Chambar

Chambar Restaurant Review:

A decade in, Belgian-born proprietor/chef Nico Schuermans and Vancouverite Karri Schuermans celebrated by moving Chambar down the block into a larger space. Casual yet sophisticated, the place clicks on all levels, from the bar where patrons happily eat and drink to a high-ceilinged dining room, a multi-windowed downstairs area and a rooftop patio. The breakfast menu delivers standouts such as a tagine with grilled merguez sausage, saffron-tomato stew, halloumi, fried pita, hummus, poached eggs and fresh herbs; and crisp Belgian waffles with assorted toppings. Lunch choices include Moroccan-style chicken and prune ragoût with Israeli couscous tabbouleh, shaved zucchini salad, raita and almonds. At dinner, oversize pots of moules frites (try the Congolese version) entice diners, as does the pepper-crusted grilled Okanagan Angus beef rib-eye accompanied by charred shallots, cave-aged Gruyère croquette and smoked tomato béarnaise. For dessert, indulge in the Mama Rizk, a honey crème brûlée with kataifi pastry, blood orange and pistachios. A selection of Belgian beers and the house-made Chambar ale plus creative cocktails and a global wine list round out the experience.