Vancouver's Como Ultramar opens this winter with Northern Spain seafood focus
The team behind beloved Mount Pleasant tapas bar Como Taperia is debuting a new 2,500-sq-ft restaurant on East Broadway, led by chef Daniel Kim.
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The team behind Como Taperia is opening Como Ultramar this winter at 592 East Broadway, bringing a new seafood concept inspired by the founders' travels throughout Northern Spain.
Founders Shaun Layton and Frankie Harrington spent years exploring the seaside towns of the Basque Country, Cantabria, and Galicia, along with Madrid's old-school seafood bars and Barcelona's modern coastal restaurants. "There will be a definite focus on the cuisine of Northern Spain," said Layton, "but also the old-school seafood bars of Madrid, the modern, playful seafood restaurants of Barcelona, and the tabernas of Cádiz."
Chef-partner Daniel Kim, who spent 15 years in Vancouver's fine dining scene and a decade at award-winning Boulevard as chef de cuisine, will lead the kitchen. Sean Grady, Como Taperia's general manager, will oversee front of house. The 2,500-sq-ft space features a dining room and mezzanine in the Faber Block building, originally constructed in 1926 and formerly home to Black and White Grocery and Seb's Cafe.
The cooking centers on live charcoal. "Think whole fish over fire, Basque-style, with the best seafood we can source locally and from afar," Layton explained. "Our philosophy at Como Ultramar is to keep things simple with classic dishes and exceptional ingredients, all executed with great technique."
Good to know
What kind of food does Como Ultramar serve?
Como Ultramar focuses on Northern Spanish seafood, particularly Basque-style whole fish cooked over live charcoal, sourced locally and internationally, prepared with classic techniques and exceptional ingredients.
Where is Como Ultramar located?
Como Ultramar is at 592 East Broadway in Vancouver's Mount Pleasant neighborhood, in the Faber Block building.
Who is the chef at Como Ultramar?
Chef Daniel Kim leads the kitchen at Como Ultramar; he spent 15 years in Vancouver's fine dining scene and a decade as chef de cuisine at award-winning Boulevard.
