ECB feeds your whole self. Based on, but not bound by, classic French techniques and dishes, our menu changes with the season, the tide, our chefs’ inspiration and our suppliers.
When it comes to our ingredients, you might say it takes a village. Fresh seafood from the Bay of Fundy, whose fog and salt air we breathe every day. Beautiful farm-raised meat that brings a tear of joy to our eyes. Crates of heirloom vegetables grown in small family farms up the St. John River. Wild foraged ramps and mushrooms. This is our larder. From these raw materials, we make everything on our menu in-house.
Locals flock here, but everyone’s welcome. Our surroundings are as unpretentious as our cooking, the modest brick-walled dining room opening onto our kitchen. We’ve got nothing to hide, everything to share.
Chef Kim Steele
I started baking as a girl at my grandmother’s knee and never stopped. In high school, I sold cheesecakes out of my dad’s Taurus. In university, I bankrolled a business degree by catering. At ECB, I bring all that early experience together with my professional training, including studies at Dubrulle French Culinary School and a tour of duty on Vancouver’s high-end restaurant scene, at places like The Teahouse in Stanley Park, West Restaurant and Shore Club Vancouver. After stints as the pastry chef at Fraiche and Crave, it was time to come home and blaze my own trail.
Chef Tim Muehlbauer
I’ve worked at Claridge’s Hotel in London, a Michelin-starred restaurant in France and La Rua in Whistler. As a culinary school instructor, I’ve helped mentor a new generation of chefs. In my grandmother’s kitchen, I learned the traditional Danish dishes of my ancestors. But nothing in my career compares with the feeling of walking into my own restaurant each day. ECB isn’t just a kitchen, it’s our artisanal workshop. When Kim, my wife and ECB co-founder, and I came East, it was with a dream of autonomy, of creative freedom, of a place to practice our craft without boundaries. ECB is the full expression of all those things we hold dear.
Every member of the ECB team loves food. From the kitchen straight through to the front of house, our collective goal is happy plates and happy patrons. Our team is like a band playing a song. We all have to come together at the same time to create some magic. From our greatest hits, like the beloved ECB Burger, to our daily specials, our team rocks.