Then, ask me to describe what would make that same café “contemporary”, or even any café, and I would probably draw a blank. Being contemporary does not really seem like something someone can pin down with specific attributes. Yes, something that is new or modern is technically contemporary, but we’ve all been to new and modern establishments that we would not describe as contemporary. Ask one of the creators of “Bert’s,” on the other hand, and I believe he would be able to give very specific answers.

Upon taking a seat in “Bert’s”, one realizes that it is very true to its title — it is contemporary. The color scheme is predominantly black, and I believe this has much to do with why it feels so contemporary. The establishment is given a nice and subtle golden glow through the overhead lighting, as if in a constant state of dawn. The normal table and chair setup is readily available, but there is also the option of sofa seating with coffee tables. This gives the cafe a sense of comfort and detracts from any sense of pretension one may want to avoid. A quick service coffee and juice bar is available in addition to the normal sit-down service. Also, in a seemingly obligatory decision, a few LCD screens are spread throughout. I personally feel these diminish the overall experience of such a spot, but considering the popularity of such screens in restaurants I may be in the minority with that opinion. An especially nice touch is a bookshelf on one of the walls. Within is a selection of books that must have been donated by the founders or picked up from an antiques store. In English or French, the books ranged from high school calculus and books on management to adolescent mysteries and Tin Tin style comics.

The menu is quite diverse and creative with a touch of French flavor. There are some items that you don’t see in many places and that did pique my curiosity, such as: Tomato and mozzarella sandwich with pesto, the goat cheese with spinach shoots and honey, or the baguette with avocado, prawn, rocket and cocktail sauce. “Bert’s” offers breakfast items as well, the sort you would see in many modern Western European establishments such yogurt and muesli, omelets, and baguettes with jam and butter. Although it was dinner time, I was tempted to have breakfast for dinner.

We decided to start with an order of the mini burgers and the beef quesadillas. The mini burgers, which some call sliders, are served with cheddar cheese and their special sauce. Although the sauce, cheese, and mini buns were of good quality, the meat itself was on the dry side. The quesadillas were a bit too overloaded and the onion flavor a bit too overbearing. While I wanted to like both, I cannot say that I especially enjoyed either.

For the entrée, we chose the grilled prawn and the club sandwich with beef bacon, Batavia, tomato and diet mayonnaise. Essentially a fancy BLT, the sandwich was a bit disappointing in flavor and the bacon on the fat and stringy side. The grilled king prawn, served with a lemon butter sauce, was of a good size and full flavor. It was certainly the dish I enjoyed most.

Although I like how “Bert’s” defines contemporary, I only wish it did not mean a shift of focus from the food. No dish was particularly bad or inedible, but it just seemed like they try a bit too hard to be different. The décor may not be for everyone at first sight, but after spending a few moments at the table it begins to grow on you. With friendly and perky waiters dressed in black, it is a very sleek and suave establishment.

At this point, between the contemporary and the classic, it may be a shift in focus that is the clearest differentiation. The classics focus on the food, whereas contemporaries may focus on the environment. It is just a theory, but if you accept it, then it is up to you which ideal you prefer.