The GOODS from West Restaurant

Vancouver, BC | Since its opening more than a decade ago, West has been a place of quiet evolution, setting benchmarks with its unique coastal cuisine that speaks to where we live. And now, with the appointment of Quang Dang as executive chef, the introduction of his new menu and recent décor enhancements, West continues to evolve. “We really wanted to add another dimension to West,” says proprietor Jack Evrensel. “The addition of the Elements section introduces a wider range for the menu. It provides another way to enjoy West on a daily basis, for a casual bite on the way home from the office, or simply as an informal meeting place in the neighbourhood,” he added.

In The Kitchen

Quang Dang’s recent appointment as executive chef atWest is a continuum of the restaurant’s dedication to British Columbia’s rich stores of prime ingredients.

Chef Dang, who traces his roots to Vietnam and Scotland, has a resumé that includes some of the Vancouver’s finest restaurants. He began his career at West in 2005, and says, “I’m thrilled to be returning home to West—joining our talented sous chefs, Alex Hon and Joel Panlilio—and to introduce the addition of our Elements menu. It’s all about making our coastal cuisine easily accessible, whether you want to enjoy a few plates at the bar, make a meal of them, or enjoy our new tasting menus.”

As always, award-winning Pastry Chef, Rhonda Viani is busily preparing for the holiday season. In addition to her well-known breads, Chef Viani’s dessert menu will feature fresh fruit and chocolate desserts, a fine selection of cheeses, and petit fours.

In The Dining Room

West is also delighted to announce the appointment ofOwen Knowlton as Restaurant Director. Also retaining his role as Wine Director, Owen was voted Sommelier of the Year in 2011 by the Vancouver International Playhouse Wine Festival. He will work in close collaboration with Restaurant Manager, Brian Hopkins, a 2010 BC Restaurant Hall of Fame inductee, saluting his lengthy career in providing exceptional hospitality for West’s guests.

In turn, Owen and Brian work in close concert with Bar Manager, David Wolowidnyk, whose enthusiasm for classic cocktails—drawing on specialty infusions, tinctures and far-ranging spirits—has earned him industry-wide recognition and an impressive collection of awards. David recommends his polished hardwood bar as the “perfect place to meet for a cocktail or glass of wine, and some selections from Chef Dang’s new menus,” he says.

Designer Marc Bricault has added several décor updates to West’s convivial interiors—a little warmer, a little sexier. Beyond the new front door, Bricault, who recently designed sister property Thierry, has enhanced the interior with Maharam fabric wall coverings (from the MOMA Collection), plus new Caesarstone quartz tabletops with a subtly etched damask pattern. The result is a handsome and inviting room that also speaks to where we live.

2881 Granville St. | Vancouver | MAP
Voice: 604 738 8938
Web: westrestaurant.com
Email: [email protected]

Gallery

Hours

Restaurant  Nightly from 5.30 – 11.00pm
Bar   Nightly from 5.30 – midnight
Brunch  11.00am – 2.30pm, Saturday – Sunday
Lunch  11.30am – 2.30pm, Monday – Friday

Our Team

Quang Dang, Executive Chef
Rhonda Viani, Pastry Chef
Brian Hopkins, Restaurant Director
Owen Knowlton, Wine Director
David Wolowidnyk, Bar Manager

About West Restaurant

True to our Region True to the Seasons

Recognized as the “jewel in Vancouver’s culinary crown,” West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, and a prestigious four star rating by Mobil Travel Guide.

Pristine local ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics. Exuding energy and action, the kitchen offers two ‘chef’s tables’ that render an up–close culinary theatre experience.

The elegant dining room is highlighted by a magnificent, temperature-controlled wall of wine housing West’s extensive wine collection, an ever-evolving list of acclaimed Old World producers, rare finds and exciting New World vintners. At the gleaming cherrywood bar, martinis and cocktails are composed of fresh herbs, juices and creative infusions.

West is located in Vancouver’s chic South Granville neighborhood (just five minutes from the downtown core).

The Cookbook

West: The Cookbook

$50.00

“West’s first cookbook welcomes the reader into its pages just as the award-winning restaurant greets its clientele – with grace and innovation. The reader is invited to feel at ease and relish the excellence while surveying menus showcasing the region’s bounty. With over 100 recipes and full-colour photographs, West: The Cookbook offers tantalizing starters and mains that span the seasons and also features approachable recipes from award-winning pastry chef Rhonda Viani, cocktails from David Wolowidnyk, and wine pairings from Owen Knowlton. 2008 Winner, Most Innovative Cookbook in Canada, World Gourmand Cookbook Awards

Accolades

Best Restaurant, Silver
Vancouver Magazine Restaurant Awards, 2011

Wine List Award, Platinum (Best Overall)
Vancouver Playhouse International Wine Festival, 2011

Sommelier of the Year, Owen Knowlton
Vancouver Playhouse International Wine Festival, 2011

Four Star Award
Mobil Travel Guide, 2011

Four Diamond Award
AAA / CAA, 2011

Best Service, Gold
Restaurant of the Year, Bronze
Best Last Course, Bronze
Best Regional, Honourable Mention
Vancouver Magazine Restaurant Awards, 2010

‘Best of’ Award of Excellence
Wine Spectator, 2010

“A beautifully appointed space, first rate service, and a great bar program round out this award-winning room.”
Vancouver magazine, Eating + Drinking Guide, 2011

“Beautifully presented dishes using local ingredients. The Sea Tasting Menu is a real treat.”
New! Travel UK, 2010

“Unfailingly gracious, flawless service, right down to the smallest detail and service is all about the details.”
Vancouver magazine, 2010

“The most memorable meal on this Vancouver visit was lunch at West.”
Seattle Times, 2010

“Every dish is magical and certainly distinctive to the seasonal offerings of Vancouver. Gremolata’s picks? We love the “West” Seafood Chowder with its innovative lemon cleansing finish and the filet of smoked sablefish “en papillote” with fresh uni shitake mushroom salad and smoked tea broth. Both dishes are truly divine for their ability to provoke discussion at the table. The clear signs of a creative chef executing brilliance.”
Gremolata.com, 2010

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