Both nights the atmosphere and the food were spectacular. I love the brick walls, the most amazing local art (which is for sale, in case anyone was wondering), the candles, dark wood tabletops, perfect wine glasses and hardwood floors. It's loft style orientation is warm and inviting, yet distinctly metro chic.
The service, on the other hand, differed vastly from night to night. While I have been there a good handful of times, the service was never anything to write home about. It wasn't terrible; it wasn't great. It was just, well... "there". These last two times, however, were poles apart. Thus, I will review night number 1 (NN1), and then night number 2 (NN2) - for clarity's sake. On NN1, after climbing the massive set of stairs to get into the place (not sensitive to accessibility issues - which is a problem, I think), John and I were greeted with delay by a host/server. Actually, we stood there for probably 7 minutes without anyone even acknowledging our presence. I understand that a restaurant can be a very busy and hectic place (I've worked in em for near the last 10 years) - but you are never too busy to nod and comment "be with you in a moment please" on your way by. However, once we were greeted and sat at the bar - everything got lots better.
Reviewing the menu, I started with the Summerhill Pyramid Cipes Brut ($7.5/gl) and John had the Lighthouse Beacon I.P.A. ($4.75/sleeve). Interestingly, Ferris' does include many bevys from across the globe on their menu, yet there are many local brews and grapes to choose from that really personify the essence that is British Columbia.
Gorgeous. Fat full prawns and the sauce was to die for. Problematically, prawns are not in season right now. Have they been frozen since the season? or are they being unsustainably manufactured and flown in?
Lastly, Kendra and I split the Butternut Squash Ravioli dressed in brown butter, sage & roasted walnuts ($17) and the Prosciutto Wrapped Halibut served with roasted potatoes, brown butter, preserved lemon, pine nuts & capers and a side of golden beets with decadent goats cheese ($22) (with which, I had the Chardonnay - so buttery and perfect with these two):
Buttery. Soft. And the pasta was cooked to perfection. I would have liked more sage - but I always want more sage.
The halibut was perfectly cooked - the beets were perfection -.and the potatoes were actually probably my favorite part of this dish.