From the monthly archives:

November 2006

Angus An Part IV

by admin 11.30.2006

Angus An is the executive chef and co-owner of Fourth Avenue’s newest restaurant, Gastropod. He will be documenting his restaurant’s first hundred hours for us with a signature dish called Gastropodblog.
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Angus An Part III

by admin 11.29.2006

Our Second Day

I woke up realizing we have just completed one service at Gastropod, our very first and it felt special. It didn’t feel like much last night, probably because of fatigue, but today it feels like it’s the beginning of something. Finally you can see the light at the end of the tunnel, and [...]

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Angus An Part II

by admin 11.28.2006

I have formulated my first hour of the day.
Lack of Sleep + Stress + Sound of Fire Alarm going off + Last Inspection + 8:30 in the morning
= major headache.
We have the final Schedule C from our engineer, now I just need to run to the city to get permit to operate! To be quite [...]

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Profile | Gord Martin

by admin 11.28.2006

Gord Martin, owner and executive chef of the hugely successful Bin 941 and Bin 942 restaurants and Go Fish seafood emporium on Granville Island, is one of the driving forces that has made Vancouver’s tapas and small plates scene what it is today.
URBAN DINER: Any learned advice for an aspiring restauranteur?
Gord Martin: Be careful if [...]

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Angus An Part I

by admin 11.27.2006

After last minute paint touch ups, it looks ready to go!
Pre-Opening Day:
The day began early as usual – picking up Adam from the airport. Adam is our architect consultant, who we flew back from Calgary (he was babysitting his grandkids) just to inspect the restaurant and finish the Schedule C for the city. After the [...]

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Browns Re-branding and Expanding

by admin 11.27.2006

Browns Restaurant and Bar will be opening two new places under a new brand:
Browns Social House.
Two locations:
2296 West 4th (formerly The Vineyard)
Opening Soon: May, 2007.
Park Royal South (formerly Hinami Sushi)
Opening Soon: March, 2007.

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On Restaurant Coffee Part II

by admin 11.24.2006

by Barrett Jones
When you sit down and actually evaluate the coffee consumption of your establishment, you’ll probably realize that it isn’t that high. A lot of it probably gets dumped, after sitting there for a few hours, as any server worth their salt isn’t going to serve it. If you can excite that server, with [...]

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Mixologist: Toronto Cocktail

by admin 11.22.2006

2 oz rye
¼ oz Fernet Branca
¼ oz simple syrup
2 dashes Angostura bitters
Stir with ice in a mixing glass and strain into a cocktail glass. Take a disc of orange zest and flame it into the drink. Drop the zest into the drink.

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Profile | David Wolowidnyk

by admin 11.22.2006

Paul Kamon interviews West bar manager David Wolowidnyk.
URBAN DINER: How did you start in the business?
DAVID WOLOWIDNYK: 1985, washing dishes. Oh the memories! Probably like most of my fellow “lifers” in the hospitality industry it didn’t take long to get lured into the restaurant life. It’s been a fantastic journey of experiences and friendships along [...]

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Gianni Picchi Set to Return

by admin 11.20.2006

Yes, Gianni Picchi, the legendary Umbrian chef who once upon a time replaced John Bishop at Il Giardino (1986) and brought us Gianni’s (1996, in the West space on Granville), has taken possession of the recently closed West Van icon he once took a star turn in. Together with his son Roberto, Gianni is picking [...]

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On Restaurant Coffee Part I

by admin 11.18.2006

When was the last time you had a great cup of coffee in a restaurant, something that even approximated what you could get in a decent cafe, let alone your favorite one? I’m talking any kind of coffee. Drip, a cappuccino… espresso? I can count on one hand the number of times I’ve been wowed. [...]

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Say Hello to Gastropod

by admin 11.18.2006

Gastropod opens for friends and family this evening and has begun to accept reservations for next week (tomorrow, Saturday, is already booked).
Beginning next week, Angus An, the co-owner and executive chef, will be touching base with Urban Diner readers through a Signature Dish. Expect text and photographs documenting his first few days in business.
Break a [...]

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