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Normally, I try not to post any revisits if they are too close together. In fact, there are certain places that are so consistent, a year in between posts probably yields similar results. However, with our recent visit to Chambar, it seemed like a good idea to do a post on because their menu had completely changed since our dinner just over a year ago. Another reason would be the increased variety of dishes since Costanza and Elaine were present as well.
We started with their signature dish (albeit in a different broth) with the Congolaise (Mussels & Frites) featuring tomato coconut cream, smoked chili, lime and cilantro. All four of us had a hard time picking out any coconut cream or essence. Either they put very little or completely forgot. Hence, it was more a spicy tomato broth with a background smokiness and tang. The cilantro was pretty impactful with an initial hit. Although served on the side, the frites were pretty much the star of the show with a fluffy crispiness. We got an order of the Daily Bread to compliment the mussels and it was actually a great item in itself. It appeared to be some sort of light rye, cheese and sage bread with a chewy exterior giving way to a firmly soft (yes an oxymoron I know...) cheesy interior. Loved the creamy whipped butter on the side.
Normally, Sardines on toast highlight the robust flavour of the fish. However, the one here was nicely balanced where the tomato relish was both intensely sweet and tangy. The chermoula on top was the proverbial icing on the cake as the brightness of the ginger really cut through the fishiness of the sardines. Probably my favourite appie was the Calamars Farcis featuring veal-stuffed calamari, taro chips and chili aioli. The squid itself was tender and buttery with a balancing chew. It was nicely charred on the outside providing not only a few crispy bits, but also a warming smokiness. Inside, the ground veal was tender and moist with a lingering spiciness. This was further amplified by the chili aioli.
Onto the mains, I went for the Tajine D’aziz À L’agneau or braised lamb shank with honey, figs, cinnamon, cilantro and almond cous-cous. Once the lid was removed off the tagine, an aromatic scent wafted towards me. I could definitely get the cinnamon and smell of lamb. I found the meat to be tender and fatty while spiced with a sweet jus. This was of course from the honey and figs. I could definitely get the cinnamon (there was a stick of it), but it wasn't overwhelming at the same time. I poured all of the cous-cous into the tagine so it could soak all of over the flavour. Viv went for the Pot au Feu de Truite featuring steelhead trout, local beets and Brussels sprouts in a tapioca galangal shisho broth. Sporting crispy skin, the trout itself was flaky and moist. It was mildly seasoned, where it allowed the fragrant broth do the heavy lifting. It exhibited a certain brightness with a robust galangal essence.
Elaine picked out La Pièce De Boeuf (AAA char grilled 8oz beef brochette) and proceeded to ask for it to be prepared medium-well (the horror!). I commend the chef from not wavering from this absurd request as it came out a perfect medium-rare. Ballsy move, but hey, I would've serve this any other way either! Imagine ordering lobster and requesting it to be extra rubbery! Anyways, it was buttery and tender with a crispy char. The chimichurri was bright and flavourful while the sundried tomato jus added another layer of tang and saltiness. Costanza opted for the Thon Provencale (Albacore tuna loin & belly, sea asparagus, rapini, rouille potatoes, chorizo chips, olives and red pepper coulis). I enjoyed the rare, buttery loin as it was nicely seasoned on the outside. However, the belly was a bit mealy from the aggressive frying. It wasn't all that flavourful either.
For dessert, we shared the Citron Cremeux and Coco Panna Cotta. Hidden beneath the tangy and smooth raspberry sorbet and overly dry sponge cake was natural-tasting lemon lemon cream. It was appealingly tart and smooth. Beautifully plated with toasted coconut sorbet, lime puffs, blueberries, black pepper and lime compote, the panna cotta was light and semi-sweet. I could definitely taste the black pepper as well as the sweetness of the blueberries. On the other hand, there needed to be more acidity to bring the dessert to another level. As you can ascertain, this meal at Chambar was solid and carefully prepared. Often, I get asked why Chambar is grouped into the best restaurants in Vancouver - well, this didn't happen by accident.
The Good:
- Carefully prepared food
- Attentive service
- Purposeful flavours
The Bad:
- On the pricier side
It's been awhile since I've been back to Chambar. I guess return visits generally get put on hold as new restaurants take precedent. Furthermore, with prices on the higher end of the Vancouver restaurant spectrum, repeat visits to Chambar might make my bank account look sad. But for Viv and I, this was to be the place we would celebrate our anniversary. I really can't believe she's put up with me all these years. She's still waiting for the maturity to kick in. Too bad really because I know it will never come...
Now located several stores up from its original location, Chambar is more spacious and larger, yet still maintains the same ambiance as before. We began our meal with their famous Moules Frites with the Coquotte option (with white wine, cream, smoked bacon lardons, white onions and spring onion). As expected, this dish was a winner with plump mussels sitting in an aromatic and impactful broth. What I liked most was the balance of flavours without a heavy reliance on salt. Rather, the bacon added the necessary smoky savouriness which went well with the sweet onions and properly cooked down wine. Served on the side was their frites which were hot and crispy while retaining a soft potato texture inside. For our second apply, we shared the Tartare de Beouf consisting of espelette, caramelized morels, mustard greens, spruce aioli, cipollini onion rings and a Parmesan crisp. We found the beef to be buttery and completely melt-in-our-mouths smooth. There was a good kick from the espelette as well as a crunch from the greens. When eaten atop the Parm crisp, the salt content elevated the flavours even more so.
Onto our mains, I had Le Steak du Jours with char grilled BC prime beef, smoked cheddar croquettes, pickles, green beans, pepper jam and chimichurri. I asked for the rib-eye to be prepared medium-rare and it was flawlessly executed. Crusted with peppercorns and rosemary, there was an aromatic pepperiness to each bite. Underneath, there was a bright and smooth chimichurri that added just enough herbaceous bite without overwhelming. On the side, the crispy and relatively light croquettes were aggressively spiked with rosemary while kicked up a notch with the spicy pepper jam. The green beans were barely done exhibiting a vibrant and sweet crunch. For Viv, she opted for the Fletan au Tamarin consisting of Haida Gwaii halibut, sea asparagus, sweet peas, mustard greens, spicy tapioca and jalapeño pistou in a tomato tamarind broth. As much as most of the halibut was flaky and moist, the edges were a bit dry. We loved the expert preparation of the veggies as they were sweet and fresh. However, we felt the dish lacked balance as there were too many tart components such as tamarind, tomato, mustard greens and jalapeno. Therefore, we didn't find anything that stood up to the dominant flavours.
For dessert, we went for something light in the Aerated Cheesecake with graham cracker streusel, fresh and sherry compressed strawberries, strawberry sorbet, lemon, long pepper, and basil. This was a substantial dessert that was fortunately very easy to eat. Creamy, extremely cheesy and mildly sweet, the cheesecake was accented by the sweet and tart strawberries. The sorbet added not only another layer of strawberry, but a contrast in temperature as well. Despite the overly tart halibut dish, Chambar met our expectations with carefully prepared food combined with attentive (while not overly intrusive) service. Yes, prices are high, but we left happy.
The Good:
- Food prepared with care
- Attentive service
- Nice vibe
The Bad:
- Expensive
Sometimes, it seems like the 'burbs get no love when it comes to food. It appears that there is this invisible wall that prevents Vancouverites from venturing out of their comfort zone. North Vancouver is no exception, even though it is only a Seabus ride over to the North Shore. Case in point, it is like pulling teeth with Gadget Girl trying to convince her to eat around Lower Lonsdale, even though we play hockey at North Shore Ice Sports! So when I got an invite from The District Group to do a mini-food tour of their 3 restaurants, I was more than willing to travel across the Ironworker's Memorial Bridge (well, not during rush hour at least...).
Our first stop was at The Little District, which is a smaller edition of The District, that serves up fun contemporary American eats (to go with a beverage or two). We did end up with 2 cool beverages in the Mojito and Modern Mule. On a warm day, the Mojito was refreshing and light where the classic flavours of rum, lime and mint came through. However, Viv remarked that it was not very strong, which suited her fine anyways. I had the Modern Mule consisting of Absolut, elderflower and ginger beer. Suffice to say, this had a considerable bite from the ginger. For our eats, we had the Fish Tacos with battered cod, apple slaw and Spanish paprika mayo. The super-thin batter was lightly crisp and seasoned while the fish was flaky and moist. We found the slaw to be crunchy with a bitter finish from the radicchio (needed a bit more acidity). As for the tortilla shell, I would've liked to see it grilled because it was a bit lifeless.
Onto our next item, we tried the Crab & Shrimp Cake made with blue crab and shrimp finished with a candied lemon mayo. We liked the crispy and browned exterior that gave way to a soft interior. There was a balanced mix of fluffy crab, meaty shrimp, onions, minced green pepper and chunks of garlic. On its own, the cake wasn't particularly flavourful as it was conservatively seasoned, but when combined with the sweet and zippy mayo, it came alive. Now, I may sound a bit off-my-rocker to say this - the Deep Fried Pickles were #($&#( fantastic. Yah, what's so special about fried pickles? Well, these ones featured a crunchy batter that clung on tight each house-made pickle. Sure, they were tart and salty, however, that's what beverages are for! The spicy mayo had a nice bite that helped bring down the saltiness a bit.
Moving down Lonsdale to El Matador, we sampled 2 dishes including the Grilled Goats Cheese with salsa fresca and Cheese & Chorizo Puffs made with tapioca flour. Unlike plain ol' goats cheese, the one they used here was potent and peppery. Hence, each bite was not longing for flavour. It was very gamy and melted in our mouths like brie. The salsa fresca was vibrant, yet ultimately mild which in turn let the goats cheese take the spotlight. Next, the puffs were indeed something we've never had before, especially with the use of gluten-friendly tapioca flour. Externally, it was baked golden brown being crunchy and cheesy. Inside, it was as expected with tapioca flour being a touch gummy and almost pudding-like (while still buttery). The chorizo was moist and had only a modest salt and spice level. The garlic and apple mayo provided a sweet and aromatic hit to the puffs.
At this point, we were already stuffed and could not do the main dishes as expected at The District. Hence, we decided to share the classic French Mussels with patat friet and grilled bread. I've had mussels at The District before (which are good), but this time, these were on steroids. The plump and huge honey mussels were buttery and sweet. Consisting of white onion, white wine, garlic, leeks and fresh thyme, the broth was creamy and impactful without being salty. It had a natural sweetness to it with a mild, properly-cooked down wine essence. As like before, the fries were crispy while maintaining their potato texture inside. Seeing how I've been to The District a few times already and sampled El Matador on a separate food tour, the only spot that was new to me was The Little District (which will be on my list to visit again). All 3 spots represent something different and a nice break from all the sushi restaurants along Lonsdale. Worth a look see if you just break down that invisible wall.
*All food and beverages were comped excluding gratuities*
Posts
Normally, I try not to post any revisits if they are too close together. In fact, there are certain places that are so consistent, a year in between posts probably yields similar results. However, with our recent visit to Chambar, it seemed like a good idea to do a post on because their menu had completely changed since our dinner just over a year ago. Another reason would be the increased variety of dishes since Costanza and Elaine were present as well.
We started with their signature dish (albeit in a different broth) with the Congolaise (Mussels & Frites) featuring tomato coconut cream, smoked chili, lime and cilantro. All four of us had a hard time picking out any coconut cream or essence. Either they put very little or completely forgot. Hence, it was more a spicy tomato broth with a background smokiness and tang. The cilantro was pretty impactful with an initial hit. Although served on the side, the frites were pretty much the star of the show with a fluffy crispiness. We got an order of the Daily Bread to compliment the mussels and it was actually a great item in itself. It appeared to be some sort of light rye, cheese and sage bread with a chewy exterior giving way to a firmly soft (yes an oxymoron I know...) cheesy interior. Loved the creamy whipped butter on the side.
Normally, Sardines on toast highlight the robust flavour of the fish. However, the one here was nicely balanced where the tomato relish was both intensely sweet and tangy. The chermoula on top was the proverbial icing on the cake as the brightness of the ginger really cut through the fishiness of the sardines. Probably my favourite appie was the Calamars Farcis featuring veal-stuffed calamari, taro chips and chili aioli. The squid itself was tender and buttery with a balancing chew. It was nicely charred on the outside providing not only a few crispy bits, but also a warming smokiness. Inside, the ground veal was tender and moist with a lingering spiciness. This was further amplified by the chili aioli.
Onto the mains, I went for the Tajine D’aziz À L’agneau or braised lamb shank with honey, figs, cinnamon, cilantro and almond cous-cous. Once the lid was removed off the tagine, an aromatic scent wafted towards me. I could definitely get the cinnamon and smell of lamb. I found the meat to be tender and fatty while spiced with a sweet jus. This was of course from the honey and figs. I could definitely get the cinnamon (there was a stick of it), but it wasn't overwhelming at the same time. I poured all of the cous-cous into the tagine so it could soak all of over the flavour. Viv went for the Pot au Feu de Truite featuring steelhead trout, local beets and Brussels sprouts in a tapioca galangal shisho broth. Sporting crispy skin, the trout itself was flaky and moist. It was mildly seasoned, where it allowed the fragrant broth do the heavy lifting. It exhibited a certain brightness with a robust galangal essence.
Elaine picked out La Pièce De Boeuf (AAA char grilled 8oz beef brochette) and proceeded to ask for it to be prepared medium-well (the horror!). I commend the chef from not wavering from this absurd request as it came out a perfect medium-rare. Ballsy move, but hey, I would've serve this any other way either! Imagine ordering lobster and requesting it to be extra rubbery! Anyways, it was buttery and tender with a crispy char. The chimichurri was bright and flavourful while the sundried tomato jus added another layer of tang and saltiness. Costanza opted for the Thon Provencale (Albacore tuna loin & belly, sea asparagus, rapini, rouille potatoes, chorizo chips, olives and red pepper coulis). I enjoyed the rare, buttery loin as it was nicely seasoned on the outside. However, the belly was a bit mealy from the aggressive frying. It wasn't all that flavourful either.
For dessert, we shared the Citron Cremeux and Coco Panna Cotta. Hidden beneath the tangy and smooth raspberry sorbet and overly dry sponge cake was natural-tasting lemon lemon cream. It was appealingly tart and smooth. Beautifully plated with toasted coconut sorbet, lime puffs, blueberries, black pepper and lime compote, the panna cotta was light and semi-sweet. I could definitely taste the black pepper as well as the sweetness of the blueberries. On the other hand, there needed to be more acidity to bring the dessert to another level. As you can ascertain, this meal at Chambar was solid and carefully prepared. Often, I get asked why Chambar is grouped into the best restaurants in Vancouver - well, this didn't happen by accident.
