Onyx Steakhouse & Lounge’s owner kindly invited to host Eating in Vancouver for dinner at his restaurant in White Rock. We happily obliged since we enjoyed visiting his other two establishments, Pearl Urban Bistro also in White Rock and Onyx Steakhouse & Lounge’s second location, in Port Moody.
Situated in a prime location on Johnston Road in White Rock, Onyx Steakhouse & Lounge’s flagship restaurant is a fresh and innovative twist on a classic steakhouse. The restaurant’s interior is elegantly decorated and has an intimate atmosphere. Upon arrival, we were warmly welcomed by the manager and seated at a cozy booth.
We were served sparkling water to start which was poured from a sleek glass bottle and presented with sliced limes. That was proceeded by bread service. Whipped herb butter was a nice accompaniment to the buns which were hot and soft in the middle with a slight crusty exterior.
Our server was detailed in her explanation of their special of the evening, which happened to be prime rib and Yorkshire pudding! Mmmm a classic comfort food my mom used to make for Sunday dinners growing up. I was certainly tempted by this dish while perusing Onyx’s well laid-out dinner menu.
We were still in a massive food coma from our hosted dinner the night before at ORU Restaurant. In hindsight, we should have booked these reviews a few days apart, but there’s no rest for our culinary crusade! Since we ordered steak and fish at Onyx’s Port Moody location, we thought we’d change it up this time and try the lamb and chicken for our mains. That’s one of the admirable things about Onyx – sure it’s a great steakhouse, famous for serving top cuts of meat that they dry-age themselves, in-house – but that’s not all they do well. Even non red meat eaters will discover an entree that will satisfy them.
We also thought it would be a good idea to showcase entrees that customers can order any night of the week. Therefore, in lieu of Sunday night’s full prime rib dinner, we opted to try the appetizer special of the evening – three mini, golden Yorkshire Puddings stuffed with lusciously tender prime rib resting on garlic mashed potatoes and drizzled with brown gravy. These were fantastic! A little taste of prime rib to wet our appetites.
We ordered a couple other appetizers to share, including a half order of the Roasted Organic Beet Salad, consisting of organic greens and crumbled goat cheese, tossed in a citrus vinaigrette. The goat cheese was nice and mild, while the beets were perfectly cooked. Pearl Urban Bistro serves a similar beet salad that’s equally as delicious, seen here.
Onyx’s Crab Cake rested on an avocado creme fraiche, topped with sliced green onions, and was served with a celeriac coleslaw on the side. This was a lighter take on a usual deep-fried heavy crab cake. The portion size was large, satisfying and it was packed with a tonne of crab meat.
Free Range Half Chicken with bourbon peach bbq sauce is served with a couple of side options. This was one of Onyx’s Conventional Entrees (different from Onyx Entrees) which comes with a choice of sauteed onions, sauteed mushroom duo or broccolini and smashed potatoes, house cut french fries or baked potato. I opted for broccolini and a fully baked potato with “the works” – bacon bits, sour cream, chives, and butter. The broccolini was prepared correctly. Its texture was crisp, yet cooked all the way and sauteed with minced garlic. The chicken was sensational, with a sweet and crispy skin, while the meat was. Even the white breast meat was moist and juicy.
Opal Valley Rack of Lamb with dijon panko rosemary crust, roasted garlic jus – one of the restaurant’s signature Onyx Entrees, which are served with a carrot and beet garnish and their famous large crispy onion rings. Additional starches and vegetables can be ordered separately with these entrees. Now I know we should be comparing this restaurant to another steakhouse in Vancouver, with BC lamb, but some of the best rack of lamb we’ve ever had was Australian lamb, at Seafire Steakhouse at the Atlantis Resort in Dubai. It was just as delicious. Perfectly cooked, exceptionally soft and tender, and the meat easily came off the bone and melted in our mouths.
To accompany the lamb chops, we ordered a side of Sauteed Vegetables, one of Onyx’s Sides & Add-Ons, which included kale, carrots, zucchini, red and yellow bell peppers, and grape tomatoes. This was a considerate portion, enough to share with a dining partner. All the veggies were cooked through, but still retained a slight crisp and sweetness so that they weren’t overdone. Lightly flavoured with butter so that they weren’t swimming in sauce.
At Onyx in Port Moody, we shared the Creme Brulee Trio, so we thought we’d sample some different desserts on this occasion. We decided on two separate treats: Chocolate Sticky Toffee Pudding with chocolate toffee sauce and topped with a scoop of french vanilla ice cream. Sticky toffee pudding can often end up being a very heavy, sickeningly-sweet dessert. However this one served at Onyx in particular had just the right amount of sweetness and was moist and adequately dense – they way it should be. We also enjoyed the hot/cold temperature contrast against the rich ice cream.
The second delectable dessert we tried was the Marble Chocolate Cheesecake with an oreo cookie crust and topped with a seasonal berry compote. This was a very generous slice of dessert and the sauce was a tangy accompaniment to the rich and creamy cake. Two people could share this slice and still feel comfortable at the end of the meal. But I liked that I had the majority of the dessert to myself.
Overall, we really enjoyed our dinner at this premier casual steakhouse. They certainly are devoted to cuisine and great service because they prepare their dishes exactly to their customer’s liking, using quality ingredients. We’re looking forward to returning to Onyx Steakhouse & Lounge in White Rock for Sunday night prime rib dinner!