by Andrew Morrison | I took a last look inside the Homer St. Cafe & Bar on the northeast corner of Homer & Smithe late this afternoon, just hours before it would be revealed to the media. It was looking mighty swell with the kitchen bar showcasing the glass-fronted “Rotisol” rotisserie machine that we teased back April, and boy did it ever smell good, too! The Grande Flamme Olympia – as the apparatus is called – can hold up to 36 birds in one go. These, you might recall, would be Fraser Valley chickens marinated in house brine and roasted in signature rubs that change daily (think Ras el hanout, Za’atar, and Herbes de Provence). The birds are to be served in quarters, in halves, or whole with drippings, starch and veg (check the shots in the gallery below for the full menu).
Owner Lilliana L. De Cotiis was there and looking very composed, as were the kitchen crew, led by Marc-Andre Choquette and Tret Jordan. If those names sound familiar it’s because they’re all from Tableau Bar Bistro in Coal Harbour’s Loden Hotel. It’s pretty much the same crew, even in the front of house with head barman J.S. Dupuis and manager Steven Wright rolling up their sleeves for the opening. As you can see, the design team of Linus Lam, Denise Liu and Craig Stanghetta did a great job blending a 100 year old location (the kitchen bar) with a completely new one (the 40 seat lounge). The transitions are pretty seamless.
I’m told that they’ll do some tweaking and fine tuning after tonight’s shindig and then enjoy the Canada Day long weekend of rest. Opening day is set for the public on Tuesday, July 2nd, serving lunch and dinner. They won’t have their patio up and running until the light turns green. For the backstory and more details, check out our “reveal” piece on the Homer St. Cafe & Bar here.