Kitchen On Main is a restaurant with a hidden garden patio that took over the space from Crave on Main. Gone are the days of fried chicken and waffles. Now it is all about all sorts of balls – meatballs that is. Kitchen On Main is within walking distance to neighbor restaurants Nomad, The Acorn, and Sushi Mania Japanese Restaurant.

Chef Uli Schnur and Herschel Miedzygorski focus on presenting metro Vancouver with unique meatballs: beef, chicken, lamb, poke, ruben and kale with quinoa. There is something for everyone. There is even meatballs egg benedict.

We were invited to sample some of their heavy hitters during a beautiful sunny day in Vancouver. We took a seat in the hidden garden patio, away from the busyness of Main Street. If you are driving by you probably wouldn’t even know it exists. Perhaps you would think the tiny counter of “heated seats” was what they offered. There are around 10 tables in the garden patio filled with umbrellas, flowers, etc.

Goat Cheese Balls 9: with herb infused honey.

Sliders 9: choice of classic beef, lamb and chorizo, chicken or veggie balls with a choice of sauces like fire roasted tomato, mushroom cream, parmesan cheese or pesto.

Salsiccia 18: this was our favorite of all the dishes. Served with apple in a creamy tomato sauce tossed with gnocchi.

Chicken Balls 16: served in a creamy pesto sauce. The presto sauce was pretty tasty.

Homemade Ice Cream Sandwich 7:  not too sweet with a chewy chocolate cookie

Homemade Cheesecake 7: today’s special was a chocolate mixed berry base. An interesting take on chocolate cake.

More Info on Kitchen On Main:

Chef Uli Schnur’s road to his latest restaurant adventure started in Germany, and an apprenticeship at a Michelin 3-star hotel. International kitchen and restaurant exposure followed, at Michelin 1 and 2 star restaurants throughout Europe.

In 1989 he moved to Whistler and was executive chef for Settebello and Umberto restaurants.  In 1992 & 2003 he opened Flipside and Casa Restaurant respectively.

Herschel Miedzygorski, a Vancouver businessman, opened Harry’s in 1995, a famed Robson Street hangout and later Harry’s Diner on Pender Street. His first restaurant opened in 1984 with Southside Deli in Whistler, where he and Uli first met.  Now the two have partnered once again at Kitchen on Main St.

Kitchen on Main
URL: http://dev.kitchenonmainst.com/
Cuisine: American, Meatball

Hours:
Mon 5:00 pm – 10:00 pm
Tue 5:00 pm – 10:00 pm
Wed 5:00 pm – 10:00 pm
Thu 5:00 pm – 10:00 pm
Fri 5:00 pm – 10:00 pm
Sat 11:00 am – 10:00 pm
Sun 11:00 am – 10:00 pm

3941 Main Street, Vancouver, BC V5V 3P2
(604) 670-7723

It was our first night in San Francisco and we had already planned to visit Tyler Florence’s flagship restaurant. Wayfare Tavern San Francisco was booked weeks ahead via Open Table. We strongly suggest making reservations for Wayfare Tavern. It is located in the Financial District and can get super busy – even on a school night!

If you are ever stuck waiting for a table and the bar is full – pop over to Wexler or Irish Times for a pre-drink and than come back. The atmosphere inside is cozy, rustic, and filled with old school charms. Exposed brick walls, wooden tables and an open kitchen with bar seats was inviting and very entertaining.

We were seated in an intimate corner with some privacy and close enough to some kitchen action. As we watched Deviled Eggs (most popular item), Seared Octopus, Butter Lettuce Salad poured out meticulously, we secretly wonder if anyone would notice if we stole a bite here and there…

Seared Octopus 15: Tender octopuses, scallion, linguica, hollandaise, cippolini onion were filled with robust bbq flavors from the grill.

American Kobe Tartare 16: fresh chopped beef, French mustard dressing, garlic popovers was perfect. Pairing minced beef over popovers was perfect. Spread it over like butter. Instead of the crackling of waffle chips or boring normcore crostinis , garlic bread was a gentler approach.

The Chicken Liver Pate made with saba balsamic jelly and arugula was sold out. Our server suggested the French Fried Oysters 12! Lightly breaded, plump juicy oysters were a close resemblance to the deep fried cauliflowers and served with tartar sauce, shaved cauliflower, lemon juice.

Wayfare Burger “Le Grand” 19 + sunny side up Petaluma egg 2: The patty is made from grass-fed proprietary grind, served with Marin brie, roasted onion, smoked bacon, and brîoche.

We felt dirty eating this. But we couldn’t put this Egg Slut down. As the yolk oozed and enveloped each bite, I was scared.

Please don’t send me to the principal’s office! I will be good tomorrow and drink some organic cold press juices. I will go for a morning run and do a juice cleanse when I get home. Promise! (Fingers crossed)

Our visions blurred as we tried to finish another hot-fresh-out-from-the-over Yorkshire Popovers… I don’t quite remember what happened the rest of the night. Excuse my food coma!

Wayfare Tavern San Francisco
URL: http://wayfaretavern.com
Cuisine: American, Traditional

Hours:
Mon 11:00 am – 11:00 pm
Tue 11:00 am – 11:00 pm
Wed 11:00 am – 11:00 pm
Thu 11:00 am – 11:00 pm
Fri 11:00 am – 11:00 pm
Sat 11:30 am – 11:00 pm
Sun 11:30 am – 10:00 pm

558 Sacramento St, San Francisco, CA 94111, United States
+1 415-772-9060