Received a note last night from Keith Nicholson, the recently departed sommelier/manager of Whistler’s Bearfoot Bistro. He has teamed up with Joeys to open a 70 seat wine bar at Bentall 1 (the southwest corner of Pender and Burrard – main floor). It will be called The Wine Room. Nicholson says we can expect “a place that is serious about wine and serious about having fun with wine”. They have five Enotech machines (dispensers, as at Uva Wine Bar), which works out to 40 labels by the glass. The chef is Chris Mills (the corporate chef of Joeys), and the food concept will see “wine-focused appys, snacks, tapas”. Opening day is set for December.
{ 10 comments… read them below or add one }
Andrew, if you need more proof on my theory, read tonights story at CItyFood.com. Rhonda is linking to Cassandra Andersons “scoop” on Keiths wine bar. Go Martini Boys! Long live Spanish Tasting Room!
The count stays at zero! LOL.
If the inside joke is that Cassandra counts on Urban Diner for her information, I think we get it, but what count stays at zero?
For the record, it has been tasting season and in the 6 or 7 tastings I’ve been to in the last week and a half, Keith has been present and openly discussing the project with all of us wine folk (industry and media) so it’s become fairly common industry knowledge. I don’t the the word ’scoop’ on Cityfood was used in the I-have-a-hold-on-big-news-that-no-one-else-has, but more of the hey-what’s-the-scoop-on-that-new-place? kinda thing.
Just think the beginnings of a dogpile are probably invalid and unnecessary this time around…
Brotha!!
Let’s play!
Here here, big K.
great to have another wine bar rub by someone who knows his stuff. Looking forward to a glass after our return from London’s wine bar scene.
If there is any beer, I hope it’s a quality selection, not what you find at Elixir.
Holy non sequitur. It’s a wine bar. I don’t care if they serve Miller Lite. ;-)
OK, the food at Joey’s is horrible so why open a wine bar without outside help? Why not bring in a good chef?
Currently training to be a Sommelier would love to work here as a server. So much fun stuff going on in food and wine these days.