Block Kitchen & Bar
538 Yates St #101
Victoria, BC

Hours: Daily from 3 to 9 pm (10pm weekends)
Phone: (250) 590-6744
Menu: blockvictoria.ca

DK:This is the type of place you feel out of place if you aren’t drinking. Not so much because the waitress acts stunned when you order water, but because really if you’re not here to drop $60 on a few cocktails, why are you here? Tell me Ed, why?

ES: Although I’m not sure how to follow up on Don’s opener, I was just as baffled too. Yes, Block Kitchen & Bar is very much a place to get a drink after work and have a light meal. I don’t think I can get filled unless I spend $100 or more, and even on a former student’s mindset and budget, I’m not willing to spend that much!

However, I did get a cocktail to go with my sort of Japanese meal. I always wanted to try the Birds of Paradise and it was a flavourful drink. The Akvavit is the foundation where more fruity flavours are put on top, and although it’s not a layered drink, it certainly gave me a good buzz when the dishes finally arrived.

Although I was craving sushi at the time, they don’t have a sushi chef on staff. I could swear I saw sushi advertised on the sandwich board a few months ago, hence wanting to try this place out but when Don and I finally found the time to meet up and go here, it’s gone! We ordered a few tapa-sized dishes and hoped that was enough. As for which were the best, it was split between the duck spring rolls which we should’ve gotten more of or the calamari.

DK: The calamari was easily the best of the plates we sampled. Entirely because it was breaded Taiwanese fried chicken style (oh how I miss Young Young’s popcorn chicken). I was mostly underwhelmed by the other dishes. Especially the Char Siu BBQ Pork Belly Bao, which was too timid to tantalise your taste buds.

Whereas Ed was disappointed by the lack of sushi, I was disappointed by how restrained a number of the dishes felt. As if the goal is to provide safe, somewhat familiar bar bites that don’t make your mouth think too much. That’s an understandable enough decision, but it would be nice if more of the food was as adventurous as some drinks appeared to be.

ES: Agreed. It’s the type of place for getting drunk. As for finding a filling meal, it might be possible. I’d return just to see if their chilled ramen is a thing or not, but I’m in no rush.

At least the takoyaki lived up to expectations; the dough must be soft and chewy and there must be enough chopped octopus to taste in every bite. It’s like eating a hot doughnut with a sharp tang of sweet Worcestershire, and just how thick it is matters. I’ve had various takes on this street food. From the stuff I had at the Aberdeen Centre in Vancouver to that of a random vendor at a stall nestled ina corner while you wait for the next train in Japan, I’ve tried them all. I firmly believe a decent serving is challenging to keep hot and fresh. They’re always made on the spot for the hungry commuter.

Even the stuff you buy at the grocery store can be okay. Ifyou have the right toppings to put on top. Did I use enough “T’s” there Don?

DK: Technique triumphs over taste could be the tagline to summarise my thoughts (there’s six ‘T’s fo’ yo’ ass). I agree that the takoyaki had a great texture. And the flavour was ok, I just wish there was more intensity. A few tweaks to all the dishes we had, and my taste buds would have been more engaged.

I think back to my trip to Seattle with Ed, and we went to Skal in Seattle. That was bar food with some presence and personality. Block gets the job done well enough, but at the end of the meal you realise you could have gone somewhere else and had nearly the same experience.

3 Blokes out of 5