Restaurant
Chambar
October 1, 2011
This perpetually buzzing room, dressed to play in handsome brick and warm woods, is just the spot for a pre or post-event nosh—its proximity to BC Place and Rogers Arena, and its excellent bar program of Belgian beers and inventive cocktails from Wendy McGuinness make it a no-brainer for a lively night out. But the food, Belgian by way of North Africa, is serious, and seriously good. Go for the otherworldly lamb shank tagine (braised slowly in honey, figs, and cinnamon, $28), but oh!, don’t miss the mussels Congolese, cooked in tomato coconut cream, fired up with smoked chilies, and brightened with cilantro and lime. Recently the savvy Chambar team expanded down the block to open The Dirty Apron cooking school with adjoining cook shop, and launched their own line of signature spices and amber ale (it’s a perfect partner to the mussels).
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