Editorial Reviews
Chef-owner Sam Chalmers surfs a West Coast/global tapas menu, a welcome addition to Oak Bay. Cooking goes from simple to spectacular with a house terrine ($12) with pickles and mustard, steamed mussels ($15) with caramelized onions in a maple chipotle sauce, pan-fried chicken livers ($13), or Berkshire pork chop ($19), sous vide and grilled, with creamed corn and warm potato salad. Rotating...
by vanmag
on April 30, 2014 from vanmag