Nosh is a modern eatery with a casual and welcoming vibe. A relative newcomer to the Vancouver food scene, Nosh opened its doors a couple months ago next to Caffe Vergano 1882 (West Broadway & Trafalgar) in the space that was previously occupied by Kitsilano’s popular Mistral French Bistro.
Created by mother and son owners, Sandra and Tony Scott, and helmed by head chef John Ly, Nosh offers seasonal menus featuring freshly handcrafted meals alongside wine and beer on tap. They focus on providing a comfortable and casual environment while serving beautifully presented gourmet cuisine prepared with lots of care.
I had the pleasure of visiting Nosh over the weekend for a private tasting session to preview their upcoming spring menu. Available at the end of March, the menu includes a variety of delicious appetizers and sumptuous mains. I started with the vibrantly green hot pea and potato soup accented with housemade crème fraîche and topped with bacon pieces. I felt the addition of bacon really tied in all the soup’s flavors.
For the salad portion of my meal, a lovely tuna niçoise was presented with crispy potato and quail egg drizzled with a delicious cherry dijon vinaigrette. The dish tasted extremely fresh and the ingredients was delicately seasoned so their natural flavors were not overshadowed.
I tasted two mains during this visit, the first being pan seared steelhead on polenta with romesco sauce and tomato jam. The dish was accompanied by braised bok choy, carrots, and brussel sprouts. The perfectly cooked fish’s exterior had a nice crisp skin, and the polenta was the best I’ve ever had because it was crispy on the outside and had a soft, moist interior.
The second entree was short rib sous vide, braised in red wine, topped with fried kale and served with a medley of veggies and potatoes. The succulent meat was exceptionally tender and the dish paired perfectly with a glass of Urban Winery’s Roaring Twenties Malbec wine.
For dessert, I tasted three varieties of “dessert in a jar”. Pictured above is Budino, a traditional Italian pudding made with a caramel rum custard. Its bottom layer had chocolate cookie crumbs followed by the creamy custard, and then topped with honeycomb toffee sponge for a crunchy textural contrast.
Dessert in a jar pictured on the left is a creamy cheesecake with a sweet gluten free berry compote. On the right is the fragrant orange cinnamon rice pudding topped with a light chocolate mousse. They’re conveniently are offered on Nosh’s menu to give customers the option to easily transport them home.
Overall, I was very impressed with everything I experienced during my tasting of Nosh’s beautifully colorful spring menu. I found owners Sandra and Tony to be warm and welcoming and seemed to genuinely love what they do. Chef John ensured flavors were well balanced and I could taste the quality of the ingredients and the care that he put into each and every dish. Honestly, this was a pleasant surprise since I was expecting regular café type fare. I highly recommend visiting Nosh – I know I’ll be back to try their rotisserie chicken!