Posts tagged OPEN-LATE
DACHI

That same idea eventually became the decree behind Dachi: a strong focus on locality, both in sourcing and in terms of place. Their commitment lies in large part to the community they've moved into. The word ‘dachi’ is a Japanese colloquialism for buddy or pal derived from the word Tomodachi meaning friend. Thus, Dachi is meant to be a place for neighbours; they strive to be a local haunt where one could stop by regularly to learn about the ever-evolving menu, unique selection of natural wines, and distinct sake program.

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CACAO

Alvarez echos Ramirez in his passion for promoting genuine Latin-American cuisine. “We’re doing Latin American food, to the bone, with locally-sourced ingredients,” he says. “Yes, we have some ingredients from Venezuela and Peru, that don’t grow up here, but we grow our own South American plants in the garden too.” This includes huacatay (black mint)––a plant species indigenous to Andean Peru where its name is derived from the Quechuan dialect.

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HUNDY

When Their There opened just under a year ago, there was something suspicious about the large walls of light oak paneling that shut off the back part of the café. Perhaps an office for the very busy team behind the highly successful bakery-restaurant duo of Their There and AnnaLena? Or was something else brewing? Understanding proprietors Mikey Robbins and Jeff Parr, who together possess a seemingly unquenchable desire to create, you’d be correct to assume the latter. Fast-forward to December 2018 and a new project was born: an essentials-focused, straight-to-the-chase, late-night burger and fries joint called Hundy.

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BLENHEIM RESTAURANT: PASTURE TO PLATE

Blenheim Restaurant owners Morten Sohlberg and Min Ye, an accomplished husband and wife duo, merely intended to create a neighborhood staple, but wound up with a highly sought-after Michelin Recommendation, ushering their team into a rare class of pre-trend innovation. The intimate nook in Manhattan's West Village sits at the intersection of two tree-lined, cobblestone streets: a romantic throwback to the days when the Chase Banks and Walgreens of the world had less of an imposing presence.

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CHAMBAR RESTAURANT

Located in Crosstown (the ambiguous mid-zone between Chinatown and Yaletown), the remodel of the second location of Chambar was a collaboration between co-owner Karri Schuermans and Carscadden Stokes McDonald Architects, who are also based in Vancouver. Their design goal was to parallel the reach of the restaurant’s ambitions with "exquisite cuisine, exceptional service, and a room that glows", branding it as "an unpretentious fling with fine dining.”

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BAUHAUS

A blend of classical German fare with contemporary European cuisine, Bauhaus' menu is one of the only delectably old-world dining experiences Vancouver has to offer. Being this far West of the multicultural continent known for its richness in art and culture, it's rare to come across a genuinely European eatery, but this award-winning German kitchen gives you that oft desired escape.

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NIGHTINGALE

Only recently has the term "Modern Canadian" become so reiterated. It's often offered up as an erudite way to describe a Chef's interpretation of their menu and where they draw inspiration from. Cooks across the country are seeking vision from traditional fare but putting a modern spin on each dish, while respectably trying to "keep it Canadian". The term is rooted in the mass Farm-to-Table movement that has taken restaurant culture by storm, championed by the likes of chef personalities like Dan Barber and famous food journalists like Michael Pollan. But Modern Canadian cuisine has rightly found that a focus on local produce--and a connection to the farmers they source their ingredients from--lends exceptionally to achieving the richest of flavour, texture, and succulence. Enter Nightingale.

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