Bar Bravo — Restaurant in Vancouver

YES YES YES!! This was the place that hit everything that I wanted for a restaurant and a night out with my friends. I came here already before for some drinks and hanging out with a friend. It was fantastic, and then I came back again, literally a week ago, and they are JUST AS GOOD~!!

Ok ok, I had high hopes for this place and really, they surpassed ALL my HIGEST expectations and even more!! I booked a reservation, of course as one does for a very popular restaurant, and we were like 2-3 minutes late, they didn't mind and on top of that, I had to add an additional friend, they 100% didn't mind and just sat us down. My group went from a table of 2 to a table of 3 and they were like "yeah, don't worry about it".

We sat down, the waitress told us the specials for the night, which was a Sable Fish and something about the oysters. We fell in love with the idea of a sable fish for the night so we decided to get that. And we ordered the following as well:

Gravalax Toast: one thing I didn't like about this was that there wasn't enough Ikura (salmon roe) on top of the toast. Everything else about the toast was not bad. I did enjoy the cuts of salmon pretty well, and the taste of the butter really made it delicious right on top of the bread. Good combination. 7/10

Glory King Bay Salmon: Another one of the most famous plates and their version of a crudo. I love the way Chef Jonah paired the salmon with the maple ginger dressing, making it sweet to each bite and the avocado oil drops made it extremely creamy and delicious. The cuts of salmon were perfect, and the thickness was perfect while being able to carry each bite perfect. 9/10

Seared Scallops: I love a good scallop and well, these were perfectly cooked. The outside was nice and crispy and beautifully seared, while the inside soft and delicious. The creamy sauce they used was just spectacular. And the vegetables were just a perfect paring to the scallops. I love the red kuri squash they use. They style they cooked the squash was the perfect texture, not too hard, not too soft. 9/10

Sable Fish Daily Special: This was a fantastic piece. The fish was perfectly seared and cooked. On top of that, the fish was placed on an additional portion of lobster tail? WOWEEEE~!! I was not expecting a surf and turf from this plate at all!! And the corn they used to natrually sweeten the plate. YUMMY! I wish this was a dish that would be offered regularly! This is an instant 10/10 for me!!

For dessert, we were not expecting to order any because we were just wanting a nightcap before we headed home, but instead the waitress walks out with a chocolate pudding and I was like HUH? We didn't order this, the waitress was like don't worry about it! Well, for sure they will be getting a HUGE tip from me for sure!!

We walked away the night thanking Chef Jonah in the kitchen and thanking all the chefs, the wait staff and the bar tenders of the night. 100% I will be back with more friends for another night of debauchery and tons of...

Given the amount of positive reviews this place has, I found my experience to be very disappointing and pretty inline with other patrons who left lower review scores. I was hoping that this place was a hidden gem, but to me it seemed more to be a place that only has stellar reviews perhaps due to people who are more frequent upscale diners overlooking this place. I have no idea how to make that sound less snobby while making the point.

For an upscale restaurant, I would say that they're lacking in texture, flavor, and harmony of ingredients in their dishes. Their dishes would be acceptable for half the price, but aren't up to standard for what they're charging which in turn sets the type of dining experience a guest would expect.

We ordered four dishes, as follows:

Tofino King Salmon - This was the only dish that I felt was good here. The salmon was prepared well and the dish had a nice flavor, where the ingredients complimented each other in an interesting and cohesive manner.

Mexican Blue Shrimp - The shrimp was overcooked and lacked the fresh, seafoody, umami flavor one would expect from an expensive shrimp dish. It tasted more like the shrimp used in a generic boiled shrimp cocktail. The mild salsa on top did no favors for the dish either, as such a mild flavoring only works well if the main base ingredient, the shrimp, is high quality and prepared well enough to be the highlight.

Tagliolini - Probably the most disappointing dish. The upsides are that the squid and pasta were cooked for a perfect amount of time, but everything else about it wasn't great. The only enjoyable bites were when we could get some bites of squid in with the noodles, but there was so little squid that it was hard to find it mixed in the sauce. The herb ricotta clashed with the dish, giving an overpowering hit of saltiness and tartness that destroyed what little umami was coming through from the sauce and squid. There were also way too many olives, which were served whole, just making the tartness and overpowering flavors issue of the dish worse every time you had one in your bite. Get your pasta craving filled elsewhere, as there isn't a shortage of delicious pasta in this city. This is the first time I've ever had a pasta where the main flavor is tartness.

Seared Scallops - The scallops tasted fresh and were seared more or less perfectly. However, the rest of the dish didn't really do anything to compliment the scallops and was subpar. The lemongrass coconut vegetables and fregola felt like a completely separate dish. There wasn't any seafood umaminess at all to it. If anything, the best way to describe it would be akin to an undercooked Thai coconut curry that doesn't have any richness or complexity from spices, and instead has a taste of undercooked vegetable.

Maybe we just ordered poorly, but for what it's worth the King Salmon definitely stood out as something worth ordering...

Bar Bravo, located in the heart of our city, is a culinary masterpiece that transcends the ordinary dining experience. My recent visit to this extraordinary establishment left me awe-inspired, and I'm thrilled to share the unforgettable highlights that made it a truly exceptional evening.

At the helm of Bar Bravo is the visionary owner, Jon Merrill. From the moment I stepped inside, it was evident that Jon has poured his heart and soul into creating an atmosphere that seamlessly combines sophistication with warm hospitality. His dedication to excellence is evident in every aspect of the restaurant, from the impeccable service to the thoughtfully curated wine list. Jon's personal greeting during our visit further emphasized his unwavering commitment to ensuring a remarkable dining experience.

However, the stars of the evening were undoubtedly the culinary geniuses behind Bar Bravo, led by the talented Chef Jonah. The Blueberry Burrata, a work of art that marries flavors and textures harmoniously, is a testament to Chef Jonah's culinary brilliance. The burrata, sourced from local dairy farms. Each bite was a symphony of flavors that danced on the palate, leaving an indelible mark.

In addition to the extraordinary dishes, Bar Bravo's wine selection is a carefully curated gem, enhancing the flavors of each course flawlessly. The knowledgeable staff was more than happy to recommend a bottle that perfectly complemented our meal.

Bar Bravo is a sanctuary where the vision of Jon Merrill and the culinary mastery of Chef Jonah come together to create an experience that defies expectations. Their commitment to sourcing locally, using seasonal ingredients, and prioritizing guest satisfaction makes Bar Bravo a must-visit for anyone seeking an unforgettable dining experience.

In conclusion, Bar Bravo is a testament to the harmonious partnership between Jon Merrill's vision and Chef Jonah's culinary wizardry. The Blueberry Burrata and Tiger Prawns are just two of the many culinary treasures waiting to be discovered on their menu. If you're in search of an extraordinary dining experience that blends refinement with unforgettable flavors, Bar Bravo is the place to be. Make a reservation and let Jon and Jonah transport you on a remarkable culinary...