The lounge at Yew Seafood + Bar in the Four Seasons Hotel Vancouver is going under the reno knife this weekend. They’re adding booth seating around the circumference of the existing room, which might gain them a few extra seats (not to mention some intimacy for those who want it). They plan on doing the build in one night, Sunday March 2nd, for a Monday opening.

With the renewal of the space comes a renewal of the cocktail menu, as bar manager Justin Taylor is set to debut a new list that will include The Yew (Havana Club 3yr, housemade falernum, Aperol, lime, cane sugar, Bittered Sling Rhubarb, straight up) and the Scorpion Tail (Cazadores Tequila, beet and chili-infused agave, grapefruit, lime, Bittered Sling Kensington, crushed ice), as seen above together with the lounge’s new layout.