Boneta
One W. Cordova St.
Vancouver
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 Lumière 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 lastArticle = and lastAward =
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