VANCOUVER'S FRESHEST UNDERGROUND SOCIAL DINING EXPERIENCE
Here is a new addition to the NFA family. We introduce to you, our new Trio of Scallops.
*Seared scallop with a cashew nut chutney on a crispy corn fritter with fresh mint
*Scallop carpaccio with apple, ginger, chili, on a crispy homemade portal chip
*Seared scallop on a cauliflower purée next to a shallot purée and crispy prosciutto chip
Curious? Come visit us! For reservations, email: nfa.reservations@gmail.com
Here are a few of our recent features!
The first feature was Inspired by a visit to Tojo’s in Vancouver a few months back. It’s a dungeness crab cake with a mango apple shiso salad and miso mustard dressing.
Our second feature is a seared scallop in a lychee gazpacho, sherry reduction with toasted almonds.
To make reservations, contact us at nfa.reservations@gmail.com !
A very big thank you to Gourmeted.com for their recent write up!
Huge thank you to Vancouver Sun’s Features Editor, Juanita Ng.
Follow Juanita Ng on twitter.
Thank you’s to www.pinq.ca for the review and visit to NFA!
We noticed that we post photos of individual dishes and never the entire course. Here is a taste of what you get when you visit us at NFA. Photos are courtesy of a recent guest of ours (Thank you R.)!
Spanish Style Bouillabaisse
Deconstructed Beet Salad
Olive Oil Halibut on a Chorizo Croquette
Ahi Tuna with Coconut Lemongrass Broth and Cinnamon Chili Tapioca
Classic Creme Brulee
Bon Appetit!
Thoughtfully designed, skillfully prepared, and artfully presented - presented with a consistent understanding of the use of distinct
and delicious flavours.
— N.A. - Feb 19/2011
Steve - You are absolutely a Maestro of Gastronomy - Thank you.
— S.O - Feb 19/2011
Great dinner! I loved the variety in flavours and textures. Thanks for the fun atmosphere, it was very unique.
— C.F. - Feb 9, 2011
Thanks Steve for a fabulous night. The textures & creativity were amazing I loved the cinnamon tapioca and the creme brulee! Such a fun place to dine. You have my vote!
— S.C. - Feb 9, 2011
