College Street is probably one of my favourite streets in the city and the one where I have the most memories.  When I was fresh out of school, I used to party on College ALL the time and then ironically, a few years later, I landed a job right on the main strip.  8 years later this street feels even more familiar to me than the street I live on.

It’s no surprise that I’ve seen restaurants come and go and even witnessed the dreaded “cursed corner” where no restaurant survives longer than a year.  College is also home to some of the best and trendiest restaurants in the city including Bar Raval, Dailo, Pray Tell, Doma and Bar Isabel.  

The most recent addition to the street is Chez’s, which took over the spot previously own by the famed Frank’s Kitchen.  The name eludes to “coming home, or a familiar place” as chef and owner Mike Bradshaw describes.  He’s taken inspiration from cooking in high end hotels across Europe and infused it with classic comfort foods to offer a menu that is concise but full of options.

The inside of the restaurant does make you feel like you are instantly somewhere familiar with dim, ambient lighting, dark wood finishes and booths to cozy up to. I was lucky enough to get a taste of some of the more popular sharing plates on the menu and a secret item that you’ll only get to have if it’s on special for the night.

First up was the Pan Seared Scallops which come on a bed of pearl couscous, tabbouleh and is drizzled with a balsamic reduction.  Simplicity is a key factor with this dish with none of the flavours or textures overpowering each other.

Next up were two of the larger sized dishes, the Roasted Bone Marrow with with Bacon Espresso Marmalade, Chimichurri and Grilled Sourdough alongside the Smoked Beef Cheek Poutine with smoked cheese curds, bacon bits and gravy.

So this was my first time trying Bone Marrow and frankly, I didn’t know what it was.  My dining companion pretty much said I was better off not knowing.  Not for me, but perhaps its because it’s not something I would typically order.  Fun fact though, there is a secret ingredient in the marmalade and if you can guess it, you might get a round of drinks on the house.

The poutine on the other hand, I’d come back for this one.  The beef is marinated in a house marinade for 48 hours and then smoked for 3 hours before being delicately placed on a bed of hand cut fries and topped with cheese, gravy and bacon bits.

If we were not full enough after all of that, Chef Mike Bradshaw treated us to his specialty which is not on the menu, his house marinated Jerk Chicken Wings.  Not gonna lie, these were pretty damn good.  I may have asked him to keep me posted on when he has them on special.

You can tell the pride that Chef Mike Bradshaw has not only for his food but by the stories he tells and how he treats you the minute you walk through his doors.  He is truly living up to creating a feeling of familiarity, openness and home.

If you find yourself at Chez’s, pop over to the kitchen and give Mike a hello, he’ll be happy to welcome you in.

Discover Chez’s:
Web:  https://chezsrestaurant.com
Instagram: @chezsrestaurant