Meat & Bread

Discussion in 'Other North America/non U.S.' started by NileGuide, Feb 4, 2011.  |  Print Topic

  1. My mum always said that if you’re going to do a job, do it well and I wouldn’t be surprised if the men from Meat & Bread heard the same thing from theirs. Ever since they opened up a few months ago, the lines have been more than steady, which is always a good indication of something great. It’s owned by Frankie Harrington and Cord Jarvie, which bodes well because they both have experience working at other stellar Vancouver establishments, Chambar, Feenie’s and La Brasserie. Leading the kitchen is Joe Sartor, who also worked at La Brasserie and Nu, so you know that he has a few tricks up his sleeve. So far, it’s a perfect triad, if you ask me.
    The design and set-up is deliciously efficient, which makes those long line ups dissipate before your stomach starts growling. There seems to be a trend starting that fosters talking to your dining comrades and that trend is a communal table. At Meat & Bread ,there’s one large communal table, a few two seaters and another high-top table with stools. And, if you don’t feel like getting all communal with your neighbours, I’m sure they’d understand while you keep your head down and fall into a meat coma.
    The design of the place evokes old-school hip, mixed with antique pieces (that could tell some pretty awesome stories, I’m sure) and the clean white tiled walls perfectly compliment the old wooden pieces throughout the space. If it didn’t smell of aromatic roasting meat, I’m sure the smell of charming gentlemen, style and cool would waft through the door.
    The menu consists of four sandwiches, three of which are always on the menu and one changes on a daily basis. For the vegetarians, they do offer a grilled cheese and onion sandwich and I’ve heard only great things about it. Another permanent fixture is the meatball sandwich, I’m sure you get the picture. The roasted porchetta is a staple on the menu and the pork is sourced from a local farm (Two Rivers) and then caressed with garlic, fennel and chili salt. After rolling around in some flavor, it’s then wrapped with pork belly and finished off with rosemary, salt and parsley. When it emerges from the oven, the skin is crispy and the meat is tender, juicy and flavorful. Slices are carved, chopped and served on a freshly baked bun that’s enhanced by a fresh salsa verde.

    This sandwich does a pig proud.
    On the day we visited, the special was braised lamb shoulder with an artichoke spread, baby spinach and pickled red onion. The lamb was tender, flavorful and paired perfectly with its accompaniments. Did I mention they make their own mustard and sambal, which you can buy there too?
    Mary *had* a little lamb.
    They also offer a side of soup and salad ($4 each) and that day was a chickpea, fennel an spinach salad that was beautifully dressed and had lovely warm hints of jalapeno.
    Chickpea salad is a good life choice.
    Do yourself a favour, go to Meat & Bread. Now.
    You can check out their daily sandwich on their website, or follow them on Twitter.

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