Chambar is often regarded as one of the best fine dining restaurants in Vancouver. Their sister restaurant Cafe Medina is one, if not the best brunch spots, located right next door. Do you think the Dirty Apron group stops there?
I often considered Dirty Apron a cooking school for aspired home cooks that poses as the all-star chefs. They want to live that Rachel Ray life style and use restaurant equipment. Don’t get me wrong, I love slapping my hand together, and yelling bloody hell in a British accent just like the next guy. I just want everyone to be aware of the fact that this space offers so much more.
Catering is something Dirty Apron offers, and it’s good for your office lunches or client meetings. Their lunch menu and selection is quite similar to Meat & Bread, A couple of sandwiches with salads, cookies, etc
We wondered inside one Sunday afternoon. On the left is a private room, probably for the students of the day to claim their prize, try their creations. On the other side is their kitchen, equipped with the best cooking tools resembling a professional kitchen. The other side of the school is where they sell various merchandise ranging from kitchen toys, sauces, sodas, and dirty apron menu items. We were drooling over the various choices of cured meat, cheese, salads, and sandwiches.
We ordered two sammies to fill our tummies.
Our first choice is the pulled pork with pickled veggies, sambal mayo, jalapeño and cilantro. The pulled pork was soft and succulent. The construction of the sandwich reminds me of a banh mi. The cilantro gives it the extra freshness.
We also ordered the confit albacore tuna. Nancy loved the tangy taste of the refreshing mayo, smoked paprika, fennel, basil, Parmesan and the burst of tomatoes from the sundried tomatoes. It’s funny how much so loves heat that she started to layer some house special sambal oil.
Otherwise, perhaps you can catch a glimpse of Chef David Robertson at Young Professional fellowship organized by Bread for Lunch.
540 Beatty St Vancouver, BC V6B 2L3
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