With a mission to inform, empower, celebrate and advocate for British Columbia's current and aspiring business leaders, BCBusiness go behind the headlines and bring readers face to face with the key issues and people driving business in B.C.
Issue link: http://digital.canadawide.com/i/290301
April 2014 BCBusiness 95 NiK WEST (Top); illuSTrATioN: mArK ATomoS piloN The restaurant formerly known as The Black Hat Bistro has kept some of the look and feel of the old place, but North 48 has sig- nificantly broadened its palette, with influences ranging from the American Deep South (fried chicken and waffles is one clas- sic example) to the street foods of Seoul and Beijing, where chef Sam Chalmers travels regularly. The drinks menu also finds inspiration from all over, with a wide array of tiki cocktails alongside some British-inspired standards, including the Angel Islington, named for a district of Central London. While Chalmers's wander- lust pervades the menu at the family-owned and –operated restaurant, ingredients are sourced locally wherever pos- sible—including the decor. The sturdy wooden tables were salvaged from the building's original early-1900s ceiling joists and the light fixtures are made of Canadian pine-beetle spruce (northfortyeight.com). • Blackbird is "an ambitious step forward in quality of experi- ence," says mixologist Jay Jones (formerly at Shangri-la), Don- nelly Group's brand ambassador, executive bartender and acting general manager at the pub since it opened in Vancouver's financial district in october 2013. Designer Craig Stanghetta transformed the massive two- level space with rich finishings and distinct areas. "The bistro and oyster bar is about elegance with a bit of urban hustle and sexy style," says Jones. The pub, with its 24-seat communal table, booths and 20-seat underlit bartop, is "a high-energy place to party, watch the game and dance to live bands or DJs playing on the stage." The billiards room offers billiards and shuffleboard, and the scotch room includes a 14-seat racetrack-shaped bar displaying 100 labels of single malt scotch whisky. Chef Alvin pillay (formerly at Campagnolo) came on board to elevate the menus, sourcing sus- tainable seafood, natural meat and seasonal produce, while keeping prices reasonable (like the Blackbird signature burger with hand-cut fries, $17, which you can order a juicy medium- well thanks to daily in-house grinding). (donnellygroup.ca) —Catherine Roscoe Barr Not just another Donnelly joint North 48 Blackbird Public House and Oyster Bar BesT TABLe Get yourself a seat a couple of steps to the right from the door for prime people-watching opportunities, as well as a panorama of the street outside. MusT-TRY ORDeR The Bibimbap, a bowl of pickled vegetables, kimchi and fried egg on rice, is as fun to eat as it is to say. Bring a breath mint. DRinK uP The dedication to handcrafted ingredients in the kitchen extends to the bar. The flavoured spirits used in North 48's cocktails are all infused on-site. insiDeR TiP Try the condiments. Everything—even the mayo and ketchup—is made in-house. From diner food to Japanese izakaya, North 48 offers an eclectic menu with something for everyone in Victoria by Alexis Baran TASTY TRAVELS Take a culinary journey with dishes and drinks from the Deep South, Asia and England. p o w e r l u n c h r e c e n t l y o p e n e d f o o d + d r i n k p90-97-OOO_april.indd 95 2014-03-13 1:07 PM