1 West Cordova Street
Vancouver, BC
V6E 1C6
(604) 684-1844
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Information from the business
English
April 15, 2011
From OpenTable: Boneta loves you.Our seasonal menu, which is updated weekly on the website, offers modern European comfort food paired with a beautifully chosen wine list and classic custom cocktails. The lounge and speak easy bar encourages impromptu socializing while the main dining room provides secret hideaways and insider views to the open kitchen. Service is relaxed and attentive with... more
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INgrid
August 24, 2010
Reviews [1]
English
Really nice !
So let's make it short: I really liked Boneta. Their brand new menu (we got lucky: it was their first night with the new menu the night we went!) is awesome !
Everything we tasted was great.... EVEN the DESERT !!!!!!
Now, that's something worth remembering !
(remember, hubby is a pastry chef, and very hard to convince in this area...).
But go quick: he is leaving to open his own place !! (WHERE ?!?!!?!)
So why 4 ??? Well, once again, I am picky... and the room is way too noisy for me.... but really, we forgive them !!! ;-))
Editorial Reviews from the web
English
December 14, 2011
Normal 0 false false false MicrosoftInternetExplorer4 Having moved from its first location at 1 West Cordova to its new glass-and-steel digs in the Water Street Garage, Boneta version 2.0 hasn’t skipped a beat. If anything, the award-winning charmer is improved by its more cloistered feel. Many original... more
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vanmag
September 17, 2011
A stone's throw from the old Cordova Street digs, Boneta's airy new space adjacent to Blood Alley has kept all the best bits, including the gorgeous bar and stellar service team. Epicurean sensuality abounds, from the apothecarian collection of bitters, bourbons and bottled curiosities, to the gourmet poutine that has many addicted. Ever evolving, ingredient-based small-plates menu bursts with... more
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blackbookmag
October 16, 2010
Introducing new passions to the masses with the ease of a silk-stockinged Mary Poppins, there's a welcoming epicurean sensuality on display here, from the rakish mirrors on the 20-foot ceilings, to the apothecary wall of bitters, bourbons and bottled curiosities. Projected above the open kitchen, chef Jeremie Bastien's evolving, ingredient-based small-plates menu bursts with hidden textures and... more
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blackbookmag
Other Reviews from the web
English
November 01, 2011
Needs some sound dampening. Way too loud. But everything else was very good.
Brought to you by
opentable
November 01, 2011
Sushi was underwhelming--rice was too cold and and almost sticky. Risotto and oysters were great. A little disappointed considering the hype. Great service though.
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opentable
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