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DINER: Popular “Fray On Fraser” Closes Despite Profits, Citing Partnership Dispute

by Andrew Morrison | Fray – a casual, irreverent, very popular restaurant serving crave-worthy chow at 3980 Fraser Street – has shuttered after just a year and a half in business. The announcement came on Twitter late last night…

The link in the tweet is dead, but a message on their website (below) tells a side of the story, which makes it sound like the whole thing is in Lawyerville limbo, which is never fun…

The place was full, profitable, and much loved by Fraser Street, but unfortunately a minority shareholder recently signed a contract to sell the business, against the instructions of the majority of investors. Now we’re in a situation where we either have to sell at a loss or face a lawsuit from the buyer, who wishes to close it and turn it into a vegan restaurant, if we don’t.

Given the circumstances, today we made the brutally hard decision to close the doors of a packed restaurant and let the lawyers do their thing. We can only apologize to those people who had bookings and come out every week for trivia and now have nowhere to feed their kids in the hood. We’ve fought beyond hard, but sometimes you’ve got to push back from the table and start afresh.

We’ll miss you, Fraser Street. But we won’t be gone for long.

Let’s hope not. But as one reader noted already in an email to Scout, “a ‘minority shareholder’ can’t make a legal contract to sell the business – a majority has to sign. So there’s something else going on.” Whatever it is, it’ll be good when it’s sorted, because pulled pork eggs benedict.

Outtakes From a Maenam-aLena Staff Meal

We love a good family-style staff meal. Last month, we caught wind of a variation on this theme: a staff meal exchange between neighbourbood restaurants, Maenam and AnnaLena.

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.