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AnnaLena Kitsilano Vancouver | Chef Mike Robbins from The Oakwood

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

AnnaLena in Kitsilano, Vancouver recently opened for 3 months and high on our radar. We are not only excited because it is opened by former chef of The Oakwood, Mike Robbins but also Jeff Parr also formerly of The Oakwood and Chambar.

AnnaLena is named after combining the first names of Chef Mike Robbin’s grandmothers. Aww… But it sounds sophisticated and personable, much like the restaurant itself. This new eatery took over the space from the Kits Daily Kitchen and turned it into something fun yet refined.

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

The interior is simple but what caught our eye was the Modernist Cuisine: The Art and Science of Cooking cookbook on the shelf. So be it if it takes 50 steps to create the best tasting dish! Also lining the walls are Bearbrick series and Lego.

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

If you pay attention, you will notice the “Tetris Bar”.

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

Heirloom Tomato Salad 15: house cured bacon, burrata, sesame seeds, adolescent arugula. I love burrata cheese. And I love the smokiness of the bacon against the creaminess of mozzarella. The slightly peppery bitterness of the arugula contrasts well with the sweetness of local heirloom tomatoes. Winning salad to start the meal.

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

Garlic Confit Lobster 22: Seared mirepoix, potato, lobster bisque, lemon gel. Remember that time when Vancouver was under fog? When the Vancouver fog cancelled flights? Or when only the tree tops poked out from foggy Metro Vancouver? This soup reminds me of that. The presentation is beautiful. At the base of this soup is lemon gel, and a sauteed mixture of vegetables like onions, carrots, celery and lobster morsels. This soup is fragrant and robust in flavors. I appreciate consuming a finely constructed lobster bisque. It is too arduous to make at home.

 

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

Lamb Neck 26: grilled asparagus, chimicurri, charred yogurt, tomato anchovy dressing. Lamb neck is inexpensive, tender and full of flavor. Like oxtail, neck meat also has plenty of collagen. This dish is simplistic in terms of its ingredients; but make no mistake, it is about showcasing finesse and technique. This dish is fresh for the summer. The chimicurri,charred yogurt sauce and salty tomato anchovy dressing really lighted the mood.

 

AnnaLena Vancouver Kitsilano Chef Mike Robbins Instanomss Nomss

This new Modern Canadian comfort restaurant in Kitsilano is a gem. We can’t wait to come back for more and to try their Brunch menu.

AnnaLena Brunch menu features around Eggs Benedicts. Beef Brisket, Tuna Belly, Pork Belly, and a Breakfast Sandwich like McDonald’s (only with better ingredients). Sounds like the best hangover cure to me. “Benedictator brunch” are Saturday and Sunday between 10 am to 1:45 pm.

 

Done for the night? Damn these tiny graham cookies with cream are to die for. I can eat ten!

 

AnnaLena
URL: http://www.annalena.ca
Cuisine: Canadian, Pacific Northwest

Hours:
Mon Closed
Tue 5:00 pm – 12:00 am
Wed 5:00 pm – 12:00 am
Thu 5:00 pm – 12:00 am
Fri 5:00 pm – 12:00 am
Sat 5:00 pm – 12:00 am
Sun 5:00 pm – 12:00 am

1809 W 1st Ave, Vancouver, BC V6J 5B8
(778) 379-4052

 

 

AnnaLena Menu, Reviews, Photos, Location and Info - Zomato


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