Vancouver's newest restaurant/lounge is aiming for something a little different. Regional Tasting Lounge is exactly what the name sounds like (something that is always appreciated when the hungry customer is confronted with as many restaurants as Vancouver has.) The menu is divvied up into three geographical sections. The only consistent section on the menu will be the BC, even though the items themselves will change; otherwise, it is up to the chef's discretion as to what kind of cuisine the restaurant will be serving up any given season. (R.tl will be overhauling the menu every three months.)

The great thing about this is that it will likely keep the chef interested in his own work, and keep foodies curious and thinking about r.tl every three months. Of course the major disadvantage is that r.tl will lose out on the craving-niche. Inevitably there are nights where you just want pad thai, and if that's your bag, then you're not going to want to head to r.tl unless you're sure what cuisine they are working with that month.

The first three regions on the menu are Middle Eastern, Spanish, and the afore-mentioned constant, Coastal BC. My first instinct is to get annoyed that they just reduced several countries to something as lame as "Middle Eastern," but these guys know what they're doing: within each category, each dish is specifically categorized. (Aristotle would be proud.) Iran, Lebanon, and Morocco are the countries represented under Middle Eastern; dishes include braised lamb cheeks rubbed with Ras El Hanout served on apricot and fig couscous, with toasted caraway seed studded raita (Morocco); Fesenjun Deconstruction, sliced organic chicken thigh with toasted walnut puree, pomegranate, pressed yogurt, and fresh sabzi (Iran); Al-Quidra Bi Lawz, slow cooked beef and almond stew with fresh cilantro and spices with Sangak crips (Lebanon); and wild sea tiger prawns with chermoula glaze, cucumber, mint and rosewater salada (Morocco).

The Spanish fare includes berenjena con queso, pan fried layers of eggplant and Manchego cheese (Rioja); saffron mussel sabayon, fresh locally harvested mussels cooked in white wine, spicy Oyama chorizo, coated with a saffron sabayon (Catalonia); paella cakes, saffron risotto with chicken, prawn, pork belly, chorizo and peas bound together and pan fried (Valencia); chickpeas and Andalusian sausage, sliced garlic, Spanish onion, parsley, Corinth raisins, and toasted pine nuts (Andalusia); and a Spanish meatball trio, with lamb, Berkshire pork, and veal served in a rustic cinnamon scented tomato sauce.

The Coastal British Columbian Fare includes chia seed crusted weathervane scallops with roasted carrot puree, quince confit, and pickled torpedo onions; Berkshire pork belly with hibiscus braised purple cabbage, Cipollini onions, and Braeburn apple compote; oak barrel smoked breast of Magret duck, smoked in house, served on red grapes, celeriac asian pears and candied walnuts salad; drunken fig crustini with port-soaked black figs on fresh baked baguette, Okanagan "happy day" goat's cheese with fireweek honey aged balsamic; and sweet and spicy local root vegetables with honey glaze and seven spices.