Selba will open next month. We spoke with the Executive Chef, Abram Jackson, to get a taste of what the new restaurant will offer:
“Food really is comfort,” Abram says. “We want people to come here and have that experience.” Selba will offer “contemporary comfort food,” popular favorites that are “rich in flavor, but not rich in sugar.” His passion and emphasis convinces me that health is, indeed, Selba’s first culinary maxim. He tells me that they will make available nutritional facts upon request along with indications of an item’s vegetarian, vegan, dairy and gluten-free incarnations. One gluten-free dish to anticipate is their scallops with linguine: puréed raw scallops that are then pushed through a pasta extruder so that the scallops become pasta. The dish will be served wtih a coconut seafood broth.
Head to Selba October 4th for the Forgotten Folklore fashion show presented by Quail Bell Magazine, featuring fibre craft ties + bags! Dirty Richmond’s Brian McD will be MC’ing the show. Party starts at 10p and won’t stop until 2a. RSVP on facebook here.