604 Foodtography

How do you like your steaks done? Black? Blue? However you like your steaks, all your cuts are prepared to perfection here at Glowbal Group’s 7th restaurant, Black + Blue.

Proprietors Emad Yacoub and Shannon Bosa Yacoub share a passion for classic-style dining. Marking the company’s biggest and boldest offering to date, Black+Blue signals a throw-back to ‘The Golden Age’ of hospitality. From juicy steaks to crisp service, classic cocktails to sumptuous décor, Black + Blue brings decadence and glamour back on the Vancouver dining scene.

“The concept for Black+Blue echoes the lively and popular steakhouses of the past along with the nostalgic pleasure of experiencing a stand-out meal,” says Yacoub. “The twist is that from the moment you enter the restaurant, guests are dazzled by the tangible energy and gracious West Coast hospitality ourGLOWBAL team tables like no others in the city.”

I arrived shortly after 4pm for the media opening, with friends/family and VIP arriving later around 6pm. During these two hours, I was plied with many many drinks, ranging from this Vodka, Curacao and Champagne with rock salt, and French Martini’s.

Joining me for the night was Queenie and Janice(Good Eat), and I also met Amy (The Food Queen), Michdas and Grace. Familiar faces such as Dee, Rick, Mijune, Victoria, Richard, Kathy, Dennis, May and Nick were also there.

The first thing that will undoubtedly catch your eye upon entry (or even from outside) will be the beautiful chandelier hanging over the central bar.

The other thing that will catch your eyes will be this massive meat cooler, lined with bricks of Himalayan Rock Salt.

I was so intrigued by the blocks of salt that Chef de Cuisine Jason Labahn (from famed Las Vegas steakhouses: Fix at Bellagio; Brand at Monte Carlo; and Alex at the Wynn) took us inside. But first, here’s a picture of Queenie licking a block of salt. After we asked for permission of course.

Don’t worry, they broil and scrub the blocks after usage!

Each slab of meat is weighed, labeled, dry aged for 28 days and of course, put on display for everyone to see.

Customers can even request and reserve their own personal piece for future reservations.

The king of beef, Wagyu, is also available here. Who knows how much this would cost?

A carving station was set up for this behemoth roast.

Yorkshire pudding with horseradish crème fraîche. I pretty much ate an entire board full of these suckers.

I was very, VERY happy that the deep fried mac & cheese ball, so famous at Society, is incarnated in some form on the Black+Blue menu as well.

A number of other bite sized food items came out of the kitchen, and surprisingly the distribution wasn’t bad at all! I say this because well, media events + food distribution are not the best, in fact sometimes very dismal, but they did an awesome job here.

A number of desserts also came out, and with our nice booth seat right by the kitchen entrance (not intentional but awesome) we got our hands on everything.

The Baked Alaska - strawberry and chocolate frozen mousse with seared marshmallow fluff. Delish, everyone scrambled for these when they came out.

A who’s who of Vancouver food industry was out in full attendance, and with a company like Glowbal Group running it, it was definitely expected. Many many thanks to Emad Yakoub and Shannon Bosa-Yakoub for inviting me, and Morgan Sommerville. It was a great night, and I’m already thinking of when I can come try the regular menu for a fancy night out.

btw Susan, thanks for the drinks, nice to see you again!