Details

1944 West 4th Ave, Vancouver, BC V6J 1M5 | MAP
Telephone: 604-288-7905
E-mail: [email protected]
Web: www.refuelrestaurant.com
Hours: Daily for lunch and dinner from 11:30am to late
Brunch Saturday & Sunday 11:30am to 3:00pm.

Gallery

The Team

Sommelier/Proprietor: Tom Doughty
Executive Chef/Proprietor: Robert Belcham
General Manager: Katharine Manson
Chef de Cuisine: Jane Cornborough
Bar Manager: Rob Scope

About Refuel

Refuel Restaurant & Bar serves affordable, casual Northwest cuisine in a comfortable neighbourhood atmosphere. Inspired by freshness, the room welcomes with a playful, warm design by Marc Bricault, where guests can sit back, socialize and be themselves. Diners can gather around a table with friends and feast on simple honest food or relax at the bar, while sipping a handcrafted cocktail and enjoy music styled by the experts at Zulu Records.

At the bar, the focus is on thoughtfully prepared cocktails, along with craft beer and approachable wines. The cocktail menu emphasizes a back-to-basics approach, featuring10 cocktails that are each a classic or a twist on a classic. The paired-down wine list boasts an expert selection of affordable, crowd pleasing wines by the glass and bottle that complement the menu. For those seeking something a little more adventurous a compiled list of special vintages and esteemed producers is available by request. The beer list impresses with over 36 local and international craft brews, including a large selection of canned beer. Rounding out the beverage menu is a selection of canned ciders.

Hailed as the 2009 Vancouver Magazine Restaurant Awards Chef of the Year, Executive Chef Robert Belcham sources only the best quality seasonal ingredients from as close to home as possible.  Doing all of his butchery in house, Belcham and his kitchen team offer an incredible selection of house made charcuterie from “the Cure” and whole cuts meant for sharing. Open for lunch and dinner daily, with special brunch features on the weekends, the Refuel menu has an incredible selection of snacks, sides, starters, mains and plates to share that utilize quality ingredients and offer excellent value. Local favorites include dry spiced pork ribs, crispy humboldt squid, buttermilk fried chicken, pan roasted ling cod and an 18 oz dry-aged prime ribeye steak for two served with creamed spinach and pommes frites.

Accolades

2009 Vancouver Magazine Restaurant Awards | Chef of the Year Robert Belcham

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