Went to Cobre this Thursday.
Open kitchen/big copper roof on the top floor...
Bottom is like a private lounge type..
This would be a kick-ass place to live..make a nice loft. Studio in the bottom, bedroom/living room/kitchen up top.
http://www.tourismvancouver.com/visi...ils.php?id=696
The following was typed up at like 2am and copied from my facebook..so if it reads a bit funny to you, I'm sorry. I'm also not a real foodie, so...yea. Anyways, enjoy pictures.
Although portions are small (well it is tapas style, and I'm going to guess that it's also because of DOV), the food is definitely huge on flavour.
Service wise..the host/my server was very....snobby. Had this whole attitude thing going on all night, barely smiled, had his nose up the whole time.. a very big turn off for the restaurant. I understand that it's DOV, and it's busy, and it sucks, but you should still put a presentable and friendly face on to your paying customers. The other servers were nice.
The place, well. It's very cozy. The decoration seems very mismatched, a whole slew of styles. Western, modern, industrial...The table we sat at was kind of awkward, it was shaped like a leaf.
1.
Pulled duck taco
charred scallion y roasted garlic
So full of flavour, so tender...mm good.
Patagonia battered Baja rockfish taco
chipotle ajo aioli
Crispey fish tacos. Hmmm....not very much wow like the duck taco.
Didn't get a picture of the 3rd one,
"Roasted Poblano y Oaxacan queso fresco taco
nugget potato y sunchoke".
2.
Pan roasted BC sable fish
peruvian olive roasted poblano causa, patacones y chimichurri
The fish didn't taste cooked in the very middle, it was still a little soft. Somehow, I don't think that's intentional, but it was still good. Only had one bite of the fish, and half of the plantain on the bottom. Around it was.. like pesto, but made with cilantro instead.
Vaca asada, char grilled flat iron steak
tijuana baby caesar y chorizo buttermilk mash
So drool worthy. Thin slices of steak, over two small leaves of romaine lettuce, caesar style, on top of a mashed potatoes..I didn't taste the chorizo though.
This was probably the most food on one plate compared to the others.
I didn't get a picture of the 3rd entree,
"Wild Mexican sea prawns y pipian verde
butter browned corn arepas". Oops.
3.
Goats milk vanilla bean cheese cake
roasted hazelnut argentinian alfajores, lemon curd
A very smooth and dense cheesecake, you can definitely taste the goats milk. Separated by I think a piece of shortbread..one side had lemon curd, and the other with crushed hazelnuts.
Perfect combination with the lemon curd.
Ancho chili chocolate pecan brownie
horchata white chocolate ganache, cinnamon stewed banana
Nutty brownie. It wasn't as spicy as I expected/wanted it to be, but you get a tinge of it.
Dulce de leche, caramelized pineapple, tamarind butterscotch
espresso churro
CHURROS. Seriously, I love churros yum.
Dulce de leche is..well to me, it's basically soft melty caramel. Yummy. Take a bit of it with the above cheesecake, and it's 10x better. Caramelized pineapples on top, but you can't really taste it since the leche is so strong.
One last thing bout the desserts, I love that they put a gooseberry on each, it really helps to accentuate flavours since it opposes the sweetness with it's tartness/sourness.