Nestled in Vancouver's Fraserhood, Bravo has quickly become a beloved neighborhood gem.

Since opening our doors in August 2023, Bravo has captivated the city's food enthusiasts with a seafood-focused menu that balances bold, punchy flavors with seasonal, fresh ingredients. Awarded Vancouver Magazine’s “Best New Restaurant 2024,” Bravo offers down-to-earth service, a thoughtful bar program, and satisfying, lively cooking.

Our guests may have different tastes, but they can all agree: Bravo is a standout. From the first visit, you'll feel like an insider, welcomed by our friendly, team and vibrant atmosphere that makes every evening feel like a celebration.

Here we celebrate the ocean's bounty.

At Bravo we offer a selection of raw and cooked dishes that evolve with the seasons. Start your meal with oysters on the half shell complemented by our house-fermented hot sauce, or indulge in our signature Tofino King Salmon with maple ginger dressing, cucumber and avocado. Paired with a thoughtfully curated cocktail and wine programs, our bar brings creativity and care to every sip.

Meet our team.

Click the + to learn more about our fearless leaders.

  • After graduating from the Culinary Arts program at SAIT at the age of 21, Jonah worked his way up to Chef de Cuisine in some of Calgary’s busiest restaurants. Most notably, Alloy under Chef Rogelio Herrera.

    In 2011, he staged under Chef Gregory Short at the famed Michelin-starred Masa's in San Francisco. There, he began to appreciate the bounty of California cuisine and how mindful it was to seasonality; in turn, he fell in love with cooking all over again.

    Jonah now finds himself in Vancouver as Chef and Owner of the brand-new Bar Bravo serving globally sourced sustainable seafood, focusing on a dry-aged fish program and oyster bar all with an open kitchen in the heart of the dining room.

    When he is not at work he can be found at a local park spending time with his wife and two kids.

  • Meet Jon, partner and operator of Bar Bravo. He has dreamed of opening a seafood restaurant for nearly a decade and has put his blood sweat and tears into this little spot in the Fraserhood. You can find him chatting up everyone who walks through the door, though he's secretly also dreaming of what he's going to order from Panago later.