Between the bar and the open kitchen inside the recently-opened on Fraser Street sits a small glass-front refrigerator holding several large, plump fish hung by their tails. It's something you might imagine at your neighbourhood fishmonger, or something tucked away out of view in a working restaurant kitchen, but at Bar Bravo, it's one of the first clear signals that seafood takes the spotlight here.
To be accurate, it's not just a fridge; it's for dry-aging, which Bar Bravo's crew does in-house with fish like Spencer Gulf Hiramasa, an Australian Kingfish, which is used in a beautiful crudo dish with bright pops of sweetness from cantaloupe, mellow tones of creamy coconut, and earthy pine nuts and gently acidic orange.
New restaurant and wine bar serves sustainable seafood
The Bar Bravo menu, led by Red Seal chef and Bar Bravo partner Jonah Joffe, was designed to feature sustainable seafood alongside locally sourced produce. The result is a food program that celebrates coastal life and B.C.'s bounty, teamed up with carefully curated wines and cocktails in a cozy, laid-back, and intimate space.
That space, at 4194 Fraser St, has earned its reputation over the past few years through a couple of prior iterations (the award-winning Ubuntu Canteen most recently, and Bows x Arrows before that) as a bit of a community hub. While its predecessors did so by leaning into the day-to-night cafe concept, Bar Bravo steps in with something that manages to be both chill and sophisticated.
The restaurant has already proven a draw for area residents, whose curiosities were piqued during renovations, and who are already showing up in support of the new venture. The room is upscale enough to be fitting for a special night out or a post-work drink. (Of note: It's not so upscale it would make a kid feel like a fish out of water, but, to be fair, I've only tested that hypothesis with my own kid, who is a seasoned "going out" vet and goes bite for bite with me on just about anything we order, so use your best judgment.)
Co-owner Jonathan Merrill, who first connected with Albertan native Joffe a couple of years back during a pandemic-era oyster event, can be seen working the floor, greeting familiar faces, and getting to know new folks in the dim-lit dining room.
Menu ranges from snacks to larger plates, all great for sharing
The duo considers Bar Bravo a "seafood-forward cocktail and wine bar," which allows the space to bend a bit to suit the guest's occasion, whether that be drinks at the bar with a friend or a full feast with friends at a cove-like back table. The menu also leaves plenty of wiggle room for non-seafood eaters to find something to enjoy. Joffe says in particular the nightly pasta special is where he gets to showcase veggies and get a little creative with what's available and on hand that evening.
The menu of smaller snack dishes and larger mains - all ideal for sharing - will change seasonally. It is organized from smallest to largest plates and includes veg-forward snacks, cold seafood, hot seafood, and their house pasta dishes.
There are, of course, fresh-shucked oysters on offer, which come paired with house-made sauces that will change seasonally; right now Bar Bravo is making the most of the last of summer's stone fruit for a spicy, tangy sauce that comes in an eye dropper to help you dispense just a droplet of the potent condiment.
To pair with the food are craft cocktails as well as an innovative wine program that showcases bottles sourced from wineries around the world that are located within 100 kilometres of the water. This means you can sip wines from Oregon's Willamette Valley, Greece, and B.C.'s own 麻豆传媒映画Island with your food.
Bar Bravo is currently open Wednesday to Sunday, from 5 p.m. to late. can be made online. Follow on Instagram.
Video: Trying out a new 麻豆传媒映画seafood restaurant Bar Bravo
Checking out a cool new 麻豆传媒映画food spot: Bar Bravo is a seafood restaurant on Fraser Street to put on your must-try list. 馃帣锔廆尝颈苍诲蝉补测奥搁
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