Latab Food - Vancouver

Latab Food is now closed. I went by yesterday and saw first-hand that the restaurant is no longer open. It is really gone. It's a shame that Vancouver did not support this adventurous little place, but the quality of the food (and wine) was alway a bit at odds with the sterile ambience.

We ate here by chance - when I saw that it was small plates, I wondered if this would satisfy us. More than! The best meal we had in Vancouver by a country mile. Small staff and under pressure as some were away - no problem! Our Maitre d' was welcoming, warm and knowledgeable. And then there was the food. wonderful flavors, put together beautifully. Highly recommend.

Had a very tasty and innovative meal at Latab. Small and quiet, so many are so noisy these days. The service was excellent and we enjoyed hearing about the food and the restaurant. All the food is made in house from local ingredients , some ideas quite unique. They were light and delicious but didn't leave feeling over stuffed after the tasting menu often leaves us. Have to try the 63 Degree Egg. Look forward to returning for another meal.

This restaurant is a bit like something you'd find in Japan - small, intimate, personalized service. With one or two exceptions the food pushes the boundaries of excellence. This place is a must for foodies. People more knowledgeable than me have praised the wine list but I find it odd and unsatisfying and I've been here three times.

I had heard that Chef Kris Barnholden was a dab hand in the kitchen. That he had cooked with a great chef in NYC whose philosophy was to create dishes that used ingredients that had the least intervention as possible - local and fresh. And a huge selection of organic and biodynamic wines. I was not disappointed. Reviews said it was small so I pictured crowded and loud. Not the case! Yes there were only 20 tables, but you weren't sitting on top of the next diners. There's a bar to pull up a stool to as well. And both Chef Kris and his Sommelier co-owner Eryn Dorman make everyone feel noticed and at home. Small plates are exquisite for the palate. I ordered the squab because I had never had the nerve to try it. The small morsels of the rich meaty tasting delicacy were surprisingly delicious especially with the dabs of colourful sauces to try with each bite. The turnips dish lulled me into a veggie heaven and finally I couldn't resist the beef with a perfect serving of one super-fresh scallop. Again taste, restraint on the diners part and wine pairing brought deep dining happiness. Eryn was so eloquent about the wine and both individuals take the time to walk the diner through the menu to give a thorough understanding of what they are trying to achieve with that night's menu. Cocktails like the Fir Fizz were similarly interesting.