Three words best describe Executive Chef Brian Fodor’s food philosophy: natural, home made & provenance.
Natural : Ingredients are sourced locally as much as possible- starting from Vancouver’s North Shore and moving outwards to the bounty of the Fraser Valley, surrounding oceans and Pemberton Valley.
Home made: Dishes are made from scratch allowing for innovation and creativity in the kitchen. Recipes can be adjusted to take advantage of the freshest ingredients while adding new flavours that reflect British Columbia’s richly diverse and long growing seasons.
Provenance: Many of the ingredients used in Chef Fodor’s kitchen have a strong, story behind them, thanks to passionate suppliers. Examples include the Dungeness crab meat Fodor uses in crab cakes and cappellini. It comes from a fisherman named Carlos Derenzio and his son, who go out all year round and catch the crab around Bowen Island. Derenzio has a small 40 foot long vessel named “Rosa” and he has been supplying Albion Fisheries with crab for more than 25 years. Bread is provided by a Vietnamese baker in Kitsilano, who trained with a French master baker in Paris. Coffee is Colombian organic fair trade beans.
About The Lobby
“Meet you in the lobby” is a common phrase heard in every hotel around the world. Smart hoteliers discovered if they created a lobby that offered more for simply checking in and checking out, it would become a meeting place for locals as well as in house guests.
Located directly beside The Pinnacle Hotel’s front desk, The Lobby provides both an elegantly casual lounge area as well as an 85- seat restaurant open for breakfast, lunch and dinner. The design of The Lobby takes advantage of the floor to ceiling windows with views to the busy marine harbour. The wood floors add a warmer tone to the cool blues used on the walls and in the colour scheme, all created to bring the “outside in”.
The Lobby’s lounge menu showcases comfort food like Macaroni & Cheese, Salt Ribs and a Beef Burger, Buffalo Hot Wings and Yam Fries.
Breakfast
A full buffet breakfast is available along with a la carte items like :
north vancouver breakfast 13
2 free run eggs any style, hash brown potato, sausages or bacon, grilled tomato, multi grain toast
north shore omelette 14
3 free run eggs, shrimp, aged cheddar, dill, hash brown potato, sausages or bacon, grilled tomato, multigrain toast
piperrada 15
3 free run eggs, Serrano ham, sweet red pepper, tomato, onions, olive oil, baguette
Lunch
pacific chowder 8
wild salmon, sablefish, halibut, saffron, tomato, garlic and toasted almonds
asparagus frittata 15
parmesan, mixed greens, passion fruit vinaigrette
halibut brandade 15
crisp fried potato, nicoise olives, crème fraiche
seared halloumi cheese 14
piquillo pimento, whole roast garlic, kalamata olives, lemon
Dinner
sablefish 29
oven baked, caponata relish
cappellini 19
dungeness crab, extra-virgin olive oil, flat leaf parsley, garlic & sun dried tomatoes
risotto 18
carnaroli rice, chicken thigh, cremini mushrooms, porcini, parmesan, peas, brandy
chicken breast saltimbocca 24
prosciutto, sage, white wine sauce, gremolata
angus beef short ribs 25
braised, figs, pearl onions, montepulciano d’abbruzzo
