A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

‘Wild Bunch’ Floral Installation The Highlight Of New Renovations At ‘Wildebeest’

img_7666

by Andrew Morrison | For the last few days Alexandra Schulze of Wild Bunch, Ricky Alvarez from Tinto Creative and the team from Milltown have been giving the rear dining room at Wildebeest a major makeover. They were finished just in time for reopening last night. For a refresher, this is what the area used to look like:

7815584734_9f2bc1507c_b

Those communal tables are all gone, replaced by a bunch of connectable, sectioned deuces and the very striking Table #69, a new corner six-top that definitely qualifies as a Gangster Table

img_7664

It might just supplant Table #41 as the restaurant’s best, don’t you think? Topping it all off (literally) is a Wild Bunch floral installation that sees roses, spray roses, gypsophila and seeded eucalyptus (1,295 stems in all) interspersed with lights suspended from the ceiling…

img_7697

The end result is an achievement that softens the existing aesthetic beautifully. It definitely made me think this is the way it always should have been. I looked in a few times during the restaurant’s holiday hiatus and snapped a few shots during the transition. Take a look:

img_7613 img_7633 img_7623 img_7617 img_7640 img_7653 img_7642 img_7678 img_7705

Wildebeest | 120 West Hastings St. | Gastown | 604-687-6880 | www.wildebeest.ca

EXPLORE THIS NEIGHBOURHOOD

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.