A Drinker’s Guide To Vancouver Hotels: The Two Signature Drinks Of “The Sylvia Hotel”

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The Sylvia Hotel is the ivy-covered heritage building (with the neon gothic “S”) that overlooks English Bay Beach. It’s not known for its food, drinks, or rooms; all of which are frankly mediocre, but man, does it ever sport a view! It’s like a missing ingredient, improving the experience in increments as sunset approaches and making everything taste just a little bit better. It also has the charm of an independent hotel that doesn’t go overboard with, well…anything, and that’s a little refreshing. You can almost always grab a seat, even as the sun is going down, and the chances of you seeing anyone you know hanging out there are about equal to the odds of seeing two gulls colliding in a mid-air burst of feathers. There’s no fuss and no scene to speak of. It’s just a lounge that’s strangely – if not comfortingly – ten years behind.

The Drink | The Sylvia tables two signature drinks, The Vancouver Cocktail and 1954. Legend has it that latter (gin, red vermouth, B&B, orange twist – now on cocktail menus all across the city) was created in the Sylvia Bar during the early 1960′s. The former (vodka, Chambord, splash of soda, raspberries, blueberries, lemon twist) is a newer invention that named for the year in which the Sylvia Bar opened.

The Sylvia Hotel | 1154 Gilford Street | WEBSITE

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“Yew” Tables Seasonal Menus For December & New Year’s Eve

December 6, 2010 

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YEW restaurant + bar is located in the Four Seasons Hotel Vancouver at 791 West Georgia St | 604.692.4939

News from Scout supporter YEW restaurant + bar

Vancouver, BC | Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully raised and prepared.

It is with this ultra-fresh, local and seasonal mentality are offering a three-course, prix-fixe menu focusing on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.

This month Chef Grant Macdonald has selected Sidney Island Venison and a variety of seasonal apples. Take a look at the menu the New Years Eve Menu after the jump… Read more

Actor & Vodka Fan Dan Aykroyd On The Bar At “Yew” This Friday

September 23, 2010 

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YEW restaurant + bar is located in the Four Seasons Hotel Vancouver at 791 West Georgia St | 604.692.4939

News from Scout supporter YEW restaurant + bar

Vancouver, BC | On Friday, September 24, Canadian actor Dan Aykroyd will be behind the bar at YEW in the Four Seasons Hotel Vancouver to mix Crystal Head Vodka cocktails. Aykroyd, spokesperson for the brand, is making a stop at YEW on a “bottle-signing” tour of Western Canada and the US to share his passion for the designer spirit.

Crystal Head Vodka is quadruple-distilled and triple-filtered through Herkimer diamond crystals. It is manufactured by the government of Newfoundland, the last government owned still in all of North America. The vodka is sold in a clear glass bottle in the shape of a human skull. Read more

“Fresh From…” Celebrates Corn & Crab at Four Seasons’ “YEW”

September 3, 2010 

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YEW restaurant + bar is located in the Four Seasons Hotel Vancouver at 791 West Georgia St | 604.692.4939

News from Scout supporter YEW restaurant + bar

Vancouver, BC | Fresh From British Columbia’s oceans, rivers, fields and farms Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully raised and prepared. We hope you’ve been making the most of summer – indulging in BC’s juicy cherries, sun-warmed peaches and impossibly flavourful heirloom tomatoes at home, on the road or here at YEW. This September, enjoy our ultra-fresh, local and seasonal dinner concept for dinner nightly at YEW restaurant + bar. Known as “Fresh From…” this three-course, prix-fixe menu focuses on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce. This month Executive Chef Oliver Beckert is featuring two much loved ingredients, crab and corn. View the menu after the jump… Read more

YEW Wins “Where” Magazine Nod For Best Hotel Dining & Bar

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YEW restaurant + bar is located in the Four Seasons Hotel Vancouver at 791 West Georgia St | 604.692.4939

News from Scout supporter YEW restaurant + bar

Vancouver, BC | YEW restaurant + bar takes top prize in the Best Hotel Dining & Bar category at the recent Where Vancouver Magazine’s Annual Dining Awards. Voters credit the “gorgeous wood-trimmed room [that] lures the power crowd and celebrities, who come for inspired Pacific Northwest plates, served with flair in a dramatic setting.” Read more

YEW Pays Tribute to Earth Hour as Part of Global Celebration

March 16, 2010 

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YEW restaurant + bar is located in the Four Seasons Hotel Vancouver at 791 West Georgia St | 604.692.4939

News from Scout supporter YEW restaurant + bar

Vancouver, BC | YEW restaurant + bar at the Four Seasons Hotel Vancouver will join 46 Four Seasons sister properties to create a chain of candlelight dinners that will circumnavigate the globe in celebration of Earth Hour. On Saturday, March 27th, a sequence of candlelight dinners will begin at Four Seasons Hotel Sydney at 8:30pm local time and move westward across the planet. Read more

Four Seasons’ Yew Restaurant + Bar Joins The Scout Community

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The good folks at YEW restaurant + bar in the Four Seasons Hotel are now proud member supporters of Scout. We will be publishing their news and press releases on our front page and hosting a page for them in our list of recommended restaurants. Click ahead or jump to their Scout page here. Read more

A Tour Inside Imminent “Oru” At The Fairmont Pacific Rim Hotel

February 9, 2010 

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We’re big fans of executive chef David Wong (Bocuse D’Or Canadian competitor) and manager Chad Clark (ex-Feenie’s), so while we’ve been hotly anticipating the arrival of small independents like Bao Bei and Corner Suite, we’ve also been quietly stoked for the coming of Oru in the new Fairmont Pacific Rim downtown. The hotel has just opened – running on 30+% occupancy until Thursday, when they hit 100%. Thursday is D-Day for Oru as well. I’ve just been given the grand tour, checking out the already opened Giovane cafe and the lobby bar (and raw bar), as well as the restaurant itself, currently a hive of fevered activity. Though it might look like Oru is long from finished, the kitchen is seasoned and fired up, the menus have been tested and priced (viewable on Chefs Table Talk), and the front of house construction appears to be down to clean up and final fixture installation.

The following video includes an interview with the chef (at the end) on the restaurant’s authentic Pan-Asian menu…

The Photos

Exterior (Oru is on the second floor) | Oru at the Fairmont Pacific RimThe lobby | Oru at the Fairmont Pacific RimInside the already opened Giovane cafe, located on the main floorGiovane | Oru at the Fairmont Pacific RimGiovane | Oru at the Fairmont Pacific RimCake inside Giovane | Oru at the Fairmont Pacific RimOrigami in Giovane  | Oru at the Fairmont Pacific RimLooking down on the lobby bar area | Oru at the Fairmont Pacific RimMain floor | Oru at the Fairmont Pacific RimMain floor lobby | Oru at the Fairmont Pacific RimAmazing piano detailed with gold and origami lid pattern | Oru at the Fairmont Pacific RimLooking down on the lobby bar area | Oru at the Fairmont Pacific RimThe main floor lobby bar | Oru at the Fairmont Pacific RimMain floor raw bar | Oru at the Fairmont Pacific RimMain floor raw bar | Oru at the Fairmont Pacific RimSetting inserts in the main floor bar | Oru at the Fairmont Pacific RimGraham and Jenny behind the main floor lobby barOrigami awaiting installation | Oru at the Fairmont Pacific RimStairs up to Oru from the main floor bar | Oru at the Fairmont Pacific RimEntrance and touch screen menuOrigami awaiting installation | Oru at the Fairmont Pacific RimOru | Oru at the Fairmont Pacific RimOru's more casual side, dubbed the Sky Bar | Oru at the Fairmont Pacific RimThe window to the left is a marble-topped communal table of 12 | Oru at the Fairmont Pacific RimPriming next to the window | Oru at the Fairmont Pacific RimTable-tops waiting for legs | Oru at the Fairmont Pacific RimFirst of the origami installed | Oru at the Fairmont Pacific RimThe beginnings of a banquette | Oru at the Fairmont Pacific RimWall detail | Oru at the Fairmont Pacific RimOrigami awaiting installation | Oru at the Fairmont Pacific RimChef David Wong and Manager Chad Clark | Oru at the Fairmont Pacific RimOrigami awaiting installation | Oru at the Fairmont Pacific RimIn the kitchenOrigami awaiting installation | Oru at the Fairmont Pacific RimChairs ready to be arranged | Oru at the Fairmont Pacific RimChairs ready to be arranged | Oru at the Fairmont Pacific RimThe massive ceiling origami installation primed for installation | Oru at the Fairmont Pacific RimExterior

It’s a big, voluminous space (8,000 sq feet altogether) that includes 2 chefs tables of 6 in front of the kitchen pass, a really cool cut-out, low-slung 12 seat communal table topped with grey marble (the place is weighed down with marble), a private room for 14, two patios (the lower floor outdoor space holds 50-75), and a flood of natural light enhancing the near-waterfront view. The dining room and adjacent Sky Bar lounge area seat 140. Upstairs, there are 3 banquet rooms (300, 200, and 150) and an open reception area with a capacity for 400+. The kitchen(s) are massive and pristine, including a tandoori oven, pizza oven, the biggest garde manger station I’ve ever seen, and every bit of kitchen equipment you’d expect in a top shelf operation. All told, chef David Wong oversees a 38 person crew. Phew. As he says in the interview above, 4 hours sleep is plenty.

Here’s what we wrote about the place when we first broke the news of it back in March of 2009.

The upcoming Fairmont Pacific Rim hotel will soon announce its plans for a restaurant. The not-yet-finished hotel has saddled up with the local design and architecture firm MGB, and together they are building a new, upscale, street-level swank expression of hyper modern BC. It’s the full-on fantasy model of clean lines and ocean zephyrs, a gambit for local favour and tourist hearts and minds.

Oru, as it’s called (from the Japanese: “To Fold”), will see plenty of Asian influence, a hodge podge of inspirations that tour the Ring of Fire. It will capitalise “on Vancouver’s multicultural vibe, with a focus on traditional dishes from Pacific Rim Countries authentically prepared utilizing locally sourced and responsibly harvested ingredients.” Not unlike “C” Restaurant, I suppose, only without Quang Dang or Robert Clark (no chef reveal yet), or indeed the affections of most concierges in town (it’s a hotel, after all). I really hope it’s good, as we run a deficit of first rate quasi-waterfront restaurants in this here waterfront town.

The designers have the run of the concept, from brand and chairs to art installations and schematics. A 180ft long and 5ft wide light sculpture by local origamist, Joseph Wu, will dominate the dining room. An 8 inch thick wooden wall of reclaimed lumber will hide a wine tasting room and a private room.

They will open “in advance” of the Olympics, which likely means in the weeks just prior.

Once again, should you want to browse through Oru’s menus, you can at in the Chefs Table Talk forum.

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Break a leg.

ALL ANTICIPATED OPENINGS

First Look At Oru In The Fairmont Pacific Rim

The upcoming Fairmont Pacific Rim hotel will soon announce its plans for a restaurant. The not-yet-finished hotel has saddled up with the local design and architecture firm MGB, and together they are building a new, upscale, street-level swank expression of hyper modern BC. It’s the full-on fantasy model of clean lines and ocean zephyrs, a gambit for local favour and tourist hearts and minds.

VIEW ALL ANTICIPATED RESTAURANTS

Oru, as it’s called (from the Japanese: “To Fold”), will see plenty of Asian influence, a hodge podge of inspirations that tour the Ring of Fire. It will capitalise “on Vancouver’s multicultural vibe, with a focus on traditional dishes from Pacific Rim Countries authentically prepared utilizing locally sourced and responsibly harvested ingredients.” Not unlike “C” Restaurant, I suppose, only without Quang Dang or Robert Clark (no chef reveal yet), or indeed the affections of most concierges in town (it’s a hotel, after all). I really hope it’s good, as we run a deficit of first rate quasi-waterfront restaurants in this here waterfront town.

The designers have the run of the concept, from brand and chairs to art installations and schematics. A 180ft long and 5ft wide light sculpture by local origamist, Joseph Wu, will dominate the dining room. An 8 inch thick wooden wall of reclaimed lumber will hide a wine tasting room and a private room.

They will open “in advance” of the Olympics, which likely means in the weeks just prior.

And that’s all I got for now…

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Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, a contributor to Vancouver and Western Living magazines, and a proud board member of the Chef’s Table Society of BC. He lives and works by the beach in Vancouver.

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YEW seafood + bar

October 5, 2008 

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Gallery

YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Executive Chef Ned Bell | Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Yew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4Pastry Chef Bruno Feldeisen | Yew At The Four SeasonsYew At The Four SeasonsYew At The Four SeasonsYew At The Four SeasonsYEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4YEW restaurant + bar is located in the Four Seasons Hotel Vancouver  791 West Georgia Street, Vancouver, British Columbia, V6C 2T4

Hours

Coffee To Go | Every day 7:00 am – 10:30 am
Breakfast | Every day 7:00 am – 11:30 am
Brunch | Saturday and Sunday 11:30 am – 2:30 pm
Lunch | Monday to Friday 11:30 am – 2:30 pm
Dinner | Every day 5:00 pm – 10:00 pm

People

Executive Chef – Ned Bell
Restaurant Manager – Murray Saunders

About YEW seafood + bar

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YEW seafood + bar is set to become the city’s premier seafood restaurant, delivering exceptionally delicious cuisine, great wines, innovative cocktails and a fun, welcoming environment for guests — all wrapped in legendary Four Seasons service.

With nearly 70 percent of customers ordering seafood the change just makes sense. YEW has answered the call with an exciting move to a concept that delivers simple, local, ultra fresh, and sustainable seafood infused with our own sense of whimsy and fun.

Guests will be welcomed by a gorgeous new RAW bar, seafood-inspired menu, a few nips and tucks in the restaurant and brand new Executive Chef Ned Bell to anchor the shift. Bell brings his culinary philosophy of ‘Globally Inspired, Locally Created’ to the mix creating both classic and innovative plates.

The clean and focused menu features a variety of seafood, simply and expertly prepared.  Freshly shucked oysters are a natural start to the meal, paired with a glass of bubbles from a new selection of Grower’s Champagnes.  The ‘Day Boat Fish’ presents diners with the freshest ‘catch of the day’ and the new ‘Share the Fish’ platters will have all hands reaching across the table for Alaskan King Crab, Ahi tuna, scallop crudo, wild salmon and more.

YEW’s savvy sommelier, Emily Walker has done her homework and she, along with the new Vinotech machine, will offer guests a great selection of seafood-fabulous wines by the glass and bottle. The pro is up for any challenge!  Whether it be pairing wines for YEW’s new selection of ‘Turf & Fish’ dishes such as the unlikely, yet totally tasty, Pork + Octopus entrée.

Vancouver’s cocktail scene is exploding and YEW’s bartender extraordinaire, Justin Taylor, is leading the pack. The elevated bar menu features original handcrafted, last century classics and house punches to ‘knock the socks off’ everyone sitting on a stool.

Fans of the restaurant’s much loved 16oz Rib Eye and Carbonara Gnocchi can rest easy – a few favourites will remain and those not feeling fishy can enjoy multiple beef, chicken and vegetarian options.  Dessert lovers are also in for a treat with Pastry Chef Bruno Feldeisen taking on rustic desserts featuring seasonal ingredients.

The restaurant’s new tagline, Modern. Coastal. Social., speaks to the atmosphere and experience the team is striving to create.  The concept shift is a holistic one; key players from every area of the restaurant have been involved in ensuring the cocktails, wines, desserts, side dishes, interior design and even a more relaxed uniform work together to give guests a wonderful and welcoming dining experience.

Coffee Culture Bar

Single or double, long or short, your signature bean awaits at YEW Coffee Culture Bar in Four Seasons Hotel Vancouver. Personalise your morning where every cup is tailored for the above-average Joe.

YEW bar

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In YEW bar, the menu of over 300 wines includes more than 150 by the glass – a temptation to sample the best of the best. YEW’s bartenders continually renew the cocktail menu with fresh inventions. Hours: Sunday to Wednesday – 11am to midnight | Thursday to Saturday – 11am to 1am

Wine Down Sundays and Why Not Mondays
Every bottle is 50% off on Sundays and Mondays all day/evening.

YEW catering

Bring home the tantalising tastes of YEW seafood + bar. Whether you are hosting an intimate gathering, a large dinner party for up to 45 guests or a reception for up to 65, YEW offers the perfect choice for an elegant, flavourful evening. YEW’s catering menu features dishes from the Pacific region, including seared prawns and jalapeño scallop ceviche, as well as the restaurant’s signature mango lobster roll.

For additional information or to book your event with Kim Kristensen, YEW Sales Manager, please call 1 (604) 609-5480 or see here.

Awards

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Best Wine List – YEW seafood + bar – Gold
~ Vancouver Playhouse International Wine Festival 2013 ~ 

Best Server – David Lew – YEW seafood + bar
~ Dine Out Vancouver’s Best Bite Awards 2013 ~

Best Chef: 2nd place Ned Bell – YEW seafood + bar
~ WE Vancouver Best of the City Dining 2013 ~ 

Best Bar & Lounge: 1st place – YEW seafood + bar
~ WE Vancouver Best of the City Dining 2013 ~ 

Best Hotel Dining: 2nd place – YEW seafood + bar
~ WE Vancouver Best of the City Dining 2013 ~ 

Best Restaurant: 2nd place – YEW seafood + bar
~ WE Vancouver Best of the City Dining 2013 ~ 

Best Wine Bar – YEW seafood + bar
~ Georgia Straight’s Golden Plate Awards 2013 ~ 

Best Hotel Restaurant – YEW seafood + bar
~ Georgia Straight’s Golden Plate Awards 2013 ~ 

Best Bar Lounge – YEW seafood + bar
~ Georgia Straight’s Golden Plate Awards 2013 ~ 

Vancouver’s Top Hotel Dining – YEW seafood + bar
~ WHERE Magazine 2008 ~

World’s Best Places to Eat – YEW seafood + bar
~ Food & Wine GO List 2008 ~

Best Restaurant Design – YEW seafood + bar – Silver
~ Vancouver Magazine 2008 ~

Best Hotel Dining – YEW seafood + bar – Bronze
~ Vancouver Magazine 2008~

Award for Excellence in Design of Architectural Woodwork – YEW seafood + bar
~ Architectural Woodwork Manufacturers Association of Canada 2008 ~

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