Chef Hokuto Yamanaka made the move from Robson Street to open the new restaurant. Chef Yamanaka’s menu includes Hapa favorites: original Ebi Mayo (tempura prawns, tossed in a spicy mayonnaise sauce), Gindara Saikyo Yaki (sablefish, marinated in sake and miso and baked), Saba (marinated mackerel sashimi, seared table-side). Fresh sheet features making their debut in Yaletown include Tai Herb Salad (cured Japanese snapper on a mikuni salad with a citrus dressing), Chan Chan Yaki (local spring salmon, miso mushroom sauce and rice cooked in a Korean-style hot stone bowl), Beef Kasuzuke (sake-marinated and roasted AAA beef), Yaki Kamo (roasted duck breast with grainy mustard miso, pickled beets and cauliflower), Burikuwayaki (Teriyaki-glazed yellowtail) and for dessert Sake-poached pear with matcha ice cream.

With the install of a Le Verre de Vin wine preservation system, expected in February at all three locations, Hapa will have a comprehensive sake list with over 20 premium sakes available by the glass. A first for Vancouver.

The Aults worked once again with M Studio to create a more urban spin on the successful Hapa interior design scheme. The intimate 65 seat space, complete with Hapa’s signature open kitchen, features Tom Dixon Beat Lights over the bar as a modern, Asian inspired feature. The overall palette is quiet but impactful – gold and dark brown, reflective materials, rough hewn wood. Hockey fans especially will appreciate two large flat screens over the bar.

Back at 1479 Robson Street, and as of October 15, 2009, the space is 30 percent larger with an expanded lounge and increased ability to welcome larger parties. A more feminine spin on the original design was taken in the new lounge with ornate Japanese themed wall covering, iridescent tile on the walls and bar, chopstick feature ceiling and a dramatic red floor. It’s offset by three flat screen TV’s in the new lounge so no guest has to miss out on Canuck and Olympic action.

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 singular 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.

Enter Zocalo, a little restaurant tucked into Main Street near Broadway. ‘Zocalo’ is the Mexican word for the square or plaza found in every Mexican village, town and city. It’s a meeting place where friends and family gather to share a meal, indulge in gossip, check out everyone else and be entertained. In other words, it is the heart of every Mexican community. In celebration of Los Muertos, Vancouver’s Zocalo will be offering a very special three-course menu for the value price of $25 per person. It has been created in commemoration of ‘El Santo,’ Rodolfo guzman Huerta, Mexico’s most famous ‘luchador’ (masked wrestler – think Jack Black in Lucha Libre). El Santo came from the state of Hidalgo and Zocalo’s Los Muertos menu reflects dishes that he is known to have loved.

Chef Tanya Shklanka and her talented brigade of Mexican cooks have produced a menu guaranteed to put you in a festive mood and enliven your palate. For starters diners have a choice of Pozole Verde, a traditional soup served at weddings, family gatherings and fiestas, or Chile Relleno de Hongos which is a roasted poblano chile filled with portobello mushroom, onion and tequila ragout dressed with a pasilla chile sauce.

For mains there is a choice between Barbacoa de Borrego or Pollo con Mole Negro. Barbacoa de Borrego is melt-in-your mouth slow-cooked lamb accompanied by salsa verde, guacamole and homemade corn tortillas. Pollo con Mole Negro is Mexico’s answer to France’s Coq au Vin. Chicken stewed in a traditional sauce of black chiles, nuts, spices and tomatoes resulting in a flavourful dish served with rice and the ubiquitous warm corn tortillas.

Life is sweet and so is the end of this meal. The Mexicans invented chocolate and named it ‘food of the gods.’ What could be more heavenly than Hot Coochie y Pan de Muertos? Homemade Mexican hot chocolate with a bit of kick and accompanied by traditional Pan Muertos, a traditional sweet bread flavoured with orange and anise. The other choice is Capirotada – a Mexican style bread pudding chock-a-block full of goodies such as dried cranberries, blueberries roasted hazelnuts and panela cheese suffused with spiced piloncillo (raw brown sugar) syrup. Yum.

El Santo’s favourite libation was a cold Negra Modelo and that is the recommended pairing with the Los Muertos menu. If cerveza is not your drink of choice, Zocalo Los Muertos Menu also offers a special tequila pairing to accompany each course for an additional $20. The restaurant stocks Vancouver’s largest selection of tequilas; or you may prefer sangria, a Latino-inspired cocktail or a selection from their Carta de Vinos available by the glass, half litre and bottle.

When you have a holiday as fun and flavourful as Los Muertos, it’s a pity it lasts a day or two. The good news is that at Zocalo Restaurant, the Los Muertos menu will be available for 15 days starting November 1^st straight through to November 15^th. In addition to the special menu, Zocalo Restaurant will feature a traditional Shrine and to get things off to a festive start on November 1^st, there will be a Mariachi band to entertain. Bring a little Mexican warmth to dreary November and live it up at Zocalo Restaurant with Los Muertos, November 1^st through 15^th. Reservations recommended 604-677-3521.

2515 Main Street, Vancouver

604-677-3521 www.zocalorestaurant.ca

La Cuisine de Chez Nous

Lentils Soup, Bacon Froth
Viognier Paul Mas or

Chicken Liver Salad, Red Wine Vinaigrette
Rosé de Provence, Côtes du Luberon, 8.50 or

Rillette de Canard and Cornichons
Beaujolais Villages, George Duboeuf, 9.00

Truite Bourguignonne
Trout in Red Wine, Sauteed Mushrooms and Pomme Vapeurs
Pinot Noir Latour, Burgundy, 12.00 or

Choucroute Garnie a l Alsacienne
Riesling Pfaffenheim Alsace, 10.50 or

Navarin d Agneau Printanière
Côtes du Rhone Perrin, Rhone Valley, 9.50

Pear Clafoutis, Sauce Anglaise
Muscat Beaumes de Venise, 11.50 or

Œuf à la Neige, Floating Island
Pineau des Charentes

$37.50

Bistro Pastis
2153 W 4^th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com

Enter Zocalo, a little restaurant tucked into Main Street near Broadway. ‘Zocalo’ is the Mexican word for the square or plaza found in every Mexican village, town and city. It’s a meeting place where friends and family gather to share a meal, indulge in gossip, check out everyone else and be entertained. In other words, it is the heart of every Mexican community. In celebration of Los Muertos, Vancouver’s Zocalo will be offering a very special three-course menu for the value price of $25 per person. It has been created in commemoration of ‘El Santo,’ Rodolfo guzman Huerta, Mexico’s most famous ‘luchador’ (masked wrestler – think Jack Black in Lucha Libre). El Santo came from the state of Hidalgo and Zocalo’s Los Muertos menu reflects dishes that he is known to have loved.

Chef Tanya Shklanka and her talented brigade of Mexican cooks have produced a menu guaranteed to put you in a festive mood and enliven your palate. For starters diners have a choice of Pozole Verde, a traditional soup served at weddings, family gatherings and fiestas, or Chile Relleno de Hongos which is a roasted poblano chile filled with portobello mushroom, onion and tequila ragout dressed with a pasilla chile sauce.

For mains there is a choice between Barbacoa de Borrego or Pollo con Mole Negro. Barbacoa de Borrego is melt-in-your mouth slow-cooked lamb accompanied by salsa verde, guacamole and homemade corn tortillas. Pollo con Mole Negro is Mexico’s answer to France’s Coq au Vin. Chicken stewed in a traditional sauce of black chiles, nuts, spices and tomatoes resulting in a flavourful dish served with rice and the ubiquitous warm corn tortillas.

Life is sweet and so is the end of this meal. The Mexicans invented chocolate and named it ‘food of the gods.’ What could be more heavenly than Hot Coochie y Pan de Muertos? Homemade Mexican hot chocolate with a bit of kick and accompanied by traditional Pan Muertos, a traditional sweet bread flavoured with orange and anise. The other choice is Capirotada – a Mexican style bread pudding chock-a-block full of goodies such as dried cranberries, blueberries roasted hazelnuts and panela cheese suffused with spiced piloncillo (raw brown sugar) syrup. Yum.

El Santo’s favourite libation was a cold Negra Modelo and that is the recommended pairing with the Los Muertos menu. If cerveza is not your drink of choice, Zocalo Los Muertos Menu also offers a special tequila pairing to accompany each course for an additional $20. The restaurant stocks Vancouver’s largest selection of tequilas; or you may prefer sangria, a Latino-inspired cocktail or a selection from their Carta de Vinos available by the glass, half litre and bottle.

When you have a holiday as fun and flavourful as Los Muertos, it’s a pity it lasts a day or two. The good news is that at Zocalo Restaurant, the Los Muertos menu will be available for 15 days starting November 1^st straight through to November 15^th. In addition to the special menu, Zocalo Restaurant will feature a traditional Shrine and to get things off to a festive start on November 1^st, there will be a Mariachi band to entertain. Bring a little Mexican warmth to dreary November and live it up at Zocalo Restaurant with Los Muertos, November 1^st through 15^th. Reservations recommended 604-677-3521.

2515 Main Street, Vancouver

604-677-3521 www.zocalorestaurant.ca

Visit the restaurant on Monday, Tuesday and Wednesday nights and enjoy a favourite plate of pasta for only $10. Even Spaghetti Quattro and Fettuccine Tartufate are on this specially priced menu listing ten pastas for $10.

Plus Sunday is family night at Q4, with a different value-priced pasta recipe being released from the Corsi family vault every Sunday night. It all starts on Sunday, September 6 with the Corsi’s ten-layer lasagna for $15. Come in and sit at the bar or reserve a large table for your extended brood, either way it’s a good night to be part of la famiglia.

“Great food, a sense of abundance, or abbondanza, and good value is what we’ve always been about,” says owner Patrick Corsi. “But I thought it was time for a refresher. Speaking of refreshers, our new patio has been completely renovated and it looking better than ever. It’s going to be especially lovely on warm Indian summer nights in September.”

About Q4

Q4, the restaurant formerly known as Quattro on Fourth, opened at the corner of Fourth and Trafalgar in Kitsilano in 1994. Vancouver’s original new Italian restaurant, Q4 has established itself over a decade and a half as one of the city’s favourite neighbourhood restaurants. Look for Mangia with Quattro: Family-Style Italian from the Heart, published by Whitecap Books, due in bookstores in time for Christmas 2009. For more information please visit www.q4restaurant.com.

The Moon Festival is celebrated in the Chinese community with lanterns (to ward off the impending darkness), moon cakes and family feasts. The major symbols of the festival revolve around two ancient tales: the story of the ill-fated romance between the Moon Goddess Chang-Er and the divine archer Hou Yi and the story of Wu Kang, a woodcutter condemned for eternity to chop down the moon’s Tree of Immortality, the cassia.

This year, Moon Festival officially starts on October 3^rd. Wild Rice proprietor Andrew Wong and his executive Chef Rob Erickson have cooked up a three-course menu inspired by the tales and symbols of this holiday. This special menu will only be available for the seven days of the Festival: October 3 – 9. Each dish and course ties directly to traditional symbolism resulting in a harmonious blend of flavours and ingredients meant to fill you (both literally and metaphorically) with good wishes.

The first course is a typical Wild Rice blending of east meets west – a smooth-as-silk Pumpkin and Butternut Squash Soup combining New World squash with Old China flavours. The orange of the squashes mimicking the golden/orange harvest moon. Floating in it like a cloud is a piece of Pomelo-marinated Sable Fish (fish symbolizing abundance and also an important element in one of the myths associated with Chang-Er). Pomelos are one of the Moon Festival’s traditional ingredients because the shape and colour of its sweet fruit brings to mind the full moon while at the same time believed to ward off evil and promote good health. In this case, the citrus acid in the pomelo’s juice ‘cooks’ the sable fish balancing its richness. The dish also includes Baby Shitake Mushrooms (which were believed to sprout only in moonlight), Roasted Black Garlic and a Charred Lime Finish.

The main course is a one drawn direct from history – Su Dong Po Braised Pork Belly. Considered one of the China’s greatest poets, Su Shi (known honourifically as Su Dong Po) was a district administrator famed not only for his poetry but also for his honesty and appreciation of good food. When he was about to be transferred to another district, the peasants got together and made him a gift of a fattened boar – a rare and generous honour. Legend has it that Su Dong Po, rather than keep the meat for himself, created this dish and served it to all the community in a gesture typical of his benevolence. Su Dong Po Braised Pork Belly celebrates generosity and wishes for a bountiful year. In 1076, Su Dong Po composed a poem in commemoration the Moon Festival (see attached). To accompany the pork, Chef Erickson has created a Three-rice Wor Ba. ‘Wor ba’ translates as ‘sizzling rice.’ In this instance the rice (fertility) will be a crispy cake providing a crunchy counter-balance to the richness of the pork. Completing the dish is Grilled Shanghai Bok Choy with a Mangosteen and Pomegranate Reduction. The mangosteen being another symbolic ‘moon food’ while the pomegranate symbolizes good luck and fertility.

Just when you can’t imagine eating any more, dessert arrives. A delicate Full-Moon Bun filled with lotus paste (fertility again) napped with golden almond syrup (wealth, sweet life and more fertility). Yin comes in the form of cooling coconut ice cream (vegan, made from coconut milk, no dairy) and a cassia anglais (in a nod to the hapless Wu Kang). The whiteness of the dish mirroring the luminescence of the autumn moon.

Three things mainly inspired classical Chinese poets such as Su Dong Po: the moon, wine and beautiful women. In true classical style, Wild Rice proprietor Andrew Wong has composed a thoughtful wine pairing to enhance the poetry of Chef Erickson’s menu. The optional wine pairing is $15 for 3 oz. pours and features Lake Breeze Pinot Gris, Chateau Ste. Michelle Riesling and Bonterra Muscat.

Andrew has also created a special cocktail, the Lunar Sling ( priced at $5) – a heavenly concoction of passionfruit liqueur, gin, grated ginger, orange zest and ginger syrup and club soda. Who knows, like the ancient Chinese poets, it may inspire you to recite verses in honour of the moon and/or your dinner companion!

The three-course Moon Festival Dinner is priced at $35, the optional wine pairing is $15 and the Lunar Sling is $5.

Join us October 3 to 9 for a little Moon Festival celebration – at these prices you’d be a lunatic not to!

Moon Festival Menu

October 3 – 9, 2009

autumn pumpkin & butternut squash soup

baby shitakes, roasted black garlic

pomelo-marinated sablefish

charred lime finish

lake breeze pinot gris

su dong po braised pork belly

black, japonica and and bhutanese red rice wor ba

grilled shanghai bok choy, mangosteen pomegranate reduction

chateau ste. michelle riesling

full moon steamed bun

lotus seed paste and golden syrup

lychee coconut ice cream

golden almond syrup, cassia anglais

bonterra muscat

• WEEKEND BRUNCH: Enjoy Beatle’s Brunch. Pair your meal with Classic Bloody Marys for $9.

• MONDAYS IN ALSACE: Savour Chef Istel’s famous Choucroute, a hearty dish from his native Alsace. Sommelier Kevin Van Hullebush offers Alsatian Rieslings to pair.

• ROCK & ROLL TUESDAYS: Classic Rock & Roll and the rockstar of Burgers. Enjoy the db Burger and Frites with a complimentary beer or wine pairing.

• WINE & DINE WEDNESDAYS: Next door at Lumiere, all guests who enjoy tasting menus will receive a gift voucher for a complimentary brunch or lunch entree at db Bistro Moderne.

• TARTE FLAMBEE THURSDAYS: Enjoy Stephane’s classic thin-crust Alsatian tarte with a complimentary carafe of microbrewed beer or house wine.  Your choice.

• TGIF!!: Kick off your weekend with lunch at db Bistro and savour three courses for the price of two.

Reserve Now at db Bistro

Reserve Now at Lumiere

What: Il Nido presents Venice to Vancouver
Date: September 2nd to September 12th , 2009
Time: 5:30 PM until closing
Location: Il Nido Restaurant Bar, 780 Thurlow Street, Vancouver

Description:
Celebrate the cinematic glamour of the 66th Annual Venice Film Festival, at Il Nido.
If you can’t be in Venice, why not be in Vancouver, dining in the city’s most authentic Italian restaurant, Il Nido.  To celebrate, Il Nido is offering a complimentary appetizer with the purchase of an entrée. Just ask for Franco and mention “Venice to Vancouver”.

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 <http://www.cafeilnido.net> .

Changes to our menu. There are some exciting new items that fit into the summer months and lead into fall. Though of course, we have kept our classics that you have come to know us for.

Nightly 3 course prix fixe menu for $35.00. Of course. this can also be arranged with wine pairings in the same manner as our dinner menu.

HORS D’OEUVRES
Escargot, Garlic, Shallots, Yukon Gold Potato Crust $ 15
Rully Chanson 2005
Beef Tartar, Pommes Frites, Cornichons, Prepared Tableside $15
Quinta Ferreira Rose 2006
Duck Liver Pâte, Cherry Compote $14
Pinot Noir Tinhorn Creek 2006
Hazelnut Crusted Sweetbreads, Wild Mushroom, Bordelaise $15
Bourgogne Rouge Albert Bichot 2006
Fresh Oysters, Horseradish Crème Fraiche $14
Sauvignon Blanc Sandhill 2008
Steamed Honey Mussels, Tomatoes, Scallions, Chorizo, Lemongrass $14
Viognier Domaine de Sérame 2004

SOUPES ET SALADES
Spiced Vegetable Gazpacho, Cucumber Sorbet $10
Rose Moulin de Gassac “Guilhem” 2007
Chicken Noodle Soup, Shitake Mushroom, Orzo Pasta $10
2 Bench Tinhorn Creek 2007
Classic Caesar Salad Prepared Table Side $10
Pinot Gris Tinhorn Creek 2008
Octopus Salad, Mixed Greens, Marinated Vegetables $13
Douro Branco Sogrape 2001
Warm Goat Cheese, Crusted Pecans, Mixed Greens $11
Sandhill Sauvignon Blanc 2008
Chef’s Menu $35
Wines $25

Tasting Menu Wines Supplements
4-Courses $ 50. $ 30.
5-Courses $ 60. $ 35.

LES ENTREES
Lamb Rack, Mustard Crusted, Mint Gnocchi, Rosemary Garlic Jus $ 39
Château Camarsac 2003
Duo of Beef, Seared Tenderloin, Beef Cannelloni, Bordelaise $ 29
Douro Quinta do Coa 2006
Smoked Duck Breast, Five Spice Marinated Duck Confit, Plum Jus $ 29
Bourgogne Rouge Albert Bichot 2006
Free Range Chicken Breast, Scallop Mousse, Black Bean Vinaigrette $25
Merlot Tinhorn Creek 2006
Parsley Jacket Veal Scaloppini, Tomato Jam, Red Wine Sauce $27
Château Rauze Lafargue 2003
Smoked Halibut, Braised Leek Sauce $ 25
Viognier Van Westen 2005
Shrimp, Scallops, Flambéed Table Side with Brandy $30
Chardonnay “Un-Oaked” Quinta Ferreira 2007
Fresh Lobster, Tarragon Butter $ 45
Tasting Menu Add $ 10
Rully Chanson 2005
Grilled Wild Salmon & Braised Cabbage $ 25
Chardonnay Township 7 2004
Tagliatelle, Chorizo, Bacon, Olives, Roasted Corn $19
Chardonnay “Un-Oaked” Quinta Ferreira 2007
Fried Polenta, Wild Mushrooms, Goat Cheese $19
Pinot Noir St. Hubertus 2006

TASTING MENU $35, wine +$25

Watercress Soup, Duck Confit
Viognier Domaine de Sérame 2004
Or
Farro Salad
Pinot Blanc St. Hubertus 2007
Fresh Albacore Tuna, Sautéed Oysters, Chive Sauce
Rose Sandhill 2007
Or
Free Range Chicken Breast, Fresh Chanterelles Sauce
Cabernet Franc, Tinhorn Creek 2006
Or
Angel Pasta, Fresh Tomatoes, Olives, Chilies, Garlic
Rully Chanson 2005
Fresh Fruit, Mint Honey Crème Fraiche
Concha Y Toro Late Harvest
or
Grand Marnier Soufflé
Summer Symphony St. Hubertus

Entertainment card and other promotions not valid with this offer

Set in a character house in the heart of the Davie shopping district (in the former Davie Village Café), Mis Trucos (Spanish for “my tricks” – an homage to the tips from the chef’s favourite Spanish cookbook) will blend rustic charm with modern twists – in both décor as well as cuisine.

Inside, Mis Trucos will feature 30-seats split between a fireside lounge and a cozy dining room that will combine design elements like original hardwood floors, vintage light fixtures, a handmade wood bar and a rotating selection of art from local Vancouver artists.

Outside, Mis Trucos will feature a secluded 30-seat patio, set behind the restaurant, which is sure to become one of Vancouver’s most popular summer patios.

The menu will consist of small plates to be shared, ranging from $4 to $18. Dishes will draw from traditional Spanish, French and Italian tapas recipes, modernized with Chef Barnholden’s creative twists. Ingredients will be top-quality, flavors will be vibrant and presentation will be simple. Some of Mis Trucos’ initial selections will include:

• Pan con tomate ($4)
• Piperade with Serrano ham & slow cooked egg ($7)
• Potato & chorizo tortilla with baby greens ($7)
• Spice crusted albacore tuna, cous cous, preserved orange & black olive oil ($12)
• White truffle & lobster risotto with crème fraîche ($18)

Mis Trucos’ wine list (developed by Kurtis Kolt) will feature a well-priced selection of 6 whites, 6 reds, 6 rosés and 3 sparkling, available by the bottle or glass, with an exclusive focus on wines from the Mediterranean region. The cocktail list (developed by bar manager Jonathan James) will feature an inventive list of craft cocktails that draw from Mediterranean influences, as well as the best Sangria in town.

The front of the house will be managed by Eryn Dorman (formerly of Fuel and Aurora Bistro).

Mis Trucos will be open for dinner from 5 pm to midnight Tuesday to Sunday. More information, including the chef’s bio and full menu, is available at www.mistrucos.ca.