Boneta Loves You.

EAT, DRINK, YES

2009-11-06T15:04:00.000-08:00

We have just received our copy of Eat Shop Vancouver.
The Eat Shop guides are simply the best travel guides available
and they anonymously tour cities to select their favorites to
maintain their integrity. You won't find any biggest dollar biggest
presence here.

That being said, we're very honored to have been featured and will
have the guides available to purchase here at the restaurant. A quick
nod to our family shop Sharks And Hammers who were also made the cut.

Change in the fields

2009-09-16T08:48:00.001-07:00

Sous chef Travis Day has been an immeasurable force in our kitchen here at Boneta. Pictured left with Boneta co-owner Mark Brand at feast of fields last weekend, this was to officially be Travis's last day with the brigade.

His skills with seafood and prowess behind the grill, along with his unwavering ethics toward work and food will be missed at 1 West Cordova.

With threats to hone his skills further in Japan and return to the family in a year or so, believe we will be flying a small red circle flag in the kitchen whilst he's in training.

Thank you Mr.Day, it's been amazing.

Nice local love

2009-07-31T10:58:00.001-07:00

It's been an amazing summer at Cordova and Carrall, and the things that we work really hard to do have made their way into these links below.

Fresh,local, organic and all the fun.

Boneta loves you xoxo

P.S. We really really love Darcy.

Black Book

Local Blogger We Like

Great unscripted food shot part 1

2009-07-09T18:19:00.000-07:00

Rock Fish School

2009-06-13T09:14:00.000-07:00

Travis Day, our sous chef here at Boneta, took time out of running the brigade this week to show our friend and fellow cook Christie some tricks for prepping Rock Fish.

Christie is heading up the kitchen at The Diamond and luckily it's proximity gives her a plethora of tutelage a block away. Travis has worked at some of the worlds best Sushi restaurants as his time at Boneta has shown.

Our kitchen is using its experience in Japanese cuisine on line right now with a tuna tataki and a wild sockeye gravlax dish with salmon roe, red beet, brioche croutons and celery foam. While we're not usually much for foams or other types of molecular activity it really ties this dish together. Perfectly refreshing amongst this spring heat wave.

The cowbell lives on

2009-05-25T17:27:00.001-07:00

The Cowbell. So much to so many generations. This particular cowbell now hangs above our line after departing it's home for the last 2 years at Chow restaurant.

We celebrated with the Chow brigade this past Sunday in saying farewell to the restaurant and also bon voyage to one of ours, Melissa Legault, and one of theirs, Dominic, as they head to the Okanagan to enjoy its bounty.

J.C. decided that the cowbell needed to have a good home with the same ideals and ethics. Jeremie has promised not to go "Disco" on it, and we've promised to remember how tough this business is.

If you ask him politely he may give it a ceremonial crack or three. Much respect Chow, we miss you already.