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Our Story

About Us

Crafted With Love, Just For You

FLAVORS THAT DELIGHT, FOOD THAT BRINGS PEOPLE TOGETHER

  • 180

    Dishes On The Board

  • 250

    Guests In The Grand Room

  • 3

    Private Rooms

  • 7

    Days A Week

Twelve years of open-fire cooking condensed into one room: a menu that follows the seasons, a cellar chosen to match it, and a floor team that treats first-timers like regulars. This is where the neighbourhood eats when it wants to celebrate — and when it just wants dinner done properly.

Reserve a Table Contact us Anytime (604) 743-3131

Your Taste, Our Expertise

Say Hello to Our Culinary Expert

Three chefs, three tempers, one pass. Between them they cover the fire, the pastry counter and the raw bar — and they will happily talk you through any plate that leaves it.

View Entire Team

  • Mara Ellison

    Head Chef

  • Dev Okafor

    Sous Chef

  • Lena Brandt

    Pastry Chef

Growth Served

Progress of our restaurant

  1. 2012

    First Branch

    One room, eight tables and a wood grill — the doors open on Simon Ave in Abbotsford.

  2. 2015

    Menu Expansion

    The board doubles: a raw bar, a pastry counter and the first seasonal menu.

  3. 2016

    Online Presence

    Bookings, ordering and the journal go online — the queue moves to the web.

  4. 2018

    Live Music Nights

    Friday sets on the small stage become the busiest night of the week.

  5. 2020

    Covid-19 Challenges

    The dining room closes; the kitchen keeps the neighbourhood fed at the kerb.

  6. 2025

    Celebrating 24 Years

    Counting the first pop-up years: a quarter century minus one, marked with a feast.

Client Reviews

What Our Customers Think

Birthdays in the Grand Room, the same Friday booth two years running, and a few people who drove in on a whim and stayed until close.

Find Us on Google

Sample reviews — replace with collected ones before launch.

  • We came for a birthday and ended up booking the Grand Room for the whole family in December. Half the table wanted vegetarian and nobody had to settle — the paneer went as fast as the butter chicken.

    Jasleen K.

    Birthday, 40 guests

  • Our Friday corner has been the same booth for two years. The wings arrive before we have finished sitting down, which is either very good service or slightly embarrassing.

    Mark T.

    Friday regulars

  • I bring clients here because the room is quiet enough to talk and the food is good enough to remember afterwards. The ribeye is a proper steak, not a garnish exercise.

    Daniel R.

    Business dinner

  • Drove in from Chilliwack on a whim, stayed until close. Cocktails at the bar first, then dinner, then the cheesecake we had promised ourselves we would skip.

    Renee L.

    Worth the drive

Follow us @thearomabistro

Eat Socially

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