Boneta
<p>A trio of Vancouver's gastronomic hot shots runs this glammed-up Gastown eatery—where the mirrored ceiling makes fun sport of ogling the good-looking staffers and patrons. Boneta's menu of Eurasian-fusion cuisine (whimsically and conveniently projected on a wall above the open kitchen) changes seasonally and leans heavily on local ingredients. If it's available, try the braised beef short rib with parsley root purée, and cut some calories by <em>sharing</em> a sample of the Quebec-inspired <em>poutine</em>—fries with gravy and cheese curd. The constantly changing wine list includes regional labels and is worth reading just for the hilarious quotes mixed in.</p> <p><strong>Insider Tip: </strong>The Gastown neighborhood is trying really hard to gentrify, but you'll want to take a cab (especially at night), as the street scene is far less savory than Boneta's food. </p>
From the From the May 2008 Food & Wine Go List
Three food-industry insiders opened Boneta last summer in a magnificent old building and filled the space with eclectic art. Former <strong>Lumière</strong> sous-chef Jeremie Bastien thinks of ingenious ingredient combinations: Duck breast, for example, is served with dried fruit and a balsamic vinegar–glazed peach.
We loved: Chocolate terrine with salted peanut crunch.
Last updated May 2008
Like us on Facebook
Follow us on Twitter
Get F&W Mobile Apps
