What if you received an invite to a dinner at an undisclosed location–to be revealed only the day before the event? There’s promise of a unique experience and a chance to dine with fellow food-loving people. You’re also suggested to bring a bottle of your favorite wine…

Food + people + wine — check, check check. There’s only one way to think and answer a good friend’s enticing proposition. Say Yes! before she changes her mind.

You may or may not have heard of it yet, but there is such a thing called underground dining and its allure is immense especially if one acquaintance after another (and not to mention, print and online media) extol their memorable meals from such fine “secret” non-commercial establishments. I’ve been fortunate to finally get in on the city’s hidden gems. I’m telling you now to remember these three letters: NFA (No Fixed Address). It’s one of Vancouver’s underground “restaurants”, and one that I could personally recommend. JUST GO. [Email Chef Steve at nfa.reservations [at] gmail.com to book a spot.] I still brag to my friends about it, and I’ll tell you about it now.

On to our lovely dinner in June…

On a sunny Wednesday afternoon, arriving only a few minutes early, I ascended the sleek shiny newly renovated stone and metal staircase to the 2nd floor. The sous chef walking past me at the entrance of the building greeted me with hello and welcome even though I’m pretty sure he didn’t know where I was going. I had that ravenous look inn my eyes. Or yeah, it could just be the bottle of wine!

It wasn’t hard to find the place, as the lively chatter floating through the small hallway signals you where to go. The door opened to the kitchen where Chef Steve was, stooped over the prep table, while the medley of conversations at the next doorway summons you to join in. Everybody had a glass of wine on hand, I felt at home already. I proceeded to submerge my bottle of wine in the huge bowl of ice with the rest of everybody’s favorites. My good friend Mel (the lovely GourmetFury) and poured me a glass of rosé and I melted into a sea of Hi’s, Hello’s, Great To Finally Meet You’s, and enjoyed the wonderful company.

We eventually settled into our seats (unassigned, you can sit anywhere), sunshine splashing through the large two-way windows occupying an entire wall of the cozy dining room. There was an easy breeze flowing. It was a great evening. The menu was scrawled on a bistro-like chalkboard. I could barely read it with the reflection of the sun, but I was up for anything. Bring it on, Chef!

The amuse bouche of shrimp ‘ceviche’ was a refreshing way to start our 6-course meal.

You can tell that Chef Steve uses the freshest ingredients. Mmm… He said he goes to Granville Island to get the fresh picks. My kind of guy.

Our first course was a deconstructed beet salad that’s beautifully arranged on a plate. These are meant to be eaten together to appreciate their complex flavors. It was beautiful to look at as it was a delight to devour.

When the next course of soy and cinnamon lacqured duck breast was placed in front of us, we all swooned. Oh, the crispy skin! We were happy to take the “leftovers” from the kitchen after we finished the generous serving. You won’t say No to this.

A crisp prosciutto-topped poached halibut with chorizo croquette, saffron emulsion and chive oil was the third course.  The combination of textures and tastes left me wondering how is it that I’ve never eaten here before. This has to be my favorite of the evening. I could still taste the delicate flesh of the fish melting in my mouth as I take one bite after another.

Here’s the palate cleanser of meyer lemon sorbet and vodka from Bella Gellateria. You could never go wrong with Bella.

The fourth course, with a broth that we treated like liquid gold, was a seared ahi tuna with coconut lemongrass broth topped with tapioca. Divine.

I’m super picky with my creme brûlée, so it brought me much joy to eat a well made one for our last and sixth course to cap a scrumptious evening.

Still deciding whether “secret dining” at NFA is for you?

What kinds of dishes are prepared? There are 6 courses served for the evening. Expect seafood and meat/poultry, but more of the former, we live in Vancouver after all and it would be a shame not to showcase our fresh seafood! Chef Steve likes to prepare meals people won’t otherwise (usually) prepare in their own homes, which I think is just awesome.

Are the courses announced before the day of the meal? No. And that’s the beauty of it! I always say I pay my hairdresser and hair technician to surprise me. This goes for chefs and my food, too. Let me relax and enjoy some amazing food. Amen.

How much is a meal? Meals are by donation. The chef will let you know via email what to expect. Tipping is encouraged, of course. The Chef and his sous work passionately on their craft and you will find out about it when you dine with them.

Can the chef cater to my food needs? Please contact him at nfa.reservations [at] gmail.com to discuss. I inquired about no-meat options for the beau and he said he will be able to accommodate and will let me know when there is a time he would offer a menu that would be most suitable for him. P.S. Chef Steve is a nice guy.

How many people can dine together? Maximum of 12 people.

Will he prepare food in my home if I want to? Absolutely! He does private events and parties and you should definitely get in touch!

Book your next dinner at NFA and enjoy an intimate gourmet meal with a group of people who are in on this food adventure as well. You’ll never know what to expect, except for a great evening!

NFA Vancouver
Email: nfa.reservations [at] gmail.com