    >

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