During Vancouver Dineout 2018 we stopped in at Baru Latino in the Point Grey neighborhood for a Friday night dinner. We arrived about 20 minutes early, but the restaurant was ready for us, and we were seated immediately.
Baru Latino is a modern latin american restaurant, with a emphasis on Peruvian cuisine.
The restaurant was quite busy, and the tables were tightly spaced, making it boisterous. The lighting was rather subdued (as can be seen in the photos, all of which were illuminated by candle light).
I started with the pisco prawns, chorizo, orange peppers, shallots
These are medium-sized prawns sautéed with chorizo sausage, garlic, onions and peppers in a pisco wine. These prawns were probably my favorite dish of the night. They’re tender with just little snap, and the sauce is sweet and savory, and aromatic.
I ordered a side plat of fresh flat bread to go with the prawns. This bread was soft and lightly charred on the both sides. I tore off pieces to soak up the wonderful sauce that my prawns came with.
My dinner companion started with the baru ceviche
This is prawns, and medium firm white fish, marinated in lime juice, and served with diced tomatoes, purple onions and cilantro. It was refreshing and light. It came with a small piece of fry bread. The fry bread was crunchy and dense, with a lightly salty flavor.
My dinner companion’s main was braised lamb shank
This is a lamb shank, seared and braised in red wine and a demiglace. It was served over mashed potatoes and sautéed vegetables. The lamb shank was tender and the sauce was rich and savory with lots of mushrooms and onions. The mashed potatoes were smooth and fluffy.
I had the herb crusted halibut
This is a fillet of halibut crusted with herbs and seared to a light crisp on one side. It was served on bed of rice with a guajillo sauce. The fish was cooked to lightly firm texture, and the herb crust provided a nice spike to an otherwise mild fish. The rice is a little grainy (by my asian standards) but tasted pretty good. It’s mostly a vehicle to soak up the mild guajillo sauce.
WE both had the spiced chocolate brownie for dessert
This is a fudge brownie topped with a spicy chocolate sauce, and garnished with a gooseberry. This brownie was dense and chocolately. I could taste the chilies in the sauce, but it was rather muted, which is probably appropriate. I thought it was just okay.
Our server was quite cheerful and genial, and was all too willing to answer our questions and go searching for answers when she didn’t have them herself.