BIN 941

bin 941 outside

941 Davie Street, Vancouver

Tel: 604-683-1246

Web: http://www.bin941.com/

Twitter: @Bin941

Advice: No reservations.

This longtime standing eatery was a local haunt of mine years ago when Chef Gord Martin got the ball rolling so to speak on the tapas wagon. Over a year ago, management changed, this eatery is now run by passionate Chef Vishwa Mohan who kept a few of the winning menu items while slowly introducing new dishes in keeping this one of our cities more vibrant eateries.

Navajo Fry bread

Navajo Fry bread

The Pomme Frites

The Pomme Frites

Rodger joined me to share some of my long time favourites as well as to try many new ones. Just like old times, the Navajo Fry bread ($5) is still the best way to start off a meal, especially with a glass of red. The Pomme Frites ($12) with Sea Salt, Four Peppercorn Blend, Balsamic Drizzle is another clear winner, the potatoes are hand cut every morning, thin and fried up crispy.

Zatar Crusted Halibut

Zatar Crusted Halibut

East Coast West Coast Crab Cake

East Coast West Coast Crab Cake

The Zatar Crusted Halibut ($21) with fennel, orange salad, pickled and roasted beets topped with caviar is a fairly new dish and a delicious one at that; as is the East Coast West Coast Crab Cake ($19), with Yogurt Tartar Sauce, and Pickled Vegetables.

Gnocchi

Gnocchi

Brussel Sprouts

Brussel Sprouts

Beef Wellington

Beef Wellington

Harissa marinated Octopus

Harissa marinated Octopus

The Gnocchi ($18) was a tad too chewy for my taste, though a winner for Rodger, made with pesto, tomato fondue, Parmesan, pine nuts; we both loved the tasty Brussel Sprouts ($12) Double Smoked Bacon, White Wine, Lemon, Chili flakes and Parmesan. The Beef Wellington ($23) remains a menu classic with Confit Garlic Mash, Marsala Jus; the Harissa marinated Octopus ($16) with Salsa Verde, Red Pepper Coulis, Balsamic Charred Endive is a stellar newcomer.

Homemade Cheesecake

Homemade Cheesecake

Baked Chocolate Soufflé

Baked Chocolate Soufflé

We enjoyed both of the desserts, the Homemade Cheesecake was delicious with the flambéed bananas, rum caramel, and coconut Graham base; where the Baked Chocolate Soufflé was all around divine.

You will find a good wine list along with some beers, cocktails as well as their newly added brunch on weekends.

Review by: Richard Wolak

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