Delicious Food Photography | Travel | Healthy Recipes | Vancouver | British Columbia | Canada

Argan Bistro Vancouver | New Pacific Northwest Restaurant on Robson Street

[vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13434″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13413″][vc_column_text]Argan Bistro Vancouver, downtown formerly known as Moroccan West went thru several iterations of finding their niche. Argan Bistro is located just around the corner from VanVan Izakaya on Jervis. The restaurant is still relatively quite but has been picking up with many beautiful food photos from Instagram.

Argan Bistro is worth checking out. Their menu focuses on Pacific Northwest local fare and has Asian influences. You will find kimchi wraps, soba noodles, pork belly etc. On a nice sunny day, they have a nice patio for you to sit at.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13423″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13424″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13425″][vc_column_text]Chilled Tomato Consommé with Soba Saladicon 15: Cold-pressed local heirloom tomatoes, Mesquite-smoked Salt Spring Island mussels & clams, watermelon, basil oil droplets are placed every so carefully. It is light refreshing summer dip for buckwheat noodles tossed with sweet sesame vinaigrette. Add a splash green kumquat to acidity.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13414″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13415″][vc_column_text]Snapper Ceviche on Watermelon Planks 14: Tequila and grapefruit marinated fresh snapper, pickled shallots, jalapeno, cucumber-mint water, mole oil, habanero-passion fruit caviar, citrus roe, plantain hickory sticks. This dish is as pretty to look at as is every bite.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][divider line_type=”No Line”][vc_raw_html]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[/vc_raw_html][divider line_type=”No Line”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13417″][vc_column_text]Lemon Saffron Wild Calamariicon 16: Cornmeal-breaded fried squid, jalapeno peppers, citrus cured cucumber & fennel salad, local heirloom tomatoes, lemon-saffron yogurt.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13416″][vc_column_text]Smoked Oyster Mini Po’ Boysicon 17: Alder wood-smoked beach oysters, center cut Canadian bacon, oven-dried romas, organic greens, pickled shallots, fingerling potatoes, chili aioli. Added quail eggs on top is a nice touch of proteins with a buttery soft yolk.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self”][vc_column_text]Blackened Snapper Tempura 16: Black sesame & squid ink beer-battered snapper, dehydrated root chips, fermented kohlrabi & rainbow carrot slaw, kasu tobiko tartar sauce. Forget how the English do it. This fish and chips is slightly spicy with a nice zing.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13421″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13422″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13420″][vc_column_text]Purple Lobster Skordaliaicon 29: Sous-vide Atlantic lobster tail, purple lavender pomme puree, golden tobiko, local organic squash, zucchini blossom, cucumber-fennel & asparagus salad. The lavender pomme puree is different and has a nice aromatic flavor.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13426″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13427″][vc_column_text]Chermoula Roasted Free-range Chicken 18: Presented in a pretty tagine pot shows some of the characters from Morocco West. Fraser Valley boneless chicken thighs, pearl couscous, apricot harissa, oven-dried tomatoes, olives, raisins, pistachio, micro-greens.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13431″][vc_column_text]Smoked Magret Duck & Anjou Pear 25: One of my favorite dishes. Apple wood-smoked Brome Lake duck breast, mulled wine poached Anjou pear, goji berry farro, seasonal bitter greens, blood orange caramel, crispy sage leaves, with cherry liquorice lacquer.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13429″][image_with_animation animation=”Fade In” img_link_target=”_self” image_url=”13428″][vc_column_text]Maple Soy Pork Belly & Kimchi Cabbage Rolls 20: Paradise Valley braised pork belly, stuffed house-fermented nappa cabbage, shitake mushrooms, bamboo shoots, scallions, Nanatsuboshi-black forbidden rice and vegetable tempura.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”13433″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”13432″ animation=”Fade In” img_link_target=”_self”][divider line_type=”No Line”][vc_column_text]Get a free dessert if your present the app at the door anytime. One free dessert per table. Download Tangoo (link here).

Also, if they upvote on any of Argan Bistro’s categories it wins them a monthly chance to win a “For Two Dinner”.

Happy Voting!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_raw_html]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[/vc_raw_html][vc_column_text]Argan Bistro
URL: http://arganbistro.com
Cuisine: Pacific Northwest, Fusion

Hours:
Mon 11:00 am – 10:00 pm
Tue 11:00 am – 10:00 pm
Wed 11:00 am – 10:00 pm
Thu 11:00 am – 10:00 pm
Fri 11:00 am – 11:00 pm
Sat 11:00 am – 11:00 pm
Sun 11:00 am – 10:00 pm

795 Jervis St, Vancouver, BC V6E 2B1
(604) 563-8466

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