Dachi (“Pal” in Japanese) is a new, Pacific Northwest-inspired restaurant opening soon in the old Campagnolo Roma location at 2297 East Hastings Street.
The 1,200 sqft restaurant space in the heart of the Hastings-Sunrise neighbourhood was picked up by a trio of first timers: local sake expert Miki Ellis, Aburi Beverage Director Stephen Whiteside, and former Coquille Senior Sous Chef Tyson Viteychuk. The three industry veterans took possession after Camp Roma closed earlier this month, and immediately set to work transforming the place.
They’d done a lot of work already when I looked in on progress last week, but there was obviously much work to be done considering their desire to be open before Christmas. I noticed a few big changes. Gone, for example, are Camp Roma’s couches, which had been picked up from DB Bistro’s fire sale back in 2011. They’ve been replaced by a long banquette that curls round for a little cloister table near the front door (reminiscent of Table #1 at Bao Bei).
Also noticeable, the shades were off the many hanging light fixtures with the exposed bulbs brightening up the place, and the window gap above the four-seat bar is taller now so it no longer feels like a kitchen pass. I’m excited to see what the finished result will look like, especially the exterior mural by local artist Ciele Rose.
The 40-seat restaurant will be of the farm-to-table sort, featuring an ever-changing menu designed to flexibly reflect the best of what’s in season. Tyson has built up good relationships with local suppliers over the years, so even though I have no idea (yet) as to the sort of dishes he’s planning I trust they’ll be rooted in the region. His cooking will be supported by a wine-focused drinks card supplemented with sake, craft beer and cider. Miki and Stephen have plenty of experience on this front, so it’s fair to expect good and interesting things.
They want Dachi to have a neighbourhood vibe, which is to say they’re aiming to strike a cozy balance between refined and casual. Service will be dinner only to start, with weekend brunch to follow. Take a closer look inside…
I worked alongside Tyson for a few years at Chill Winston and he has to be one of the most brilliant culinary minds in Vancouver. FINALLY he will have a chance to show everyone what he was capable of but was restrained from doing while working there. I can’t wait to eat there!