A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

New Glasfurd & Walker-Designed Ice Cream Parlour UYU Opening Soon On Abbott

IMG_0797
by Andrew Morrison | First timers Kevin Lee and Namgil Lee are opening a 755 sqft premium soft serve ice cream parlour called UYU at 433 Abbott Street in Gastown early next month (the same block as Tacomio and the second location of Prado).

From what I gather they’ll be offering house-made soft serve ice cream and customizable ice cream bars (both using organic milk) that are first dunked in either white or dark chocolate before being dressed with customer-determined toppings. The brand concept is being executed by Glasfurd & Walker with an interior by Michael Leckie of Campos Leckie Studio (see also Small Victory), so trust for a tightly-wrought look and feel. More soon.

EXPLORE THIS NEIGHBOURHOOD

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.