OPPORTUNITY KNOCKS | Chambar On The Hunt For A Full-Time Host With Experience

March 19, 2014 

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Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar is on the lookout for a full-time host. Applicants must have a minimum of 3 years experience in the industry and be highly adaptable. Events management experience is preferred. Our hosts must be great with guests and have a high level of customer service skills. Applicants should also be enthusiastic, eager to learn, and well-versed in the OpenTable reservation system and its operations. Please email your resume and cover letter justin [at] chambar.com. Read more

OPPORTUNITY KNOCKS | Dirty Apron Deli Is On The Lookout For A Full-Time FOH Staffer

January 17, 2014 

The Dirty Apron Deli & Cooking School is located at 540 Beatty St. in Vancouver | 604-879-8588 | www.dirtyapron.com

The GOODS from The Dirty Apron

Vancouver, BC | The Dirty Apron Delicatessen is on the lookout for a new full time front of house Deli Sales Associate. Applicants must have a passion for food, local products, and a minimum 2 years experience in the hospitality or grocery industries. Starting wage is $11/hour. Interested applicants can email resumes to info [at] dirtyapron.com with the subject line “FOH Deli Position”. Read more

OPPORTUNITY KNOCKS | Chambar Hunting For Experienced Line Cook And Pastry Chef

December 6, 2013 

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Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar Restaurant is looking to hire an experienced Pastry Chef and a full-time line cook with a minimum of 3 years of experience in a high volume, fast-paced kitchen. The candidates must have a strong work ethic and be detail-oriented with fine dining plating skills. Wage competitive. Please email resumes to jobs@chambar.com. No phone calls please. Read more

DINER | When Chambar Moves Next Door, What Happens To The Much-Loved Medina?

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by Andrew Morrison | When we recently broke the news about Chambar’s expansion plans, we promised that we’d let you know about the fate of Medina, the dizzyingly popular brunch spot that Chambar is umbilically connected to. First, some background…

Chambar owners Karri and Nico Schuermans launched Medina together with an former employee of theirs, Robbie Kane, almost seven years ago. It was a time when the brunch scene in Vancouver was suffering from broad bouts of ubiquity. Granted, there were a lot of eateries offering brunch back then, but for the most part they adhered hard to the mimosa and benny traditions, which is to say that one could get the same lazy weekend mid-day meal at one restaurant and the next, ad infinitum. Medina was refreshing because it broke through the mold with things like Liege waffles with lavender chocolate and caramel, sizzling fricasee pans of fried eggs with braised short rib, arugula and applewood smoked cheddar (my personal fave), and coffee worthy of a second cup. It didn’t take long for Medina to attract daily line-ups, and soon it expanded to include more seats in a rear dining room. In very short order, it became the most highly recommended brunch spot in the city, a position that it still holds to this day.

So with Chambar moving and expanding their hours to include breakfast and brunch, the fate of Medina was unclear. The lease might be up, but even it wasn’t it would have to close so Nico and Karri wouldn’t have to compete with themselves right next door when they launched Chambar 2.0. But will Medina ever re-open? Of course it will. It’s too successful a brand to be left by the wayside, but it will have to move.

“I just want to tell all our customers that they shouldn’t worry,” Robbie told me over the weekend. “I’m looking for a new location for Medina as we speak, and I’m looking very hard.” Where that will be remains up in the air (we’ll let you know as soon as the deal is signed), but Robbie hopes to have the new Medina open this Spring, roundabout the same time that the old Medina closes.

Where Would You Like To See The New Medina?

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ALL ANTICIPATED OPENINGS

OPENING SOON | Brand New & Much Larger “Chambar” Eatery Slated For Summer 2014

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by Andrew Morrison | I’ve been sitting on this story for a few months now, having agreed to keep quiet about it on the understanding that I’d be the first to tell it once the time was right and the ducks were lined in their proverbial row. It’s great to finally be able to break the good news about Chambar’s expansion.

With the end of their lease for Chambar and Cafe Medina on the horizon, owners Karri and Nico Schuermans, with Robbie Kane of Medina, have agreed to move out of their current side by side locations on Beatty Street. (For the sake of brevity, we’ll cover what Robbie has planned for Medina in a follow-up post and only cover Chambar’s move in this one)

The Belgian/Moroccan-themed themed Chambar, inarguably the most impactful restaurant to open in Vancouver in the last decade, will be moving into the building next door that is currently under the renovation knife (see the rendering below). They take possession of the two-level space very soon, and hope to have the “new” Chambar open at some point this summer (June at the very earliest).

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.

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The tiny kitchen will also grow, which will allow chef Nico and his team to do lots of smoked meats, sausages, breads, et cetera – the types of things that he’s always wanted to do but couldn’t on account of the diminutive nature of their original kitchen. “After a few years,” Nico says, “you think, I’m bored of this, I need to move on and the cooks want to see new stuff. We want to make everything in house now.” It’s widely known that Nico can cook at a much higher level than what he currently dishes out (trained at the Michelin-starred Villa Lorraine and toiled at Comme Chez Soi, the Savoy Hotel, and Sydney’s Alhambra), so it’s fair to wonder if the food will be slightly more elevated this time around. “I know, but the current concept works. People like it.” he says. “We’ll always have the mussel pots and the tagines, but the rest of the new plating will be seasonal, with the menu changing about every two months. I really want to focus on that, the farmers, all the way pushing for quality.”

They’re going to be making an entrance into the late night game, too, with a 20 item tapas menu for the expanded lounge and bar area (twice the size of the original with more casual seating arrangements). “People can come and have a meal, relax, have a bottle of wine.” Karri says, asking rhetorically “Where can you go late at night for a bottle of wine with a friend that isn’t a crazy loud pub?” Come to think of it, you could do that at breakfast, too, since the new Chambar will be open all day, serving breakfasts, lunches and dinners, plus brunches on weekends.

Construction starts shortly. Best case scenario: they are out of the original Chambar space in May and into the new Chambar a month later.

ALL ANTICIPATED OPENINGS

OPPORTUNITY KNOCKS | Beatty’s Chambar Is On The Lookout For An Experienced Host

August 28, 2013 

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Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar is on the look out for a full time host. Applicants must have minimum 3 years experience in the industry and be highly adaptable. Events management experience is preferred. The successful candidate will be great with guests and have a high level of customer service skills. Applicants should be familiar with the OpenTable reservation system, be enthusiastic, and eager to learn. Please email justin [at] chambar.com with resume attached. Learn more about us after the jump… Read more

OPPORTUNITY KNOCKS: Beatty’s Chambar On The Lookout For Experienced Line Cook

August 16, 2013 

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Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar Restaurant is looking for a full-time line cook with a minimum of 3 years of experience in a high volume, fast-paced kitchen. The candidate must have a strong work ethic and be detail oriented with fine dining plating skills. Wage competitive. Please email resumes to jobs@chambar.com. No phone calls please. Learn more about the restaurant after the jump… Read more

OUTFIT OF THE DAY | Special “Going Out For A Late Bite & Sip At Chambar” Edition

August 9, 2013 

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by Robyn Yager | Wilfred black pants (Front & Company), geometric printed Marc by Marc Jacobs top (Front & Company), navy leather bag from a boutique, Clinique lip crayon in Mightiest Maraschino, Vera Wang’s Lovestruck perfume, the spring/summer edition of Montecristo (in case the conversation turns dull) and black suede Manolo Blahniks. Not pictured: Chambar’s canard et chèvre and a glass of the La Frenz ‘Amos Vineyard’ ’11 Pinot Noir.

EVERY OUTFIT OF THE DAY

SEEN IN VANCOUVER #453: Scenes From Chambar’s Glorious “Belgian Day” Gluttony

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As our Instagram and Twitter followers might have noticed, we’ve been on the road quite a bit recently. Though we had a fantastic trip getting to know Alberta better via camper van, we missed out on something that always knocks our summer socks off: the medieval-style Belgian National Day Feast at Chambar on Beatty Street. The meal is a real barn burner; this year with artichokes, ostrich tartare, honey roasted squab, pheasant and pistachio terrine, espelette pepper chicken wings, tea-smoked duck, BBQ quail, flambeed foie gras, turkey kofta, fried chicken, and more (not to mention copious amounts of Chambar Ale). As is the norm for this event, which went down on Sunday, no utensils were provided, so you can well imagine the savagery and the size of the linen bill. As luck and friendship would have it, our friends Mike Babiarz (of Warren Lane Pictures) and Anna McLean (of Duchesse Vintage) agreed to don swell-looking bibs and go in our stead with appetites and a camera. By all reports, it sounds like a seriously good time was had. Thanks for sharing!

EVERYTHING SEEN IN VANCOUVER

GOODS: Chambar Set For National Belgian Day Feast (Without Cutlery) This July 21st

Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Hear hear! Come one, come all! On Sunday, July 21, Chambar restaurant will host its annual medieval feast to celebrate Belgian National Day. In honour of his heritage, and Chambar’s vibrant cultural roots, Chef/Owner Nico Schuermans is set to cook up a feast of 8 birds served 13 ways that will include Ostrich, Squab, Pheasant, Duck, Quail, Turkey, Chicken and a Pastry Swan to finish the meal. This debaucherous dining experience will be rounded out with communal tables loaded with family style platters and meters of the newly re-launched Chambar Ale.

History buffs will recognize Belgium’s national holiday as the day that Leopold the First took the constitutional oath as the first King of Belgium on July 21, 1831. For one night only, indulge with Chambar to honour this momentous occasion in Belgian history. Details after the jump… Read more

OPPORTUNITY KNOCKS: Beatty’s Chambar On The Lookout For Experienced Line Cook

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Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar Restaurant is looking for a full-time line cook with a minimum of 3 years of experience in a high volume, fast-paced kitchen. The candidate must have a strong work ethic and be detail oriented with fine dining plating skills. Wage competitive. Please email resumes to jobs@chambar.com. No phone calls please. Learn more about the restaurant after the jump… Read more

OPPORTUNITY KNOCKS: Beatty’s Chambar On The Lookout For A Full-Time Line Cook

March 31, 2013 

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Chambar is located at 562 Beatty St. in Vancouver's Crosstown neighbourhood | 604-879-7119 | www.chambar.com

The GOODS from Chambar

Vancouver, BC | Chambar Restaurant is looking for full-time cooks with a minimum of 3 years of experience in fine dining. Chambar is a high volume and fast-paced environment. The candidate must have a strong work ethic and be detail oriented. Wages are very competitive. Please email resumes to jobs@chambar.com. No phone calls please. Learn more about the restaurant after the jump… Read more

VANCOUVER LEXICON | Chambar Effect

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Chambar Effect | Legend, Phenomenon | The strange phenomenon in which a job at Chambar, a celebrated Belgian-Moroccan eatery on Beatty Street, can propel an individual toward a brighter, more independent future in the restaurant scene. To wit, here are some past Chambar employees and the names of the establishments they’ve opened since moving on: Tannis Ling (Bao Bei), Roger Collins (Calabash), Mark Brand (Save On Meats, The Diamond, Portside, No.1 Noodle House, Sea Monstr Sushi), Slavita Johnson and Eleanor Chow (Cadeaux), Paul Grunberg (L’Abattoir), Robbie Kane (Medina), Josh Pape (The Diamond, Wildebeest), Frankie Harrington (Meat & Bread), David Robertson (Dirty Apron).

Usage | “What do you think they put in the water there to create the mysterious Chambar Effect?”

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