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B.C. (inc. Vancouver) Tapas Chowdown

A Tapas Chowdown of Biblical Proportions at Judas Goat Taberna (Vancouver)


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Restaurants & Bars B.C. (inc. Vancouver) Tapas Chowdown

A Tapas Chowdown of Biblical Proportions at Judas Goat Taberna (Vancouver)

fmed | | May 8, 2010 08:06 AM

Judas Goat
27 Blood Alley

Honestly, I had low expectations coming in to this Chowdown. Judas Goat is a restaurant that has been getting a lot of good buzz from the Vancouver food press and food blogosphere. My instincts were telling me that this place would be a dud. My instincts couldn't be more wrong - Judas Goat far exceeded my expectations. The food here is inventive and delicious. A couple of the diners at our table commented independently to me that "this doesn't taste like food from Vancouver" - alluding to the mediocrity and sameness of the tapas landscape here in this city.

We ordered nearly everything on the menu and each dish was good and distinct from each other. The menu is broken down into
Pressed Pottedor Cured

We ordered...

Chorizo, Caramelized Onion and Dark Chocolate Bruschetta
Rabbit Rillette with a Carrot Panna Cotta
Lamb Cheek in Savoy Cabbage and Truffle Oil
Braise Pork Belly on Onion Puree with Pinenut Orange Gremolata
Beef Brisket Meatballs with Rustic Tomato Sauce
Foie Gras with Rhubarb Foam
24 Month Parma Ham
Cacciatore from Moccia
Sablefish with Smoked Paprika and Lemon with Israeli Cous Cous
Saltimbocca of Veal Sweetbreads with Sage Brown Butter
Scallop Tartare with Pork Rind Cracklings
Crisp Prosciuitto with Squash Arugula and Manchego
English Pea Salad with Pecorino Mint and Lemon
Almond Goat Cheese Cake
Chocolate Tart
Spanish Coffee Truffles

The dishes were small but fairly priced - ranging from $6-10 with most items overing in the $7 pricepoint. They are meant to be shared between two to four people. We ordered at least two of everything for our table of nine.

The standouts for me where the Pork Belly on Onion Puree, Lamb Cheeks in Cabbage, Saltimbocca of Veal Sweetbreads, the Rabbit Rilette, and the Foie Gras with Rhubarb Foam. The meat dishes were falling apart tender (probably owing to their SousVide Supreme sitting on the counter behind us). The seasoning was spot on and the unusual parings of the various foams, panna cottas, gremolatas worked very well.

I sampled two of the Red wines from their concise wine list - Nichol Syrah and (my favourite this evening) Belle Glos Meiomi Pinot Noir (2007?). The wines too were very well priced.

Great Chowdown. Great company and Great food.


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