VV Tapas Lounge — Restaurant in Vancouver

This place definitely deserves a 5-star rating! We’d love to visit again and I highly recommend this restaurant especially for private functions.

Communication: I was communicating mainly with Dee since Day 1 of the planning up to the completion of the event. She is very efficient and prompt with responses to emails. Both Dee and Chase were very responsive; all calls and emails were answered in a timely manner.

Service: The service we received was exemplary and truly unmatched. The whole staff were friendly and polite, and our requests were accommodated with no qualms. The restaurant manager, Chase was hands on and ensured that everything was well taken care of.

Ambiance: The restaurant presents as having a stunning mix of eclectic, modern and industrial vibe. Add the exposed elements and reclaimed wood that’s softened by this beautiful ivy garland as accent backdrop. The restaurant’s high ceiling, large floor-to-ceiling sliding doors helped maximize the space and did not make the restaurant feel overcrowded despite the number of guests.

Food: They were generous enough to serve us a total of 7 types of canapés per person and 3 charcuterie wine barrels. Each canapés had its own distinct flavour (they have vegan and gluten-free options), definitely lots of options for the guests to choose from. Kids were served with burger sliders and potato chips. It was an open bar and they offered cocktails, wine and beer from the drink menu. The best part is they adjusted the menu according to our budget.

Parking: The restaurant is situated in the heart of Strathcona and there are lots of street parking. They also have free underground parking...

You never know what you are going to get when you visit Vancouver. One thing that is always a constant, is great food and great people. I have found them both at this gem of a lounge. From attentive, knowledgable front of house, to the hand crafted delicacies by the chefs in the back. The relaxed atmosphere sets a great tone for a first date or your fiftieth, VV Tapas will not let you down.

I once heard a story while sitting at the bar that one of the chefs has the talent and power to cut fine cuts of meat with his bare hands like Shinogi Kosho, aka, the cord-cutter from Japan. Who can completely butcher an animal seemlessly without any other tools other than himself. Understandably I had to know more, so i hung around and found out there was a Turkey dinner one of the chefs was hosting and knew this had to be the guy. Sure enough through the grapevine, he served up a completely deboned Turkey rolled up with stuffing. Was this all done with his barehands, i will never know, but what i do know is...

Came in little hungry left starving

The risotto was undercooked & lack of mushroom, the shrimp cocktail was an odd decision to fry the shrimp(very dry) instead of pan searing, and the Barata was a small overly complicated dish.

I can see that the chef really cares about presentation and I appreciate that as a chef myself but the lack of rich flavour in the dishes and attention to detail really shows. A lot of the dishes feel very over complicated adding too much to make it seem special actually defeats these dishes cause they are quite simple dishes let the main ingredient speak for themselves don’t mask it.

At the end of the if you’re gonna do small portion sizes you better do it well and make them unforgettable but this is quite forgettable. The wine was fine as they can’t really mess that up.

There is really a lot of potential to fix this small mistakes and create something great But as it stands right now these small mistakes add up to a unsatisfying...