We’ve invited West Vancouver’s Beach House to join the restaurant section of our GOODS program as a recommended room with a view. 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 goodness. We would like to thank them for their support of Scout, and for making BC a more delicious place to be.
by Rebecca Slaven | Maybe I’ve read too many Bronte novels but I love cycling to Grouse Mountain on a foggy day. The gruelling uphill trial is rewarded with dramatic views and grounded by the delicious pastries at Ambleside’s Savary Island Pie Company. It’s a gothic melodrama that takes place all in one afternoon!
The route is as simple as it gets, at least in terms of navigation. Ensure your gears are in tip top shape because you’ll be switching fast and often.
Make your way over the Lion’s Gate Bridge and follow the signs for North Vancouver. Take a left on Capilano Road, and keep heading up until your legs give out or you reach Grouse Mountain. Beyond the Capilano River Regional Park there are no flat stretches but there is space to pull over when you need a minute (or more) to catch your breath. Just think of the fun ride you’ll have on the way down as motivation!
Stops & Eats | Unless you are truly an animal and feel up for the Grouse Grind, take it easy on a roundtrip Skyride and enjoy the towering sight of the city engulfed in mist.
On the way down, stop at the Capilano River Regional Park. Practice your best brooding look while beholding the majesty of the Cleveland Dam and Capilano Lake. Afterwards, you can get your heart racing again with a stroll across the Capilano Suspension Bridge ($31.95) and around the Cliffwalk.
While it is slightly off route, it’s definitely worth stopping at the Savary Island Pie Company on the way home. A slice of chicken pot pie will perk you up for the rest of the journey. It was so good, I couldn’t wait to take a photo before taking a bite. Space is limited so it’s best to go at off-times. Enjoy!
Rebecca Slaven is a librarian, writer, and cyclist. Her subject specialities include law, beauty, and croquet. Her format specialty is the how-to guide. She mostly rides her bike to work but has cycled as far as San Francisco. Follow her on Instagram and Twitter.
The People Who Make It Happen
General Manager& Sommelier: Mike Mitchell
Executive Chef: Nick Hrynkiw
Night Manager: Brittany Frith
Day Manager: Dakota Butler
Office Manager: Genevieve Rainey
Marketing Coordinator: Jenny Tecklenburg
About the Beach House
At the foot of West Vancouver’s Dundarave Pier is one of the North Shore’s most celebrated landmarks. Home of acclaimed West Coast cuisine and award-winning wines and conceived by renowned designer Elaine Thorsell, The Beachhouse Restaurant & Lounge provides the perfect setting for any occasion.
With a sophisticated dining room, heated beachside patio, vibrant lounge and private terraced room, each environment offers something unique for guests visiting this idyllic location. Whether it is time spent in the spring and summer on the beachside patio with spectacular views of Burrard Inlet or storm watching through the fall and winter from the comfort of your oceanfront table, this is a restaurant for any season.
Chef Nick Hrynkiw uses only the freshest and finest ingredients to masterfully create seasonally focused menus, while working with our seafood purveyors to bring sustainable options to the table.
Paired to this distinctive cuisine, our award-winning wine list will delight the most refined palates. Whether it is an intimate date or a night out with friends and family, this is a wine list created for any occasion.
Your experience will be tied together by a focused yet relaxed service team led by General Manager Mike Mitchell. We are happy to welcome you to one of the most scenic locations Vancouver has to offer.
REVIEWS & ACCOLADES
North Shore News Readers Choice Awards 2014
Winner: Best Patio & Romantic date | Finalist: Best Seafood & Best Brunch
West Van’s dining landscape just got a little weaker. Fraîche Restaurant, which was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute magazine, permanently closed after its New Year’s Eve dinner service. It’s a pity that a fine dining eatery of this calibre (one of just a handful remaining in this increasingly casual city) couldn’t crack the code of one of the country’s wealthiest neighbourhoods. Perhaps this is just further evidence of the West Coast’s lack of enthusiasm for the fancy/expensive/formal milieu. In any event, here’s hoping chef Nicholas Lim, manager Paul Garbini, and the rest of the staff land on their feet.
The GOODS from Fraîche
West Vancouver, BC | The award-winning Fraîche Restaurant is renowned as one of West Vancouver’s most fêted dining experiences offering approachably elegant food that celebrates Canada’s west coast. With unwavering, steadfast service and panoramic views, the restaurant welcomes Chef Nicholas Lim’s maiden lunch, dinner and weekend brunch menus for the winter, along with two very special options for New Year’s Eve.
Elegant, bright and full of flavour, the new Fraîche lunch menu is perfect for a quick lunch-break bite or a relaxing mid-day meal. Begin with the Ahi Tuna Cobb Salad and then dive in to a Kettle Ridge Beef Burger or amazing Braised Beef Shortrib. Or try Thai Green Curry in a mild coconut sauce, Chestnut Chicken in ginger soya reduction, and Seared Scallops with lemon dill mascarpone risotto. Read more
The GOODS from Fraîche
West Vancouver, BC | West Vancouver’s Fraîche restaurant is now open for lunch, with a wonderful new menu created by Executive Chef Nicholas Lim. Join us weekdays and tuck into Ahi Tuna Cobb Salad, Fig & Blue Grilled Cheese, or Salmon & Chips with Champagne Tempura Batter. For more, see the complete menu online. Also, your place or ours this holiday season, Fraîche Catering offers an accessible approach to full service off-site catering, private events at the restaurant, and even upscale takeaway dining for truly relaxed and stress-free gatherings at home. Learn more about Fraiche after the jump… Read more
The GOODS from Thomas Haas
Vancouver, BC | Thomas Haas Chocolates & Patisserie in Kitsilano is hiring for a full-time Customer Service position/Barista. If you are a coffee and food loving individual with a great smile to brighten someone’s day, then please forward your resume. We value your outgoing, service oriented, self-motivated and friendly personality. Work experience in customer service is essential, barista experience definite asset. You are able to multi-task and have an authentic ambition to excel in what you do. We are offering a fun work atmosphere in a friendly, energetic and passionate team as well as growing opportunity with our company. We pay competitive wage.
You are welcome to apply with your resume in person at our North Vancouver store (129-998 Harbourside Drive) or Kitsilano store (2539 West Broadway), Tuesday – Friday. Or you can apply by email: contact Kathrin Best at kathrin [at] thomashaas.com and please include your resume and a few words about why you would be the right candidate. Learn more about us after the jump… Read more
The GOODS from Thomas Haas
Vancouver, BC | The latest edition of the Thomas Haas lineup of handcrafted chocolate bars can truly be described as the ONE! and only. Sourced from a select parcel of wild-foraged cocoa beans from Grenada, Thomas Haas’ new 79 per cent Grand Cru cocoa ONE! Bar will be available for a short time only as part of a limited release of 1,000. It’s a perfect union of exclusivity and creativity: Haas is the only chocolatier in Canada and one of only a handful worldwide to have access to this unique and robust vintage of 65 per cent cocoa from Valrhona’s prestigious Sourcer’s Selection. To refine the bar even further, Haas has intensified the flavour profile to 79 per cent using a unique blend of 100 per cent pure cocoa — this bar truly is a one-of-a-kind indulgence for the senses. Get the sweet skinny after the jump… Read more
The GOODS from Fraîche
West Vancouver, BC | West Vancouver’s acclaimed Fraîche Restaurant is pleased to welcome Chef Nicholas Lim to the kitchen as Executive Chef and Director of Catering. In addition to his role at the restaurant, Chef Nik will be working closely with General Manager and Wine Director Paul Garbini to launch Fraîche Catering.
Classically trained at the Dubrulle Culinary Institute, Chef Nik quickly climbed the kitchen ranks at several of Vancouver’s influential restaurants including Caffe de Medici and the Hart House. At 25 years of age, Chef Nik became Executive Chef and Director of Operations at Gusto di Quattro, making him one of the youngest executive chefs in Vancouver.
Chef Nik’s philosophy is one that embraces simplicity while also masterfully blending texture, flavour and colour into every dish he creates, making this bright young chef an exciting fit for a restaurant that is renowned for attracting the best culinary talent in Canada. “Fraîche Restaurant offers an experience that celebrates the best of the west coast, both on the plate and out the window. It’s a daily inspiration to provide an unforgettable culinary experience for our guests every day at every occasion.” says Lim. In his new role, he replaces one of his culinary mentors, Carol Chow, who has stepped down to pursue a lifestyle change.
Renowned as one of West Vancouver’s most celebrated dining experiences, Fraîche Restaurant complements dishes that celebrate the best of Canada’s west coast with steadfast service and inspiring panoramic views. Fraîche was feted with Gold and Silver Awards for Best North Shore dining in the Vancouver Magazine Restaurant Awards (2012 and 2013) and was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute magazine. Read more
(via) Here’s 27 year old Canadian kayaker Ben Marr (and friends) making short work of the downhill drainage half-pipe that poops him out (shockingly upright) into Lion’s Bay at 56km an hour. When reached for comment, the local RCMP detachment said “That’s so fucking rad!” Wait…no…we made that last part up.
We’ve invited the esteemed Thomas Haas Chocolates & Patisserie to join our GOODS section as a recommended place to lose yourself deliciously. 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 thank them for their support, and for making Vancouver a much tastier place to be.
by Andrew Morrison | Foreign Restaurant Porn looks at covet-worthy restaurants from parts afar and uses them to plug holes – geographically or conceptually - in Vancouver’s own restaurant landscape. This week I’ve been seduced by the look of Clancy’s Fish Bar, a waterfront restaurant in Perth designed by Paul Burnham. I think it could easily be replicated (in the local vernacular) on Ambleside’s forgotten seawall. Though the West Van neighbourhood has a sad and terrible habit of neglecting its restaurants to death (few good operators, chefs, or managers consider it a viable locale these days), a waterfront location changes the game a little. And truly, opportunities like this are as rare as comets:
The District of West Vancouver has a unique opportunity for a restaurant/bistro at a new premier waterfront location in Ambleside at 1468 and 1472 Argyle Avenue. The site is approximately 20 feet from the beach, has excellent exposure with its location next to green space at Millennium Park at 15th Street, and the Ferry Building Gallery and Ambleside Pier steps away at 14th Street. The District invites proposals from established firms for the design, construction, management, operation and maintenance of the restaurant.
Proposals are due by 2pm on August 8th, so I hope that someone truly inspired (and with means) is really burning the midnight oil on this. Why? Because it would be nice for a change to see a quality eatery on our waterfront – serving fresh, local seafood and craft beers on long communal tables, for example – instead of more of the same kaleidoscope of horrible nachos and frozen sliders. I mean, we already get that in expensive spades at the Lower Mainland’s myriad lower pub-grade seawall shit holes. Enough is enough. The big question is whether the City of West Vancouver is even remotely interested in quality, and whether the handful of stifling, stubborn residents who regularly show up at council meetings to blow hot air can take long enough naps (if you’ve never been to a West Van council meeting before, it’s like getting repeatedly hit with a hammer between the eyes). I fear they’ll do what’s expected and opt for a tourist-vacuuming casual fine dining chain or a “special occasion” one-off rip-off that’ll make guests pay for the view in lieu of good ingredients and a soul. But wouldn’t it be awesome if they took a chance and held out for something better? So dream this little dream with me and our crossed fingers…
The GOODS from Fraîche
West Vancouver, BC | Now there’s yet another reason to stop, relax and soak up the stunning views and incomparable cuisine at Fraîche: The popular West Vancouver restaurant has unveiled its new Sunset Dinner Series, which launches on the Summer Solstice (June 21) and offers patrons their pick of two prix fixe menus, created by new executive chef, Carol Chow.
Available Sundays and Tuesday through Thursday, the revolving $45 three-course prix fixe menu may feature Kusshi Oysters with cucumber jelly and shaved horseradish; Steak Tartare with truffled pecorino and extra-virgin olive oil; and Summer Pavlova served with berry sorbet.
Also available nightly (except Monday) Fraîche Restaurant will roll out a $125 five-course tasting menu which includes wine pairings. Diners may be treated to Sweet Pea Soup with seared scallop and cumin cracker, paired with Wapiti Cellars 2011 Viognier (Naramata); Prawn and Frisee Salad with house-smoked bacon, pine nuts and olives in a Dijon vinaigrette, paired with a Buehler 2011 Chardonnay (California); Confit of Turkey Ravioli with beets, goat’s cheese and candied walnuts, paired with a Foxtrot 2010 Pinot Noir (Naramata); Porcini Dusted Lamb Sirloin, with celery root puree, asparagus and wild mushrooms, paired with an Allegrini 2008 Palazzo della Torre (Italy); and something very special for dessert. Read more