the GOODS from Annalena

Vancouver, BC | Following a very successful first year, DineOut Vancouver’s “World Chef Exchange”, Season two brings together great new partnerships in some of Vancouver’s best rooms. AnnaLena has been invited to participate and are very excited to be welcoming Chef James Lowe from Lyles London to the restaurant this January.

About Chef James Lowe | Chef James Lowe opened his first restaurant, Lyle’s, in Shoreditch in April 2014. The food is British, produce-led and driven by a common-sense philosophy. He was previously head chef at St John Bread & Wine for four years and started the London based chef collective the Young Turks in 2011. He draws inspiration from a network of farmers and fishermen that he has been working with over the last eight years. His desire is to show people, both at home and abroad, what’s possible with British ingredients through his fresh approach. Lyle’s was voted 6th place at the Restaurant Magazine 50 Best UK Restaurant Awards 2015 and won their first Michelin star in September 2015 – eighteen months after opening. Most recently Lyle’s was named 65th best restaurant in the world at the San Pellegrino Awards.

For tickets and more information on the DineOut Vancouver event click here. AnnaLena also looks forward to welcoming guests for their DineOut Vancouver menu from January 17 to February 5.

DETAILS

1809 West 1st Ave. | Vancouver, BC | V6J 5B8 | Telephone: 778 379 4052 | Email: [email protected] | Web: www.annalena.ca | Twitter  | Instagram
Hours: Dinner Tue-Sun, 5pm–12am | Brunch Sat & Sun 10am–1:45pm | Closed Monday

Gallery

The People

ABOUT ANNALENA

Named to honour Chef Michael Robbins’ two grandmothers for what they represent in his life, AnnaLena is about imagination, creativity and possibility. An artist, designer and fashion-lover, Robbins has created his own vision and artistic expression for the restaurant near Kits beach, and plans to stay true to his favorite food genre: modern Canadian cuisine. Described by Robbins as “food influenced by a melting-pot of cultures, flavour profiles and techniques, and one that uses largely Canadian ingredients.”

For the front of house Robbins has re-joined forces with former Oakwood colleague Jeff Parr, an industry veteran adept at overseeing the floor in some of Vancouver’s busiest and best-known rooms.

Plates range from $5 to $36 inviting diners to mix and match creative dishes like: local kushi oysters, shaved foie gras, compressed apple, jalapeño mignonette;  buttermilk fried chicken, dijon maple aioli, dill powder; lamb neck, chimmicurri, charred yogurt, asparagus, tomato, anchovy; and wagyu short rib, roasted mushrooms, broccoli puree, potato chip, natural jus.  A tightly curated selection of desserts will also be on offer, featuring plates like: chocolate custard, honeycomb and salted caramel ice cream.

Robbins and Parr took over the restaurant in early February 2015 and have renovated the West 1st space to align with the artistic and culinary vision of Chef Robbins. Don’t miss original art by Robbins including “Bear Bricks,” LEGO lamps and designs, the “Tetris” bar, and works from local photographer, Allison Kuhl. Personal touches are found throughout the thoughtful dining room and kitchen that provide insight into Robbins’s passions and vast imagination.

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“Mike Robbins is a serious chef with great potential. He is going to be a star, mark my words” – Alexandra Gill, Globe & Mail – June 2015