Details and pics inside…
DB BISTRO MODERNE ~ opens December 12
Concept: a contemporary Canadian bistro where French cuisine meets the seasonal flavours of BC.
Space: Designed by the NYC firm, Janson Goldstein (Holt Renfrew), the room is casual and elegant with a warm colour palate, hardwood floors, mirrored accents and hanging light fixtures with echoes of 70’s chic . 64 seats in the main dining room, 20 bar seats, and 16 more in a private dining room.
Menu: Both à la carte & prix fixe ($28 lunch, $36 dinner) menus. Lunch and dinner. (possibly weekend brunch)
Drinks: Fresh premium cocktails. 100+ affordable vintages priced from $25 per bottle. Focus on French, American, BC and some international wines and a small number of reserve selections.
^ DB Bistro Moderne Executive Chef, Stephane Istel (center) with his two sous-chefs.
^ Dinex Group Director of Operations, Brett Traussi, and friend pose in the DB Bistro kitchen.
^ Food writer Tim Pawsey and St. Regis Hotel GM, Jeremy Roncoroni, share a drink at the new DB Bistro bar.
^ Food stylist and TV host, Nathan Fong, with C Restaurant chef, Robert Clark.
^ DB Bistro Moderne’s bar manager, Cameron Bogue, serves up one of his signature cocktails.
LUMIERE ~ opens December 12
Concept: contemporary French cuisine with a focus on seasonal Canadian ingredients.
Space: Designed by the NYC firm, Janson Goldstein (Holt Renfrew), the room is a jewel box of comtemporary design. Crystal lighting fixtures illuminate a Zebrawood backed bar. Coppery-coloured crushed velvet banquettes flank crisp white linen tables sitting on a plush leaf-patterned custom woven carpet with local artwork adorning the walls. 45 seats.
Menus: Prix Fixe 4 course menu with several selections as well as extensive tasting menus from $95. Dinner only.
Drinks: Fresh premium cocktails. 100+ affordable vintages priced from $25 per bottle. Focus on French, American, BC and some international wines and a small number of reserve selections.
^ Chef Daniel Boulud and his Lumière brigade at the restaurant opening on December 1st.
^ Lumière Executive Chef Dale McKay hard at work plating in his kitchen.
^ Lumière’s new bar was well-stocked and drinks were served with a smile.
^ A glimpse of the new decor of Lumière.
{ 2 comments… read them below or add one }
hope Chef Boulud is staying awhile longer during the opening weeks!
In the 1st pic, is one of the sous chefs flashing the “Westside” tag?