A WHOLE NEW YEW

We salute Yew and Chef Ned Bell’s new Ocean Wise seafood-forward menu at the Four Season’s Hotel.

Last week, we lucked into a power lunch (the other guy was buying) at Yew in the Four Seasons mere days after Executive Chef Ned Bell launched his new Ocean Wise lunch and dinner menus.

And while the Globe and Mail‘s Alex Gill (our fave brassy and sassy food critic) has already praised the evening selections and service in print, we thought we’d give you a quick glimpse of lunchtime’s fabulous fare. Think classic businessman’s plates with subtle and unexpected tweaks and twists. The Carbonara boasts chunks of pulled chicken under a creamy, cheesy sauce, the Chicken Club features a cranberry almond pesto and the Lobster BLT benefits from slatherings of tarragon mayo.

But the most impressive offering by far has to be the Yew Lobster Cobb salad (or the “Cobb-ster” as it’s already being called): a platter piled high with butter lettuce, roasted red pepper, three-minute eggs, crispy prosciutto, avocado, goat cheese, mango maple dressing and a whole, chilled lobster (the shell is used as a garnish).

Love Yew.

YEW
791 W. Georgia St. (on the mezzanine of the Four Seasons).
www.yewrestaurant.com