118 Robson St, Vancouver
Advice: Ask for side of their house made barbq sauce with anything you order.
I have always loved good Barbq, hunted down the best of the best when travelling across the South West. I’ve found that good ol’ barbq heaven this past week when dining at Back Forty, holy toledo Chef Matthew Phillip’s barbq sauce is the best that I have had around the city. With a bit of sweet and tangy this sauce was it and I would now order it on or with anything I have on that menu. It’s a good thing that I always ask lots of questions of my server and such, as wonderful as my server was she knew nothing about the wonderful dishes that kitchen is cooking up. By the end of my meal as I raved about everything, I think I had the server convinced to give it a go.
I had the outstanding Buttermilk Fried Chicken Po-boy ($12.40) with grainy mustard and slaw on awesome bun served with coleslaw. Of course I had to try their barbq sauce and asked for a side of sauce (complimentary). I had heard that the chef also makes his own bourbon caramel sauce so it was a must that I ordered the Bourbon Apple Crumble Sundae ($7.40), as expected it was delightful with the bourbon caramel sauce with apples, a delicious oats and nuts crumble and vanilla gelato, absolutely heavenly.
The menu has a vast selection of appetizers, flatbreads, sandwiches, salads and entrées as well as a few desserts. I am already eyeing the Bucket of Buttermilk Chicken as well as the Buttermilk Fried Chicken N’ Waffle with maple butter sauce off their brunch menu.
Review by: Richard Wolak