The GOODS from Nicli Antica Pizzeria
Vancouver, BC | A happy result of the recent modernizing of BC’s liquor laws has been the introduction of ‘Happy Hour’ throughout the province’s beverage and dining establishments. Bill McCaig, owner of Nicli Antica Pizzeria is very happy to announce that as of Monday, October 6th, Nicli Pizzeria will be offering a “Happy Hours” special daily from 3pm to 5pm.
Enjoy 50% off the price of a classic Margherita Pizza (regular $13) and 50% off tap beer. Tap beers currently available include Italian favourite Peroni Nastro Azzurro ($7), plus local craft brews Phillips Blue Buck ($6), Driftwood Fat Tug IPA ($6) and Parallel 49 Old Boy ($6). On-tap offerings are subject to change.
“It’s a great way to unwind late in the afternoon and we look forward to celebrating the ‘Ora Felice’ with our patrons.” says McCaig. Learn more after the jump… Read more
The GOODS from Milano Coffee
Vancouver, BC | Milano Coffee is in need of a Production Coordinator for its Wholesale Division. We are looking for someone who loves coffee, customer service, knows their way around a computer, and is capable of some physical work. The job is fast-paced with always lots going on so the individual must be flexible multi-tasker who is open to going with the flow. To learn more details contact Linda at info [at] milanocoffee.ca. Read more
The GOODS from Blacktail Florist
Vancouver, BC | Autumn is upon us, and with the change in season, Blacktail Florist announces its new fall menu and the reinvention of sister establishment, Kanaka—located below the restaurant—which is transforming into an innovative test bar. Guests are offered a special glimpse into the mind of Executive Chef Geoff Rogers as he uses the space as a culinary playground, creating out-of-the-box dishes inspired by off-cut meats and our region’s bountiful harvest.
Staying true to its playful nature, Kanaka re-launches today as an exciting new space. Open Wednesday to Saturday, this subterranean lounge functions as an arena for exploration where Chef Rogers will push his creativity, to produce new one-of-a-kind menu items like jalapeno cheese puffs; a pig snack plate with chicharron, ear, bacon and tail; and headcheese with ballpark mustard.
Upstairs, Blacktail Florist’s seasonally-inspired menu is thoughtfully nurtured from farm to finish by Chef Rogers and his team. Honing his culinary skills over the last decade at notable and award-winning restaurants such as Calgary’s Muse, River Cafe, Market, and Vancouver’s Fable, Chef Rogers applies both traditional and modernist methods to his cooking, incorporating elements of whole animal butchery and preserving his own produce. Guests can expect to taste expertly-crafted fall plates as diverse as Rangeland bison tartare with kale purée and spelt cracker; Farmcrest chicken breast with corn pudding, glazed heirloom carrots and purée; and Albacore tuna crudo with pork belly, tonnato sauce and bonito flakes.
Blacktail Florist is also pleased to announce barman and craft distillery expert Arthur Wynne – previously of The Union, Cascade Room, and UVA – will be leading the bar. In harmony with the kitchen, Wynne has created a unique cocktail list featuring only local craft spirits. Guests can enjoy a rotating list of classic and original cocktails made with regional flavours from distilleries such as Odd Society Spirits, Deep Cove Distillers, and The Liberty Distillery. Read more
The GOODS from Notturno
Vancouver, BC | October’s new menu celebrates the arrival of Autumn Italian-style with a variety of new fish, meat and vegetarian dishes, not to mention rice pudding with Italian brandy and orange crema for dessert. And what better way to toast the arrival of Fall than with whiskey? This month’s cocktail features have you covered from North America to the British Isles. Take a look at the new menu and cocktail additions and learn more about Notturno after the jump… Read more
The GOODS from Pied-a-Terre, La Buca, Sardine Can, The Abbey
Vancouver, BC | Now in its ninth year, the Game and Wild Mushroom Festival takes place October 15th to November 2nd with three or four course prix fixe menus at La Buca and Pied a Terre, and daily chalkboard specials at Sardine Can and The Abbey.
Chef Andrey Durbach celebrates fall with special menus at all four restaurants featuring wild, local mushrooms, deliciously rich game meats, and other speciality foods. “This is my favourite season to cook,” Durbach says. “It’s the best time of the year for mushrooms and it’s also traditionally hunting season. It’s a time of year we turn our attention to foods that are deeply satisfying.”
The fest is a chance to taste the rich, earthy flavours of freshly picked in-season mushrooms—including chanterelle, matsutake, porcini, and black trumpet—and rarely featured game such as red deer, wild boar, and elk.
For the first time, the newly opened The Abbey joins La Buca, Pied a Terre, and Sardine Can in the annual foragers’ and food lovers’ extravaganza, with each restaurant offering unique menu items and wines to accompany them.
La Buca will feature a delectable three and four-course menu for $52 and $60 respectively. Highlights include mustard and black pepper crusted carpaccio of elk; taglierini with butter, sage, truffle, and porcini secchi; grilled venison, soft gorgonzola polenta, quince preserves, and marsala wine; and osso buco with wild mushroom risotto.
Diners at Pied a Terre, which offers a three-course menu for $52, can look forward to an assiette of red deer three ways: roast loin, grilled sausage, and braised cheeks; roast quail stuffed with foie gras and brioche; wild mushroom bouillon with quenelles of pheasant and oloroso sherry; and a frisée au lardons with wild boar bacon, poached duck egg, and mushroom crouton, among many other standout dishes. Sardine Can and The Abbey will feature extensive Game and Wild Mushroom fresh sheets. “B.C. is one of the best mushroom regions in the world,” Durbach says. “These foods also pair beautifully with intensely flavourful wines.” Read more
We’ve invited Vancouver’s excellent Six Acres to join the Restaurants section of our GOODS program as a recommended place for a sip and a bite. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making Vancouver a more delicious place to be.
The GOODS from Farm 2 Fork
Vancouver, BC | It’s time to experience Farm 2 Fork again with new food, new ideas, and in the new space! In case you haven’t heard, we’ve moved into a new home It’s larger, brighter, and more stylish than before, pushing 1,500 sqft and featuring all brick walls, beautiful walnut flooring, and a very open kitchen.
And with the new season and space comes our new menu. Diners can look forward to new twists and interpretations of classics. Think local rabbit with wild mushrooms and apricots, smoked tomato soup with rich Ccèvre and Saltspring mussels, and charred rainbow trout with wild watercress and horseradish potato noodles. Full menu after the jump… Read more
The GOODS from The Irish Heather
Vancouver, BC | Join us on Thursday, October 2nd and play some trivia between 6:30pm and 9pm. The night will see 10 teams with 4 players per team. Successful applicants will receive a free beer upon arrival and a complimentary meal (beer battered fish & chips). To apply, please e-mail reso [at] irishheather.com and request an application form. Applicants must be 19+ years of age and have valid ID. This will be a fun night with a competitive edge! Details after the jump… Read more
by Shaun Layton | Most things that are made primarily for duty-free shoppers are marketed for the quick sale. It’s not really the realm of the collector, especially in terms of booze. Purchasers of duty-free liquor tend to be people who want to hit their quota of how much Bailey’s or Smirnoff they can legally bring back into the country (in Canada, it’s a comical 1.14L per person, but only if you’ve been away for more than 48 hours). It’s not where rarities hide, but for a couple of fleeting decades, it was home to Beefeater Crown Jewel, which was first distilled in 1993.
Beefeater gin gets its name from the well-groomed men in the uniquely frilly red and gold get-ups who guard the Tower of London. They’re not just there for tourists and Instagrammers; they guard the Royal Family’s famous Crown Jewels (used in coronation ceremonies, et cetera). On the bottle are the names of the six ravens that – as legend has it – must stay within the walls of the Tower, lest it and the monarchy fall (their wings are clipped, natch). The Crown Jewel gin has the same botanicals as the classic Beefeater London Dry, only it can boast the addition of grapefruit peel. What also sets it apart is the fact that it’s steeped in the secret batch of botanicals for a day and a night before being triple distilled, hitting the bottle at a higher 50% ABV.
It might be the ideal size for Canadians (1L) and it comes in an eye-catching, sexy bottle that readily meets the needs of the forgetful duty-free customer (“Oh shit, we forgot to get ol’ Uncle George a gift!”), but the best thing about it is the liquor itself. It’s very rare to find something seemingly made for duty-free that’s also highly acclaimed in the spirit world. Crown Jewel is one of the best gins ever made.
To find it in Vancouver, your best bet is to go see “H”, the head barman at Notturno in Gastown and former Vancouver Magazine Bartender of the Year. He used to run the matchbox-sized Casita bar in London’s Shoreditch, and he remembers clearly the impact that Crown Jewel had when it arrived. “When it first came out in the UK, bartenders loved it. It’s full-bodied, and its great juniper and grapefruit peel flavours stay with your palate throughout.”
Have it in a dry Martini with a squeeze of grapefruit peel. Of course, you might want to ask how much it’ll cost before you commit. Since this spirit will likely never see the still or shelf again, despite having been honoured with numerous awards and many professional requests to bring it back, it won’t come cheap. Still, short of making me an obscene offer for the unopened bottle I have on my shelf, “H” is your man.
The GOODS from Cavalier
Vancouver, BC | Ready or not, Fall is here! Sapphires are the birthstone for September as well as the traditional gift for 5th and 45th wedding anniversaries. While blue is the gemstone’s traditional colour, they also come in stunning hues of pink, yellow, orange, purple, and even green. So if you’re in the market for a memorable gift, or just want to treat yourself to a fall statement piece, stop on by Cavalier to check out offerings from our handcrafted, ethically sourced sapphire collections. We are also featuring an exclusive Foe and Dear Sapphire Collection. Featuring rough blue sapphire gemstones set in 14K gold fill. Not only is each piece affordable, they are also unique and handcrafted by Vancouver’s own Katherine Huie. Read more
The GOODS from Rowan Sky
Vancouver, BC | We’re looking for a fashion savvy part-time sales associate who is detail-focused and passionate about footwear, bags, and jewelry. The successful candidate will be a self-starter who is motivated to achieve sales goals and has the capacity to work one on one and successfully in a team. Dedication to being on time and working efficiently are musts, as is computer experience (Mac OS, Photoshop, Illustrator, etc.) and the ability to further our social media presence. You will also need to climb ladders and lift up to 25lbs. Extra languages spoken will be helpful. We can offer proper training to excel within our company and in the fashion business, sales incentives after probation period, employee discounts on all merchandise, and education on maintaining our blog and website. Pay negotiable based on experience. Send resumes to info [at] rowansky.com. Read more
Tell me about yourselves and your respective roles in your company? Kelly and I formed Falken Reynolds two years ago. We’ve been partners in life for almost nine years now and it was always part of the plan to work together. We both transitioned to being professional designers after having fairly colourful career paths. Kelly was a sailor in the Canadian Navy, a cop in the VPD, a flight attendant, and a hotel manager before making the shift almost ten years ago. I grew up spending summers on horse ranches in Texas and Arizona; studied finance and psychology; taught business at a university in Lithuania; and had an international marketing job before starting design school in Barcelona.
While one of us takes the lead on each project we rely heavily on each other for input, especially during the early conceptual phases. We share the same perspectives on design – that spaces should be relevant to both the people using them as well as the space’s context; that style is deeply personal and subjective and our role is to create a space that reflects what makes each client unique; and that design is constantly evolving and reacting to culture, which is why we travel to Milan each year for iSaloni, the most important event on the contemporary design calendar.
You work and live in Gastown. Why? We moved to Gastown eight years ago because we both craved the authenticity that comes from so many segments of society rubbing shoulders everyday. There is a freedom that comes from the diversity here. [It] stimulates creativity, collaboration, encouragement – all the ingredients that give entrepreneurs the support they need to be successful. Neighbourhoods and cities that aspire for too much homogeny can stifle creativity and draw a person’s focus more towards fitting in than finding their own way. So much of this atmosphere in Gastown stems from the architecture and urban planning of densely packed low-rise buildings with a mix of residential and commercial use. The streets are active and familiar because so many people live and work here – it feels really intimate and neighbourly because people are out and about doing their thing.
You’ve taken a role as an IDSWest ambassador. How has the experience been? Talking about design is pretty natural for us so taking on the role of ambassadors has been a great fit. After ten years, IDSwest has become the anchor event for a month of design activities in Vancouver. When we travel to Milan one of the things that is so inspiring is the critical mass of people (350,000 this year) who are talking about how design impacts our lives – and that same energy is alive in Vancouver over the month of September. Craftsmen and manufacturers are all showing their latest designs and products and from that collective showing we can see the trend line of how society will be living in the years to come. Design fairs are a bit like seeing into the future, just like fashion weeks are – eventually all the custom, high end design trickles down to price points that are more affordable and available. The most exciting thing about IDSwest is bringing so many creative minds under one roof – over the years we have met countless people who we end up working with. There has been a real shift to designers being more open and collaborative (helped by a relatively strong economy and the internet) that we are starting to see how much more we can do when we work together.
We’re designing Shed, the central bar for IDSwest, presented by Caesarstone, and we are working with some of Vancouver’s best design companies to bring it together: Benson, Inform Interiors, And Light, Object Outdoors, Synlawn and Moosehead Contracting. Our taking off point for the concept was a garden party in an abandoned west coast back yard. A lot of the materials that will be used for Shed will be repurposed in the restaurant we’re designing in Chinatown, Sai Woo. It’s true to our perspective on being “green” – build with better quality materials that last longer and can be reused and recycled.
We have a few other things going in the show this year too – we’re designing a couture chair we’ve named Dauphine, for William Switzer, which will be exhibited along with six other chairs designed by leading interior designers. We’re exploring youthful west coast luxury – if Marie Antoinette moved to Gastown this would be her chair… We’re also speaking on the Gray Conversation stage about our career transition to design, as well as sharing our story of being shortlisted for two categories for Western Living’s Designers of the Year.
Who is currently inspiring you in your neighbourhood? We’re lucky to call a lot of our Gastown neighbours and colleagues our friends – so many great people giving 110% everyday and having success in Vancouver as well as an international stage. Their vision and determination for their own businesses has collectively elevated the neighbourhood and gained international recognition as one of the best spots to live and work. We know how lucky we are to be here and experience this moment. There are too many people to name everyone but here are a few that really stand out:
Niels and Nancy Bendtsen from Inform were pioneers in Gastown and have been so supportive to us and so many emerging designers – we have watched them in action in Milan where they are just as comfortable and recognized as they are in Vancouver.
The crew from Roden Gray has been on the cutting edge of mens fashion. Rob Lo is always working on a new and exciting project – we are always inspired by how they run their business and Rob has become a great friend.
The same goes for Jonathon from Litchfield, Paul from L’Abattoir and the crew at Timbertrain – They all work so hard at being excellent at what they do and it shows in the success they have with their business.
When Michael and Charlie from Bailey Nelson approached us to work on their Canadian flagship shop we jumped at the opportunity because we could all see the potential for the rather derelict site on the corner of Cambie and Cordova. They were able to see past the decades of decay and the crumbling building and then trust us to turn it into something fresh and welcoming. We are super happy with the result and hope it inspires other entrepreneurs to set up shop in the neighbourhood.
Name three of your favourite architectural or design landmarks that your neighbourhood offers? The digital photo of the Gastown Riot by Stan Douglas [Abbott & Cordova]. The roof at Inform Interiors – it’s a private gem and one of the best examples of how to keep the heritage of a building on the street and redevelop it for contemporary use. Maple Tree Square – there is so much potential with this space. Even though there have been many failed attempts at improving it, the bones of the square are intact. When the city takes another crack at improving it we’d love to part of imagining how to make it a better public gathering place.
by Grady Mitchell | In anticipation of the Interior Design Show West coming up September 25-28 at the Vancouver Convention Center, we met with Nancy Bendtsen from Inform Interiors to discuss the importance of design in everyday life.
Nancy’s husband, Niels, launched Inform half a century ago when he was just 19. At that time the Pacific Northwest was an epicentre for progressive design. Originally the store sold the handiwork of Niel’s father, who at 12 was pulled from school to apprentice as a Danish cabinet maker. Gradually Niels added other brands and designers, and now Inform, with its twin Gastown locations, is a touchstone of home design in Vancouver.
Like Niels, Nancy is genetically predisposed to be a design lover. When Allan Fleming updated the CN logo in 1960 – a long-overdue revamp that Marshall McLuhan declared iconic – Nancy’s mother found the sleek new lettering so alluring that she packed a young Nancy and herself into the car, drove to the nearest station, and took the shortest possible round trip, just to be on a train featuring the polished logo.
Later Nancy studied architecture at L’ecole des Beaux Arts in Paris and at the University of Toronto. Architecture, she says, is less about schematics and flair than it is a general education. “You think over a lot of big things. It was more overall thinking; about humanity, about how people live.”
The things Nancy deems important are often small details that others overlook. “Everything you touch,” she says. “Door handles, cutlery.” Rather than a Dwell-ready house packed with curated spaces, it’s important to slowly collect pieces you truly enjoy, on both an aesthetic and functional level. “You don’t have to have a lot of stuff,” Nancy says, “just stuff you really love.”
As far as IDS West’s imminence is concerned, Nancy is excited for London-based lighting designer Michael Anastassiades, whose work she describes as “very architectural, geometric.” Rub shoulders with Nancy, Michael, and a host of other design aficionados at the Vancouver Conference Center from September 25-28 for IDS West.
Owners: Claire Hutchings, Tyler Quantz, Silas Straathof, Corben Winfield
General Manager – Colette Griffiths
Kitchen Manager – Joel Silva
Bar Manager – John Nagle
About the Business
Six Acres is a cozy brick lined nook to gather over tasty food and drink. We’ve been welcoming guests to our little spot for over 8 years, and we’ve loved being a part of the rebirth of Gastown.
We love welcoming old school regulars and those exploring Gastown for the first time to hang out in the oldest brick building in Vancouver. Enjoy the ever-changing beer taps offering the very best in local craft brew. Or sample a wide selection of bottled beer from near and far. We also have a delightful and thoughtful list of cocktails, whiskey and wine.
Our home-style comfort food is super delicious and made with local and sustainable ingredients whenever possible. From a comforting mac and cheese or poutine to seasonal salads and snacks for sharing, Six Acres is a great spot to enjoy food and drink in a friendly, laid back atmosphere.
Many folks wonder about our name and where it came from. Gastown is a six acre parcel of land, named after Gassy Jack who’s booze shack attracted many newcomers in the late 19th century. This little settlement that grew up around Gassy’s saloon eventually became Vancouver. We love being a part of the long tradition of eating, drinking and being merry in Gastown, a neighbourhood that has visible history and roots in a city that is ever changing.