The GOODS from YEW seafood + bar

Vancouver, BC | On April 5, 2014, Executive Chef Ned Bell will welcome fellow chef and sustainable-seafood advocate Rick Moonen to YEW seafood + bar for a “surf n’ surf” dinner offered exclusively to Visa Infinite cardholders. As part of the Visa Infinite Dining Series, this double dose of culinary distinction will create a multi-course, sustainable seafood-centric dinner, carefully pairing each dish with a select wine from a top British Columbia VQA winery. Both celebrated for their extraordinary cuisine and steadfast dedication to environmental responsibility, Chef Moonen and Chef Bell are perfectly paired to put on this sumptuous seafood supper. At YEW seafood + bar Chef Bell not only creates dynamic and delicious dishes, but also runs a noteworthy seafood program that easily established YEW seafood as one of Vancouver’s “premier seafood restaurants” according to The Globe and Mail.

Chef Moonen, a native New Yorker and culinary rock star, is no stranger to the practice of sustainable cooking either, spending much of his time spreading the message of sustainability among chefs and diners alike. His heavily awarded repertoire includes several three-star ratings from the New York Times for three of his establishments, rm Seafood, Oceana and Molyvos, along with appearances as runner-up on Top Chef Masters and judge on Top Chef Las Vegas. As a leader in his industry, Chef Moonen has testified on environmental and sustainable policy issues in New York and Washington, a commitment which, in 2011, led to the Monterey Bay Aquarium honouring him as Chef of the Year.

On Saturday, April 5 these culinary heavyweights will join forces at YEW seafood + bar to present a menu that is both succulent and sustainable. Priced at $155 per person, this installment of the Visa Infinite Dining Series offers guests champagne or sparkling wine upon arrival, and includes food, wine and gratuity. Guests will also receive a gift bag containing a premium item from Le Creuset. Details after the jump…

Seating is limited and tickets are exclusively available to Visa Infinite cardholders. To reserve your place at the table call 1.888.771.9399 today or visit www.visainfinite.ca for additional details.

Details

YEW seafood + bar is located in the Four Seasons Hotel Vancouver
791 West Georgia Street, Vancouver, British Columbia, V6C 2T4
Phone: 604.692.4939 for reservations or use Open Table.
Web: www.yewseafood.com

Gallery

Hours

Coffee To Go | Every day 7:00 am – 10:30 am
Breakfast | Every day 7:00 am – 11:30 am
Brunch | Saturday and Sunday 11:30 am – 2:30 pm
Lunch | Monday to Friday 11:30 am – 2:30 pm
Dinner | Every day 5:00 pm – 10:00 pm

People

Executive Chef – Ned Bell
Restaurant Manager – Murray Saunders

About YEW seafood + bar

YEW seafood + bar is set to become the city’s premier seafood restaurant, delivering exceptionally delicious cuisine, great wines, innovative cocktails and a fun, welcoming environment for guests — all wrapped in legendary Four Seasons service.

With nearly 70 percent of customers ordering seafood the change just makes sense. YEW has answered the call with an exciting move to a concept that delivers simple, local, ultra fresh, and sustainable seafood infused with our own sense of whimsy and fun.

Guests will be welcomed by a gorgeous new RAW bar, seafood-inspired menu, a few nips and tucks in the restaurant and brand new Executive Chef Ned Bell to anchor the shift. Bell brings his culinary philosophy of ‘Globally Inspired, Locally Created’ to the mix creating both classic and innovative plates.

The clean and focused menu features a variety of seafood, simply and expertly prepared.  Freshly shucked oysters are a natural start to the meal, paired with a glass of bubbles from a new selection of Grower’s Champagnes.  The ‘Day Boat Fish’ presents diners with the freshest ‘catch of the day’ and the new ‘Share the Fish’ platters will have all hands reaching across the table for Alaskan King Crab, Ahi tuna, scallop crudo, wild salmon and more.

YEW’s savvy sommelier, Emily Walker has done her homework and she, along with the new Vinotech machine, will offer guests a great selection of seafood-fabulous wines by the glass and bottle. The pro is up for any challenge!  Whether it be pairing wines for YEW’s new selection of ‘Turf & Fish’ dishes such as the unlikely, yet totally tasty, Pork + Octopus entrée.

Vancouver’s cocktail scene is exploding and YEW’s bartender extraordinaire, Justin Taylor, is leading the pack. The elevated bar menu features original handcrafted, last century classics and house punches to ‘knock the socks off’ everyone sitting on a stool.

Fans of the restaurant’s much loved 16oz Rib Eye and Carbonara Gnocchi can rest easy – a few favourites will remain and those not feeling fishy can enjoy multiple beef, chicken and vegetarian options.  Dessert lovers are also in for a treat with Pastry Chef Bruno Feldeisen taking on rustic desserts featuring seasonal ingredients.

The restaurant’s new tagline, Modern. Coastal. Social., speaks to the atmosphere and experience the team is striving to create.  The concept shift is a holistic one; key players from every area of the restaurant have been involved in ensuring the cocktails, wines, desserts, side dishes, interior design and even a more relaxed uniform work together to give guests a wonderful and welcoming dining experience.

Coffee Culture Bar

Single or double, long or short, your signature bean awaits at YEW Coffee Culture Bar in Four Seasons Hotel Vancouver. Personalise your morning where every cup is tailored for the above-average Joe.

YEW bar

In YEW bar, the menu of over 300 wines includes more than 150 by the glass – a temptation to sample the best of the best. YEW’s bartenders continually renew the cocktail menu with fresh inventions. Hours: Sunday to Wednesday – 11am to midnight | Thursday to Saturday – 11am to 1am

Wine Down Sundays and Why Not Mondays
Every bottle is 50% off on Sundays and Mondays all day/evening.

YEW catering

Bring home the tantalising tastes of YEW seafood + bar. Whether you are hosting an intimate gathering, a large dinner party for up to 45 guests or a reception for up to 65, YEW offers the perfect choice for an elegant, flavourful evening. YEW’s catering menu features dishes from the Pacific region, including seared prawns and jalapeño scallop ceviche, as well as the restaurant’s signature mango lobster roll.

For additional information or to book your event with Kim Kristensen, YEW Sales Manager, please call 1 (604) 609-5480 or see here.

Awards

Vancouver’s Top Hotel Dining – YEW seafood + bar
~ WHERE Magazine 2008 ~

World’s Best Places to Eat – YEW seafood + bar
~ Food & Wine GO List 2008 ~

Best Restaurant Design – YEW seafood + bar – Silver
~ Vancouver Magazine 2008 ~

Best Hotel Dining – YEW seafood + bar – Bronze
~ Vancouver Magazine 2008~

Award for Excellence in Design of Architectural Woodwork – YEW seafood + bar
~ Architectural Woodwork Manufacturers Association of Canada 2008 ~

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