Vancouver, BC – On Friday, July 16, 2010 some of Vancouver’s most notable industry members will open the doors to their much-anticipated Gastown restaurant, L’Abattoir. Led by General Manager Paul Grunberg and Chef Lee Cooper, L’Abattoir will offer French influenced West Coast fare paired with innovative imbibing programs from Sommelier Jake Skakun and Head Barman Shaun Layton.

Located at 217 Carrall Street in the centre of Gassy Jack Square, L’Abattoir is set in a refurbished 19th century building. Capitalizing on the natural attributes of the space, the restaurant’s design features natural wood and exposed brick juxtaposed with clean lines of both glass and steel finishes set against classic French tiling. Diners will have the opportunity to enjoy the restaurant in a variety of settings including 13 stools in the front of house bar and lounge, 46 seats in the elevated dining room and 22 seats in the plush, sun soaked atrium off of Goalers’s Mews.

THE L’ABATTOIR TEAM

Chef Lee Cooper
Lee Cooper brings more than a decade of industry experience to the helm of L’Abattoir. Following his participation as a finalist in the Canadian National Bocuse D’Or competition, Lee went on to work in several Michelin starred restaurants in the USA and the UK, most notably Heston Blumenthal’s The Fat Duck. Upon returning to Vancouver, he accepted a sous chef position at The Pear Tree and was there scouted by Jean-Georges Vongerichten to be part of the opening team at Market in Vancouver’s Shangri-la Hotel.

As head chef at L’Abattoir, Lee is excited to be leading a talented, young kitchen brigade and crafting menus that reflect his favourite dishes and ingredients.

General Manager Paul Grunberg
One of Vancouver’s most notable General Managers, Paul Grunberg has run, launched and nurtured some of the city’s most anticipated restaurants including Chambar, Market by Jean-Georges at the Shangri-la Hotel, and Bao Bei Chinese Brasserie. His leadership and strong vision has resulted in a reputation of parlaying his passion for food, wine and service into incredible dining experiences.

A keen traveller, Paul’s training began while living in Switzerland working at a family run boutique hotel. His drive for self-improvement and performance-based training is best exemplified through his qualifications received at the Dale Carnegie Leadership program, where he received several awards for communication and public speaking. He received training and education at Canada’s respected Camosun College Hotel and Hospitality Program.

As the leader of the team at L’Abattoir, Paul evokes style, sensibility and a comfortable environment for guests, by recreating his most memorable experiences dining in restaurants around the world.

Head Barman Shaun Layton
Regarded as one of Vancouver’s premier barmen, Shaun Layton has refined his palate via some of the world’s most renowned bars and lounges. His adventures on the cocktail trail have seen him competing in the U.K. and France, touring distilleries and cellars throughout Europe and the United States and participating in internationally recognized seminars and bar education programs.

With a resume that spans some of Vancouver’s most notable restaurants and cocktail lounges, Shaun has a decade of experience developing bar and staff education programs. His philosophy is grounded in a passion for the history and culture of cocktails, proper techniques and barware, and being able to turn out drinks that allow for a touch of creativity and personal flare.

Shaun was recognized at 21st Annual Vancouver Magazine Restaurant Awards as Bartender of the Year.

Sommelier Jake Skakun
With a resume that spans some of the world’s most wine-centric restaurants and bars, Jake Skakun honed his skills working in Berlin, Paris and San Francisco. His passion for wine has led him through the vineyards of the world’s wine regions and even seen him getting his hands dirty working between the vines and contributing to the winemaking process in British Columbia.

A certified sommelier through the International Sommelier Guild and graduate of UC Davis’ Introduction to Winemaking, Jake will soon add another certification to his resume upon completing the Wine & Spirits Education Trust diploma program. The chance to thrill guests by introducing them to a new region, style or producer excites Jake most and motivates him to pursue higher levels of wine education.

ABOUT L’ABATTOIR
L’Abattoir will be open six days a week for dinner service from 5:30pm –10:30pm, with bar service extended until midnight. The restaurant will remain closed on Sundays until the introduction of lunch and brunch service, slated to commence late summer and late fall, respectively. Valet service will be available Thursday to Saturday. Walk-in traffic will be welcome thanks to a no-reservations policy. For more information, visit: www.labattoir.ca

Details about Parkside east in the old Pings location on Main are beginning to firm up. First, we can report the space will be called Cafeteria and will not accept reservations, it will be strictly first come first served. Plates will all be under twenty bucks and the menu will be reminiscent of the early days of Parkside. Opening is scheduled for June 15 or 16. More details as they emerge.

~KT

Mark Brand is at it again. After his first successful business foray into the long-neglected and historic neighborhood of Gastown in 2007 with Boneta on 1 West Cordova, now a well-loved dining fixture of the community, and his popular prohibition-style cocktail bar and Asian small-plates follow-up, The Diamond, further solidifying his noble mission of cultural transformer, Mr. Brand continues to help spearhead a food and drink renaissance that in a few short years will reveal not only a neighborhood reborn with a confident new identity, but will also act as a successful model of development for others to envy and emulate.

Mark’s latest venture is called, Sea Monstr Sushi, and it has an astute plan to ‘destroy your hunger’. Hunger for traditional top-quality sushi that is. With Gastown’s continued re-population with the opening of the Woodward’s building last November and more condo projects starting to come online in the area, Sea Monstr Sushi, slated to open in September of this year, will very likely hit the ground running.

^ Sea Monstr Sushi crew: (right to left) proprietor Mark Brand, Executive Chef Keith Allison, and Sushi Chef Shori Imanishi

The 1700 square foot space will have 25-30 seats with 12 prime spots at the sushi bar which will be overseen by sushi chef, Shori Imanishi, formerly of Kakurenbou, and Executive Chef Keith Allison, formerly of Dan Japanese Restaurant and Bar in Kitsilano. The decor is being overseen by Hector Gil-Leyva and has a tremendous level of detail that has Mark very excited. “I have put a lot effort into getting the place just right. I love sushi. It’s going to be sweet. I can’t wait!” he exclaims.

The menu will focus on the the best fresh seasonal products available and will be Oceanwise certified.  There will be Sapporo on tap to start with some local craft beers on the horizon and a fine selection of premium sake. No cocktails will be offered.

Sea Monstr plans to be open 7 days a week from 11 am – 10 pm (staying open til 1 am on Fridays and Saturdays).

^ The Sea Monstr's lair: 55 Powell Street in Gastown

Sea Monstr Sushi
55 Powell Street | Vancouver
www.seamonstrsushi.com

~ PK

Do not stand at my grave and weep
I am not there.

I am a thousand smokey winds that blow.
I am the million suds that overflow.

I am the moonlight
On the ripened grain.
I am the gentle Autumn’s rain.

When you awaken in the afternoon rush,
I am the swift uplifting push of hungry delight.
I am the soft stars that shine at night.

Do not stand at my grave and cry.
I am not there.
I did not die.
My Spirit is still alive…

^ DIX last days. The funeral procession during Vancouver Craft Beer Week on May 15, 2010

The Glowbal Collection of Restaurants ~ May features; Tinhorn Creek presents: Wine Tasting with a Social Twist; Introducing Beachside Forno in Ambleside; Fraîche Restaurant celebrates gold win for best North Shore Restaurant; Hapa Izakaya is now officially Ocean Wise; Top Table is golden; Maenam honoured at 21st annual Vancouver Magazine Restaurant Awards; Chambar recognized at Vancouver Magazine Restaurant Awards; Pino Posteraro to be honoured at DiRoNA 20th annual reunion and conference gala in Toronto; Elixr Bistro presents: High Spirit Wednesday

THE GLOWBAL COLLECTION OF RESTAURANTS ~ MAY FEATURES

Spring has officially sprung in Vancouver and The GLOWBAL COLLECTION of restaurants has tasty dishes on offer to rival the darling buds of May. From May 20 – 30, glowbal grill, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen, and SOCIETY Dining Lounge are showcasing special spring-inspired menus, guaranteed to put some – well, you know – into your step!

Make your reservations online at glowbalgroup.com.

Text ‘glowbal’ to 82442 for a mobile directory of all the GLOWBAL restaurants and instant links for reservations and special offers.

Check out THE GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.

glowbal’s Vancouver Island-inspired menu allows guests to ditch the ferry fare for their fill of Island treats. Shuck up with an order of Fanny Bay fried oysters to start or opt for the Dungeness Crab and smoked salmon cake. Continue up the Island Highway with entrée selections that include pan seared black cod; pink peppercorn crusted rack of lamb; or the ‘Vancouver Island Platter,’ loaded with a 16oz bone-in ribeye steak, pan seared Wild Salmon, Dungeness Crab cakes, creamed leeks and morel mushrooms, confit fingerling potatoes, roasted organic beets and goat’s cheese. Top off your trip with blueberry and vanilla crème brulée for dessert. CLICK HERE FOR FULL MENU DETAILS

Spot Prawn season has begun and COAST is marking the occasion with your choice of ½ lb ‘peel and eat’ Wild BC Spot Prawns with COAST signature sauce or Wild BC Spot Prawn ceviche – and that’s just the first course! Spot the prawn accompaniment in entrée selections like the grilled Queen Charlotte halibut or fresh BC ling cod. The Bing cherry crumble is a must-try dessert, featuring juicy brandied cherries and chocolate ice cream. Sample these items a’ la carte or enjoy a three-course Table d’Hote menu for $49. CLICK HERE FOR FULL MENU DETAILS

Magellan may have left Portugal, but this month Sanafir is bringing it back to the table. Start the journey with a bowl of steaming mussel soup, chock full of Linguiça sausage, braised cabbage, mushrooms and coconut. The entrée ‘Tapas Trio’ features a sweet braised pork belly, grilled diver scallop and bib lettuce and arugula salad. Sweeten the deal with dessert – a passion fruit flan, complemented with a chocolate hazelnut crisp and white praline chocolate mousse. CLICK HERE FOR FULL MENU DETAILS

Discover the Marche, a central region of Italy, this month at the Italian Kitchen. The menu pays homage to the area with dishes like the wild arugula salad; truffled salami piadina flatbread; seafood brodetto – a hearty stew made with clams, mussels, Spot Prawns and Dungeness Crab; and spaghettini with fava bean, lavender and crisp prosciutto. For a ‘grape escape,’ try the maple glazed grape and gorgonzola torta for dessert. CLICK HERE FOR FULL MENU DETAILS

Take a trip to Milan, the capital of the Lombardy region, with Trattoria’s May menu ‘ispiratore.’ Start off with the shaved bresoala and watermelon radish salad or the black olive crusted ahi tuna carpaccio, and then move onto the main attraction, selecting fresh prawns wrapped in prosciutto or the pork chop alla Milanese. Cap off the meal with a Chianti-poached pear and gorgonzola. Choose an appetizer and entrée for $28 or order from the menu a ‘la carte. CLICK HERE FOR FULL MENU DETAILS

Childhood favourites have been re-imagined at SOCIETY Dining Lounge. Whimsical appetizers on the feature menu include the brioche ‘n gruyere grilled cheese with fried pickle, as well as jalapeno, crab and cheddar ‘poppers.’ Main course options like the Albacore tuna casserole and short rib potpie with creamy mashed potatoes provide all the comfort of home cooking without going home! Should you be so inclined, have your cake and eat it too – with a slice of the playful peanut butter and jam cheesecake. CLICK HERE FOR FULL MENU DETAILS

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WINE TASTING WITH A SOCIAL TWIST

Oliver, BC…..Tinhorn Creek Vineyards has always been a leader in the BC Wine industry and embracing the age of social media has proven no different. The Tinhorn Creek team are avid tweeters, Facebook followers and are very LinkedIn. So, to meet their fellow social types, Winemaker Sandra Oldfield and the crew from Tinhorn Creek Vineyard are hosting a Staggered Tasting, Wednesday, May 26th from 6 – 9pm in the Audience Lounge at CBC, 700 Hamilton Street, Vancouver. This event is structured as “brown bag meets speed dating”, with a fast paced tasting followed by light canapés, and guided unveiling of wines by Sandra Oldfield and live tweeting galore. Tickets are an incredibly reasonable $20 and can be purchased at www.staggeredtasting.eventbrite.com or by calling the winery at 1-888-484-6467.

This irreverent look at Speed Dating has nothing to do with dating, but more about the fast paced times we live in and making wine tasting fun. Guests have five minutes per brown bag, then move to the next table, taste and move on. Upon completion, winemaker Sandra Oldfield will guide tasters through the nuances of each varietal, with the chance to win great prizes if you choose to enter the game and guess the wine. Enjoy the cool space of CBC, taste and re-taste wines, nibble on canapés and leave with a souvenir Riedel wine glass.  Music by DJ Skinny.  BUT, no staggering allowed!!!

On the hillside overlooking vineyard, sagebrush, and the old gold mining creek that gave the winery its name, Tinhorn Creek Vineyards is located just south of Oliver B.C., in the famed Golden Mile wine growing district. As the number one winery destination, evoking classic south Okanagan terroir, Tinhorn Creek Vineyards offers an unrivalled visitor experience and wines that rank among the best in the world. For more information about Tinhorn Creek Vineyards, call 1.888.484.6467 or visit the website at www.tinhorn.com.

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INTRODUCING BEACHSIDE FORNO IN AMBLESIDE

Same Fantastic Location, Patio and Dining Room – Exciting New Chef, Forno Oven and Menu

(West Vancouver, BC.) It’s hard to improve on a classic, especially one that features rosy summer sunsets on an idyllic patio overlooking ocean, mountains and Stanley Park. But Chef Dino Renaerts and the ownership team have done it with Beachside Forno – a new twist on an old favourite.

Renaerts stepped into his role as Executive Chef and Co-owner at sister restaurant Fraîche in March and has just opened the doors to Beachside Forno following a kitchen renovation. Like the new name states, the updated concept revolves around the Forno oven, inspiring a casual menu of expertly made pizzas, seafood, salads and pastas, as well as killer cocktails and a great wine list.

Beachside Forno pays homage to it’s much loved original, the long-running, Beachside Café . ” We want to be Ambleside’s go-to restaurant for locals and visitors,” says Renaerts. “Beachside Forno has an inviting room, a patio to die-for and a menu that reflects the way people love to eat.” It’s simple, seasonal food done very well in a comfortable space for a great value.

The menu offers tasty Forno baked pizzas, classic fish and chips, seafood chowder, an oyster Po’ Boy sandwich as well as a variety of toothsome pastas, healthy ‘big salads’ and a few other specialties.

With summer in sight and the patio doors wide open, it’s the perfect time for the refreshed seaside eatery to make its debut. Beachside Forno opened last weekend and welcomes diners in for lunch, dinner, drinks and weekend brunch. Beachside Forno is a fun and friendly casual dining experience that will capitalize on the unbeatable seaside location and the talented chef’s local, regional and sustainable sensibilities. With its ideal location for picnics, playing and power walks, Beachside Forno’s “To Go” program will also be launching soon. Stay tuned for more details.

Beachside Forno
1362 Marine Drive
West Vancouver, BC
604.926.3332
www.beachsideforno.com

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FRAÎCHE RESTAURANT CELEBRATES GOLD WIN FOR BEST NORTH SHORE RESTAURANT At the 21st Annual Vancouver Magazine Restaurant Awards

“Most restaurants with panoramic views rely on their wrap-around windows but Fraîche takes Gold for flawless execution and well-rounded flavours.” ~ Vancouver Magazine, June 2010

(West Vancouver, BC.) Fraîche Restaurant took first prize in yesterday’s Vancouver Magazine Restaurant Awards, the city’s top restaurant industry acknowledgements. The awards were presented at a gala attended by hundreds of industry peers, colleagues and enthusiasts at the Sheraton Wall Centre.
“This is a fantastic acknowledgement for Fraîche and validates our efforts past and present to be one of the Lower Mainland’s very best restaurants,” offers Executive Chef and Co-owner Dino Renaerts. “Kudos to my predecessor, Chef Wayne Martin for setting a bar we are proud to maintain. Creating memorable, interesting cuisine that is seasonal and regional in a welcoming setting is our mission. Recognition like this means we are providing our guests with what we set out to do.”

Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches, to an engaging after work bar experience, to romantic dinners and celebrations of all sorts. The restaurant’s panoramic cityscape views complement the cuisine as does the impressive service and top notch wine list.

Accolades have followed Fraîche from its opening in 2007, including being named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine. This along with numerous glowing reviews from Greater Vancouver restaurant “foodies” have set the stage for continued recognition of the stylish hillside dining room. The team at Fraîche looks forward to welcoming guests from near and far to enjoy a warm, welcoming and delicious dining experience.

“Thank you to the Vancouver Magazine judges and our loyal guests for supporting our vision and celebrating our efforts.”

Executive Chef Dino Renaerts came to West Vancouver in March from his latest post as Executive Chef for Diva at the Met in the Metropolitan Hotel. A certified sommelier, Renaerts believes that a well-designed pairing of food and wine is much greater than the sum of their parts. Recognition for his distinct approach to cooking has followed him throughout his career. Accolades for numerous regional and international competitions led to higher profile at home – Renaerts was named as a culinary talent to watch by Vancouver Magazine, the Province newspaper and City Food Magazine. Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. He was president of the BC Chef’s Association from 2006 – 2008 and has made contributions with his food and wine expertise to “Get it Canada.”

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HAPA IZAKAYA FIRST OF ITS KIND TO SUPPORT VANCOUVER AQUARIUM’S OCEAN WISE PROGRAM

(Vancouver, BC) May 20, 2010 – Hapa Izakaya, Vancouver’s most popular Japanese izakaya restaurant group, has just become the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and one of only a handful of Japanese restaurant partners in the program to-date.

“Since 2003 Hapa Izakaya has built a solid reputation around its unique Japanese tapas. We’ve been committed to including sustainably caught seafood at all three of our locations for some time now,” says Justin Ault, co-owner of Hapa Izakaya. “It’s great to officially be a part of the Ocean Wise program.”
Thanks to the efforts of organizations like the Vancouver Aquarium that dedicate their mission to saving the world’s oceans and marine life, the importance of consuming seafood in a sustainable manner is growing in popularity and recognition. When guests open Hapa’s new menu they will see the Ocean Wise™ symbol next to those seafood items that were sourced in a way that ensures the long-term viability of that species.

Ault adds that, “We are excited to do our part in providing environmentally friendly seafood options for our guests. Our seafood dishes are some of the most popular choices on our menus and daily fresh sheets. It just makes good business and environmental sense to serve sustainable seafood.”

To further show its support of saving the worlds’ oceans, Hapa will be participating in the Aquarium’s signature fundraising gala on June 11 known as Night at the Aquarium. Hapa is one of a dozen participating restaurants that will be serving their delicious fare for more than 700 guests. One hundred percent of all event proceeds go to the Aquarium’s education and conservation activities.

About Hapa Izakaya
When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver. Hapa Izakaya’s combination of a sexy room, well-priced portions of Japanese tapas, cocktails and premium sake took the city by storm; Hapa set the bar high for the host of contenders that followed. Today, Hapa continues to be a standout for its presentation of Japanese food in a city where Asian dining endures stiff competition. It remains the place to go when you’re in the mood for a unique blend of food, fun and culture. All three locations — Robson, Kitsilano and now Yaletown — are open from 5:30 p.m. to midnight, Sunday through Thursday, and until 1 a.m. on Friday and Saturday. Reservations by phone are recommended. Visit www.hapaizakaya.com for information.

About the Vancouver Aquarium
The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

About Ocean Wise™
Ocean Wise is Canada’s leading sustainable seafood program. The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers. Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

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TOP TABLE IS GOLDEN

Araxi, Blue Water Cafe, CinCin and West honoured at Vancouver Magazine Restaurant Awards

Vancouver, B.C. – Top Table restaurants were recognized at the podium an unprecedented 17 times at the 21st annual Vancouver Magazine Restaurant Awards held Tuesday, May 18th at the Sheraton Wall Centre. A panel of 19 judges acknowledged Araxi, Blue Water Cafe, CinCin and West, before a standing-room only audience of British Columbia’s leading restaurateurs, chefs and service professionals.

Top Table proprietor Jack Evrensel said, “I would like to salute the excellence of all the winners, and the brilliance with which they represented our province to the world during this Olympic year. In particular, I would like to recognize our culinary and service teams at Top Table for their remarkable achievements during the last twelve months. To see all of our restaurants win Gold Awards speaks volumes to the dedication and hard work of every team member.”

Araxi

• Best Whistler, Gold

• Silver Wine List Award, Vancouver Playhouse International Wine Festival

After publishing a multiple-award-winning—and James Beard Award-nominated—cookbook, and hosting thousands of international visitors for the Winter Olympics, Araxi capped off an extraordinary year by winning the Gold Award for Best Whistler restaurant for the 10th time, an unprecedented showing in the 21-year history of these Awards.

Once again, Chef James Walt captured this award for his seasonal farm-to-table menus proved wildly popular with Araxi’s loyal patrons and judges alike, while providing inspiration and leadership for the farmers and ranchers of the Pemberton Valley. Restaurant director Steve Edwards and his team of sommeliers and servers continue to provide the gracious service that has become a benchmark for Whistler.

Blue Water Cafe + Raw Bar

• Restaurant of the Year, Gold

• Chef of the Year, Frank Pabst

• Best Seafood, Gold

• Best Regional, Bronze

• Best Service, Bronze

• Best Formal Japanese, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

Blue Water Cafe achieved a remarkable trifecta of Gold Awards this year, winning Restaurant of the Year, Chef of the Year, and Best Seafood. According to Vancouver Magazine: “There’s a reason this landmark room on Hamilton Street always seems to be hopping. Proprietor Jack Evrensel has carefully put together what one judge called ‘a dining experience that appeals to almost everyone, from serious foodies to suburbanites out for a special night.’”

The panel offered further praise for the Chef of the Year: “Executive chef Frank Pabst dazzles, as he has for years, with his ‘stellar menu highlighting locally sourced, sustainable seafood,’ continuing on to cite “his ‘crusade for sustainability,’ ‘determination to explore the culinary potential of species that many chefs overlook,’ and his ‘impeccable technique.’ ‘He may be soft-spoken,’ said one judge, ‘but the humble and lovely Blue Water chef is a force to be reckoned with.’”

CinCin

• Best Last Course, Gold

• Premier Crew Service Award, David Stanger

• Gold Wine List Award, Vancouver Playhouse International Wine Festival

Top Table recently announced the Autumn 2010 opening of the atelier thierry with CinCin’s talented chocolatier-pâtissier, Thierry Busset. So it seems only fitting that the judges presented CinCin with Gold for Best Last Course, saying: “Gold went to Busset, whose ‘skills shine in the simplest of dishes: ethereal coffee macarons, tiramisu like no other, brilliant sorbettos and gelatos.’”

Just five restaurant professionals are selected each year for the Premier Crew Service Award. This year, we’re delighted to announce that CinCin’s David Stanger was the recipient of this highly sought-after award, and as Vancouver Magazine stated: “Charm, attentiveness, and a good sense of humour set these front-of-house stars apart.”

West

• Best Service, Gold

• Restaurant of the Year, Bronze

• Best Last Course, Bronze

• Best Regional, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

West won its fourth consecutive Gold Award for Best Service, praise indeed for restaurant director Brian Hopkins and his front-of-house brigade. As the judges stated: “Great service is choreographed but not stagey, friendly but not overbearing, efficient but never rushed. It’s sensing when to show up and when to disappear. West won Gold because of what one judge called its ‘unfailingly gracious, flawless service, right down to the smallest detail—and service is all about the details.’ Another judge said it’s a testament to the West team that ‘a room with such refined edges could feel this comfortable.’”

West also took home Bronze in the Best Last Course category, signalling Rhonda Viani’s years of dedication, and showing that the art of the sweet can be a healthy and refreshing denouement to one’s evening.

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Autumn 2010). Continuing to evolve in the pursuit of excellence, each venue has received significant criticalacclaim, both locally and internationally. For more information, visit www.toptable.ca.

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MAENAM HONOURED AT 21ST ANNUAL VANCOUVER MAGAZINE RESTUARANT AWARDS

Vancouver, BC, May 19, 2010 – Executive chef Angus An was honoured with Gold for Best Thai and Silver for Best New Restaurant at the 21st annual Vancouver Magazine Restaurant Awards. It was just one short year ago that An decided to re-brand his west coast inspired Gastropod (winner of Best New Fine Dining at the 18th Annual Vancouver Magazine Awards) and reopen as Maenam, a restaurant dedicated to serving authentic Thai cuisine rooted in traditional recipes. In that short time, the West 4th Avenue wonder has been applauded by both customers and critics alike. “These awards are an incredible honour,” says Angus, “and it is wonderful to be recognized by such a distinguished panel amongst such a talented group of industry professionals for creating dishes that are true to Thai tradition.”

About Maenam
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.

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CHAMBAR RESTAURANT RECOGNIZED AT VANCOUVER MAGAZINE RESTAURANT AWARDS
Vancouver, BC, May 19, 2010 – Chambar Restaurant was recognized on several fronts at the Vancouver Magazine 21st Annual Restaurant Awards. The Beatty Street sensation was awarded Gold for Best Other European, with Pastry Chef Eleanor Chow receiving an honourable mention for Best Desserts and Wendy McGuinness’ bar program given an honourable mention for Best Bar/Lounge. In addition, Chambar’s Guest Relations guru Eryn Collins was honoured with a Premier Cru award for her outstanding contribution to Vancouver’s hospitality industry over the past 10 years.

“There is an incredible amount of talent and ambition in Vancouver right now,” says Chambar owner Karri Schuermans, “it’s wonderful to have so many members of the Chambar family recognized for their extraordinary efforts and achievements.”

ABOUT CHAMBAR
Chambar invites you to leave your day at the door for an unpretentious fling with fine dining. Housed in a refurbished brick and beam heritage building, the restaurant’s cuisine is a unique blend of Belgian and North African influences with a commitment to seasonal, organic and local ingredients. Chambar is located at 562 Beatty Street in the Crosstown District. Dinner is served nightly from 5:30pm – midnight. For reservations phone 604-879-7119 or visit: www.chambar.com.

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PINO POSTERARO TO BE HONOURED AT THE DIRONA 20TH ANNUAL REUNION AND EDUCATIONAL CONFERENCE GALA IN TORONTO

Pino Posteraro, Executive Chef/Proprietor of Cioppino’s Mediterranean Grill & Enoteca in Yaletown, has been selected to join the Distinguished Restaurants of North America (DiRōNA) Hall of Fame. He becomes the first Vancouver restaurateur, and only the third in Canada (after Jacques Landurie of Les Halles, Montreal, and John Arena of Winston’s, Toronto) to be so recognized. In its citation, DiRōNA spoke of Posteraro’s “reputation, culinary achievements, and community involvement, particularly with Chefs Table Society of BC,” and lauded his longstanding commitment to his industry.

The announcement caps an exceptional year for Posteraro and Cioppino’s, perennial winner in the Best Formal Italian category of Vancouver Magazine’s Restaurant Awards and last year’s Restaurant of the Year. In 2008 Posteraro was named Vancouver Magazine’s Chef of the Year, and in the summer of 2009 he was invited to cook at James Beard House in New York.

“Naturally, I am very honoured to join such a distinguished group,” said Posteraro. “But a restaurant is more than one person, and I share this honour with everyone, past and present, who has worked so hard to make Cioppino’s exceptional. Right now we have a staff of 70, and this award belongs to them as much as me. I also owe my family great thanks for supporting me and allowing me to spend so much time in the kitchen.”
Posteraro also pointed out that “Vancouver is a special place to cook. We have some of the finest suppliers and ingredients you’ll find anywhere in the world — especially the sustainably harvested seafood and local produce. The level of fine dining in this city is very high, and the wealth of extremely good restaurants motivates all of us to keep getting better.”

Posteraro will be the sole inductee into the DiRōNA Hall of Fame at a gala celebration at the Fairmont Royal York Hotel in Toronto on September 22, 2010.
The night of September 21, 2010, Posteraro will prepare a dinner for 350 attendees also at the Fairmont Royal York Hotel in Toronto, in which he will showcase Urbani truffle products, local BC ingredients from Organic Oceans and award winning wines from Mission Hill.

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ELIXR BISTRO PRESENTS: HIGH SPIRIT WEDNESDAY

Wednesday May 26, 2010 6:00pm – 8:00pm
Elixir Bistro – 350 Davie Street, Vancouver, BC

Ticket price is $35.00 per person, plus applicable tax and gratuity.

Join us for High Spirit Wednesday led by Jack Daniels ambassador Chase Stampe – A stylish spirit tasting showcasing Jack Daniels Whiskey, Gentleman Jack Whiskey and Single Barrel Whiskey will be held in Elixir’s plush Velvet Room. Novices and aficionados will explore the world renowned brand with delicious tasting plates crafted by the very talented Elixir Bistro team to highlight the unique characteristics.

Reservations are required by contacting: Jessica Dunn at jdunn@opushotel.com or 604.694.2137.

Chef Brian Fowke has gone back to basics with his latest restaurant called Kitsilano Daily Kitchen (or just “Daily” for short). Located in the former MonBella space at 1809 West 1st Avenue, the troubled restaurant he futiley tried to save, the new stripped down concept has recently emerged after a short six month stint inside the restaurant make-over chamber, not with a flashy new look, but one more simplified, clean and with a sharp focus on the fundamentals of what makes a great dining experience.

At Daily, Brian has made it an intimate family affair.

“I will be purchasing, prepping and cooking every dish DAILY. No Sous chef, no line cook or pastry cook – I will be preparing a dining experience for 30 people each night.  My wife and two of my favourite servers will be hosting the tables. The food will be supported with a Daily wine list of 12 – 20 labels that support the food…the menu is very personal, passion driven and I plan to have fun,” he explains.

“The food is fine, but the room is not fine dining, rather comfortable and simple elegance. Quintessential West Coast Cuisine. The same can be said for the service – details are important, but never stuffy or unapproachable.”

“I might be 6 – 12 months ahead of the economy, but I cannot open a ‘recession driven’ restaurant. My food, service and wine are all leading edge and top quality with strong traditional roots – I will never discount the experience or the quality and will always stand behind my pricing. I can pass on great value in the fine food segment, while still delivering a room that is fun and lively,” says Fowke.

Well, okay then Chef. If the plan is to make the food fresh “daily” and the service consistently kick-ass, then I am sold on the concept. And if my steak is overdone, there is only one person to blame. I like that.

Kitsilano Daily Kitchen
1809 West 1st Avenue | Vancouver
(604) 569-2741
www.kitsdaily.com

If you would like to receive a Daily menu update, email brian@cheffowke.com to join the Daily mailing list. Each day the menu will be emailed to you at 4pm.

~ PK

Chocolatier-Pâtissier extraordinaire, Thierry Busset, is busily preparing to open his own atelier on the posh downtown stretch of Alberni Street between Burrard and Thurlow with an anticipated opening in Autumn 2010.

(Photo credit: Steve Li)

From the press release:

In partnership with the Top Table Group, the 220 square metre space will be dedicated to the creation of classic chocolates, pastries, cakes, and a variety of that Parisian icon: the macaron.

Under a bright awning that recalls the storefront pâtisseries of his native France–and simply reading thierry–the 220 square metre space will be dedicated to the creation of classic chocolates, pastries, cakes, and a variety of that Parisian icon: the macaron.(Photo credit: Steve Li)

“The shop will realize a longtime dream of mine,” Busset says. “Everything will be made on the premises and we will work in the style of the atelier, with our work space open to the retail area.”

Marc Bricault, who has worked with Top Table on projects at CinCin and Araxi, and who designed the wine room at Blue Water Cafe, will be designing the space featuring clean, modern lines, and with both indoor and outdoor seating.

All items will be hand-crafted daily using only premium ingredients: fresh seasonal fruits, artisanal dairy products, maple syrup, and the finest chocolates.
(Photo credit: Steve Li)

Busset learned his craft at the hands of the masters, including notable chocolatier Bernard Sicard in Auvergne, and later at Pilati Patisserie in the Loire Valley. He was pastry chef at two three Michelin-starred restaurants in London: Le Gavroche (Albert Roux and Michel Roux Jr.) and Marco Pierre White. Recently, his former colleague, chef Gordon Ramsay called Busset ‘one of the finest pastry chefs in the world’.

“This is a wonderful progression for Thierry and, I think, for Vancouver,” said Top Table Proprietor, Jack Evrensel. “I’m thrilled that we were able to find such an accessible space, so now we can share his talent with everyone.”

Did somebody say… pie? Meet Alan and Peggy Hoffman, the husband and wife team behind the latest square to be added to Gastown’s checkerboard of hot spots. For months, the duo have been working alongside Pacific Institute of Culinary Arts co-founder, Chef Walter Messiah, crafting up their good old fashioned comfort food menu and putting the finishing touches on their just-opened Acme Cafe at 51 West Hastings Street.

The moment I step into this darling little Mom ‘n Pop shop, I know it is destined to be the next go-to brunch and lunch nook in the city. Straight out of the pages of an Archie comic, it’s Pop Tate’s Chock’lit Shoppe meets American Graffiti’s Mel’s Diner. The breezy and charming space boasts 17 foot ceilings, custom tiling and other such retro stylings, where diners can choose from booths that seat up to 6 gabby gals or 4 foremen comfortably, or the u-shaped counter overlooking the open kitchen and coffee bar.Ovaltine jars, milkshake mixers and Alan’s Grandfather’s 1929 Berkel Model 7 meat slicer adorn the back countertops, sharing the space with pastry-cutting, bread-baking and Cuppa Joe bean cappuccino-whipping Acme apron-clad staff. Bottles of Pop Shoppe sodas (where have they been?) and thick and creamy milkshakes line the drink list, along with Red Truck beer and what Peggy likes to call “Wednesday wines”: inexpensive, easy sipping selections by the glass that’ll rotate based on customer feedback.What the menu lacks in diner clichés such as burgers and fries, it makes up for with classics like the flaky and bubbling Chicken Pot Pie with tender white meaty chunks in a creamy sea of vegetables and the mile-high Chicken Club with house made zippy sundried tomato garlic mayo dished up with fresh broccoli, slivered almond and dried cranberry slaw, even meatloaf and sides of mac ‘n cheese. Also on deck are the Classic Grilled Cheese and its classier city cousin, the High-Falutin’ Grilled Cheese, featuring goat, cheddar, swiss and brie with apple cranberry relish on grilled ciabatta.“Keep your fork, there’s pie,” say the Hoffmans, who ensure there’ll always be a selection of fresh out of the oven delights on offer, including such indulgences as Chocolate ganache, deep dish apple, and cherry slab pie, all hailing from Peggy’s Grandmother’s lexicon of recipes.Woodward’s building residents and Gastown grindstoners will rejoice to learn that come late April, the to-go counter will feature a pre-pay online ordering system for quick pick-up breakfasts, lunches, or dinners. And don’t forget to grab some of their coffee or freshly baked goods to go, including the particularly enticing coconut cookies that had me thanking my lucky stars I lived nowhere near the vicinity of these sure-to-expand-your-waistline perpetrators.

~ Katherine van der Gracht

Visit: www.acmecafe.ca

Relish Gastropub and Bar (formerly known as just Relish) has emerged from a massive renovation with a leaner, meaner and more focused concept. After shedding over half of the space of the former, losing close to 80 seats, the new space, beautifully designed by M-Studio (The Refinery, Hapa Izakaya, Ocean Club) looks to be a fit and solid contender in the “where to go when I need to punish my liver and belly with mouth-watering pub classics at virtually any hour” division.

Patchen Gallager (formerly Deacon’s Corner) is pulling no punches, kicks, or belly submissions whatsoever and is delivering the hearty beat-down with some very tasty, albeit love handle producing, dishes out of his tiny kitchen. Fun fact: the single deep fat fryer is stocked with duck fat! And of course, the bar will keep the party going with a solid selection of classic cocktails, wine, and local and import beer. ~ PK

Check out their new Urban Diner listing: here

If you haven’t been to Chinatown’s new brasserie on the block, Bao Bei, you’re a little late to the party. Word has spread like wildfire, so keep calm and read on for the inside scoop on which dishes will help you make up for lost time.

After last month’s third visit in a week, the joint was packed, revealing several familiar and friendly faces including some of the top brass of the Fairmont Hotel chain, in town opening up the new Pacific Rim.Welcoming you to the bustling bar are a series of wall-mounted silver serving trays, collections of clipboards, black and white family photos, and eclectic knickknacks, much of the décor and furniture reupholstered and  amassed from a year’s worth of scavenging thrift stores and kitchen auctions. (Here’s a little piece of trivia for you: the bar stools were just $1 each!)
Beyond the bar lies the dining room in all its flurry of activity. We’re greeted warmly by Chambar alumnae duo, owner Tannis Ling, and Paul Grunberg, stepping confidently into his role as maître d’ after his most recent stint with Market at the Hotel Shangri-La.
“Traditional character, rustic food, and lots of beer,” describes Ling, who has dreamt up a Chinese Brasserie with an old country chic setting. “But do not confuse it for a classic Chinese restaurant,” she adds. There’s not a blinding fluorescent light or lazy-susan turntable in the house, nor will you find even a trace of MSG let alone bulk bought foods in her kitchen.Sustainable, seasonal ingredients, free range eggs and hormone-free meats reign the menu. Using recipes hailing from Ling’s Mother’s own kitchen, Japanese French Chef Joel Watanabe creates modern interpretations of these passed-down dishes, but fusion it is not.
A gamut of childhood favourites can be found in the Petits Plats Chinois (Chinese small plates) section of the menu, offering specialties ranging from Sticky Rice Cakes (a Chinese version of rice-gluten pasta) with wood eared mushrooms and bamboo shoots, to Mantou steamed buns with braised short rib, pickled cucumber and roasted peanuts.
Tart slices of fresh pineapple served with chilli salt dip and the Warm eggplant with soy and spicy ginger help kick things off with a bang.
Ling swears by the hearty Duck Congee with its garnishes of fresh peanuts and salty preserved mustard root greens, and the handmade steamed prawn and chive dumplings are not to be missed. The to-die-for stir fried squid with pork belly and cooling baby bok choi balanced the sharpness of the ginger and red flecks of fresh chilli.

The careful consideration and selection of fresh ingredients is echoed on the cocktail list as well, featuring  the “Kai Yuen Sour” combining Makers Mark with dried Chinese plum syrup and bitters as well as, and I quote, “The Best F%$#ing Pina Colada You’ve Ever Had”.

And the price point is more than reasonable. Our first meal there, 6 of us feasted on a plethora of items plucked from all categories of the menu, which before wine, came to $18 per person and included two orders of the magnificent crunchy deep fried bananas with coconut lime sorbet.

Sheep beware! A Judas Goat will lead you to slaughter, while its own life will be spared. Thankfully, we Homo sapiens possess an arguably higher level of intelligence that allows us to better assess the threat of imminent danger. It was this fight or flight response mechanism which found us venturing deep into the underbelly of Gastown on a dark Friday night against all our better instincts, along a trash bin-strewn, junk and junky-scattered Blood Alley, and safely through the door of Sean Heather and Scott Hawthorn’s newly opened Judas Goat Taberna.

Packed into a teeny tiny space are 24 seats, a long window ledge and stools, one group table and a series of two-tops, a miniature open kitchen featuring Executive Chef Lee Humphries, and a back bar displaying wine and Sherry bottles next to a spotlit bust of Belgian cartoon adventurer, Tintin. Most noticeable is the gigantic text mural by local artist, Robert Chaplin, its words regaling the stressful work life and subsequent nervous breakdown of one such Judas Goat. (Check out its full story and text here)

Seated at the prime people-watching window stools, we sipped our piquant Spanish ’06 Vino Zaco Tempranillo (only $38 for the bottle, $7 for the glass). Due to opening weekend hustle and bustle, we were told sangria recipes were in the midst of being perfected, and that we should keep an eye out for a “sangria-off” in the very near future.

We’re given golf pencils and paper panel menus upon which we’re instructed to write down how many of each item we’d like in the accompanying box, which gleefully reminded me of Chef Carles Abellan’s Tapas 24 in Barcelona, considered by many to be the best tapas joint in the Catalan capital.

The list of ingredients is immense, ever clever and playful, like the two bite bruschettas ($2.25 each or four for $8) that featured chorizo, sweet caramelized onion and warm dark chocolate, all sharing the surface of one tiny crostini. Sherry-stewed mushrooms and melted Comte cheese made for another great version of this nibbly as well.

Vibrant and tangy red and golden beets were served with greens, aged Sherry vinegar and shaved ricotta to make for a perfectly seasoned starter salad. Following that were the city’s best meatballs, of the most decadent beef brisket variety, served pintxos (or pinchos) style with tiny toothpicks in a piping hot spicy tomato sauce.

Under the category “Pressed, Potted, or Cured”, we found plump and luscious prawns potted amongst a citrusy pistachio butter, to be spread over its accompanying crostinis. And then came the lamb cheek. With exactly the type of colourful flavour combination for which Chef Humphries has developed an unwavering foodie following, this category winner featured crimped leaves of Savoy cabbage surrounding meaty pieces of warm lamb cheek, served as a slice of warm terrine and finished with an earthy white truffle oil.

Just a hop, skip and a jump from its sister restaurants, the Irish Heather, Shebeen, Fetch Hot Dog Stand, Salt Tasting Room and the Salty Tongue, Judas Goat Taberna is a welcome new addition to this ever-expanding empire. At this rate, we’ll have a different Hawthorn, Heather & Humphries-run establishment to frequent every single night of the week.

~ Katherine van der Gracht

Australian import, Nicholas Foley, has opened Charlie’s restaurant and bar in the old Pinky’s Steakhouse location at 1265 Hamilton Street in Yaletown, sandwiched between Charm Modern Thai and the Glowbal Group’s Society. This is the third turn on this space in the last few years; let’s hope this one is indeed the charm and sticks around for a while.

Charlie’s bills itself as “Vancouver’s newest hot spot for gourmet artisan pizza,” and promises a fun atmosphere with nightly live dj’s. There are 108 seats in total with 15 at the bar and 21 in the casual lounge area with the promise of a 58 seat patio to be added upon approval of the City.

One of the nicest features of the restaurant is the communal long table that seats parties of up to 20 people. More fixtures are on the way, including new lighting (the TV’s will be replaced with a fixture after the Olympics) and a hollowed out baby grand piano that will act as the dj booth.

Food: A selection of starters at $4-$17 (ie. house marinated olives, cured salmon, cheese board)  a few salads at $7-$11 and some pasta and protein options $16-$25 to round it out. The main focus of the menu is pizza and Charlie’s offers ten different 14″ options for sharing with prices ranging from $17-$25, all come with a thin crust. click here to view the menu

^ Smoked Salmon – salsa verde, smoked salmon, red onions, capers, arugula preserve, lemon and goat cheese.

^ Duck – porcini sauce, smoked duck, roast portabellini mushrooms, tallegio, radicchio and truffle oil

Drinks: The bar serves a mix of 7 different signature cocktails and has 8 beers on tap (4 local, 4 import) and 15 more by the bottle (Driftwood Farmhand Ale? Hello!) The wine list is about 50 deep with a fairly balanced list of BC and imports (France, Italy, Argentina, California). 6 whites and 9 red by the glass $9-$12.

Hours of Operation: Open seven days a week 4pm – 2 am during the Olympics.

Charlie’s
1265 Hamilton Street | Vancouver
Tel: 604-568-6685
www.charlielovespizza.com

~ PK

A big congratulations to Anthony Sedlak, André McGillivray and Steve Da Cruz on the opening of their first restaurant, the corner suite bistro de luxe on 850 Thurlow Street in downtown Vancouver. After lengthy permit and construction delays, they have managed to open their doors to the public ready for the big party. ~ PK

From the Official Press Release:

Vancouver, BC – the corner suite bistro de luxe will open for dinner on February 3, 2010 with lunch and brunch following soon after. The restaurant is located at 850 Thurlow, downtown Vancouver. Owned and operated by André McGillivray and Steve Da Cruz, and featuring the cuisine of Executive Chef Anthony Sedlak, author and host of Food Network Canada’s The Main and executed by Chef de Cuisine Jason Leizert.

The menu is French at heart, with a few contemporary twists. Jason Leizert, not only cut his teeth at La Trompette in London, but also owned and operated Niche in Victoria, a restaurant that was highlighted as one of enRoute magazine’s “Next 20” to watch in 2007. At the bar, Steve Da Cruz will be mixing cocktails from his Genuine Article, a comprehensive listing of over 100 classic drinks. Steve Da Cruz has managed and tended bar in New York and Vancouver and has created some of the most coveted cocktail lists here in town. André McGillivray was one of the original owners in the formation of the wildly popular Boneta, and has helmed such venerable establishments as Lumiere, Feenies, Chambar, and Le Crocodile. Anthony Sedlak is a Vancouver native and earned his stripes at The Observatory and La Trompette in London before winning the Food Network’s Superstar Chef Challenge and becoming host of The Main.

FACTS

Address: 850 Thurlow Street, Vancouver, BC, V6E 1W2; Thurlow St @ Smithe St

Hours of Operation:
Feb 3 – 6 Five pm until 1:00am
Sunday Feb 7 Five pm until Midnite.

February 8th and onwards
Service from Noon til 2am Monday through Saturday
Brunch from 11:00AM until 3pm on Sunday
Service from 3:00PM until 2am on Sundays

Phone: 604-569-3415

Website: Menus and The Genuine Article cocktail list are all available for download via the website.www.thecornersuite.com

Reservations: through the website thecornersuite.com and available by phone

Methods of Payment: all major credit cards

Key Staff:
Andre McGillivray, Proprietor
Steve Da Cruz, Proprietor
Anthony Sedlak, Executive Chef
Jason Leizert, Executive Chef de Cuisine

Menu Description: Neighbourhood bistro; French at heart.

Wine list Description: Wine list by committee through the collaborative efforts of sommeliers Kurtis Kolt and Sebastien Le Goff. A compilation of food-friendly, accessible wines that span new and old world finds that will be offered by the demi, glass, carafe, and bottle.

Bar Program Description: Compiled by Steve Da Cruz the bar program is an extensive and eclectic mix of innovation that pays homage to the classics thanks to a comprehensive listing titled The Genuine Article. Over 100 classic cocktails are available for order.

Décor: Custom chandeliers illuminate black diamond-tufted leather booths and wooden tabletops set on wrought-iron bases outlined with Tiffany-Blue rubberized Louis chairs by Six Inch. The 32-foot stainless steel bar is lined with black leather stools and adorned with The Venus Century espresso machine. Tucked in the back, the Quiet Room is the perfect place for romantic dates.

Seating Capacity: 100 seats total

Average price per head: $29 allows for a drink and a main course

With the recent and successful relocation to the 2900 block of West 4th, deep in beach country, Jolly’s Indian Bistro now joins The Flying Tiger (a few doors down) to offer a delicious Asian one-two punch on this last commercial stretch of 4th avenue.

^ Chef Jolly Kumar poses with some of his staff, holding his signature house-made naan bread.

The newer and nicely appointed room has approximately 40 seats and a larger open kitchen where European-trained chef and owner, Jolly Kumar, can expand upon his popular take on mostly Northern Indian cuisine.

Definitely worth a visit, particularly for the very flavourful Mumbai Chicken Masala and Delhi 6 Daal.

Hours of Operation:
Monday, Tuesday 5-10 pm
Wednesday – Sunday 12 pm – 10 pm

Jolly’s Indian Bistro
2928 West 4th Ave | Vancouver (Kitsilano)
Tel: 604-734-9110
www.jollysindianbistro.com

~ PK

Husband and wife restaurateurs, Justin and Lea Ault have recently opened their third Hapa Izakaya location in Yaletown inside the former Shiru-Bay space at 1193 Hamilton Street, right beside the Cactus Club, who interestingly held on to the space for over a year with an eye to expand their own room; luckily for us, they turned it over and the neighborhood scored big with the addition of a lively and well-run izakya that delivers the goods on all the important fronts: good food, fun atmosphere, and real value.

True to their winning form when I visited during just their second service last Thursday, the place was hopping and on my subsequent visit early the next day the restaurant was filling up at a solid clip right from the moment the doors opened. Bonzai!

The now widely popular Japanese izakaya format that the Ault’s helped pioneer in this city back in 2003 with the opening of their first location at 1479 Robson Street, followed by their second location at 1516 Yew Street near Kits beach, slowly continues to be refined. While many of the classic menu items can be found at all the locations (ebi mayo, tuna carpaccio, yakiudon), each restaurant has its own chef driven fresh sheet that gives some well-deserved creative freedom to each of the kitchens.

The new Yaletown room has a total of 75 seats with 65 dining seats and 10 at the bar. There is a 20 seat patio planned for the early summer.

Beer: 2 draft, currently Sapporo ($6.25 per sleeve $21.75 pitcher) and Okanagan Springs Pale Ale ($5.75 per sleeve or $19.95 per pitcher).

Wine: an eclectic selection of 18 (9 red, 9 white) local, regional and international wines ($7.50-$12.50). 12 wines by the glass all kept fresh using the Ver de vin preservation system.

Sake and Shochu: 20+ offerings by the glass($4.50-$9.00) or bottle ($19+) with a gradual expansion and desire to create the top sake list in Vancouver.

Cocktails: a total of 12 cocktails with a mix of a couple classics and some Japanese inspired creations ($5.75-$8.50)

Hours of Operation:
Sunday-Thursday 5:30pm – midnight
Friday & Saturday 5:30pm – 1 am
Last kitchen orders are taken one hour before the restaurant closes.

Hapa Izakaya (Yaletown)
1193 Hamilton Street | Vancouver
Tel: 604-681-4272
www.hapaizakaya.com

Congratulations on the new opening! ~ PK