Bandidas Taqueria

Our arrival for dinner at Bandidas was rather early, therefore, we were able to seat ourselves. The space is quite eclectic, possessing lots of knick-knacks and mis-matched items that truly radiate a hipster environment. I loved their usage of mason jars for holding beverages as opposed to the standard cups found in most restaurants; it really pairs well with the atmosphere. The location isn’t big, thus, during peak hours there will be an expected line-up forming. Yet, this charming Mexican eatery is great for those wanting a more inventive take on vegetarian fare. Plus, the brunch menu they offer seems like a splendid option to spend the weekend. Horchata ($5) – Simply delicious. Perfect amount of sweetness, with a lovely cinnamon and vanilla fragrance. Very refreshing in contrast to the dishes.Stuffed Mushrooms ($6) – Filled with pureed butternut squash and garlic, these mushrooms were topped with a gooey layer of cheese that made the appetizer smell mouth-watering. Flavour-wise, it wasn’t anything award-winning, but it definitely was delectable and an unfamiliar style on stuffed mushrooms. 

Majorie’s Salad ($9.50) – Enjoyed the tanginess of the lime vinaigrette as it cut through the richness from the other ingredients. I wouldn’t order this again though because the nachos seem (and smell!) to be a better option. As well, maybe it was because I found the flavouring of this to be similar to our burrito, I didn’t enjoy this salad later into our meal because of the overconsumption of beans. Wolf & Goat Baked Burrito ($10.75) – I was actually disappointed in this when I tried it, but maybe that’s because I had really high expectations coming in due to the countless photos I saw of this dish. The cheese topping was of course flavourful and scrumptious, but the components inside seemed lacking in flavour and texture. The burrito also became very soggy and fell apart a few bites in. I would probably opt for another version of this next time or get the enchiladas because this one was rather dull.

Good Wolfe Kitchen & Bar

As we approach the months of dreary weather, a decent brunch spot is truly a necessity, particularly on those lazy weekends. There’s something so relaxing just by cozying up inside a rustic-styled restaurant. The natural conversations over comfort food and the sound of rain drops pounding against the glass seem like a wonderful welcoming to the fall season. Breakfast Späetzle ($13) – The egg noodles were pan-fried, giving it a nice bite while still maintaing a springiness in texture. Loved the assortment of herbs used, though I found the addition of maple syrup a bit strange. Enjoyable, but not memorable. Steelhead Pastrami Eggs Benedict ($13) – Wasn’t totally blown away with the flavours of this dish as much as I had hoped. The presentation was slightly underwhelming probably due to the overly-crisp hash browns and bacon. The components include a buttered house-made biscuit, topped with a thin-layer of in-house smoked pastrami, perfectly poached eggs and a drizzle of fresh hollandaise. Flavours paired well, but there was nothing notable that made it different from other places. The concept of the food is reminiscence of Chef Trevor Bird from Fable Kitchen – creating memorable meals through the usage of house-made and fresh ingredients. This movement has been particularly popular within the past year or so and I don’t see the trend disappearing in the near future. Good Wolfe definitely has potential to be one of Vancouver’s renowned restaurants but there is room for growth for the restaurant as it is still fairly new. Yet, I am eager to return for their dinner service as the passion exhibited in the kitchen is an incentive in itself.