Category Archives: Belgian

Patisserie Lebeau: Sweet and Savory Belgian Treats

The first time that we found Patisserie Lebeau was all the way back in 2011 (back when we first started this food blog). We actually came across this place by accident back then – but I still remember how impressed we were with the waffles here (this was the place that turned me onto liege waffles and their little pearls of sugar).
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BierCraft Tap and Tapas (Commercial Drive): Belgian Mussels and Frites

During our July staycation, we were getting a hankering for some quality mussels and we headed down to our old stomping grounds on Commercial Drive only to be disappointed that our destination (Carthage Cafe) was closed despite their hours saying they should have been open. After a hurried Google search, we headed 7 blocks north to BierCraft Tap and Tapas because their menu said they offered mussels.
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Nero Belgian Waffle Bar – The Banella

What exactly is a “banella” you may ask?  Part banana, part Nutella and all waffle! Read the rest of this entry

The Spud Shack Fry Co. – Belgian Frites at the New West Skytrain Station

The Spud Shack Fry Co. is located in the new development that has built up around the New West Skytrain station.  While it’s not within the fare paid zone, it’s close enough to the restaurant that you can see the Skytrain departing the station. Read the rest of this entry

Chambar – Dine Out Vancouver 2012

It’s difficult to believe that our first experience at Chambar was at Dine out Vancouver 2011.  We were so enamored by the succulent mussels that we had that night that we often thought about coming back.  The only thing that kept us away for so long was the location (we try to stay away from going into downtown at night when we don’t have to).

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Chambar – A Tale of Two Restaurants Part 2

For this story to make any sense while you’re reading it, you have to read Part 1 where we started the night out at nearby Wild Rice.  It’s not that we initially meant to go to two restaurants in one night… it’s just that Wild Rice was “the worst of times” as Dickens would have put it if he was writing about restaurants instead of French Revolution-era human nature, and we were anxious to move onto “the best of times”. Read the rest of this entry