Victoria Shen
Blue Hat bakery & bistro is located at the entrance of Granville Island public market. The quality of bakery they provide is very good and fresh brew coffee large just price at 3 CAD. Today we ordered a cup of large coffee and a piece of carrot cake to share with. The windows open to Granville harbor, very relaxing to sit there and enjoy a moment of tranquility.😊
Stephanie
This review is strictly on the baked goods and pastries and not on the restaurant food. I ordered the black forest, mille fueille and a berry danish to go. The total came up to around $19-20.
The black forest was definitely on the sweeter side. The cherries on the inside are soaked in alcohol which I liked as it is a black forest. The cake itself wasn't too dry but I felt like there was too much mousse and it was just too sweet for me personally.
The mille fueille was definitely the best out of the three desserts. The layers of puff pastry was nice and crispy and light. Very buttery. The diplomat cream wasn't too sweet and was well balanced.
Berry danish was the biggest disappointment out of the three. It was not crispy at all, almost to the point where it was tough. It wasn't flaky and pretty disappointing.
Overall the items were pretty disappointing especially for the price. I did love the decor and this would probably be a great place to chill and catch up with friends but not for the good but for the ambiance.
Ruby Es El
Blue Hat Bistro Cafe is a facade to Granville Island. It is overlooking the boats and yacht docked along Granville Island Seawall. The place is clean and bright. Every marbled table has a few stems of fresh Carnation, matching a neat leatherette chair. Their blue teal coffee mug with a logo of Pacific Institute of Culinary and arts is in perfect condition, no scratch, crack lines or chip. The coffee tastes good. I had a descent serving of old fashioned chocolate cake which is not too sweet nor dry. But a little bit pricey though. I might try some of their pastries next time cause they look so appealing and fresh. At the end of our break, I’ve used their washroom and I’m satisfied for its cleanliness. I will surely comeback there again.
Amanda Whittaker
The location is lovely and the menu options definitely were tempting. I order the Earl GreyCouver Hot Chocolate.
At first sight and sip, I thought the drink was heavenly and that the cloud biscuit was a perfect touch for that. But it was because of the teeny bit of whipped cream which with the Earl grey hot chocolate flavour was lovely but after the smidge of whipped cream (definitely not a nice amount like the photo they had) was gone, it was waaaaayyyyy to heavy on the Earl Grey and not enough Hot Chocolate to balance it. It was the only hot chocolate from the Hot Chocolate fest that I didn't finish.
candy L
I used to love this place and I came almost everyday. The Chicken and Bacon Sandwiches, soups, and sourdough breads were some of my favorites, and with reasonable prices. But since this place renovated, some of the prices increased or doubled. I stoppped coming for awhile, but today, I decided to pay them a visit. I saw the same friendly staff who used to help me, Lily, who greeted me enthusiastically. I ordered a Mediterranean Tuna Sandwich on multi-grain. I loved the artichoke, and the textures and flavours were also amazing. I'm glad to come back.
Ronnie Fuentes
We tried them out during Dine Out Vancouver 2020, and we were very impressed. Our server was very attentive, patient, and funny. He made sure we had a great time. And the food? Excellent, right from the plating down to the dessert's smallest morsel. Highly recommended.
Randy Vantastic
Went for dinner and was blown away by the food. Chef's in training but they are instructed by top chefs at this culinary institute.
M e
We popped in for a little snack. The egg Mcmuffin type bun was just okay. The tuna fish, artichoke on ciabatta was pretty flavorless. Good coffee's though.
Anne Sommer
I work with Investors Group and we held a client event here. What a wonderful evening and I’m sure that is the general consensus. We were split into 4 groups where we all played a hand in making our meals in 4 of the kitchens. Our chefs were Phyllis, Ben, Darren and Julian. They were all fantastic leaders and I for one cannot wait to try to make ricotta stuffed ravioli with roasted garlic cream again! The only thing that would have made better would have been to have chef Ramsey critiquing our dishes ��
I highly recommend this place and will definitely be back if only to test the foods of the students there!!
Mimi Kim
I absolutely love this place, best service, nice presentation and great 3 courses dinner for $30 ?! Plus it's in Granville Island! The best bang for the buck, guys!! Definitely check it out. I also love daily menu changes.
Karen Leung
Great food. Great service. Great price. I will definitely come back again.
Bruno Elsier
great school, great instructors, great courses. Every day is a great day at Pica
Al Hollenbeck
We lucked out and were early for lunch without a reservation. Great food and service. We took photos of many dishes.
Thompson Tran
World-class chefs, instructors, and lovers of food!
Vivian Valerio
My first time and I didn't expect, the servicees, the presentations, the ambiance and the foods, close to perfection....👍👍
MrDien Dien
i wish and hope to be schooled there sometime not long from today. I've heard much about picachef and i think its a great place to be schooled in culinary skills. Thanks
Mildred Chartrand
I learned a lot and had the best time! The chefs are amazing!
Golden Tiao
I like this restaurant ! Creative foods! Very good C/P
Azael Flores
I had a great experience! I recommend this Institute, great staff,great program,great chefs! Thank you very much for everything chef Ulrich and chef Eduardo
Marna Crape
Amazing experience! It was so much fun! Thank you to Eddie's and the chefs at PICA for a great evening!
Michael Wozney
Still have fond memories from both programs I did.
Jacqueline Knoblauch
Having eaten at the restaurant, participated in an iron chef challenge and had the pleasure of 4 catered events,i couldn't imagine not booking with PICA and Chef Darren. Thank you so much for another wonderful evening!!
Bin Zheng
Chef Bernard! Thank you to teach me how to do French Onion Soup in the traditional way: plain water, a few bay leaf, and of course, caramelized onion. I was at my galley's cook off today, and I used that recipe; that completely won them over. The chef asked me whether I used any stock. I told him that I used plain water. It seemed that he was surprised a French Onion soup can be tasty made with just water. Again, thank you, Chef Bernard!
Rome Rome
I have awesome dessert!!!
Veronica Torres Perez
Thinking of going here!!! which is a good course to start with?
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