From steak that’s worth its weight in gold to one of the highest-end hot dogs in the world, here are the Lower Mainland’s most expensive and, arguably, most decadent meals.
The motto at Glowbal’s Black + Blue restaurant is, “The Golden Age of Steak.” Appropriate, since gold will come in handy when you order the New York Strip – 12 ounces of this juicy, top-grade Japanese wagyu beef, from cattle raised in grassy mountain fields north of Tokyo, is $228 (or get a more manageable six ounces for $114). 1032 Alberni St., 604-637-0777,www.glowbalgroup.com/blackblue
If you’re hankering for a Dragon Dog from the DougieDog food truck, be prepared to a) pre-order it at least 12 hours ahead and b) shell out $100. Considered the priciest wiener-on-a-bun on the planet by Guinness World Records, this Kobe-beef, foot-long sausage is loaded with gourmet ingredients like lobster, truffle oil and 100-year-old Louis XIII cognac, which carries a $2,000-per-bottle price tag of its own. 800 W. Cordova St., 604-454-8068, www.dougiedogdinertruck.com
Nader Hatami of Steveston Pizza Co. in Richmond is an artist, giving the wide array of offerings on his menu names inspired by music, colours and the elements. But his pièce de résistance is the See Nay pizza, topped by tiger prawns, lobster ratatouille, smoked steelhead and Russian Osetra caviar, with a “snowing” of Italian white truffles, $850. You must pre-order this pretty pie one full day in advance. #100 – 3400 Moncton St., 604-204-0777, www.stevestonpizza.com
The ultimate way to experience Tojo’s Restaurant is to sit at the Omakase Bar, where master chefs will prepare sushi and cooked dishes to suit your palate using the day’s freshest available ingredients. The cost for this service is $225 on the high end; however, a chance to converse one-on-one with famed sushi chef Hidekazu Tojo, credited with introducing B.C.-inspired smoked salmon to Japanese cuisine? Priceless. 1133 W. Broadway, 604-872-8050, http://tojos.eyesunclouded.com
Available at a number of B.C. eateries (Hawksworth, Whistler’s Araxi), Northern Divine caviar – organic, sustainable and made in Sechelt from farm-raised Fraser River sturgeon, which take at least a decade to mature – doesn’t come cheap. But, with Travel + Leisure naming it among the world’s best roe, the $88-per-ounce ask may be well worth it. (The company recommends tasting your caviar with one of its mother-of-pearl spoons, a steal at just $10). 7333 Sechelt Inlet Rd., 604-885-4688, www.northerndivine.com
All of this rich food warrants a well-matched beverage. Longtime B.C. wine leader Harry McWatters calls south Okanagan-based One Faith Vineyards’ first vintage – a blend of Merlot, Cabernet Sauvignon and Cabernet Franc – “Canada’s finest wine.” With only 144 cases of 2012 One Faith to go around, you’ll have to act fast; sales have been limited to three bottles per customer, with the winery offering custom-milled-bamboo, numbered-edition, three-bottle boxes for $495 a pop. 604-630-3076,www.onefaithvineyards.com