"Non pretentious exquisite cuisine," is the philosophy of Chef Nico Schuerman. This Belgian restaurant in downtown Vancouver has a wide selection of menu options; you can find anything from salads to fish, rabbit, scallops, mussels, lamb, steak and more. But their food is not as un-pretentious as Chef Schuerman claims it to be. Not that there's anything wrong with that.
With its slightly above average though reasonable prices, clear and concise menu, large selection of almost fourty specialty beers, a thorough, though not overly full wine list, originally tasty cocktails, dim lights and trendy music with the volume just a tad too loud, Chambar draws in a young crowd that doesn't want to sacrifice good food in order to enjoy the atmosphere a lounge has to offer. To keep this balance, Chambar's presentation is slightly pretentious, though it has to be if it is to be taken seriously in Vancouver's trendy foodie scene.
I have visited Chambar on several occasions. One thing that is constant about Chambar are its clueless hostesses who never seem to know what is going on. This time, our table was not quite ready at the reserved time, we were lead to sit at the bar and twenty seconds later, our table was ready. Last time, they didn't even have our reservation recorded. Servers, on the upside, are always friendly and knowledgeable, though because of the music it is hard to make yourself heard and vice-versa.
On this visit, my friend had Le mini Mechui (Moroccan rubbed, slow roasted lamb loin, Israeli cous cous Taboule, Tahini yogurt, grilled flat bread) and the Steak Bourguignon. I opted for the Moules et Frites Congolaise (cooked with a tomato coconut cream, Smoked chili and lime. Fresh cilantro.), no appetizer this time. Though I've had the Foie de canard "Villa Lorraine," the Carpaccio de boeuf, La tapas de poulpes and La salade de chicons and each of those has been delicious.
I've had the steak before, and the Bourguignon sauce is delicately prepared at this restaurant. I asked my friend for a little taste, this time the ribeye steak was slightly dry but with the sauce and fried shallots it suddenly gained richness in flavor. Other times that I've had it, it has been cooked to perfection. The best part of this dish are the roasted king oyster mushrooms, which once in your mouth gain anonymity as you forget they are mushrooms and become a succulent treat. The one thing hasn't convinced me on this dish is the large amount of horseradish. Perhaps if the horseradish was changed into a creamy, slightly more subtle side garnish, my eyes and sinuses would feel less irritated and I would be better able to mix it with the rest of the steak.
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