Jonah Joffe

This past Monday still feels very surreal. Being nominated for an award like this and then finding out that you have won, is like a once in a lifetime opportunity. We never set out to win awards, we just want to make everyone feel like family when they walk in the door. All of us @bravovancouver truly love what we do and winning “Best New” makes the long days and sleepless nights all worth it. I remember sitting in our mess of a construction site last summer with @kmiconstructionvan and laughing to each other “man I sure hope people don’t think we suck after all this hard work”. Thank you to @vanmag_com , and all the judges. Thank you to everyone who has supported us along this wild ride. Family, friends, neighbours, even my bubi’s hairdresser has come to experience what we are putting our pride and hard work into! LFG! #yvr #604 #vancity

@bravovancouver officially opens for service tonight 5-10 hokkaido scallops. cucumber. yuzu. crispy jalapeños #yvr #fraserhood #barbravo

@fremantleoctopus brava sauce. salmoriglio. #yvr #604 #barbravo #bravovancouver #bottomsupclub

Big flavour, bigger plans. 🔥✨ Rich, creamy, and just a hint of what’s to come. Barnacle by Bar Bravo is bringing a taste of the coast to Time Out Market Vancouver. 🌊 #TimeOutMarketVancouver #OakridgePark

POV: Your bestie @glennyloves is finally back from her travels and it’s time for a GNO at our usual spot in the city. If you’ve been following me for a while, it’s no surprise this spot is @bravovancouver - where Glenny and I are regulars at the bar. I mean, is there any better place to sit to watch @_danibahama @thelordofthecat @jayhovaa @erickii29 work their magic? And you can see for yourself why we love Bravo so much. Besides feeling like you’re part of the crew, they make some mean cocktails and stellar dishes. And until Feb 8th, they’ve got their Tides Out menu - a 3-course $65 menu, which we recently sampled (with optional wine pairing): First Course: Scallop Aguachile — bright, lots of acidity and sweetness with green apple, avocado and pickled tapioca. Paired with A Sunday in August Carbonic Orange >> I’m a little obsessed with this particular natural wine ATM, and it’s a great aromatic pairing. Second Course: Dry Aged Halibut — Glenny and I have had some pretty stunning mole in Mexico City but Chef Erick’s mole with this dish will give the folks in CDMX some pause. Deeply satisfying, it’s like a cozy blanket for this tasty halibut. Paired with Marjan Simcic Classic Goriska Brda Sauvignon Vert - fresh minerality holds well to the mole. Third Course: Tres Leche — one of the most incredible desserts I’ve had in a while thanks to the touch of passionfruit syrup and white chocolate… a most lethal combo to turn a savoury lover like me into a dessert person. Paired with Bravo’s signature coffee liqueur with brandy — we’ve had various concoctions of this each time we visit, and this one worked well with the slight tartness from the passionfruit. Run, don’t walk. Til Feb 8th only. You can thank me later. #prixfixe #vancouverfoodie #foodlover #bestrestaurant #yvreats

Meet Chef Jonah Joffe — the talent behind Vancouver’s Michelin recommended seafood at @bravovancouver With the title of “best seafood in Vancouver,” he’s bringing a brand-new concept to Time Out Market: Barnacle by Bar Bravo. @barnaclebybravo Expect bold, fresh, sustainable seafood from local oysters to a signature Jonah crab cocktail and a show-stopping seafood tower. The city’s most celebrated seafood, soon at the Market. #TimeOutMarketVancouver

hokkaido scallop crudo. kiwi. crispy plantain. hibiscus & chile morita tea #yvr #604 #bravovancouver 📸 : @marceerae.photography

sablefish. lobster bisque. crispy sushi rice. fermented kohlrabi. gai lan. #yvr #604 #bravovancouver 📸 : @marceerae.photography

PLATED ep1 | BAR BRAVO This is the first episode of PLATED, a series exploring how chefs think, create, and plate - revealing the craft, concept, and care behind every dish. In this episode Chef @jayhovaa prepares a seasonal feature - Sablefish Crudo Sablefish (also known as black cod) is a deep-ocean fish not often served raw. But at @bravovancouver , it’s transformed into a delicate sashimi-style crudo. The fish comes from @goldeneagleblackcod , the world’s only sablefish farm, located right here in BC. Their approach preserves consistency, flavour, and sustainability, a perfect reflection of Bar Bravo’s philosophy. Bar Bravo is local, seasonal, and sustainable. Make a reservation there for dishes like this crudo and other seasonal creations that evolve with the menu. What’s your favourite dish you’ve had at Bravo? @bravovancouver 
📍4194 Fraser St, Vancouver, BC

@bravovancouver x @alloydining @visaca Infinite Dinner from the summer. Yellowfin Crudo coconut leche, charred avocado, pepper escabeche Spanish Octopus brava sauce, gigante beans, tomatillo Dry Aged Ling Cod turnip souse, smoked Ikura Thank you to the old gang @rogeliochef & @uheilik for hosting me! And especially to my sous for the week @adammahoney . #yvr #yyc #bravovancouver

My forever date celebrating Dom & Paige at the Willow Valley Ranch

#teamSPF captured by @blairhessephoto