I have been to “Bodega” once before and knew I would find my way back. And today it would be to try their newer brunch menu for the first time. My visit coincided with my time as a Vancouver Foodster caesar completion judge. So there was plenty to eat and try.
But first the disclaimer. When it comes to meals enjoyed as media: plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.
To check out my first visit and my impressions of the place, visit the link below.
Their “Premium double caesar” was only available during their weekend brunch. The cocktail begins with Walter Caesar mix and to it they add your choice of either Sons of Vancouver chilli vodka, Altos blanco tequila, or Ford’s gin. The rim is a mix of maldon salt and chilli flakes. It is finished with a prawn, olive, pearl onion, and jamón kebob. It was a tasty cocktail, but what made it memorable wasn’t what was in it, but the ham that balanced over it. It also paired nicely with the flavours we ordered for breakfast below.
To watch its creation, along with the other caesar challenge entries. Clink on my recap video below, and see if you can recreate them for yourself, at home.
For food we got the “Breakfast paella” made with chorizo, chicken, prawns, roasted grape tomatoes, and piquillo pepper. It was topped with a couple of soft poached eggs, because nothing reads breakfast like the addition of eggs. I wanted more flavours and depth to the rice. It was heavy with salt and saturated soggy with its own sauce that pooled at the bottom. I wanted the paella crispier, with more stickier, tackier rice. I liked the chicken the most, but there was only one wing from drumlet to tip.
And because I like trying the unique and most unusual on any menu, their menu had me ordering their “Morcilla”. This was a breakfast platter of sausages with a twist. Blood sausages, fried potatoes with onions, poached eggs, and grated manchego cheese. These were the best representation of blood sausages that I have ever had. They weren’t iron laden or bitter; but instead rich, deep, and dark. Almost cinnamon-y. I just wished for a lighter side, something a lot more fresh to change the taste. Even more green onion and maybe some tomato or avocado over the starchy potatoes would have helped.
We were then offered dessert. We were tempted by the churros, but given the rarity of figs on most menus, we had to take advantage of them here now. “Bombon de higos:” brandy soaked figs with almonds, and mascarpone; dipped in chocolate. They weren’t too sweet despite the robe of chocolate that surrounded each one. They reminded me more of cheesecake with the marscapone, it was definitely the highlight for me. Great two bite morsels, where one was more then enough; so be sure to share this one.
Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
Another great meal at “Bodega”. Don’t deny your cravings.