What is the best place to sit in a restaurant. In my opinion it is the bar, the chef’s table. What better scenery do you have than to see a Chef prepare their food for you. As an added bonus, you also get to chat with the chef and owner, Tony Marzo and their significant other, Sachi Iwamoto about the past, present and future – How they want to take their restaurant to the next level, etc. We had the pleasure chatting with Tony, who has traveled to London for his apprenticeship and has worked for CinCin as a sous chef for a few years.
We were at Kessel and March restaurant hidden from the spotlight – such as the new Strathcona area, Downtown, Gastown, Commercial Drive. The restaurant itself is pretty hard to find. The signs is not nearby visible. But once you find it, it is what we call a hidden gem.
We got their and had a look at the dinner menu which consists of 15 items at most. It is very clear that it is tapas style where sharing applies. We first ordered three items: Tuna Tartare, Farm Terrine, and Pork Belly. As soon as the first came, we knew it wasn’t going to be enough.
Tuna Tartare: It has a very sweet note, a perfect way to start. Very light, very bright. It consists of blood orange, capers and pine nuts for added texture. Not too heavy. Very subtle flavors, very clean to start off our meal.
Farmhouse Terrine: This is one of my favorite dishes at a French restaurant. Full of flavors. This dish came with gherkins and mustard to cut out the heaviness of the terrine itself. Full of natural pork flavors. Very soft and succulent.
Pork Belly: Tony has indicated that it has been cured for 12 hours and sous vide for another 36 hours the pork. You can see the hard work being paid off. The only thing with this one, with pork belly, we wanted the skin to be crispier.
After that bite sized meal, we were ready for second round: Salmon Terrine and Mussels. You can see that the meal itself isn’t too large. This place is perfect for sharing.
Mussels: Light in broth (fennel, chorizo, tomato, white wine sauce). Nancy preferred a heavier, a more bisque-esque like consistency. Me on the other hand, like it the way it is. Clean flavors, taste of the chorizos like any classic mussels to be desired.
Finally we had the Smoked Salmon Terrine. This dish is heavy. Heavy in taste. Smoked salmon itself in a thin layer, has a very salty tastes. To have it compacted in a terrine style, it has a very strong taste, perhaps not suited for everyone. But for me, it was just fine to end off.
Wish we had enough space to finish off the meal with a dessert. The Clafoutis looked mighty endearing. I’m looking forward for the Wednesday night “family-style” supper!
Kessel and March
UNIT NO. 109-1701 POWELL STREET (End of Commercial Drive)
VANCOUVER B.C. V5L 5C9 CANADA
604 . 874 . 1196
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