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I was looking for a restaurant that was spacious yet cozy so that we could enjoy a meal with my 96 grandfather where he could hear the conversation. T…
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The Apron – The Westin Wall Centre, Vancouver Airport
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Too bland. Not enough flavour in the food.…
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A Real Delight. First time dining at this restaurant and it exceeded all our expectations (food and service).We started off with a Crisp Dungeness Cra…
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The Apron - The Westin Wall Centre, Vancouver Airport is open for Casual Dining and Lounge. The Apron - The Westin Wall Centre, Vancouver Airport serves Pacific Northwest dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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7 Reviews on “The Apron – The Westin Wall Centre, Vancouver Airport”
I was looking for a restaurant that was spacious yet cozy so that we could enjoy a meal with my 96 grandfather where he could hear the conversation. This was an excellent spot for lunch. I had carrot and coconut soup and the presentation was beautiful, with the condiments in the bowl and a soup poured at the table so that you get all of the aroma of the herbs being hit with the heat of the soup. I also had a salad that was very tasty with nice fresh greens and a tangy balsamic house dressing. Tea was served in a silver teapot, with enough hot water for me to not have to constantly ask for more. I think dinner there would be even more elegant than lunch was. A table mates had the salmon sandwich and side salads. All meals had good presentation and were good portions for lunch. Biggest issue was getting to the restaurant, you have to get across sea island way quickly to be able to go down Corvette. Google let us down with the direction of continue straight when what it really meant was merge into sea island way and immediately go right. My advice is to look at a map before you go and youll be fine. Parking was plentiful and easy.
Too bland. Not enough flavour in the food.
A Real Delight. First time dining at this restaurant and it exceeded all our expectations (food and service).We started off with a Crisp Dungeness Crab Cakes; it was so tasty! Beautifully seasoned and the combination of salad and crab cakes were just perfect. The portion size was decent and I wouldn’t hesitate to order this again next time!For our mains, we had the Wild Pacific Sockeye Salmon and the Deep Coastal Black Cod. Food was fresh, served in generous portions, both our fish were had crispy skin and perfectly cooked. Again, it was well seasoned but not overpowering. It was fantastic!As for dessert we decided on the Apron Chocolate Bar and the White Out. The chocolate bar was heavenly made that came with salted caramel ice cream, almond crumble and coco crisp. The White Out featured a buttermilk panna cotta torchon, vanilla bean gelato and white chocolate and orange brulee. Going back and forth on these sweets was so much fun! If I wasn’t full already, I want to try out their other desserts too. The service was fabulous, our waitress, Christina was not intrusive but was polite, attentive and catered to our every needs.Overall it was a real treat to have dined at the Apron tonight. I cannot wait to revisit this place again!
Better. I have eaten here lots in the past and it is getting better by not taking itself so seriously with high end cuisine. I love high end cuisine but not in an airport hotel where i get in late/leave early and just want simple but good food. Really enjoyed the pizza and wings last night, a cut above what you find in most airport hotels.17 Oct, 2010I eat here when I stay at the hotel and it’s ok but I would not make a special trip to eat here.
The apron. Just had the pork puffs WOW it was killer.the salty and spicy sauce went very well with my beer!
Great Chef Great Food. The Apron Restaurant3099 Corvette Way, RichmondTel: 604-303-6565Web: http://www.westinvancouverairport.com/diningDetails: Complimentary valet parking available, also offers a 5, 7, and 9 tasting menu. Located inside the Westin Wall Centre Vancouver Airport Hotel.It’s a modern, casual bistro feeling restaurant (versus fine dining) with a bar area and also serves more simple cuisine. We saw a burger and pizza being served at the bar that also looked very tasty. We went to The Apron restaurant last night and it was very memorable. We had the tasting menu and all the dishes we had were excellent. The real stand outs were the:- Sunchoke Soup. We love sunchoke. It was beautifully presented in the bowl with an amazing stock served separately.- Puffed Foie Gras with apple quince puree demonstrated Executive Chef Hamid’s passion for molecular gastronomy which transformed foie, which can be heavy, to something amazingly light and flavourful. The texture is unlike any other foie dish we have experienced before. We are fans of foie and have had it in many restaurants in Canada and Europe including France and Spain. The warm house-made brioche was delicious.- Pan-roasted scallop with an aromatic coconut curry froth and basmati rice was a concert of spice, rich flavour and texture. The scallop was perfectly cooked with great carmelization. We rarely find restaurants who can cook them to this standard. An unbelievable dish.- Lobster with the house-made gnocchi and morels was sublime; the sauce so delicious you will want bread to help you get every last drop. It takes hours to create a sauce so intense. – Salmon was slow cooked and moist with very a flavourful house-made chorizo with roasted peppers, olives and fennel. – Braised Lamb with couscous, red bean puree, grilled scallions & dry lime parsley foam offered a variety of textures and unusual flavours that worked well together.- Shattered baklava with pistachio ice cream and peaches. We loved the crispy texture of the deconstructed baklava. It was light and tasty without the traditional heavy sugar/honey syrup. Chef Hamid is focussed on sourcing the best local products whenever possible. We located a posting online from someone at vancouverfoodster.com/tag/executive-chef-hamid-salimian and you will find pics of a similar menu to what we had. The food is truly edible art.Many restaurants have forgotten that sauces, reductions, etc. are accompaniments to compliment a dish and are essential for a full experience. It is labour intensive and requires creativity and planning. We would rather have less and have these accompaniments as this is what moves the dining experience to the next level. We have had the pleasure of dining in some top-ranked restaurants in the world and the food Executive Chef Hamid Salimian is preparing is of this level. If you want artful presentation, molecular gastronomy/innovation, excellent flavour and thoughtful execution, we highly recommend you try award-winning Executive Chef Hamid’s food at The Apron. We believe he is one of the best chefs in Vancouver!
I went here on a friends recommendation and I wasn’t disappointed. The service was excellent and the tastes I encountered were challenging and delicious. I’ll be back soon, perhaps for lunch!