Category Archives: Dine Out

DB Moderne Bistro

img_8095_editedChef Daniel Boulud teamed up with restaurant owners Manjy and David Sidoo to bring the New York DB Moderne Bistro theme to Vancouver. In the location that once housed Feenie’s. Chef Stephane Istel runs the day to day operations in the kitchen, as Chef Boulud overseas his worldwide restaurant empire. The food here French bistro style, with respect to local ingredients. I’ve not been disappointed yet. Highlights include roasted sablefish with a flavourful herb crust, accompanied by a sweet pepper stew, and the Berkshire pork duo of tenderloin and crispy belly served with horseradish coleslaw and bacon jus. They’re also famous for the original DB burger. Boulud’s signature creation is prime sirloin meat, braised short ribs, foie gras and black truffle on a parmesan bun with pomme frites. Service is attentive and don’t miss bar star Cameron Bogue’s signature cocktails.

More at:
http://www.martiniboys.com/Vancouver/DB-Bistro-Moderne-Vancouver-review.html

www.dbbistro.ca

2551 West Broadway
Vancouver, BC
604 739 7115

Il Nido launches an inventive start to spring patio dining season in the heart of Vancouver

Vancouver’s Italian Keystone Brings Fresh Offerings from ‘The Nest’

il-nido

Vancouver, BC – Vancouver’s hidden Italian gem Il Nido Restaurant Bar, is delighted to announce the launch of its 2009 spring menu. Bursting with fresh seasonal inspiration, new delights from “the nest” entices dinners on a taste voyage from Vancouver to Venice and back again. Presenting a handcrafted selection of appetizers, salads, pastas, mains, and tempting desserts, lunch and dinner menus are sure to satisfy the Italian in all.

Rather than focusing on one particular style of cooking or region of the country, owner Franco Il Nido has gathered the best flavours and concepts from around Italy and created his own version of inventive Italian dining. Traditional recipes are tailored to excite modern taste buds, with local and organic ingredients forming the base for all courses offered.

“I want everybody to enjoy the lightness and freshness of the Italian flavour,” says Franco. True to form, dishes such as the radicchio salad with red lettuce, goat cheese and pear with salsa fresca, and the Il Nido oyster soup with seafood fume, julienne of seasonal vegetables, onions and butter cream, will leave palette satisfied and the waistline intact.

More substantial choices include the “salsicce” sausage and savory bread pudding and salmone Il Nido. But forget the cedar planks so often found in the average West Coast kitchen – Il Nido’s version of the Vancouver favourite is dry marinated, baked, crusted with spices and served with grapefruit fennel reduction sauce, topped with fresh tomatoes and herbs coulis. Top off the course with a made-in-house sinful dessert, and suddenly English Bay feels like the Trevi Fountain.

An extensive wine menu features the best grapes from Italian vineyards and beyond – the best of France, Australia, Argentina and more. A bottle enjoyed on the sunny and secluded patio will leave you bathing under the Tuscan sun instead of escaping the afternoon office grind.

Il Nido is open Monday to Saturday for lunch and dinner seatings. For reservations and special group celebrations call 604-685-6436.

About Il Nido

Il Nido is Vancouver’s hidden Italian restaurant gem. Nestled between Robson and Thurlow streets in the midst of the downtown shopping and style district, Il Nido has wined and dined locals and tourists alike for over 20 years. BC’s finest ingredients are used to create dishes that are bursting with flavour, yet light and lean on the palette. Featuring local and organic ingredients, this “Nest In The City” is a destination for those who enjoy wonderful food and good conversation. Groups of up to 70 are welcome and custom menus are easily designed. As Il Nido continues as one of Vancouver’s finest restaurants, evolving with imagination and inventiveness, its motto remains: Everyone Leaves Happy. For more information, visit www.cafeilnido.net.

West – Triple Tiered Menus Herald Springtime Flavours

spring-wineDiners needn’t wait for a special occasion to dine beautifully at West. Multi-dimensional menus capture exceptional value, as well as executive chef Warren Geraghty’s bold Springtime flavours.

“Maybe it’s too-well kept a secret,” said restaurant director Brian Hopkins, “but at West, you can experience the best the city has to offer at very reasonable prices. It’s simply great value, whether for a casual drop-in or a more orchestrated evening.”

Menus are changing regularly, highlighting the first arrivals of Spring, and they’re available all evening, seven days a week.

Springtime Menus Present Several Alternatives

3 distinct ways of dining at West

Seasonal à la carte menu
$55 prix fixe menu, 3 courses with selection per course, as well as amuse bouche and petit fours
Chef Warren Geraghty’s tasting menus (all under $100)
3 locations to choose from

At the Bar: Enjoy after work, pre theatre or late night cocktails and conversation with bar manager David Wolowidnyk; full menu is available.

At West’s dual Chef’s Tables: It’s an up close culinary theatre as the energy of the kitchen leaps right onto your table.
And, of course, our intimate Dining Room, where West’s legendary service is choreographed nightly by restaurant director Brian Hopkins.
Each menu sings to the wine and the West wine team. Led by wine director Owen Knowlton, West’s wine program now offers 24 wines by the glass, with several under $10. Owen particularly recommends the ’04 Ricossa, which he calls “the best value Barbaresco ever to come out of Italy” and a perfect match with Spring lamb at $12.50 per glass. To begin, try the new Van Westen ’06 Vino Grigio from our own Naramata Bench, at $9.50 per glass, which Owen terms is “a supple, refreshing start to Chef’s first course dishes.”

We very much look forward to seeing you soon. West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, both locally and internationally. Cocktails and fresh pressed juices are crafted behind the gleaming cherrywood bar, and the highly awarded wine collection is housed in a magnificent, temperature-controlled wall of wine. 2881 Granville Street, Vancouver, British Columbia, Canada. 604 738 8938. www.westrestaurant.com

Morton’s Power Hours – Prime Sirloin Burger with Fries and a Beer in the Bar for $20

For diners who want to savor the good life in a casual, warm and inviting setting, Morton’s The Steakhouse in Vancouver makes it possible to enjoy a budget-friendly burger and fries in the restaurant’s bar, with its Power Hours pricing on select wines by the glass, beers and cocktails, seven nights a week.

Morton’s bountiful prime sirloin burger is only $15 in the bar; add to that a $5 bottle of beer and your meal is $20 per person, excluding tax and gratuity. Morton’s Power Hours pricing offers a selection of two beers for $5 each; two $7 wines by the glass; and four $8 martinis including Morton’s signature Palm Beacher featuring Skyy vodka.

“This is the burger that started it all, for Morton’s” said Joshua Snyder, general manager of Morton’s in Vancouver.

Morton’s prime sirloin burger isn’t just any hamburger – it’s what lead to Morton’s creation 30 years ago. When Morton’s co-founders Klaus Fritsch and Arnie Morton first worked together at the Playboy Club in Montréal, Fritsch made his signature hamburger and sent it out for Arnie Morton to taste. Morton proclaimed it the best hamburger he’d ever tasted. From that day, they started the business partnership that has become Morton’s The Steakhouse. Now in its 30th year, Morton’s has 80 world-wide restaurants.

Morton’s The Steakhouse is located at 750 West Cordova Street in Vancouver. For reservations please phone 604.915.5105, or for more information please visit www.mortons.com

Cibo introduces Meatball Mondays

Starting Monday April 20, ”Cibo Trattoria will offer “Meatball Mondays –where guests can enjoy full meal, including a hearty plate of meatballs accompanied by salad, bruschetta and a glass of wine for $25 (or $19 without wine).

Chef Neil Taylor’s recipe includes a combination of Pemberton Meadows beef and Sloping Hills pork – ground in house – combined with garlic, fennel seeds, chili and wild oregano, and braised in a rich and gutsy San Marzano tomato sauce.

The bruschetta and salad will change weekly, based on the freshest local ingredients available, and wines will be hand selected by Sommelier Sebastien Le Goff to showcase the unique and interesting varietals and regions of Italy.

Meatball Mondays will be available in addition to Cibo’s regular menu, and will be served at Uva and Cibo until 10:30 pm.

For more information or to make a reservation, please call 604.602.9570

Chef Angus An to bring world-class Thai cuisine to Vancouver

This May, Chef Angus An, of the award-winning Gastropod, will bring a new and unique culinary experience to Vancouver at Maenam – world-class Thai cuisine served in a modern setting. Maenam will feature techniques and flavours that are authentic to ancient Royal Thai traditions, paired with the freshest local ingredients.

Maenam will replace Gastropod at Chef An’s West 4th location, and Gastropod will continue as a catering and private dining operation with the intention to re-launch the concept in the future.

Chef An worked with and was inspired by David Thompson, the renowned Chef of Nahm in London, the only Michelin-starred Thai restaurant in the world. It was also at Nahm where Angus met his Thai wife Kate. When the two returned to Vancouver, they decided immediately that Vancouver needed a truly authentic Thai restaurant. “We’ve always had two concepts in mind: fine dining and Thai. We’ve been trying unsuccessfully for over a year to find a suitable location for Maenam,” says Chef An. “We felt that given the current economy, we should shift our to focus to the concept that will offer a more casual experience and lower price points.”

“At Maenam, we’ll respect authentic Thai flavours and technique,” continues Chef An. “Thai cuisine should have a locus of flavours that when combined in the right balance creates a depth and complexity unrivaled by Western cuisine. We aren’t going to assume that Vancouver can’t handle real Thai food.”

Maenam’s menu will reflect the components of a traditional Thai meal, which includes a combination of soups, salads, stir fries and curries, accompanied by rice – with each dish offering a different taste of the flavour spectrum and showcasing a different product. Sampling and sharing will be encouraged, and price points will be set so guests can enjoy a full meal for around $30/person.

Maenam will also feature expertly crafted wine, cocktail and dessert selections, created specifically to pair with Thai cuisine by General Manager and Sommelier Tara Thom, Head Bartender Ben De Champlain, and Pasty Chef Celeste Mah. Rounding out the Maenam team will be Sous Chef Emily Waters, who recently returned from seven months of training with Chef Thompson at Nahm.

Gastropod’s final night will be May 2, and the restaurant will close for renovations and re-open as Maenam the week of May 18. Initially, Maenam will be open for Tuesday to Saturday for dinner, with last call for food at 1 a.m. and last call for drinks at 1:30 a.m. The week of May 25, Maenam will open for lunch as well.

Brix Yaletown Neighbourhood and FRIENDS Night

*Monday nights at Brix Restaurant and Wine Bar

10 reasons for those who have to work on weekends, and for those who don’t…10 reasons for those who work until 5 pm …and those who work until midnight

1. Vancouver’s only late night fine dining
2. Brix Restaurant and Wine Bar menu from 5pm – 10pm
3. Brix late night menu from 10 pm – 2 am
4. All bottles of wine under $100 are 40% off, Mondays only
5. Stella Artois $4 / Kronenbourg $4, Mondays only
6. Late night menu specials (an after work cheap eat special)
7. Special appearances by house DJ’s, Monday only
8. Courtyard Patio fully heated and open until 2 am, year round
9. Your hosts David Hannay and Patrick Mercer
10. Celebrating 10 years as one of Vancouver’s most popular restaurants

About Brix Restaurant & Wine Bar
Brix Restaurant & Wine Bar, set in a 1912 Yaletown heritage building, is known for its modern Canadian cuisine that uses local ingredients in a comfortable, yet innovative way, a strong commitment to wine and an excellent wine by the glass selection offering over 60 wines by the glass. The room is warm, inviting & artistic; the unique courtyard patio is one of the jewels of the city, heated and open year round.

Open Monday – Saturday at 5 pm – Late night menu available from 10 pm (* Some Mondays may be closed due to holiday weekends)
Dining room seats 80, Courtyard Patio seats 45 and the Wine Bar/Lounge seats 30

1138 Homer Street
Vancouver, BC V6B 2X6

604-915-9463
www.brixvancouver.com
info@brixvancouver.com

Robert Belcham Named Chef of the Year at the 20th Annual Vancouver Magazine Restaurant Awards

robert-belcham1Vancouver, BC – Chef Robert Belcham is honoured to be awarded as Chef of the Year at the 20th Annual Vancouver Magazine Restaurant Awards. Co-Owner and Executive Chef of Fuel Restaurant and the recently opened Campagnolo, Chef Belcham now joins the prestigious who’ s who of British Columbia’s most well regarded chefs.

Chef of the Year is one of the most high profile categories awarded by Vancouver Magazine in their coveted annual awards. Credited by the Vancouver Magazine Restaurant Awards judges as producing “some of the best food this city has seen”, Chef Belcham wins high praise from both his peers, the industry and his guests.

Chef Belcham honed his skills at leading restaurants including the French Laundry in the Napa Valley and C Restaurant and Nu in Vancouver before opening properties of his own. With his affinity for local ingredients, he sources only the best whole animals available from free-running BC farms. Belcham has mastered the art of butchery and even created his own charcuterie line called “the Cure”. With his self-styled “nose-to-tail” experience Belcham specializes in creating Whole Hog menus, Suckling Pig dinners and exclusive whole roast items.

“Just being nominated is a real privilege,” he states humbly. “To be recognized amongst your peers and the industry is amazing, although somewhat overwhelming. I feel so lucky to have a team of incredibly talented chefs at Fuel and Campagnolo, and I share this award with them.”

Robert Belcham was also awarded Chef of the Year at the 2009 Urban Diner Restaurant Awards held on April 6, 2009, along with a number of accolades for Fuel Restaurant and Campagnolo. Fuel was awarded Gold for Best Restaurant Formal, Best Regional, Best Kitchen Team, and Best Service Team. Campagnolo was awarded Gold for Best New Casual, and Best Casual Restaurant.

Fuel is open for lunch Monday to Friday from 12:00pm – 2:30pm, and dinner seven nights a week from 5:30pm. Fuel Restaurant is located at 1944 West 4th Avenue (@ Cypress), Vancouver BC. For more information please call 604.288.7905, or visit: www.fuelrestaurant.ca.

Campagnolo is open for lunch seven days a week from 11:30am – 2:30pm, and dinner nightly from 5pm. Seating is available on a first come first serve basis, and reservations are only available for parties of eight or more. Campagnolo is located at 1020 Main Street, Vancouver, BC. For more information please call 604.484.6018 or visit: www.campagnolorestaurant.ca.

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Media Contact:
Tiffany Soper
604.783.0013
tiffany@hawksworth.ca

Vancouver Magazine Announces Winners of 20th Annual Restaurant Awards

Vancouver, BC; April 15, 2009 – Stars of the B.C. restaurant industry gathered yesterday at the Sheraton Wall Centre for the 20th Annual Vancouver Magazine Restaurant Awards. The audience of more than 80o included the city’s top chefs, sommeliers and food critics. The event was capped by Cioppino’s/Enoteca winning the event’s top honor, Restaurant of the Year.

“There were some surprises this year,” said Vancouver magazine editor-in-chief Gary Stephen Ross, “which shows that the culinary scene is vital and ever-changing. Even in tough economic times, rooms that get it right quickly become popular with the dining public—and draw the attention of our 19 judges.”

To mark the 20th anniversary of this event, special recognition was given to those who have made a lasting impression on the industry. For his role in making Vancouver a leading culinary destination, the Lifetime Achievement Award was given to Hidekazu Tojo – owner of the legendary Tojo’s. In addition to being given this honour, Tojo’s also won Best Formal Japanese for the 18th consecutive year. Other honourees included Fuel’s Robert Belcham who was awarded Chef of the Year and Robert Clark of C who was given the Green Award.

Other highlights included La Quercia winning Best New Restaurant and Best Casual Italian after its first year in business. Industry legends, Vikram Vij of Vij’s and Michel Jacob of Le Crocodile also won in their respective categories. Vij’s has won Best Indian since the category was created 13 years ago and Le Crocodile has also been a consistent winner having won Best Formal French eight times.

Several categories saw some surprises. For best dining in Whistler, Bearfoot Bistro won the top honour beating nine time winner Araxi. Cru was given the Gold Award in the Best Small Plates category, while five time winner Bin 941/942 took Silver.

About Vancouver:

Since 1967, Vancouver has been informing, guiding, and entertaining people who engage with the city. Mixing quality journalism and service-driven pieces, the magazine chronicles and reflects Vancouver’s emergence as a dynamic, cosmopolitan urban centre. Vancouver is available as a monthly magazine, through a weekly e-newsletter, The Fix and online at Vanmag.com.

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For more information please contact: Elettra Communications
604.738.3870
Candice Pedersen

candice@elettra.ca

Cabana awarde silver in Best OK at Van Mag Awards

Cabana Bar and Grille was awarded second place in the Best Okanagan Restaurant category in the prestigious Vancouver Magazine Restaurant Awards yesterday. Just shy of its first year in business, Cabana Grille proves to be a key player in this growing culinary destination.”We are absolutely thrilled!” says co-owner and operating partner Jay Blackford. “Vancouver’s food media and restaurant industry professionals are an important and influential group. Recognition at this level means a lot to Cabana and our staff, customers, suppliers and local producers.”
Cabana Grille opened its doors in June 2008 to a bustling summer crowd – with a full patio, lounge and dining room that together seat 300 guests. With a mandate of “globally-inspired and locally created” Cabana Grille presents both sophisticated flavours and family-friendly fare that are healthy, fresh and focused on the incredible array and quality of local ingredients available nearby.

“We are proud to bring the best of the Okanagan’s fresh ingredients to Kelowna’s locals and visitors,” says Executive Chef and co-owner Ned Bell. “The Okanagan is a vibrant region with many opportunities to support talented and passionate culinary businesses from Osoyoos to Vernon that combine to create unparalleled dining experiences for our customers. From farmers to winemakers to producers of artisanal products there is so much to celebrate and we thank Vancouver Magazine for recognizing our efforts.”

Cabana Grille is gearing up for a busy Okanagan summer and is kicking things off with some exciting events including a Brewmasters’ Gourmet Dinner with Tree Brewing Company on April 29, Terasen Gas’ signature Spring Okanagan Wine Festival Gala – Gourmet and Grapes on May 3 – featuring an Iron Chef style showdown between Ned Bell and celebrity chef David Hawksworth, and the launch of a brand new spring menu on Monday, May 11.

With a premier position on Lakeshore Road just steps from stunning Okanagan Lake, Cabana Grille is a globally inspired, locally created upscale eatery owned and operated by three local restaurateurs, Jay Blackford, Michael Borg and Ned Bell. The restaurant blends a casual, relaxed atmosphere with exceptional food and drink led by Executive Chef Ned Bell who honed his culinary prowess at renowned restaurants across Canada including Lumiere, Accolade, Senses, Murrieta’s, Redwater Grille and Vintage Steakhouse. Bell was a regular on Food Network Canada’s “Cook Like a Chef” and currently films “It’s Just Food” for CTV. Focusing on fresh, local produce cooked in innovative ways for a wide range of tastes and budgets, Cabana Grille is well on its way to becoming a local favourite and buzz-worthy hot spot.

3799 Lakeshore Road
Kelowna, BC V1W 3K5
Tel: 250.763.1955
info@cabanagrille.com
www.cabanagrille.com