A fusion between West Coast and Latin American cuisine: mainly Argentinean and Central America. They are a tapas style restaurant.
I am a Chinese-Latino descendent and I have high expectations whenever I eat at Latin American restaurants.
The ceviches appetizers were small compared to the other dishes in the menu. Cobre uses the freshest ingredients and tries to captivate the essence of Latin American cuisine, but it felt a bit short of expectations.
The service was okay, it was not very busy at all just a four to five tables at a Wednesday night. At times, it took like five minutes for the waitress to pour us some water.
We tried two of the ceviches:
Diver Caught Scallop, the acidity was a bit sour and a bit more of salt was needed.
Local Albacore Tuna, this plate surprised us very much acidity and a mayo like sauce was well balance, we enjoyed this dish quite a bit.
Then we ordered three tapas:
Nicola Valley Bison Tiradito. Tiradito is actually a Japanese-Peruvian creation and differs from ceviche. Ceviche is cut in bite-size marinated with lime juice and comes with onions. And Tiradito is long and thinly sliced and has no onions.
The Nicola Valley Tiradito is actually a bison Carpaccio. They were thin raw pieces of meat with a mayo-like consistency sauce. The meat quite tasty and I enjoyed quite a bit too.
The Pan Seared BC Sable Fish was a bit too cooked and chewy too. The flavour was there, but execution was not.
The Maple Chipotle Glazed Short Ribs with Jam Fries, the jam fries were excellent and deep fried to perfection very crispy. The short ribs we found were a bit on the Asian influence. It was like eating Maui Short Ribs.
At the end we had the Churros Dessert. The churros were done very nicely.
Overall Cobre has a lot to learn still. Captivating the Latin American heart is not an easy feast. However, I will come again to get some more of the Albacore Tuna Ceviche and the Bison Tiradito.