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Issue link: http://digital.canadawide.com/i/347582
AUGUST 2014 BCBusiness 77 PAUL JoSePH; ILLUSTrATIon: MArk AToMoS PILon When Yaletown's Chinois restau- rant closed, general manager Michael Gayman worked with owner Peter Girges and his business partner to develop a new concept that would succeed where the one-dimensional Asian eatery failed. The team con- verted the interior from a dark space into a bright, open and approachable one, with custom light fixtures and white-oak wood furniture. Executive chef Tim Cuff designed a menu that incorporates seasonal variety, relying heavily on B.C. suppliers such as Hannah Brook Farm for high-quality local ingredients. "With the concept, we wanted to be West Coast cuisine," says Gayman, adding that West Oak is meant to appeal as much to locals as it is to tourists who expect the fresh, Ocean Wise seafood and homegrown ingredi- ents that B.C. is known for. "What we're trying to do is give people fine-dining quality and service in a less pretentious environment" (westoakrestaurant.com). • The original partners of Vancouver Urban Winery— Mike Macquisten, Steve Thorp and reuben Major—have launched belgard kitchen, a new restaurant in The Settlement building, the railtown locale that houses a collective of food and drink ventures. executive chef reuben Major says belgard is the unifying piece that show- cases everything the building has to offer. Major designed a somewhat traditional lunch menu—burgers, sandwiches, plus four daily fresh-sheet items—that would cater to the "young, entrepre- neurial" neighbourhood, with its clusters of startups. belgard offers food to go as well as a proper sit-down lunch, which is tough to find amid the food trucks and takeout joints in the area. The dinner menu, however, is what Major calls "social eating," with plenty of share plates to complement the 36 wines on tap and the four beers from Postmark brewing, which launched in June under the same roof. "We want to make sure that we support as many local purveyors and suppliers as we can," says Major, adding that he's already collaborated with railtown Cafe's pastry chef. "It's quite a little community down here and we want to keep it that way" (belgardkitchen.com). —Kristen Hilderman A new Railtown eatery keeps a local focus West Oak Belgard Kitchen BesT TABLe on a pleasant day, head to the covered patio for prime people watching. If you prefer the indoors, belly up to the open- kitchen bar to watch the chefs in action. MusT-TRY ORDeR Take advantage of the rotating seasonal menu and order what Gayman calls "a really colourful, bright plate": the seared sablefish and grilled prawn salad with fresh beets and asparagus. DRinK uP The house-made Good Thyme cocktail is a refreshing sip for summer lunches and features gin, thyme, blueberry juice and fresh lime. insiDeR TiP West oak's clientele includes a bevy of celebrities, so keep your eyes peeled for nHL stars and actors who have made past appearances at the restaurant, such as Jimmy kimmel and ben Stiller. Quintessentially West Coast cuisine in the old Chinois space by Kristen Hilderman BRIGHTEN UP The space conveys a light vibe by employing white oak, mirrors and an open kitchen. 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