TUC Debuts Greatest Hits Fall Menu

October 29, 2018
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Tuc Craft Kitchen is turning five. The big 5. And to celebrate, the Gastown restaurant is bringing back favorites from its culinary catalog.

Tuc is the kind of restaurant you might not notice walking down West Cordova. But once you step in, take a seat at a table or at the bar, you start to notice the little details and you slowly fall in love with the place.

Tuc has what you might call sense of place. There’s the aroma of comfort food being made by a chef who clearly believes food is meant for sharing. And there’s the room itself, constructed for cozying up to one another and perhaps designed with the idea that you’ll reach across the table to sample a bite off of a friend’s plate. Around the bar and on some walls are these beautiful planks of wood and tin that have been upcycled to create a very warm space, a place with history and soul. Tuc is a place you want to come back to.

In fact, the first time we’d been there was probably in 2013 shortly after the restaurant opened its doors. We remember ordering a delicious pork dish and we remember trying a killer steak some years later. We remember sampling a couple of salads and soups made with seasonal ingredients, and pairing them with great local beers and one (or three or maybe 5) killer cocktails.

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When we heard that Executive Chef Roy Flemming was reviving some favorites from every year Tuc’s been in operation, we knew we had to go back to check it out. Among the dishes on the Greatest Hits menu is a crispy bacon and egg salad that’s been ordered more than 52,000 times since 2013. Not one to rest on his laurels, Chef is also introducing new soon-t0-be-favorites, like acorn & pomegranate salad made with a must-get-this-recipe ginger & pomegranate dressing, and a beer & cheddar soup made with IPA and oat crumble. Yes, please.

Here’s a sample of the returning features, which can be paired with wine selected by Tuc Co-Owner and Sommelier Colin Ross.

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Hanger Steak à la Bourguignon
Braised 63 Acres steak, mashed potatoes, Swiss cheese, blue cheese crumble
Painted Rock 2015 Syrah, Okanagan Valley, BC

‘Crop Pot’
Braised black lentils, Guajillo chiles, cauliflower béchamel, mashed potatoes
Coolshanagh Vineyard 2015 Chardonnay, Naramata, BC

Snapper Meunière
BC rockfish, savoy cabbage & ranch, pasta cake
Liquidity Winery 2016 Viognier, Okanagan Falls, BC

Pork Two Ways
Gelderman Farms pork loin chop, pork belly, smashed nuggets, coffee demi-glace
Telmo Rodriguez Winery Mencía, 2014 Gaba Do Xil Mencia, Valdeorras, Spain

Chicken Confit
Hallmark Farms chicken legs, tomato, snow pea, biscuit, chive dust
Tantalus Vineyards 2017 Riesling, Okanagan Valley, BC

The Steak
12 oz. certified Angus reserve rib eye, mushroom crust, roasted carrots, red wine reduction
Kettle Valley Winery 2014 Barber Cabernet Sauvignon, Naramata, BC

Tuc is open for dinner seven days a week from 5 p.m., Happy Hour seven days a week from 4 to 6 p.m. and brunch on Fridays from 11 a.m. to 2:30 p.m. and weekends from 10 a.m. to 2:30 p.m. The Greatest Hits Fall Menu will be available until the end of 2018. Run, don’t walk.

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