Meat & Bread

NileGuide Expert Says:

Definitely one of the best sandwiches you will sink your teeth into.


370 Cambie Street
V6B Vancouver, Canada


(604) 566-9003

NileGuide Expert tip:

Don't be afraid if there's a line-up because it moves very quickly!


Meat & Bread is where to go if you want one of the best sandwiches around. It's owned by Frankie Harrington and Cord Jarvie, which bodes well because they both have experience working at other stellar Vancouver establishments, Chambar, Feenie's and La Brasserie. Leading the kitchen is Joe Sartor, who also worked at La Brasserie and Nu, so you know that he has a few tricks up his sleeve.

The design and set-up is deliciously efficient, which makes those long line ups dissipate before your stomach starts growling. There seems to be a trend starting that fosters talking to your dining comrades and that trend is a communal table. At Meat & Bread ,there's one large communal table, a few two seaters and another high-top table with stools. And, if you don't feel like getting all communal with your neighbors, I'm sure they'd understand while you keep your head down and fall into a meat coma.

The design of the place evokes old-school hip, mixed with antique pieces (that could tell some pretty awesome stories, I'm sure) and the clean white tiled walls perfectly compliment the old wooden pieces throughout the space. If it didn't smell of aromatic roasting meat, the smell of charming gentlemen, style and cool would waft through the door.

The menu consists of four sandwiches, three of which are always on the menu and one changes on a daily basis. For the vegetarians, they do offer a grilled cheese and onion sandwich and I've heard only great things about it. Another permanent fixture is the meatball sandwich that always receives rave reviews from happy mouths. The roasted porchetta is a staple on the menu and the pork is sourced from a local farm (Two Rivers) and then caressed with garlic, fennel and chili salt. After rolling around in some flavor, it's then wrapped with pork belly and finished off with rosemary, salt and parsley. When it emerges from the oven, the skin is crispy and the meat is tender, juicy and flavorful. Slices are carved, chopped and served on a freshly baked bun that's enhanced by a fresh salsa verde.


© 2016   ·   Blog   ·   Facebook   ·   Contact Us   ·   About Us   ·   Privacy Policy   ·   Terms & Conditions