South Kerrisdale is about to get a little more flavour thanks to a new restaurant from Chef Kevin Lin and creative designer Steph Wan. The new spot is called Land & Sea and it’s bringing West Coast Japanese fare to the neighborhood. Let’s get into the deets.
To get to know Land & Sea it’s important to understand Lin’s experimental cooking style. He states “Cooking is often overcomplicated when in fact – it’s quite simple. We shouldn’t be confined by rules and cultural boundaries as cooks. Why can’t tomato and dashi go together? If it tastes good, it works.”
Basically, he’s all about making food good which is exactly what dining should be about. Not to mention, Land & Sea is dedicated to seasonality and working with local suppliers. And that’s important because good ingredients play just as big of a role in delicious dishes as cooking talent.
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Some of the inventive dishes that will be on the menu include flame-finished Ora King salmon soba, unagi risotto, Fraser Valley duck with yakiniku gravy, and vegan options like eggplant kabayaki donburi. Diners will also be able to score original cocktails elevated with floral ice cubes and an impressive wine program designed to complement the menu.
When it comes to the space, diners can enjoy an open kitchen concept and 2400-square feet of dining room as well as a bar. Wan’s design of the space embraces the charm of wabi-sabi, which is a “Japanese philosophy of admiring the beauty that is imperfect, impermanent, and incomplete in nature.”
Land & Sea opens in early September and you can learn more about the opening by clicking below. Enjoy folks!
Land & Sea
Where: 1864 W 57th Avenue
Hours: Soft opening on September 3rd, 2021
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