Fuel really isn’t closing, it is really just going off-stage for a quick costume change to prepare us for Act Two, which is great news for diners, as Chef Belcham and Tom Doughty and his dedicated staff are just too talented to not be open in some form. Perhaps, it is a sign of the times as the market continues to re-shuffle into a more value-driven environment, but whatever it is, and if it’s as delicious as Gastropod’s culinary warp to Thailand with Maenam next door, it’s got many people in this city excited, myself included.
Fuel will perform its final service on Sunday, November 29th, 2009, and “refuel restaurant & bar” will open Wednesday Dec 2, 2009 at 5:30pm.
Read the full press release and a taste of the new menu inside.
1944 West 4th Ave Refreshed and Refueled
Restaurant Owners Robert Belcham and Tom Doughty to Open refuel
(Photographer Chris Stearns)
Vancouver BC, November 24, 2009 ⎯ Accomplished Restaurant Owners Robert Belcham and Tom Doughty of the critically acclaimed Fuel and Campagnolo Restaurants, announce refuel, a neighborhood restaurant and bar specializing in Casual Northwest Cuisine. The name “refuel” pays homage to its predecessor Fuel Restaurant and its philosophy towards quality, seasonal ingredients and impeccable service.
Fuel will perform its final service on Sunday, November 29th, 2009, and refuel restaurant & bar will open Wednesday Dec 2, 2009 at 5:30pm.
(Photographer Chris Stearns)
Refuel restaurant & bar welcomes with a hip yet relaxed space by designer Marc Bricault that evokes a neighbourhood atmosphere where guests can sit back, socialize and be themselves. Guests may watch the kitchen brigade while sipping a handcrafted cocktail at the 12-seat bar, or gather around a table with friends while listening to music compiled by the experts at Kitsilano’s Zulu Records.
^ Buttermilk Fried Polderside Chicken – Photographer Hamid Attie
Refuel’s food philosophy focuses on affordable and honest, down-to-earth Northwest fare that celebrates seasonal, local ingredients. Open for lunch and dinner daily, with special brunch features on the weekends, the refuel menu has an incredible selection of snacks, sides, starters, mains and plates to share that utilize quality ingredients and offer excellent value.
^ Piggy Puffs with spicy vinegar – Photographer Hamid Attie
Guests may linger over weekend brunch or cap off an evening with a fun, late-night snack such as devilled eggs or crispy pork rinds. The starters menu includes dishes such as creamy onion soup and charcuterie from The Cure, while buttermilk fried chicken and hand rolled potato gnocchi star on the comforting mains menu. Share plates include dry-aged Alberta Prime ribeye steak and whole confit Polderside duck, while the desserts include apple and pear crostada and peanut and chocolate parfait.
^ Dry-aged Beef Burger – Photographer Hamid Attie
At the bar, the focus is on thoughtfully prepared, classic cocktails, along with craft beer and approachable wines. A special reserve wine list is available upon request.
Along with Chef and Proprietor Robert Belcham and Sommelier and Proprietor Tom Doughty, the refuel team is rounded out with Chef de Cuisine Ted Anderson, Sous Chef Jane Cornborough, Restaurant Manager Katharine Manson, and Bar Manager Rob Scope.
Refuel restaurant & bar serves affordable, casual Northwest cuisine in a comfortable neighbourhood atmosphere. This welcome addition to Kitsilano encourages diners to relax, have fun and enjoy simple, honest food. Gather around a table with friends in the dining room or sit at the bar and watch the kitchen brigade while sipping a classic cocktail and enjoy music styled by the experts at Zulu Records.
Open 7 days a week from 11:30am – midnight.
Refuel
1944 West 4th Avenue | Vancouver (Kitsilano)
Tel: 604.288.7905
www.refuelrestaurant.com
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refuel menu
Snacks
Marinated Olives 6
Spiced Pork Ribs and Bits 7.5
Devilled Eggs 3
Pork Rinds 5
Warm Hazlenuts 3.5
Foie Gras Croquettes 7
Starters
Creamy Onion Soup, croutons, herbs 6.5
Crispy Squid, fresh chilis, lime, scallion 9.5
Fresh Local Oysters, ½ dozen, classic mignonette 15.5
Lemon Risotto, parlsey, shallots 13
The Cure’s Charcuterie and Cheese, apricot mostarda, rye bread 16.5
Escarole Salad, ox tongue, ravigote sauce 11.5
Roasted Bone Marrow, green apple, maldon salt 12.5
Spaghetti Carbonara, guanciale, black pepper 14
Crunchy Scrapple, fried egg, toast 9
Mains
Buttermilk Fried Chicken, jalapeno biscuit, aj’s gravy, coleslaw 18
Dry Aged Beef Burger, cheddar, bacon, fries 14.5
Pan Roasted Ling Cod, swiss chard, pearl onions, bacon 21
BC Coho Salmon, manila clams, rouille, leeks 22
House Made Potato Gnocchi, roasted mushrooms, fresh herbs 17
Sloping Hill’s Pork, slow cooked fennel, apple cider vinegar 20.5
Seared Rare Albacore Tuna, romaine lettuce, green olive, orange 17.5
Plates to Share
Dry-Aged Alberta Prime Ribeye Steak, 18 ounce cut, fries, creamed spinach 55
Whole Confit Polderside Duck, braised red cabbage, roasted apples 55
Sides
Fries 4.5
Swiss Chard 4.5
AJ’s Gravy 2.5
Creamed Spinach 5
Roasted Beets & Goat Cheese 6
Seared Foie Gras 21
refuel Potatoes 9
Green Salad 4
Desserts 6.5
Vanilla Creme Brulee, candied citrus
Apple and Pear Crostada, sour cream ice cream
Cheesecake, grape preserves
Peanut and Chocolate Parfait, honeycomb
{ 7 comments… read them below or add one }
So freakin’ excited! Love that the foie is still on the menu. :D
Hello, Fried Chicken Fridays every day. Yay!
That “Whole Confit Polderside Duck, braised red cabbage, roasted apples…” plate to share? Yes, please.
Wow , is that a picture from ‘ G- Force ‘ ?
Great menu. Really looking forward to it!
Can’t wait! Brunch on weekends…yay!
I wish they would have gotten more creative with menu… the amount of talent in that kitchen is insane. I want that team to cook the kind of food they like to eat. Fuck the rules and what they think vacouverites like to eat. Tell them what they want ]to eat. I want them to head in the David Chang of nyc direction. The talent is there, the ingridients are there.