Defining our coastal cuisine, Chef Quang Dang launches his new menu
Since its opening more than a decade ago, West has been a place of quiet evolution, setting benchmarks with its unique coastal cuisine that speaks to where we live.
And now, with the appointment of Quang Dang as executive chef, the introduction of his new menu and recent décor enhancements, West continues to evolve.
“We really wanted to add another dimension to West,” says proprietor Jack Evrensel. “The addition of the Elements section introduces a wider range for the menu. It provides another way to enjoy West on a daily basis, for a casual bite on the way home from the office, or simply as an informal meeting place in the neighbourhood,” he added.
Complementing Chef Dang’s seven-course Sea and Land tasting menus and à la carte selections, the Elements menu is a collection of more than 30 ‘single component’ plates incorporating ‘Sea’, ‘Starch’, ‘Pasture’ and ‘Vegetable’. “It speaks to the finest local ingredients, selected and prepared at their peak,” says Chef Dang. “My brigade and I want to seek complexity without complication, through really approachable food.”
In the Kitchen
Quang Dang’s recent appointment as executive chef atWest is a continuum of the restaurant’s dedication to British Columbia’s rich stores of prime ingredients.Chef Dang, who traces his roots to Vietnam and Scotland, has a resumé that includes some of the Vancouver’s finest restaurants. He began his career at West in 2005, and says, “I’m thrilled to be returning home to West—joining our talented sous chefs, Alex Hon and Joel Panlilio—and to introduce the addition of our Elements menu. It’s all about making our coastal cuisine easily accessible, whether you want to enjoy a few plates at the bar, make a meal of them, or enjoy our new tasting menus.”
As always, award-winning Pastry Chef, Rhonda Viani is busily preparing for the holiday season. In addition to her well-known breads, Chef Viani’s dessert menu will feature fresh fruit and chocolate desserts, a fine selection of cheeses, and petit fours.
In the Dining Room + Bar
West is also delighted to announce the appointment ofOwen Knowlton as Restaurant Director. Also retaining his role as Wine Director, Owen was voted Sommelier of the Year in 2011 by the Vancouver International Playhouse Wine Festival. He will work in close collaboration with Restaurant Manager, Brian Hopkins, a 2010 BC Restaurant Hall of Fame inductee, saluting his lengthy career in providing exceptional hospitality for West’s guests.
In turn, Owen and Brian work in close concert with Bar Manager, David Wolowidnyk, whose enthusiasm for classic cocktails—drawing on specialty infusions, tinctures and far-ranging spirits—has earned him industry-wide recognition and an impressive collection of awards. David recommends his polished hardwood bar as the “perfect place to meet for a cocktail or glass of wine, and some selections from Chef Dang’s new menus,” he says.
Designer Marc Bricault has added several décor updates to West’s convivial interiors—a little warmer, a little sexier. Beyond the new front door, Bricault, who recently designed sister property Thierry, has enhanced the interior with Maharam fabric wall coverings (from the MOMA Collection), plus new Caesarstone quartz tabletops with a subtly etched damask pattern. The result is a handsome and inviting room that also speaks to where we live.
At West, our philosophy is simple. Begin with the best local ingredients from a loyal cadre of farmers, ranchers and fishers. Next, deliver complexity without complication—flavours that resonate and speak precisely to where we live, but also say that great food and drink needn’t be reserved for a special occasion. And finally, that they’re served in an intimate setting of genuine hospitality.
