GOODS: Hawksworth Lauded As Restaurant Of The Year By Maclean’s Magazine
The GOODS from Hawksworth
Vancouver, BC | Sparked by a growing national interest in food and restaurants, Maclean’s magazine decided to launch a cross-country restaurant guide – the first of its kind – naming Hawksworth Restaurant as Restaurant of the Year. Published on October 1st, the dedicated food issue showcases the country’s top 50 restaurants. Ahead of its launch, Maclean’s magazine has announced the top three honours with Vancouver’s Hawksworth Restaurant taking pride of place in the lead category. Hawksworth joins The Grove, in Toronto (named New Restaurant of the Year) and Montreal’s Normand Laprise of Toque (named Chef of the Year) – together representing a true tour de force of the Canadian culinary industry.
Food journalist Jacob Richler of Maclean’s rallied notable foodies from across the country to research and review their favourite Canadian establishments. What will be on stands next month is a comprehensive list, hand-picked by these experts that present a range of quality places to dine. Richler, who did much of the legwork himself, compares Hawksworth with counterparts from distinguished culinary cities such as New York and London, for finding the perfect pitch of casual refinement, while commending the kitchen for its play on bold flavours and appealing textures.
“These last couple of years have already been incredibly rewarding and we are so grateful for the overwhelming support we have received since opening; hearing this news is truly exhilarating and will only propel us further in our goals,” Chef David Hawksworth reflects. “It is such a compliment to be named Canada’s Restaurant of the Year by a publication like Maclean’s and by Jacob Richler. We couldn’t have gotten where we are today without the dedication and talent our team and my thanks go out to the entire staff.”
Since opening in May 2011, previous awards won by Hawksworth Restaurant include:
Restaurant of the Year (Vancouver Magazine Restaurant Awards)
Chef of the Year, David Hawksworth (Vancouver Magazine Restaurant Awards)
Gold, Best New Restaurant (Vancouver Magazine Restaurant Awards)
Gold, Best New Design (Vancouver Magazine Restaurant Awards)
Premier Crew Service Award (Vancouver Magazine Restaurant Awards)
Platinum Wine List Award & Sommelier of the Year (Playhouse International Wine Festival)
Cocktail of the Year (EnRoute magazine)
Top Three, Canada’s Best New Restaurants (EnRoute magazine)
AAA Four Diamond Rating
Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Reservations: 604-673-7000 | Email: firstname.lastname@example.org
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Street parking and nearby commercial parking lots, valet service nightly.
110 seats | 30 seat Bar & Lounge | 40 seat Pearl Room | 40 seat Art Room.
(The York Room on the 1st floor can accommodate 60 for dinner and 110 for a standing reception).
Dinner: 5:00pm – 11:00pm, 7 nights a week
Lunch: 11:30am – 2:00pm, Monday to Friday
Breakfast: 6:30am – 10:00am, Monday to Friday, from 7am on weekends
Weekend: 10.30am-2.30pm, Saturday & Sunday
Bar & Lounge: Late night bar menu til midnight
The Restaurant Team
Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Wine Director: Terry Threlfall
Bar & Lounge Manager: Brad Stanton
About Hawksworth Restaurant
The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver
Approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Four distinctive dining rooms include an intimate bar area and an elegant private room, all designed to reflect the vibrancy and quality of the cuisine. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences.
The York Room, Hawksworth Restaurant’s private dining room overlooking the Vancouver Art Gallery’s fountains, is one the city’s most historic and exceptional private dining and event environments. Taking its design inspiration from the 1920’s, the dramatic chandeliers and ornate heritage features create an elegant private dining room- perfect for intimate gatherings or the important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 60 for a seated dinner, and 110 for a standing reception.
Behind the bar, our passionate bartenders shake and stir expertly crafted classic cocktails that honour the mastery of pre-prohibition tipples. Made with fresh juices and herbs, house-made bitters and aromatic sprays, some are barrel-aged and designed with food friendly flavours in mind. Our rotation of carefully sourced wines and interesting craft beers, offer an array of accents to accompany the bar dining menu in a lively and laid back setting.
Art & Design
Created by Alessandro Munge, from the multi award winning Canadian interior design firm Munge & Leung, Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.
“Each design element, in addition to being functional, adds beauty, depth and appeals the senses, we really want people to experience the space on more then just a visual level, to appreciate its touch and feel and to really connect with it” – Alessandro Munge