Gudrun fromagerie and wine bar is literally a hidden gem in Steveston. It’s down an alley protected by a big tree, and as its website states “tucked behind the Filipino karaoke hair salon.”
It’s unique for many reasons. In an area dominated by seafood restaurants and coffee shops, Gudrun is a cool spot for wine, beer, cheese and light plates. Owner Patrick Tubajon is the best-dressed man in Richmond and I want him to be my BFF. He named the restaurant after his Norwegian roommate in France who introduced him to a world of cheese beyond Kraft singles.
The concept and the space is similar to Salt in Gastown, one of our favourite places where J likes to drink sherry and where they graciously allowed us to shoot our wedding photos in their cellar.
But Gudrun is much much closer to us, and there’s more free parking in Steveston.
The menu is written on a huge blackboard wall which can be hard to read, depending on where you’re sitting and how dark it is outside. This would be a nightmare for the chronically indecisive. You can mix and match cheese and charcuterie, which come with sides of fruits, nuts, and preserves or pickles, mustards and relishes. Then there’s the extensive and well-chosen wine and beer lists which focus on smaller wineries and craft breweries.
Add to that daily specials like the turkey sliders (2 for $8) that we got. Made with merguez sausage, gooey Camembert and fresh corn salsa, it was divine. I would have eaten an entire plate of them.
We also split two cheeses ($15), choosing a tiger blue cheese from Poplar Grove in Naramata, B.C. and a mild Italian tallegio. Each serving of cheese is 1.5 oz. They came with accompaniments of blackcurrent preserves, dried apricot, quince paste, dried figs, fresh grapes and apples.
Patrick helped me choose a glass of Osoyoos Larose ($10). J got a Duchesse de Bourgogne ($9). Then we got to sit back and enjoy a slow evening not talking about the baby.
Gudrun, 150 – 3500 Moncton St., Richmond, B.C., (604) 272-1991. Open Tuesday to Sunday 5:30 p.m.–midnight. Closed Mondays. Open for brunch on Sunday 11 a.m.-3 p.m.