No, I’m not talking about the Irish Rovers at the Unicorn. It’s the extravagant gala opening of Glowbal’s Coast Restaurant, two days after our sneak peek. In case you missed probably the grandest restaurant launch of the year, here are some photos from that evening.
^ Champion oyster shucker, Isaac Martin del Campo, is the first stop for guests attending Coast’s grand opening.
^ Safely inside the door, a glass of bubbly from the bar is next to tickle down that slippery bivalve.
^ The raw bar was a whirl of activity with chowder and sushi being prepared continuously.
^ A cups of seafood chowder made with ling cod, sablefish, and sockeye salmon.
^ The bar was constantly clacking with the sound of cocktails being made. Here, chilled prawns were added as a garnish to Coast’s Decked Out Caesar: Banff Ice Vodka, roasted red pepper purée, lime, and Clamato. Alternatively, you could have ordered a milder Maple Mule: Banff Ice Vodka, spiced maple simply syrup, lime, and ginger beer.
^ The kitchen was a conveyer belt of flatbreads, desserts, and hors d’oeuvres, like lobster grilled cheese.
^ A separate carving station was set up opposite the kitchen serving slices of Salmon Wellington.
^ Upstairs, on the “Observation Deck,” DJ Tyson Villeneuve was belting out beats from the “Crow’s Nest.”
^ Nearby, this table presented a delectable bounty of oysters, chilled prawns, and sushi to choose from.
^ Edible artistry: a selection of scrumptious sushi.
^ Holly Emmerson, at a bar set up in Coast’s private rooms, shook up a Canadian Frappe: Canadian Club whisky, simple syrup, and espresso—exquisite with Tahitian Vanilla Cheesecake Lollipops.
^ As it got crowded in the restaurant and the action heated up, people spilled next door into the O Lounge where there was a slight breeze and the prospect of sipping on an Okanagan Peach Cooler: Canadian Club whisky,white peach purée, and mint.
^ Many were happy staying put on the patio as hundreds waited their turn nearby to join the celebration. All told, nearly a thousand people passed through the doors that evening. The tide was high!
~ RG
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good job, Rick!