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This was one good steak. Being a Belgian restaurant .

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Chambar Vancouver, BC Canada
Posted on September 9, 2010 by tomostyle
Reply
 Civilized debauchery is the catchphrase
at Chambar, a sexy restaurant in Vancouvers Gastown that has been going strong for
the last 6 years, and for well deserved reasons. Chef and owner Nico Schuermans and
his wife Kari, who manages the front of house, have created a beautiful setting where
diners can enjoy superb Belgian food and scrumptious Belgian ales. Chef
Schuermans was born in Rwanda, Africa, after which he moved back to his native
Belgium with his family. There, after graduating from culinary school, he worked at
several Michelin starred restaurants like Comme Chez Soi, and subsequently moved
around the world to London, Puerto Rico and Australia to further his culinary career.

It didnt take a lot of convincing for me to put Chambar

on my list of restaurants to visit on a recent trip to Vancouver, as it kept coming up on
my searches with excellent reviews. Exceptional Belgian food with hints of North
African influences, a breathtaking cocktail and Belgian beer selection, superb pastries
from a rising pastry chef named Eleanor Chow, an inviting dining room and bar area
dimly lit by glowing red lamps, attentive service, rotating modern art to adorn the
brick exposed walls and a hip Vancouver crowd jiving to sensuous jazz music couldnt
paint a more perfect picture for a Saturday night in the city. The large L-shaped
restaurant with a lounge area in the front was completely packed with the beautiful
people of Vancouver dining in this seductive and gorgeous ambiance. There was no
pretentiousness though, from the moment we were warmly greeted by the house staff
to the attentive and courteous service that we received all throughout the evening.

Chambar is not just a pretty restaurant with

good food- they are 100% committed to reducing environmental impact by supporting
local suppliers in sourcing regional seasonal ingredients, using Oceanwise-certified
sustainable seafood, cleaning and reusing Chambar Ale bottles, and participating in
recycling programs with food waste going to community garden composts. They
strive to be a carbon neutral restaurant by using all natural environmentally friendly
cleaning products, using biodegradable corn products and cardboard in lieu of plastic
for takeout containers and consistently utilizing post consumer recycled paper for
menus, cocktail napkins and stationary.

Chambars Belgian Beer menu is quite impressive, offering lagers, witbiers, blonde
ales, trappistes, lambics and dark ales. I chose Triple Karmeliet, a smooth and robust
blond ale with a sweet fruity finish, that went wonderfully with a starter of grilled
green asparagus with sauted morels, black peppercorns & truffled mayonnaise and
crispy parmesan tuiles. The grilled asparagus had an amazing fresh flavor, accented
by the wonderful waft of truffle aroma that enveloped the soft chunks of morel
mushrooms.
All of their Les Petit Plats sounded enticing, like seared scallops with smoked
Kurobuta pork cheek, a bison carpaccio with truffles and a spiced foie gras terrine
with port reduction, but we opted for a plate called Les Tapas which came with 3
dishes, each filled with delicious surf and turf offerings.
Smoked sardines with basil, sun dried tomatoes and shaved red onions were tossed in
a light vinaigrette that added the perfect amount of acidity to the dish.

My favorite was the pan seared shrimp and calamari tapas with aji vinaigrette, cubed
red, yellow and green peppers and caraway seeds. The squid was perfectly cooked to a
tender consistency, melting under the luscious aioli as the crunchy peppers imparted a
delightful juicy textural contrast.

Generous meaty chunks of king oyster mushrooms were sauted with smokey chorizo
and garlic and garnished with a heap of sunflower sprouts.
La brochette dautruche, grilled ostrich skewers served with pearl onions pickled in
sweet balsamic glaze, marinated prunes, five-herb pesto, capers, pine nuts, sunflower
sprouts and crisp potato chips was fantastic. The tender morsels of ostrich tasted like
lean beef and paired superbly with the vincotto sauce and all of the condiments that
added differing degrees of texture and acidity to enhance the flavors of the meat.
Les grosses pices offerings like the BC spot prawn taster, slow roasted pork
tenderloin, spice rubbed duck breast and braised lamb shank with figs and honey all
sounded tasty, but we decided on the entrecte grille dArgentine, a grilled AAA
ribeye steak with chimichurri sauce, charred tomatoes, chorizo, baby arugula,
watercress and crispy polenta. The ribeye was grilled to a perfect medium rare, so
tender that we barely needed to use our knives to cut through the fatty piece of
delicious meat. This was one good steak.
Being a Belgian restaurant, the house specialty is moules frites, and they offer 3 types
of mussels- Coquotte with white wine cream, smoked bacon lardons and spring
onions, Vin Blanc with white wine butter, braised celery and leeks, and the Congolaise
which we ordered, with tomato coconut cream, smoked chile, lime and fresh cilantro.
A huge deep pot of mussels came to our table, piled high with juicy briny mussels that
tasted amazing with the spicy coconut sauce.
Robert Stelmachuk, Chambars sommelier who used to work at Le Crocodile, was
particularly helpful and kind to us that evening, and showed us around the restaurant,
explaining its history and food with great enthusiasm. He arranged a dessert tasting
menu for us, an incredible array of artistic desserts created by its resident superstar
pastry chef, Eleanor Chow. I had already heard about her desserts from my server at
Bluewater Cafe who gushed about her work. She started our dessert course with an
amazing passion fruit parfait, made with lime sponge cake, passion fruit curd, passion
fruit seeds, a smooth and silky passion fruit ice cream and crispy tuile on top. This
slightly tart and refreshing dessert was the one that made me swoon with ecstasy.

A light orange vanilla sorbet reminded me of Orange Julius, a drink that I adored as a
child, and the vanilla custard cream, garnished with thin pear slices, was one of the
most flavorful and decadent custards that I have ever had the pleasure of devouring. It
was a straightforward custard made with simple basic ingredients, yet somehow this
pastry chef managed to take it to another level.
Crispy and light mille-feuille with cherry compote and chocolate ganache mousse
were excellent as well.
We were so stuffed by the end of our meal that we got the homemade chocolates
brownies and white chocolate truffles to go. Needless to say, it was gone before
bedtime.

As if Chambars amazing food, stellar service and magnificent restaurant wasnt

already enough to keep us happy, Nico Schuermans spreads his love in so many other
fruitful ways for us to engage in civilized debauchery. Chef Schuermans delicious
Belgian fare can also be enjoyed at the casual Cafe Medina next door along with
Eleanor Chows Belgian waffles with accompaniments of compotes, caramels and
chocolate sauces that are especially popular for weekend brunch. In addition, both
chefs teach their tricks of the trade at The Dirty Apron Cooking School, another
project that they are involved with in the Gastown district of Vancouver. Here you
can learn snout to tail butchering, sinful desserts that come with free panties and even
an opportunity to meet your future spouse over fig compote in any of their singles
cooking classes.

Chambar Restaurant

562 Beatty Street

Vancouver, BC V6B 2L3, Canada
(604) 879-7119
Cafe Medina

The Dirty Apron Cooking School

Random trivia: Did you know that most birds do not have a copulatory organ, but
the ostrich does? In fact, the male ostrich has a retractable one that can measure up to
8 inches long. Civilized.debauchery.?

Posted in Canada- Restaurants | Tagged Belgian, British Columbia, Cafe

Medina, Canada, Chambar, Chef Nico Schuermans, chocolate mousse, creme
brulee, entrecote, environmentally friendly, Food, Gastown, grilled green
asparagus, grilled ostrich, grilled sardines, king oyster mushroom, morels, moulet
frites Congolaise, orange vanilla sorbet, pan seared calamari, parmesan
tuiles, passionfruit parfait, Pastry Chef Eleanor Chow, restaurant, rib eye steak, The
Dirty Apron Cooking School, Vancouver | Leave a reply

Bottega Louie
Posted on October 9, 2009 by tomostyle
Reply

My friends and I headed to Bottega Louie one Saturday night in search of a fun dining
experience. Bistros, gastropubs and restaurants have been popping up all over
downtown LA this past year, and so far all of the places Ive been to have been
fabulous. I was surprised to find out that Bottega Louie didnt take reservations, but
we decided to wing it. How bad can the wait be for a party of 4 at 8:30pm, even on a
Saturday night? Wellpretty bad. This place was packed like the opening day of the
Barneys Warehouse Sale.
Whats impressive is that the space could actually comfortably accommodate the
waiting masses. The brightly lit restaurant, on the otherwise dark and desolate corner
of Grand and 7th in the heart of downtown LA, is beautiful. As we approached the
restaurant on foot, it made me feel like I was back in New York City, walking along
the sidewalks of Chelsea as taxis whizzed by and steam rose up through the
manholes. Our excitement rose as we walked through the doors and instantly felt the
high level of energy in the room.

The space is massive. With a deli/bakery to

the right, an open kitchen in the middle, a bar with tables to the left, and the dining
room in the rear, its a Dean and Deluca-meets-Pastis type arena. Immensely tall
ceilings with beautiful and intricate moldings reminiscent of a classical Parisian
apartment are awe-inspiring. Beautiful marbled floors, long black banquets lining the
multiple sections of the dining room, a wood-fire oven in the rear, and bustling
kitchen activity add to the fascination of this bistro-like atmosphere. What an irony to
be in this grand contemporary space surrounded by beautiful people sipping on
martinis while looking out through the large windows onto the homeless roaming the
deserted streets.

Waiting an hour for our table didnt seem so

bad as we took in all of the action from the swank bar, toasting to the night with
champagne and mojitos. It was an exciting place to be in, and I could feel the energy
in the room charging our conversation and fueling our laughter. Or was it just the
deafening noise level that we had to shout over?

The menu is very simple and straight forward. Salads, soups, pizzas, sandwiches,
pastas, entrees and side dishes inspired by American and Italian cuisine. Most are
classic dishes like penne pomodoro, eggplant parmigiana, roasted chicken and
meatball sandwiches, and nothing is too fancy or creative. Theres an impressive list
of small dishes, 30 in total, ranging from $7-9, ideal for sharing with a large party. We
started with a simple wild arugula salad with red onions and parmesan shavings that
was refreshing and crisp.
 The
white anchovies on tomato with micro greens were just okay, as the anchovies were a
bit on the fishy side. This isnt something that I would recommend here.
 One
of the most popular dishes at Bottega Louie that our server almost required us to order
was the portabello mushroom fries. The concept of deep fried portabello mushroom
wedges did indeed sound immensely appetizing, and we were quite excited for this.
However, they were soggy, limp, tasteless and lifeless. The delicious herb aioli made
us wish that the fries were more worthy.
The
fennel sausage pizza with tomato sauce and mozzarella was pretty good. We
definitely wanted to get something cooked in their wood fire oven, and this was
probably our best choice. The thin crust had a nice balance of doughy and crunchy,
and the amount of cheese was perfect to complement the delicious fennel sausage. It
wasnt a bad pizza for a downtown LA restaurant, although of course it didnt
compare with the other famous pizzerias in LA (the best fennel sausage pizza is hands
down at Mozza).

The
shrimp scampi with marinire sauce was a disappointment. The large jumbo shrimp
were succulent and meaty, though not the best quality Ive ever had. What really put a
damper on the dish was that the mashed potatoes under the shrimp were cold and dry.
I mean, really cold, as if it had just come out of the fridge 15 minutes ago. At the end
of the evening our server asked us why we didnt inform her about this. We would
have, if we could have flagged her down at the time but she was nowhere to be found.
It was so busy in the restaurant that we hardly ever saw her. Besides, even if we were
able to get a re-do on the dish, it wouldve taken another 30 minutes to get it.
 The
grilled rib eye steak was perfectly cooked and quite tasty, although again this item was
cold. Cold! For a grilled steak to be served cold is not only inexcusable, but
unfathomable. The restaurant was packed and the service was really slow, but was it
so busy that our steak was sitting there on the counter for that long? It came with 2
sauces- a Gorgonzola sauce and an onion steak sauce. The gorgonzola sauce was too
much like regular gravy sauce, and it was also dark brown. Isnt gorgonzola white?
The other sauce made with sweet onions and worcestershire sauce was too sweet.
What a pity for this fine cut of steak to meet such an ill fate.
 The
side of corn, swiss chard and bacon was really nice. Our server was telling us that
some farmer somewhere had a whole corn field just for Bottega Louie. The corn was
really sweet and succulent, and I could tell that it was really fresh. I wish there was
more bacon presence though- there was a lack of bacon fattiness to add more
savoriness to the dish.
 We
ended with the meatball sliders. Another dish that our server highly recommended to
us that completely flopped. Each adorable mini burger had 1 large meatball, tomato
sauce, and a gigantic heap of melted provolone cheese like there was no tomorrow.
The tomato sauce was plain, the meatballs were tasteless and dry, and the amount of
cheese made me think the impossibleenough cheese already! Its a tell-tale sign
that somethings off when a basket of fries is left half full.
Alth
ough the restaurant space is strikingly beautiful and dynamic, the confidence and
poise that the atmosphere exudes is disappointingly absent in its food. I would hope
that all of these other people, so willing and eager to wait for hours for a table at this
restaurant that doesnt take reservations, would be fairly rewarded with astonishing
food. Given that this place is open every day from breakfast to dinner, and offers deli
selections as well as cocktails, its a good place for people to congregrate in
downtown LA. The location makes it ideal for business lunches and after-work happy
hour. However, it may not be worth planning an evening around, at least not yet.

Bottega Louie Restaurant & Gourmet Market

700 South Grand Avenue

Los Angeles, CA 90017
(213) 802-1470

Random trivia: The world record for corn eating is held by Cookie Jarvis. Despite
flying in from California to Florida on a red-eye flight the morning of the contest, he
snagged the title in 2004 by eating 33 1/2 ears of corn in 12 minutes.

Posted in Los Angeles, CA- Restaurants | Tagged Arugula salad, Bottega

Louie, Downtown Los Angeles, meatball sliders, portabello mushroom
fries, restaurant, rib eye steak, sausage pizza, shrimp scampi, white anchovies, wood
fire oven | Leave a reply

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