On this day we were out in Chilliwack, so decided to grab dinner before we took the two hour drive home.
Bar Bravo Chilliwack is the local’s hot spot for finer dining. They have been the favourite for over 20 years, and with no advertising, all their business and marking is done through word of mouth.
The restaurant is hard to spot with a muted exterior, furthering the” if you know, you know to go” experience.
Looking around everyone had a martini glass on their table, and given the drink menu dedicated to them, it was safe to assume Bravo is also known for their martinis. My guest got one with Mandarin and cranberry and followed it with their take on an espresso martini.
I was driving, so they offered to mix me a non-alcoholic one with hibiscus syrup, basil, and lime. I found it a great option to have with the food to come. It gave great brightening acidity for in between bites.
As for the food, everything is scratch made in house, utilizing as many local producers as possible; with an estimated 80% of their offerings meeting this criteria. Bravo’s menu changes with the seasons, with four larger menu swaps annually. They look to what is in season and available, keeping their most well received plates listed all year round. This includes their Beef tenderloin, Mussel, and Caesar salad.
We started with their caesar with lemon, parmesan, and croutons. I have recently rediscovered this classic salad and that there are variations in quality. So long as I can confirm there is sardines in the mix, I am down for a plate. The umami fishiness brings the flavour to another level. This was so saucy, that each leaf was well saturated. I just could have used thicker and heartier croutons to match up with the richness of the dressing. These were so crumbly that it broke quickly and ate more like a crumb dust.
The Albacore tuna crudo with melon gazpacho, jalapeño, and mint was very light, with only a glaze of flavours. Which allowed you to make out all the quality ingredients used in its assembly. I just wish the fish was a little more chilled, whereas we had it at room temperature.
The Seared Hokkaido scallops sat in a brown butter and tarragon cream, topped with crispy prosciutto. Deliciously done, but a little too salty for my tastes.
Thankfully, our meal came with a complementary basket bread. Here, the sauce was so rich and thick that we used the said bread to scoop up extra globs, which we ate up hungrily.
The Braised beef pappardelle came highly recommended. A thick and chewy home made pasta noodle coated in a truffle cream and mixed mushrooms. Ironically this one needed a bit more salt and some herbs like sage for depth. There was a generous amount of beef, unevenly prepared, some strands were dry, others tender. All together this was a very filling serving that would have been lovely with a red wine for acidity and continued interest.
Our favourite dish was the local duck breast with Parisian gnocchi, golden beet and goat cheese puree, and apple. Slightly fatty duck breast with crispy skin, highlighted in contrasted by its sweet fruity accompaniments.
A lighter entree was the poached halibut served with local corn bisque and a chorizo hash. The latter reminded me of potato salad and picnics. The heaviness of the potato mix was balanced by the dry fish. Although I wouldn’t think to pair starchy potatoes and corn with white fish. I would have liked a heavier protein like pork belly, or a roasted chicken, as a more familiar couple.
And for dessert the warmed pineapple upside-down cake is a must. Served with house-made coconut rum ice cream. The cake has a gummy candy-like topping with a syrupy and sticky texture like toffee. The milky ice cream does well to cut into this. This was a lovely and homey dessert to end on.
I don’t frequent Chilliwack, but can and will reckoned Bravo for an elevated farm to table lake experience, and the only finer dining option in the area.
Bravo Restaurant & Lounge
46224 Yale Rd, Chilliwack, BC V2P 2P3
(604) 792-7721
bravorestaurant.ca
