If you want the best view of Steveston Harbour and great food, Blue Canoe Waterfront Restaurant should be your next port of call.
That's the opinion of Richmond's Sue Robertson, a regular customer who loves to sing its praises.
Besides the food and location, Robertson is impressed with the owner, Jim.
"He's always around helping the staff. I see him walking with his family in Steveston. He's the right fit for Steveston."
Robertson also enjoys the happy and attentive servers, including our waiter, Cormac Brennan. And there's the overall comfort and ambience of the new, all -season patio and its panoramic views.
But the food is the clincher. Robertson loves the achiote chicken taquitos tapa and the garlic prawns bruschetta.
But the lemon meringue pie is her favourite.
The fluffy meringue is made with brown sugar, which complements the thick, creamy, tart lemon curd.
With a tasty crust, plus garnishes of fresh fruit and blackberry syrup drizzled on the plate, it's an elegant finishing touch.
I'm also drawn to Blue Canoe for the same many of the reasons, and am thrilled with their wide selection of fine wines.
For my curried vegetable soup, I chose a glass of BC Joie Farms 2012, A Noble Blend.
This Naramata white is a fragrant blend of six varieties, most of it Gewurtztraminer, Riesling and Pinot Blanc.
Expect a lychee apple aroma and a dry, but fruity taste made in an Alsatian style.
That juicy fruit is a pleasant contrast to the rich squash and carrot soup with its curry spices.
To complement my trio of wild salmon sliders ($13.99), I was served a Pentage Pinot Gris, one of Brennan's favourite wines and a See Ya Later Pinot Noir.
The Pinot Gris has a copper hue typical of the grape, a ripe pear character, and a crisp refreshing flavour.
It was a perfect match for my grilled salmon with purple cabbage slaw.
The See Ya Later Pinot Noir from Okanagan Falls, is a dark, ruby red with a nose and flavour of black cherries, hints of autumn earthiness, plus a velvety mouth-feel.
Like the Pinot Gris, the Pinot Noir's fruitiness lifts the salmon to a higher level and its refreshing acidity cleanses the palate making room for dessert...the lemon meringue.
For that I don't need any wine. The stellar pie doesn't need to be lifted to a higher level! For more information on the Blue Canoe Waterfront Restaurant, visit
www.bluecanoerestaurant.com.
Eric Hanson is a life-long Richmond resident and a retired teacher and wine educator.
