UPDATED 11/25/15 BUSINESS HAS CLOSED
2211 Manitoba Street, Vancouver
Tel: (604) 992-6224
Advice: Advance reservations suggested, open nightly.
Every so often you find a hidden gem where all the key ingredients come in to play. Hidden off the grid so to speak is a charming character home that has been converted into a wonderful restaurant, run by Sarah Kashani who is the Head Chef, owner and sometimes server often on Mondays from 5-7pm. I was fortunate to have her as my server and chef when I dined on a Monday night, to celebrate my friend Ivan’s birthday. Seated at the round table in the l’iving room’ under a beautiful antique chandelier the utensils caught my eye, noted they are from Restoration Hardware, this is unique spot begins to shine.
The menu is as unique and playful as the cutlery and dining room notches, I had The Payoff ($17) an indulgent Baked Brie with roasted garlic, olive oil, and crostini served with local fruit preserves, a dish perfect for sharing; Ivan had The Typical Caprese ($12) Buffalo Bocconcini, pesto, smoked prosciutto, oven-dried tomato, balsamic reduction, olive oil and basil; we both had a glass of Malbec which paired perfectly with the appetizers.
For our mains, I had the special of the day, Pan Seared Coho Salmon with spinach salad; while Ivan had the Chicken ($18) Chicken leg and thigh rubbed with Tuscan herbs & butter, both dishes were delicious.
Dessert is as unique as the rest of the dishes, Ivan had the Chocolate & Whiskey Flight ($20) that featured 3 different whiskey’s paired with 3 different types of chocolate; we then shared the house-baked (takes 15 minutes) Pavlova ($9) Meringue with whipped vanilla cream and fresh fruit that came along with a birthday candle in his honour.
This is a wonderful restaurant not only with character, it exudes passion from the owner/chef throughout, it is a hidden gem on the edge of the Mount Pleasant neighborhood worthy of your discovery and I cannot wait to return to try some of their pasta dishes which are made with handcrafted pasta.
Review by: Richard Wolak