We’ve invited chef David Hawksworth’s excellent Bel Cafe to join our GOODS section as a great place for high quality sips and bites. They are now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our curated list of independent goodnesses. We’d like to take this chance to thank them for their support, and for making Vancouver a tastier place to be.
801 West Georgia Street | Vancouver, BC | V6C 1P7
Located within the Rosewood Hotel Georgia lobby, on the corner of Georgia & Howe Street
Telephone: 604-673-7000 | Email: firstname.lastname@example.org
Web: www.belcafe.com | Twitter | Facebook
Seating Capacity: 20
Hours: 6:30am–5:30pm, Mon to Fri | 7am–5:30pm, Sat, Sun & Holidays
The Bel Café Team
Executive Chef/Owner: David Hawksworth
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Café Manager: Anna Heyd
About Bel Café
Situated in the hub of Vancouver’s business and shopping district, David Hawksworth’s Bel Café combines expertly prepared food and beverages with intelligent and friendly service in an inviting, elegant and chic setting. Full table service is provided alongside a selection of ‘ready to go’ items featuring fresh baked pastries, gourmet sandwiches, nourishing soups, delicate tarts and exquisite jewel-toned macarons. Specialty coffees are custom roasted locally by 49th Parallel and served by a team of highly trained baristas. Artisan teas, fresh juices, house cocktails and select wines are also featured.
The Beverage Program
Bel Café has partnered with 49th Parallel Roasters – not only one of the most respected roasters in the world, but a local fixture – to offer delicious and aromatic custom!blends.
The staple of 49th Parallel’s offering at Bel Cafe will be the Hawksworth Epic Espresso. Focusing on seasonality, the blend will change subtly throughout the year – fresh coffees bring new nuances, but the focus is to maintain a balance of acidity and a delicate sweetness.
SPOT Tea is a Vancouver-based company that embraces the contemporary lifestyle of the Pacific Northwest. By offering a modern take on traditional tea and tisanes, SPOT Tea is a perfect addition to the Bel Café family. SPOT Tea’s line at Bel Café is a well-edited collection to include something for everyone, with each blend being named to reflect its individual personality.
At Bel Café, guests can enjoy the ambiance of a casual and chic European café; rich dark wood paneling; zinc service counters and table tops; honed black granite floors and classic leather upholstery play off of sleek menu boards suspended from the ceiling and a shiny high tech Mirage espresso machine by Kees van der Westen. A range of gourmet delights can be temptingly viewed through climate controlled glass display cases.
Fashioned from chromed ribbons of aluminum, reminiscent of spun sugar, Bel’s one-of-a-kind chandelier complements custom wallpaper in a palette of muted tones that reflect the soothing elegance and whimsy aesthetic of Bel. With careful attention to detail and use of quality materials, locally lauded Evoke International Design have created a gift-wrapped fanciful room that seamlessly blends its heritage roots with the vibrancy of its downtown setting and contemporary exceptional offerings.
The Rosewood Hotel Georgia “officially” opens Reflections this Friday, but they aren’t stopping anyone from checking it out in advance. Located in an inner courtyard off of the hotel’s 4th floor, the lounge is open to the sky but protected from the noise of the city.
Rosewood Hotel Georgia is delighted to announce the return of Reflections, an elegant rooftop bar and lounge, in the heart of downtown Vancouver. Located on the hotel’s fourth floor and surrounded by the storied walls of the 85-year-old historic building, the space is vibrant and effortlessly stylish, with a locally-sourced menu, classically-inspired cocktails, exclusive cabanas facing a roaring central firepit and a striking peak-through of the Vancouver skyline.
Opening Friday, April 13, 2012 | 4th Floor, 801 West Georgia | Mon-Sat at 4pm; closed Sun | Details
The GOODS from Hawksworth
Vancouver, BC | Recently recognized by enRoute Magazine as one of Canada’s top three best new restaurants, Hawksworth continues impress both guests and critics with the very best in contemporary Canadian cuisine. Highlights from the current menu include: Okanagan Bartlett pears, cooked sous vide for an hour in spiced syrup, paired with speck from Oyama Sausage Co., creamy burrata from Italy and a house-made roasted shallot dressing; a charred octopus salad features slow-cooked octopus finished on the grill with smoked confit Langley fingerling potatoes, grilled frisee and confit fennel infused with lemon; grilled sturgeon returns, lightly grilled following a 24hr marinade and served with a sunchoke fricassee, butternut squash flan, manila clams freshly shucked from the shell, finished with a clam nectar broth. Read more
The GOODS from Hawksworth
Vancouver, BC | On Wednesday, November 16 2011, Marquis Wine Cellars has teamed up with Hawksworth Restaurant, one of Vancouver’s hottest new restaurants, to launch the arrival of their latest wine discoveries from South Africa. Wines will be paired with a menu collaboratively designed by Marquis Wine Cellars and Chef David Hawksworth, who is one of Canada’s foremost chefs (Hawksworth was recently named to the top three Best New Restaurants in Canada by enRoute magazine). Some of the wineries being featured include Grangehurst, Rijk’s Private Cellar, Le Riche, Edgebaston, Jardin and Colmant. Details after the jump… Read more
The GOODS from Hawksworth
Vancouver, BC | David Hawksworth’s new Bel Cafe is searching for hard working, passionate cooks both pastry and savoury. The cafe is located in the recently renovated Rosewood Hotel Georgia. Full time availability is required. Please apply via email at email@example.com. Read more
Psychyomania, a custom installation of vibrant shapes and colours by internationally celebrated artist Rodney Graham, is inspired by a British zombie movie of the same name from 1970. The piece can be seen in the Art Room at Hawksworth in the renovated Hotel Georgia. From the restaurant…
At Hawksworth Restaurant original artworks bring authenticity and reflect the creativity and quality of the cuisine. Hawksworth’s friend and internationally celebrated artist Rodney Graham has created a signature installation that fills an entire wall of the northernmost Art Room; full of colour, its scale, presence and importance to Vancouver are honored in this room.
A Vancouver native, Rodney Graham is a prolific creator who has exhibited a wide range of art forms including video, photography, music, sculpture, drawing and installation. His work can be found in numerous major private and public collections in North America and in Europe including the Museum of Modern Art in New York City. He has received many honours, most recently the 2011 Audain Prize for lifetime achievement in visual arts, given annually in recognition of a contemporary B.C. artist.
At Hawksworth Restaurant ‘Anamorphic Psychomania Variation’ is the third work in a series inspired by Psychomania a British zombie movie from 1970. Several scenes in the film are set in the crazily modernist living room of one of the lead characters where two multi-panel wall reliefs provided the inspiration for Graham’s Psychomania Variation 1, Psychomania Variation 11 and Anamorphic Psychomania Variation (liquetex on linen).
Also featured at Hawksworth Restaurant Big Love with Diamond Dust is a bold and dramatic print by the British enfant terrible of the art world, Damien Hirst, signed by the artist and one of 50, together with Brian Boulton’s meticulous depiction of Chef Hawksworth in his signature photo-realist drawing style, intriguing to the eye while stimulating the mind.
We hear Graham may have been paid with dinners for life, so good deal all round.
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is delighted to confirm the appointment of Brad Stanton as Bar and Lounge Manager. Armed with expertise and passion for his craft, the co-founder and vice-president of the Canadian Professional Bartenders Association (CPBA) previously showcased his talents as Bar Manager at Blue Water Café and Beverage Manager at Opus Hotel Vancouver and oversaw the opening of KOKO Restaurant + Bar at Opus Hotel Montréal. As Bar Manager at Uva, the Ottawa native was integral to securing the venue’s coveted ‘gold award’ for best Bar/Lounge at the 2010 Vancouver magazine restaurant awards.
At Hawksworth Restaurant, Brad Stanton has found a fitting platform for an enticing cocktail menu that mixes pre-prohibition classics with innovative original creations, a reflection of the room’s history and its modern reincarnation which includes a luxe leather paneled bar centered in an intimate space that will accommodate around thirty guests. With a focus on the ‘craft experience,’ house made bitters, syrups and aromas feature alongside oak-aged cocktails and a carefully chosen craft bottled beer selection. Read more
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is delighted to confirm the appointment of Chad Clark as General Manager, effective immediately. Similarly to both Chef David Hawksworth and Wine Director Terry Threlfall, Clark’s professional resume also includes time spent in London, UK. Clark, who was part of the integral opening team of the widely acclaimed Tom’s Kitchen in Chelsea, cites his time spent working with two star Michelin Chef Tom Aikens, as one of his most inspiring tenures to date. Read more
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is excited to announce that Terry Threlfall has been appointed as Wine Director & Sommelier, effective immediately. One of the country’s leading talents in the field, Threlfall was the first Canadian sommelier to become a regular panelist for Decanter magazine and to judge for the prestigious Decanter World Wine Awards. Most recently Threlfall has just completed his 11th year as Festival Sommelier for Canada’s premier wine event; the Vancouver Playhouse International Wine Festival.
Now lured back to Vancouver permanently from a prestigious position as Head Sommelier and Wine Buyer at Michelin-starred London restaurant, Chez Bruce, Threlfall acknowledges: “It was a tough decision to leave London and the tremendous scope of opportunity my role there provided, but after ten years away, I’m truly excited to be back in Canada to contribute to Vancouver’s own dynamic wine and food culture.”
“I couldn’t be happier to be working alongside Terry again,” states chef/owner David Hawksworth, “his deep knowledge, passion and unwavering commitment to a continually evolving wine list that will change with the seasons and with our menus will undoubtedly enhance our guests’ overall dining experiences.” Read more
News from Scout supporter Hawksworth:
Vancouver, BC | In honour of its vibrant history deeply intertwined with that of Vancouver itself, Rosewood Hotel Georgia will officially open its doors on Saturday May 7th 2011, exactly 84 years to the day that the hotel first opened its doors in 1927. Read more
Job posting from Scout supporter Hawksworth:
Vancouver, BC | Hawksworth restaurant, opening in the Rosewood Hotel Georgia at 801 West Georgia early in 2011, has issued an open call for first hires in the front and back of house. All interested parties with a minimum of 3 years experience should submit their CVs to Chad Clark at firstname.lastname@example.org. More information on the restaurant after the leap… Read more
There hasn’t been much in the way of news floating about on the highly anticipated “Hawksworth” restaurant front for a few months now so I thought it might be time for an update. Let me bring you up to speed…
David Hawksworth is one of Canada’s top chefs. If you’re one of our non-food fanatic readers and have never heard the name before, don’t fret. He may have twice upon at time cooked at the James Beard Foundation in New York and been named “Chef of the Year” (2005), but he’s been off the radar for about three years now, ever since he left his long-time position as the executive chef at the superlative West.
That South Granville spot blossomed during David’s seven year tenure in the kitchen, becoming known as one of the finest restaurants in the country. Speaking personally, he has prepared some of the most amazing meals of my life (including one of my stag suppers 9 years ago). It was an honour to be on stage with him when he became the youngest chef ever to be inducted into the BC Restaurant Hall of Fame (see video below). Read more
Each week, Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose. The minimum response is 20 answers. A Rorschach test, for sure…
Today we talk to David Hawksworth, formerly the executive chef at West Restaurant and now the owner/chef of the highly anticipated Hawksworth at The Georgia Hotel, currently under construction on West Georgia (full bio at the bottom).
Three things about your neighbourhood (Yaletown) that make you want to live there: easy walking distance to everything, it’s vibrant and has lots of old brick.
The thing that you eat that is bad for you that you will never stop eating: bread.
Favourite wine varietals: Bordeaux.
The person you can imitate: I can’t but I wish I could, Christopher Walken.
One thing you’d like to change about Vancouver: Hotter summers, and colder winters.
Bartender who could sell you anything: Nick Devine.
Cheap place for dinner: Kintaro or Gyoza King.
Last place traveled: Cabo San Lucas.
Biggest fear: Failure.
Cliche that you use too often: I will do it tomorrow.
Your ancestry: British.
Your paternal grandfather’s personal story: Electrician from Hull, Yorkshire. Was in WW2, Fleet Air Arm, Royal Navy, the Fleet Air Arm consisted of 20 squadrons with 232 aircraft. He also lived in Australia, moved to Canada in 1970. Died from Asbestos poisoning at the age of 77.
Best bar stool in the city: Irish Heather.
Dumbest purchase ever: Any stocks in 2008.
Saddest thing about Vancouver: The downtown east side. It breaks my heart every time I’m there. It’s shocking, almost third world.
Food your mom makes better than anyone: Christmas Cake and Yorkshire Pudding.
Talent you wish you possessed: Mind reading.
Musical instrument you long to play: Piano.
Mac or PC: Mac…there is only one choice.
The scariest situation you’ve ever been in: Head on car crash in Oxford, UK.
The thing that makes you the most nervous: everyone ordering at once.
Town you were born in: Vancouver.
Old television shows you can tolerate re-runs of: Black Adder.
The career path you considered but never followed: Fireman.
The first three things you do every morning: Get my son out of bed, try and make him giggle, feed him before he goes ballistic!!
The thing you’re addicted to: Entourage
Biggest hope: That it all works out!
Luckiest moment of your life: Meeting Annabel!!
David Hawksworth’s bio:
Poised to launch his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Hotel Georgia late in 2009, David Hawksworth first emerged as one of Canada’s leading culinary talents as Executive Chef of West restaurant. Launching the restaurant in 2000 to immediate acclaim, critics cited his decade of European experience, from esteemed Michelin-starred restaurants; Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, as significantly influencing the depth of technical ability, brilliant execution and inspired combinations that define his dishes.
His seven-year tenure at the helm of West (2000-2007) saw the restaurant rise to become a perennial winner at the Vancouver Magazine Restaurant Awards, with Hawksworth named Chef of the Year in 2005. After being propelled to the forefront of the city’s dining scene, he went on to attract attention from further a field and garner high praise from defining publications such as Food Arts, Bon Apetit, Wine Spectator and Food & Wine magazine. Hawksworth has traveled extensively as a guest chef, most notably showcasing his cuisine at the Masters of Food & Wine, Carmel and twice at James Beard House, New York City.
And his star continues to rise; 2008 witnessed his induction in to the BC Restaurant Hall of Fame, nominated by his industry peers, he is the youngest chef ever to have received this honour. David Hawksworth is currently consumed with research and planning for his new, independently owned restaurant. He also sits on the board of the Chefs Table Society of British Columbia and donates his time to a number of charitable causes including the annual Chefs for Life culinary extravaganza. He is excited to be unveiling a new and defining dining experience to the city next year.