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Chambar. No matter if it was its first day grand opening nor today after it has been newly renovated, Chambar is one of those restaurants that draws you in again and again. The warm and inviting atmosphere comforts you while Nico Schuermans, three-star-Michelin-trained chef fills your tummy with delicious Belgian cuisine.

Located on Beatty Street, Chambar stands beside its ¨ever-popular-brunch¨ sister restaurant Cafe Medina and culinary school The Dirty Apron. Loyal patrons and those who wait in line for hours, even in the blistering cold just to take a glimpse of her. The sophisticated sister is classy but not pretentious, fine-dining but not snooty. It is proud of what it offers.

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We love the fact they emphasis on beers, offering classics: Witbier, Trappiste, Ales, Lambics & Sour Ales, etc. However, they no longer serve Fruli.

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We were here once again to celebrate Vee`s birthday. Another year older and wiser. Afterall she is our coding guru!

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Bread roll & smoked paprika butter 3

We started with some bread to bridge the gap between drinks and an early morning. Crispy exterior and moist interior for the mini loaf. The paprika butter honestly didn’t taste like much. Not spicy not savory. Just some simple no salt butter.

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Congolaise 23

Plump fatty mussels swimming in tomato coconut cream, smoked chili & lime, cilantro. Delicious aroma of rich coconut with a kick of heat. Dunk your frites or a side order of bread to soak up all the soup!

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Cassoulet de poisson 30

Roasted halibut, saffron & star anise broth, haricot beans, fried sungold tomatoes, remoulade, sultana & caper tapenade

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Tajine d’aziz à l’agneau 30 / harissa & raita +3

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Always wonderful brasied lamb shank that are tender, soft, moist and falls off the bones. Marinated in honey, figs, cinnamon & cilantro reminds me of my morning escapes with Cafe Medina’s Les Boulettes (2 poached eggs, spicy Moroccan lamb and beef meatballs).

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Served with a side cous cous with yogurt and zalouk eggplants makes this entree complete.

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Duo de morue et porc 30

Mess this up! Mix everything together! The waiter told us. Don’t be shy. This dish is meant to be eaten whole heartily with a touch of everything in every bite. Tamarind glazed sablefish is sweet and juicy. Rum braised pork belly is fatty and sinful. Fried skin is crispy and crunchy. Cilantro coconut rice, cabbage salad, tomato walnut salsa is damn straight refreshing and a bit tangy. With everything mixed together is simply uplifting. I am in love with this dish. I am looking forward to a romantic date with just Dave and I again. real soon.

How I love this lovely place. But next time I will remember to request to be seated either at the back of the restaurant where there is more light (away from all the red) or just have a drink at the bar. Being at the center of it all was a bit noisy (dishes falling to the ground and waiter’s busyness).

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How is the Tarte au Citron 10 – Frozen lemon soufflé, coconut dacqoise, toasted meringue, pie crust ice cream? I’m dying to find the best lemon meringue pie. People, tell me Acme Cafe is the place to be… True story?

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562 Beatty Street Vancouver, BC V6B 2N7

(604) 879-7119

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