One of Chambar’s ‘Petit Plates,’ Le Boeuf was not only a great way to kick-off an excellent meal, it ended up being my favorite dish of the evening. It consisted of ‘Chicago style’ AAA striploin, shiitake mushrooms, roasted pine nuts, aioli, shaved parmesan, and cippolini onion rings. The presentation was fantastic but not to be outdone by the burst of flavor in every bite of this bigtime dish. If a chef can make me enjoy something I normally don’t enjoy (in this case - mushrooms), odds are it’s a bigtime bite. Every element of Le Boeuf played their roles to perfection, culminating into one of my favorite dishes in Vancouver!