Crave On Main

October 5, 2008.

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DETAILS

3941 Main Street | Vancouver, BC | MAP
Telephone: 604-872-3663
Email: info@craveonmain.com
Web: www.craveonmain.com
Hours: Tuesday-Friday: 11am-10pm | Saturday: 9am-10pm | Sunday: 9am-9pm | Brunch Daily until 2:30pm | Closed on Mondays

GALLERY

  • Crave on Main
  • Crave on Main
  • Crave on Main
  • Crave on Main
  • Crave on Main
  • Crave on Main
  • Crave on Main

THE TEAM

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Executive Chef/Owner: Wayne Martin
General Manager: John Oldham
Catering Liaison: Andrew Sward

A DELICIOUS URBAN EXPERIENCE

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Crave on Main, in the trendy and upcoming Main Street neighbourhood, attracts guests from all locales. The small and intimate interior combines with a lush and charming seasonal patio to create an atmosphere that has made this urban delight so widely loved. CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin (former Four Seasons Hotel executive chef), this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.

ABOUT WAYNE MARTIN

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After 15 years honing his craft in the esteemed kitchens of Four Seasons Hotels around the world, executive chef Wayne Martin was eager to scale back and make a return to the kitchen…in his very own restaurant. Because what he had discovered —as a line cook in Four Seasons resorts in Minaki and Toronto, Ontario; and working his way up through the ranks in Nevis in the Caribbean, Austin and Atlanta; and as executive chef in Vancouver — is that he loves to cook, to create, “to touch the food.” Not that he would ever trade in those 15 years. They gave him all the tools and experience he would need as chef and owner of Crave on Main, opened in 2004; Fraiche restaurant, opened early in 2008; and Crave Beachside, opened in the summer of 2008. “I have no formal training,” says the native of Barrie, Ontario. Instead, he opened himself up to learning his trade, and credits two fellow Four Seasons chefs with being key in his development: Doug Anderson in Washington D.C. and Martin Frost in Santa Barbara. Ruy Paes Braga, former General Manager of the Four Seasons Vancouver, also infl uenced his outlook on running a business. “I’m still learning every day, and that’s vital. You have to be able to adapt to ever-changing cultures, environments, chefs, employees and kitchens. And you have to be able to listen to others; I’m not right all the time and I know that.” As for the food, Martin believes in keeping it simple and letting the fresh fl avours speak for themselves. He is no fan of the recent trend towards molecular gastronomy — in which the principles of science are applied to food to produce often surprising results, such as flavoured “foams,” “powders” and “pearls.” He does, however, like how the eating public is taking an increasing interest in what it’s eating and where it comes from. What’s next? Who knows. Martin likes the idea of launching a catering branch of Fraiche, and opening more craves in other communities, but he’s also enjoying where he’s at. “When I am in my chef whites, which is all the time, people ask where I work. I tell them that I own crave and Fraiche and not only do they know the places, but they have eaten there and enjoy the restaurants.” It doesn’t get much better than that.

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The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .