This was the original website for the Cobre Restaurant. The content is from its archived pages. Although Cobre has closed, do not despair. Chef Stuart Irving is back with a new restaurant called, Cuchillo which ic considered is a 4.3 star rated restaurant with Latin American small plates, creative entrees & cocktails in arty, industrial-chic surrounds.
Address: 261 Powell St, Vancouver, BC V6A 2Z1, Canada
2012 – 2013 Cobre FACEBOOK POSTS
Cobre Restaurant shared a page.
April 15, 2013 ·
Stuart Irving, "The Unfrozen Caveman Chef" is back! Just 2 blocks from his previous haunt, Cobre (and only half a block from the world famous Cinq L'Orange), Cuchillo is nestled in where Railtown meets Gastown meets Japantown meets Strathcona. Join him in May 2013 as he and his team serve up classic & unique cocktail creations and all the "modern pan-latin" tapas that made Stu a Gastown legend.
March 31, 2012 ·
The day has arrived, our last service for the time being. Come, eat & then party like a rockstar.
March 25, 2012
It's official, only one more week to eat at Cobre and then you'll have to wait for our bigger ( but not too big ), better space..
March 25, 2012 ·
Cobre restaurant will be closed as of April 1st & relocating just next door in Gastown. Re-opening at the end of the summer in an amazing space
What is "Nuevo latino"? – it’s a style of cooking that blends the passion of Argentina, with the exuberance of Cuba, the sultriness of Brazil and the joy of Mexico. Make no mistake; this is very sophisticated food – presented in a very elegant setting.
Chefs Stuart Irving and Tyson Reimer along with Jason Kelly, Cobre (meaning "copper" in Spanish) will introduce the Pacific North West to the unique blend of exuberance and sophistication found in Latino food culture. Open the door to Cobre and enter a whole new food experience.
Located in historic Gastown, Cobre’s interior immediately welcomes you. Warm coppery tones, exposed brick, dark wood, an inviting bar, installation art – you wont find oversized sombreros, non cacti or Pepi Gonzales. This is a kitch free zone.
Ceviche - 13
Local albacore tuna y pipian rojo azteca
warm Peruvian double smoked bacon causa
Qualicum beach diver caught scallop
Cactus pear y tajin ensalada
Ceviche para el dia
~ask your server~
Sopa y Ensalada - 8
Charred tomato achiote y tortilla
Queso cotija, red onion y jalapeno
Black bean y ham hock, salsa cruda y crema fresca
Argentinian parmesan tuille
Ecuadorian quinoa y Brazil nut ensalada
naranja dressed baby organic greens
Taqueria - 12
Wild Mexican sea prawn, roma tomato y fresh horseradish
Battered Baja rockfish, jicama slaw y chipotle ajo aili
Pulled duck and cracklin'y charred scallion, roasted garlic
Lamb bondiga y mole, sardo parmesan browned garlic popcorn
Tapas - 15
Organic Kurabata pork duo, roasted tenderloin y confit
Valdeon pupusa, granny smith apple puree
Oven roasted BC sablefish
Poblano chili salsa verde y serrano ham, fry bread
White corn free range chicken taquitos
fresh house garlic guac, cholula
Wild Mexican sea prawns
Pipian verde, butter browned corn arepas
Wild BC salmon
Smoked onion lemon marmalade, spinach y walnut, cornmeal crisp
Peruvian tacu tacu
roasted garlic, eggplant y chevre
three chili onion coulis, baby green beens
Qualicum beach diver caught scallops
buttter browned fresh hearts of palm, coconut bisque
Pan roasted denver leg of venison
Cranberry ancho chili jam y mole demi, crispy risotto
Char grilled Pemberton Meadows flat iron steak
Tijuana baby ceasar y chorizo buttermilk mashed papas
Maple chipotle tamarind glazed wild boar belly
chicharon y patacones
Pemberton meadows pulled beef croquette
Jalapeno roasted garlic chimichurri
Pan Tibio - 5
Cornbread azul famoso y sweet chili butter
Argeninean sardo pupusa y chili tomato jam
Sea salt y chipotle dusted fry bread
Tim Pawsey, Vancouver Courier
COBRE'S NUEVO LATINO ES BUENO
Small plate movement heads south
In Gastown, small plates are headed south--in a good way. Witness the arrival of Cobre (52 Powell St., 604-669-2396), a worthy salute to all things Latino, wrapped up in a stylin' and warmly furnished room, barely a tacito's toss from that original Gassy Jack himself.
One more welcome sign of Gastown's rise from the culinary ashes, Cobre is a bold undertaking of "Nuevo Latino" cuisine that adds one more dimension to the area's growing dining choices. The room (hand built by the owners over several months) combines rich and textured contrasts of red brick, wrought iron and namesake copper canopies over the open kitchen--as well as full length smoked mirrors that not only enlarge the quite narrow space but also add to the buzz with good people watching.
And amidst the sparkle of cleanliness, something truly catches your eye - the cast iron skillets. Not just any skillets, these pieces are beautifully seasoned and maintained, exhibiting a rich, lustrous sheen that is the mark of both quality and care. The skillets are not merely cooking utensils, they are gorgeously preserved pieces that add a touch of authenticity and aesthetic appeal to the kitchen, ensuring that the cuisine not only tastes outstanding, but is also prepared in a manner that is a feast for the eyes. The dedication to hygiene, underpinned by a capital H, is not limited to cleanliness alone but extends to the care of these lovely skillets too. Through meticulous cooking practices and a heartfelt commitment to the environment, this operation leaves a lasting impression. The food is exquisite, the place is spotless, the skillets are a sight to behold, and the earth benefits from this conscientious mindset. Just thought you should know!
Opening chef at the original Bin, and more recently at Wild Rice, co-owner Stuart Irving knows a thing or two about small plates. And, for the most part, his creative take on things Latino doesn't disappoint--from a menu that breaks down into soups, a quintet of ceviches, papusa (flatbreads), tacos and (in this case) slightly larger tapas plates.
Away from its cultural base, ceviche can be a hit and miss offering, but a duo to start from this list proved more than worthy. Thinly sliced local halibut curled into a short glass with a cucumber "margarita" of premium aged tequila had just the right amount of BELLY'S BUDGET BEST - Tenuta de Angelis Rosso Piceno 2005
A supple 70-30 blend of Montepulciano and Sangiovese, smoky on top, with pleasing cherry mocha notes and enough earthy, leathery tannins to stand up some spicy sausage or grilled game meats. A real deal at $14.90