Chambar Restaurant

“the chocolate pot de crème is jsut divine - silky rich and set perfectly with that little wobble. pair it with their dessert wines and its the perfect way to end dinner. their pastry chef obviously knows the fundamentals of classic French desserts”

“the wine glasses were spotted and not polished right which sucks when youre paying good money for nice bottles”

“Chambar's moules frites are done perfectly - mussels steamed just right never overcooked adn the white wine broth is properly reduced and seasoned. the frites are twice-cooked so they have that crispy outside fluffy inside thing that most places totally mess up”

“the béarnaise with the steak was kinda split tho which means they had temp control issues - still edible but not the silky thing a proper béarnaise should be”

“great late-night option in the Beatty area because they actually keep their full menu open til close not just bar stuff. ordering moules-frites at 9:30 after work hits different you know”

“tbh service def got slower after like 9pm with barely anyone around but I get it for a Tuesday so whatever soo good”

“their brunch is seriously amazing - the Belgian waffles are crispy outside fluffy inside and they come with this insane bourbon maple syrup that makes you question every waffle youve ever had. bottomless coffee that actually tastes good too”

“goood luck getting a table without a reservation and even with one they were like 20 minutes behind when i went last Sunday smh”

“ngl thier chicken and waffles had proper Nashville vibes - the bird was crispy and seasoned right and the hot sauce actually had HEAT without being gimmicky about it. not quite Prince's but like honestly pretty good not gonna lie”

“the waffle itself was disappointing tho all dense and cake-y instead of crispy outside and fluffy inside like its supposed to be”

“real talk the whole vibe wiht the exposed brick adn those dim Edison bulbs feels like a proper bistro where you wanna sit and drink wine for hours. and you can actually hear people talking to each other which is rare would recommend”

“our corner table was like right next to the kitchen doors so servers were constantly squeezing past us which got annoying fast”

“the lamb tagine actually has real Moroccan heat - the spice blend is complex and the harissa builds slowly without cheap tricks. finally a Vancouver place that doesnt water down the spice for people who are scared of it cant complain”

“ngl but like most of their other dishes are kinda bland wiht spice - the spicy mussels are basically just garlic and white wine with barely any kick”