Its the brainchild of Fadi Eid, who has been working on the project since April with designer Adrienne Kavanagh. Eid comes to Vancouver from Lebanon by way of Abu Dhabi. The hospitality management grad has been working in the trade since his teens, having gotten his start toiling in his uncle’s bakery (of late he’s been working front of house for the Fairmont).
The restaurant’s communal, casual concept will see home-style Lebanese food served in sharable “mezze” fashion (eg. falafel, labneh, mjadra, makanik), with equal focus paid to flat breads (“saj”), traditional stews, and a variety of flavoured humus and dips (eg. beet, avocado-cilantro, etc.). The latter will also be sold in branded jars that customers can re-use by bringing them back for refills at a discounted price. The restaurant’s flat bread, flavoured olive oilsm and spices will also be retailed. You can read a draft of the menu here. Lunch will change daily, but the dinner card will be more or less fixed.
To pair with the food, the short bar will be serving local beer and wine, as well as cocktails employing Mediterranean herbs and Levantine spices.
I’ve included Kavanagh’s design renderings with the image set below. The models make it look super clean and modern, but she’s found some cool pieces at Scott Landon Antiques to give the 32 seat space some character, and you never know what an open kitchen can do to the feel of a place when it pumps out the intoxicating aromas of exotic spices and freshly baked breads.
Opening day at Jamjar (2280 Commercial Drive) is set for the end of September.
by Chuck Hallett & Andrew Morrison | There’s a reason breweries are located in industrial districts. Brewing beer is, at its heart, a result of light industry. It’s a chemical manufacturing process what converts a standard set of input ingredients (barley, hops, yeast and water) into an end product. It differs from producing wood pulp only slightly, and most of that is because the end product is that magical elixir we call beer.
Smaller breweries often play down the technical aspects of beer production simply because they can. Polished concrete countertops and wood-panelled tasting rooms are sexier than the industrial patchwork of tanks, pipes and coolant they conceal.
Once you bust past a certain size, though, the process of actually making beer takes centre stage, as well it should. This is the case with Mount Pleasant’s newest craft brewery: Red Truck. The company has expanded out of their 3,600 hectolitre micro-brewery on the North Shore and into a 40,000sf, 25,000hl facility directly on the spot where the old Brewery Creek emptied into the now-filled False Creek Flats. The added capacity is already allowing them to crank out a steady stream of packaged lager, IPA and pale ale, along with (soon) the odd limited bomber release of something more interesting.
This is a cavernous warehouse of a brewery, with a forest of gleaming 2 storey tall fermenters dotting the snazzily tiled floor. Piping interconnects and steel cat walks criss cross left and right, and a control station on a 2nd floor outcrop monitors the whole operation like it’s some sort of fermentation DJ booth.
Capping off the whole operation is a fully restored vintage red delivery truck, which is suspended from cables above the heads of the workers below. Waxing and washing it is a task that will presumably fall to the interns.
Still to come on the sunny south-side of the building is a retail kiosk and growler station, plus the highly anticipated 70 seat old school Red Truck Stop diner, which will serve burgers, hot dogs, wings, liquor and plenty of booze in addition to beer. Bonus: a sun-drenched 40 sat patio — a feature not allowed under the more popular Brewery Lounge license.
The numbers above might seem huge but in reality they really aren’t. The 60hl brewhouse is the next logical step for a growing craft brewery, and a 25,000hl/year production target doesn’t even crack the top five list for BC. For comparison, Deschutes Brewing in Oregon’s annual production is just about 750,000hl, proving it is possible to make delicious beer in large quantities.
As mentioned up top and made evident in the images below, the brewery is already making beer. They’ve had their state of the art bottling and packaging line whirring, plus the machine that goes bing has gone bing. There’s not that much left on site to do save for cladding the building’s exterior, finishing/furnishing some of the offices and conference rooms (installing AV, etc), and giving the whole thing a good once over with a broom and a hose.
It’s more complicated than that, of course, but you get the point. They’re close. Hours aren’t yet set in stone, but 10am to 10pm might be right. We’re crossing our fingers for it to be part of our lives by Christmas or New Years.
* Correction: the draft published yesterday stated that Red Truck was owned by the Mark James Group. This was incorrect and we apologise for the error.
The Vancouver Lexicon – our A-Z dictionary of local slang, myths, legends, and such – might appear to be complete, but we mean to keep adding to it every week. Today we aim to highlight six more localisms that everyone in British Columbia should know about. They are Stephos, Burb Panzer, Home Ownership, Puttin’ On The Jacket, Kids On The Block, and Tuff City.
by Andrew Morrison | The new Chambar opened this morning, right next door from the original. Scout broke the news of the award-winning Belgian-Moroccan restaurant’s expansion plans after the location was secured a year ago. We’ve been tracking its construction ever since.
Today was opening day, and the first time the previously evenings-only restaurant had ever served breakfast and lunch. Many of the dishes on offer this morning had transitioned into the new Chambar line-up from a menu made famous at the original location of Cafe Medina (eg. the short rib fricassee, Belgian waffles, etc.) before it moved to its new location on Richards Street last week. The old Medina, you’ll recall, used to be next door to the old Chambar.
Confused? It’s actually not as complicated as it seems.
The short story is that the owners of Chambar (Karri & Nico Schuermans) launched Cafe Medina with a business partner (Robbie Kane) seven years ago. When Chambar announced its plans last year to expand next door with a brunch/lunch service featuring chef Nico’s original dishes designed for Cafe Medina, a future with the two eateries existing side by side and competing against one another with the same dishes was plainly undesirable. The solution was a cordial split between the partners and several city blocks of distance between their respective new restaurants.
The new Chambar, as you can see from the shots above and below, has clearly maintained the soothing, casual aesthetic of the original, and yet is has grown considerably in size, both in seating and production capacities (the new kitchen is massive). It has also gained a patio, which will no doubt be considered one of the better ones in the city before summer’s end.
The quality of the food and drink, in my mind at least, is something of a given. I have no doubts about the kitchen or bar staff. The big question for most people will be this: “Does it feel like the original?” And it’s a fair question to ask, because in addition to the great drinks and delicious food, Chambar tabled a tangible soul — which is a rare thing in the restaurant business. The spirit of the eatery was one of the original location’s best qualities, not to mention a probable cause of the storied Chambar Effect. To date, I’ve only broken bread once at the new address, but I think the answer to that question is a big yes. Chambar remains Chambar, all day and well into the night.
by Andrew Morrison | As a summer project, my eldest son James and I have been walking around the city with a copy of Fred Herzog Photographs (Douglas & McIntyre, 2011) and trying to shoot the exact locations where the master framed up his most iconic shots. It’s a book that we both love because a lot of the pictures were taken really close to our house in Strathcona and all around the Downtown Eastside. Because of our familiarity with the territory, most of the locations have been easy to pick out. Others are proving far more difficult because much of what was once there is no more. Truly, working on this has really brought home how dramatic the changes to this city have been over the last 50-60 years. And yet, in some places, it’s uncanny how it has remained largely the same. There’s plenty of summer left and a lot more Herzog haunts to explore, so expect the gallery below – complete with higher resolution side-by-sides and descriptive captions – to expand.
The Vancouver Lexicon – our A-Z dictionary of local slang, myths, legends, and such – might appear to be complete, but we mean to keep adding to it every week. Today we aim to highlight six more localisms that everyone in British Columbia should know about. They are Condo King, Douche Barge, Breastaurant, Yogafart, Corner Lad, and Jack.
by Andrew Morrison | Though it won’t be open until the early Autumn, “Au Comptoir” should be on every Vancouver food-lover’s radar. The 50 seat restaurant currently under construction at 2278 West 4th Avenue in Kitsilano is being launched by Maxime Bettili and Julien Aubin, two old friends who met at hospitality school in France 17 years ago. The front of house veterans toiled at cafes and brasseries in France before moving to Vancouver nearly five years ago. Aubin has been a fixture at Les Faux Bourgeois in the Fraserhood ever since, while Bettili has worked at Bistro Pastis, Les Faux Bourgeois, Jules Bistro, and The Acorn.
What’s in a name? Au Comptoir translates as “at the counter/bar” — an honorific of the universal restaurant industry practise of always dining at the bar. Oh, and Au Comptoir will sport a gorgeous tin bar, built especially for them in France. The only other one of its kind in Canada is the absolute thing of beauty at Toronto’s Le Select.
What they have planned for the space is not like most French-themed cafe/bistros one readily comes across here across the pond. They’re going to strive for the same kind of cafe-style service that predominates in Paris, which is to say it’ll be open all day, from morning until night, with no reservations. Such establishments are liberating for customers used to New World protocols. One doesn’t feel rushed or guilty for taking up a table for an hour and a half with a good book and a beer. To French servers, refreshment has no check average, and the pace of a guest’s experience is none of their business. Whether you’re in for a bottle of wine with a steak frites or a cafe au lait with a pain au chocolate at 9am or 9pm, service is service.
Of course, only time will tell if Aubin and Bettili will be able to pull off this uniquely ambivalent shoulder-shrugginess. The chasms between Canadian and French tipping traditions and our understandings of what constitutes a “living wage” are tres deep.
The look is going to be a little different, too. Aside from the stunning bar alluded to above, expect custom-built tables made out of antique sewing machines, a pair of skylights soaking the room with natural light, and accordion-style folding front windows bringing the outside in. They’ve only just begun construction, so the images below will only give you a hint of the aesthetic to come, but I’m imagining a very social environment. It’s a good location.
As far as food is concerned, I’m not privy to the extent of the menu, but in our conversations to date I’ve heard mention of foie gras burgers, “bavette” steaks, magret de canard à l’orange, club and croque-style sandwiches, and pastries galore (the latter made in-house by Franck Buiron, formerly of Blue Water Cafe). It all sounds good. They’ll also have a simple list of cocktails, beers and 5/5 wines by the glass, plus a reserve list for those whose tastes have deeper pockets.
These guys sound like they know exactly what they want out of their first business, and that’s a thick slice of the country they left behind. This is perfectly understandable. They’re a long way from home, and that’s lucky for us, as the zeal with which they’re keen to shorten the distance will likely translate deliciously on our plate and in our glasses.
While West 4th already has it’s fair share of French-themed eateries, I don’t think “market over-saturation” arguments apply in the case of Au Comptoir. It has all the makings of an original, one that should draw in the curious from beyond Kits. As long as the execution is there – and we should have no reason to doubt it considering the owners’ pedigrees – I have my hopes up for good things.
You, Scout reader, have good taste. We’ve always known this, and we mean to take advantage of it. We want your help in refining our HOODS MAP so that we can keep steering locals and visitors alike to the best of our place in the world. There are five different geo-specific questions that we need answers to. We’ve done the initial curatorial leg-work of narrowing down the options to a shortlist, but we need you to finish the job.
What’s your favourite escape on the North Shore? Is it Dundarave Beach, Lighthouse Park, Grouse Mountain, Whytecliff Park, Capilano River Regional Park, or the Maplewood Conservation Area?
VOTE for your pick (and see results) on our North Shore page.
Which restaurant serves up the best burger in all of Vancouver? Is it Hawksworth, Mamie Taylor’s, Cannibal Cafe, Pourhouse, Oakwood, or Campagnolo Upstairs?
Which Yaletown eatery offers the best patio experience? Is it Blue Water Cafe, Minami, Cioppino’s, Brix, GoodWolfe, or the Homer St. Cafe?
VOTE for your pick (and view results) on our Yaletown page.
What’s your favourite place for a beer on the DTES? Is it The Astoria, The Patricia, Alibi Room, No. 5 Orange, Bitter Tasting Room, or Dunlevy Snackbar?
VOTE for your pick (and see results) on our DTES page.
Your favourite dish in Hastings-Sunrise? Is it the Fundido Tater Tots at Tacofino, the Reuben sandwich at Red Wagon, the Spaghetti Carbonara at Campagnolo Roma, the Mujadarrah at Tamam, the Laksa at Laksa King, or the Patty Melt at The Slocan?
VOTE for your pick (and see results) on our Hastings-Sunrise page.
(via) “Bill’s fifty-two years old, has a mountain man beard, and delivers pizza on a fixie in Brooklyn. Over the course of several shifts, DELIVERY unveils an intriguing man rushing food to your door while it’s still hot and fresh.”
by Andrew Morrison | We broke the news of Chambar’s coming expansion back in October. The Belgian-Moroccan eatery – one of my personal favourites since it opened 10 years ago on Beatty Street – is only moving next door…
The new restaurant will be roughly twice the size of the current one, with about 270 seats between two levels, a 50 seat patio, and private rooms that can fit 20 – 80 people. There are lots of opportunities for new design motifs to fit in with the old, but I suspect it will look very similar to the original. Yes, in addition to the branding, relaxed vibe, deep drinks programs, and casual flirtations with fine dining, much of its furniture will also be making the move, which is great news because who doesn’t love the original tables, couches, banquettes and button-ed up red booths? ”The layout will be just like the old Chambar,” Karri explains, pointing out how the front will be the lounge and bar area that narrows at the waist to open up into a dining room. “The new place has brick and beams, too,” she adds, referring to the core aesthetic of the original. One big change is that the wall that divides the patio from the interior will be glass (said patio will also have its all-day sunshine filtered by young trees – sounds awesome). Also making the move will be the staff, though they’ll definitely be needing to hire a lot more people considering the breadth of their expansion.
30 more people, to be exact. They’ll need them, too, as the place is huge. I went on a tour with co-owner Karri Schuermans today and while it was clear that they still have a ways to go if they’re to meet their revised target opening date of the first week of August, most of what’s left to do is cosmetic. Most of the heavy lifting appeared to be done. As you can see from the shots below, it does resemble the layout of the original Chambar. The only obvious departures are the sprawling patio (which I expect will be pretty magical), the stairs that lead down to the massive kitchens and private room, the rooftop deck for further private functions (killer views from up there), the sound proofing at the entrance to the rear dining room, and the introduction of a new colour to the Chambar fold: a tealish green (evidenced on the wall section by the door and wave-like panel that spills across the ceiling above the bar).
Owner/chef Nico Schuermans menus are also taking shape. He’ll be keeping plenty of the Cafe Medina (also moving) originals – which he developed in the first place – for breakfast service (fricassee, etc), while lunch and dinner will see classic mainstays like the lamb tagine and the moules frites joined by about 20 small plates, which are still in development. I don’t know how they could possibly improve on the drinks side of things, but they’re aiming to make life easier for the bar staff. The 22 seat bar is purpose-built for ease and efficiency (wells and rails galore), and the wines are going to be laid resplendent on racks inside a great big temperature-controlled walk-in box of glass just off the dining room. It all looks fantastic, and it’s incredibly comforting that they’re a known entity with a pretty kickass track record of doing good things. I mean, what’s not to love about this move? Chambar + patio? Yes, please! Chambar + breakfast? Absolutely! Chambar + roof? Let’s go!
by Stevie Wilson & Andrew Morrison | The Sun Tower at the corner of West Pender and Beatty Streets is one of Vancouver’s most recognizable landmarks, particularly due to its eye-catching, mint-coloured dome that’s visible from nearly everywhere in the city. However, despite the building’s iconic status (and its magnetic tourist’s photography), it’s not too often that hear from anyone who’s actually been inside the dome or, better still, atop the cupola, so we decided to take a look.
Keep in mind that it wasn’t easy. The dome is impossible to gain access to if you don’t have the building managers on your side. It took plenty of correspondence and explanation of benign intent on Scout’s part to convince the keymasters that we were there by virtue of sincere curiosity and true affection for the building’s architecture and history. In the end, our foot in the door came last month when Scout was invited to a Vancouver Heritage Foundation event. One thing (begging) led to another (pleading), and eventually a tour was arranged in good humour, for which we will remain eternally grateful. Take a look…
To gain access to the dome, one most first get to the 17th floor, up a winding staircase made of marble and through a locked door. The interior is a bit of a shock at first. There are no frescoes, sculptured metopes or decorative flourishes of any kind at all, which is a truth that came rudely, really, as one half expects the gorgeous thing to be filled to the knees with treasure. But it’s completely bare and unadorned save for spidery support beams in yellow painted steel that have been bolted above a noisy blue machine that operates the building’s elevators. It was all very industrial, which is to say a little deflating of the imagination.
And yet it clearly wasn’t without beauty. The dome is lit by a ring of oculi (the fancy name for circular windows). These look over the city from the cardinal points, and gazing out of them was a real trip. Though the buildings that surround it are mostly new (especially to the west and south), the windows – recessed and antique as they are – soften their glaring modernity like a Hipstamatic filter. But the real view is up even higher. A sketchy, steel-framed platform leads to a ladder that rises to a trap door in the ceiling. Once unbolted, this leads to the cupola, or the open-air nipple that stands erect at the dome’s apex. Here, the building’s big fib is revealed. The green-tinge on the dome’s exterior isn’t real. It’s a faux patina design that’s been painted to mimic oxidized copper. Alas, the view – so raw and exposed – more than makes up for it.
The history of the Beaux-Arts building is readily found and filled with fantastic details, but here’s a brief run-down: Noted Canadian architect William Tuff Whiteway (of Woodwards fame) was commissioned to design the structure in 1911-12 by the now-infamous Vancouver mayor L.D. Taylor. It began as the offices for Taylor’s newspaper company, The Vancouver World, before the publication folded and the building was passed to Bekin’s, the Seattle-based storage and moving company. At the time of its completion, the building was recognized as the tallest (commercial) structure in the British Empire – a distinction that previously belonged to the nearby Dominion Building. In 1937, the Vancouver Sun took over the building, renamed it, installed a massive red neon sign across the top, and continued operations until 1965 when it relocated to 2250 Granville Street.
Unlike the exterior of the tower – which still features Charles Marega’s controversial “nine maidens” perched at the 8th floor, bare breasts and all – the interior has changed much over the years. In 2011 it was redeveloped by Allied Properties as creative spaces, though several historic features are still on display on the top floors, including tile work, marble staircases, single-paned fenestration, radiators, and beautiful door handles. Inside and out, there’s no other building like it. Take a look…
Here’s a challenge for design wonks who love their coffee: which local cafe stamps their take-out cups with the coolest branding? We have our favourites in no particular order above. They are…
Top, left to right:
Middle, left to right:
Bottom, left to right:
The following gallery represents everything we Instagrammed in the last 30 days or so…
by Andrew Morrison & Michelle Sproule | Mount Pleasant residents and fans of The Juice Truck – regularly parked at the foot of Abbott St. in Gastown – will be stoked to learn that the long awaited brick and mortar location opens tomorrow at 28 West 5th Avenue between Manitoba and Ontario.
The good news comes on the heels of a couple of successful dry runs that saw the smooth roll-out of a brand new food program drawn up by Lina Caschetto, who worked previously in the kitchens at Wildebeest, Cuchillo, and Les Faux Bourgeois (chef David Gunawan of Farmer’s Apprentice had originally been tasked with designing the menu, but we assume his upcoming Grapes & Soda project made the collaboration too time-consuming to commit to).
As we noted previously in our original reveal of the space, it’s a multi-purpose joint with retail frontage selling juices, cleanses, and a variety of packaged healthy supplements; a massive, fully operational commissary kitchen that plays double duty making juices and doing food prep (they’re also renting out a corner to the awesome ladies at Culver City Salads); a beautiful community space that’ll seat 26 people for sit-down pop-up suppers, screenings, and workshops galore; and a cozy parking spot for Ol’ Juicy, the truck that started it all.
Hats off to our friends at local design shop Glasfurd & Walker (see also Meat & Bread, Pizzeria Farina, Wildebeest, etc). They are branding wizards primarily, and this is their first interior. We think they’ve really nailed it “on brand” (dig the broccoli and banana bondage posters by Phoebe Glasfurd in the retail area, the three changeling fruit/veg posters by Alex Proba in the community space, and the painting of the Ol’ Juicy by Andy Dixon in the washroom). Take a closer look below…