We walked into Bodega to inquire if we could get a seat an hour or so later, we were told (not surprisingly) that they didn't take reservations normally but they would take our phone number and to just show up when we were ready. At this point, it didn't seem too busy but the room is a small one, so we set off to do a little shopping and walk off our last snack from a short time before.
When we returned, still early in the evening, the place was packed full. We were expected but still had to wait some minutes for a table to leave before we were offered a small table wedged between two other tables or the two stools at the end of the bar directly beside the wait station. We opted for the bar seats, our preferred location at most drinking joints anyways.
It was happy hour when we arrived (It seems its always happy hour somewhere in Victoria), and the special was an assortment of of Spanish wines, the din of the bustling bar made it hard to hear exactly what the bartender was offering us, but wines of white, rose, and red were mentioned. Browsing at the drink menu I was having a hard time finding anything that tickled my fancy, it was slowly dawning on me that Bodega was primarily a Sherry bar. Unusual I thought, not being aware that Sherry was trendy or of particular desirability, but I continued to read the cocktail portion of the drink list. I finally settled on a gin and tonic made with house made tonic syrup. The amiable bartender, busy as can be, made an effort to chat us up a bit amid the clamour and set out to prepare our drinks. When my drink arrived it was served very cold and garnished with fresh pink peppercorns and thyme sprigs. The taste was bitter in a good way with just the slightest amount of sweet from the the tonic syrup, there was no trace of lime however. After a short time the bartender came over and asked me how I was liking the drink and offered to adjust it if need be, I decided to drink it as it was meant to be and in truth, it was quite good.
Bodega is a tapas bar, and looking at the small food board, I realized it was tapas in the true sense with mostly Spanish offerings, the abundant Sherry bar was making sense now. Among the sparse offerings of small plates were a few sandwiches and other slightly more substantial dishes. We opted to just start with a few light items: A cheese board, beef carpaccio, and a small dish of olives (Whiskey's choice, I actually despise olives, it might be the only food I literally can't eat, they taste like poison to me). The cheese board was slightly underwhelming, two kinds of thinly sliced cheese with only three small triangles of each, the bartender tried to explain the varieties of cheese to us, but again the volume of the activity around us made that a futile activity, a small amount of crumbled blue cheese, some sliced green apple, some plain almonds and a small dish of overly sweet fruit compote. There was nothing wrong with the entire board as it was presented technically, and I could see some people really enjoying this as a small nibble with some wine or Sherry, I just think my expectation was mismatched with what arrived. The beef carpaccio on the other hand was served on a larger plate than i expected, quite beautiful in presentation, although not finicky or over handled looking. The beef itself was fairly good in its own right, topped with arugula and thinly sliced crisp radishes and an amazingly flavourful salsa verde. This dish was really good, the salsa verde absolutely being the star of the plate.
I even tried an olive, the small bowl of multicoloured olives were bright and glistening with natural oils. About once a year I put an olive in my mouth, tastes change over time and I really want to like olives. Nope. Nope, nope, nope. after two small chews of the green olive I couldn't keep it in my mouth anymore and urgently looked for a empty spot on a dish to eject it from my mouth.
We contemplated ordering another round of tapas, but decided to just finish our drinks and head elsewhere for some more diversity in our food adventure. I went to the restroom before settling up, it was pretty dilapidated with a broken toilet tank, cracked tiles and a toilet seat barely attached. Upon reflection, Bodega lives up to what it is: A Spanish styled cantina with a small selection of tapas and drinks of Spain complete with grit. It's a decent place to meet up before dinner with friends or prime up to go drinking elsewhere. I didn't hate the experience in the slightest, but I also don't think its a destination unto itself. The sound level and close quarters to other patrons lessened my enjoyment a small amount, but not everyone is against such dining experiences I understand.
-Cheers, and bon appetit,
Chef D
6/10
Bodega for me was not the most memorable place that we have ever eaten. I can see it being a wonderful type place for a first date, or a meeting with friends. Any type of get together where the focus was not going to be on the food per say, but on the company you are keeping.
I was fascinated by the ordering system and the appearance that they did not really have a kitchen. The small galley bar that we were seated at seemed to have a station that was a 3x3 area kitchen. All the orders placed into an Ipad in the bar and the "chef" set to work on the other side to make it happen.
. We were cramped into the end of the bar and I was next to where the servers pick up their drinks so it was cozy to say the least. I never mind being cozied up to Chef D but this particular seating arrangement made it difficult to get enough room to drink my drink. I am not the most graceful soul and I almost knocked the glass over a few times trying to reach for one of our sharing plates.
The carpaccio that you see above, dressed with greens, radish and pesto was alright. The pesto for certain being the best part, the meat was mild. It was not bad and it was not memorable .
We did not stay to taste all the things that looked interesting on the menu. I enjoyed the olives that Chef D did not and all in all I was happy when we left the hot cramped room full of bodies and full beards to go and find another cozy nook for a snack.
Best thing about Victoria, there is always a " next place" to go.
5/10
Cheers and Bon Appetite
Whiskey G
When we returned, still early in the evening, the place was packed full. We were expected but still had to wait some minutes for a table to leave before we were offered a small table wedged between two other tables or the two stools at the end of the bar directly beside the wait station. We opted for the bar seats, our preferred location at most drinking joints anyways.
It was happy hour when we arrived (It seems its always happy hour somewhere in Victoria), and the special was an assortment of of Spanish wines, the din of the bustling bar made it hard to hear exactly what the bartender was offering us, but wines of white, rose, and red were mentioned. Browsing at the drink menu I was having a hard time finding anything that tickled my fancy, it was slowly dawning on me that Bodega was primarily a Sherry bar. Unusual I thought, not being aware that Sherry was trendy or of particular desirability, but I continued to read the cocktail portion of the drink list. I finally settled on a gin and tonic made with house made tonic syrup. The amiable bartender, busy as can be, made an effort to chat us up a bit amid the clamour and set out to prepare our drinks. When my drink arrived it was served very cold and garnished with fresh pink peppercorns and thyme sprigs. The taste was bitter in a good way with just the slightest amount of sweet from the the tonic syrup, there was no trace of lime however. After a short time the bartender came over and asked me how I was liking the drink and offered to adjust it if need be, I decided to drink it as it was meant to be and in truth, it was quite good.
Bodega is a tapas bar, and looking at the small food board, I realized it was tapas in the true sense with mostly Spanish offerings, the abundant Sherry bar was making sense now. Among the sparse offerings of small plates were a few sandwiches and other slightly more substantial dishes. We opted to just start with a few light items: A cheese board, beef carpaccio, and a small dish of olives (Whiskey's choice, I actually despise olives, it might be the only food I literally can't eat, they taste like poison to me). The cheese board was slightly underwhelming, two kinds of thinly sliced cheese with only three small triangles of each, the bartender tried to explain the varieties of cheese to us, but again the volume of the activity around us made that a futile activity, a small amount of crumbled blue cheese, some sliced green apple, some plain almonds and a small dish of overly sweet fruit compote. There was nothing wrong with the entire board as it was presented technically, and I could see some people really enjoying this as a small nibble with some wine or Sherry, I just think my expectation was mismatched with what arrived. The beef carpaccio on the other hand was served on a larger plate than i expected, quite beautiful in presentation, although not finicky or over handled looking. The beef itself was fairly good in its own right, topped with arugula and thinly sliced crisp radishes and an amazingly flavourful salsa verde. This dish was really good, the salsa verde absolutely being the star of the plate.
I even tried an olive, the small bowl of multicoloured olives were bright and glistening with natural oils. About once a year I put an olive in my mouth, tastes change over time and I really want to like olives. Nope. Nope, nope, nope. after two small chews of the green olive I couldn't keep it in my mouth anymore and urgently looked for a empty spot on a dish to eject it from my mouth.
We contemplated ordering another round of tapas, but decided to just finish our drinks and head elsewhere for some more diversity in our food adventure. I went to the restroom before settling up, it was pretty dilapidated with a broken toilet tank, cracked tiles and a toilet seat barely attached. Upon reflection, Bodega lives up to what it is: A Spanish styled cantina with a small selection of tapas and drinks of Spain complete with grit. It's a decent place to meet up before dinner with friends or prime up to go drinking elsewhere. I didn't hate the experience in the slightest, but I also don't think its a destination unto itself. The sound level and close quarters to other patrons lessened my enjoyment a small amount, but not everyone is against such dining experiences I understand.
-Cheers, and bon appetit,
Chef D
6/10
I was fascinated by the ordering system and the appearance that they did not really have a kitchen. The small galley bar that we were seated at seemed to have a station that was a 3x3 area kitchen. All the orders placed into an Ipad in the bar and the "chef" set to work on the other side to make it happen.
. We were cramped into the end of the bar and I was next to where the servers pick up their drinks so it was cozy to say the least. I never mind being cozied up to Chef D but this particular seating arrangement made it difficult to get enough room to drink my drink. I am not the most graceful soul and I almost knocked the glass over a few times trying to reach for one of our sharing plates.
The carpaccio that you see above, dressed with greens, radish and pesto was alright. The pesto for certain being the best part, the meat was mild. It was not bad and it was not memorable .
We did not stay to taste all the things that looked interesting on the menu. I enjoyed the olives that Chef D did not and all in all I was happy when we left the hot cramped room full of bodies and full beards to go and find another cozy nook for a snack.
Best thing about Victoria, there is always a " next place" to go.
5/10
Cheers and Bon Appetite
Whiskey G
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