52 Powell Street, Vancouver

Tel: 604-669-2396

Web: http://cobrerestaurant.com/

Twitter: @cobrerestaurant

Advice: Bring a friend along to share dishes.

Sea Prawns

Corn Bread

Scallops

Bison

Dulce de Leche

Love the warmth and decor of the room that was designed by Ryan Murfitt, with the rounded copper roof in the front of the kitchen to the glass cube in the middle to the exposed brick walls. If you are in solo then have a seat at the bar, if your with friends then have a seat upstairs and if you are celebrating a special event with 12 or more friends then request their private room downstairs. You may want to begin with one of their Tequilla cocktails or just go the non-alcoholic beverage route which took on my recent visit. Started off my meal with the Sea Prawns appetizer with Poblano that was courtesy of Chef Stuart Irving. From there I had an order of their Corn Bread ($5) which was made with blue corn flour and topped with sweet chili butter, this was far too much corn bread for one serving so I took the rest to go. The next dish was the Scallops ($15) Jerk spiced local diver caught scallops; this was followed by the Bison ($15) Carmen creek bison ribeye, valden caramelized shallots, pupusa and mole demi. To finish off this meal I had to try one of the desserts that everyone was raving about, it was the Dulce de Leche ($7) – traditional Latin American caramel butterscotch pudding with an Apricot Brandy reduction that was topped with espresso cinnamon sugar dusted churros and this dessert was absolutely delicious.

Review by: Richard Wolak

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