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/364562
september 2014 BCBusiness 77 ADAm blAsberG; illustrAtion: mArk Atomos pilon Celebrating its first anniversary in November, the Chewie's Coal Harbour location is in prime busi- ness lunch territory. Restaurant owner Richard Chew—known as Chewie—opened this spruced-up, but still rustic, younger sibling of the original Kitsilano Southern- style eatery to bring his brand to an upscale lunch crowd. In the kitchen is chef Greg Edwards, who hails from Toronto, where he manned the stoves at a large seafood restaurant. Now under the menu guidance of true Southerner chef Tyrell Brandvold (at the Kits location), he's busy prepar- ing plates of gumbo, jambalaya and—everyone's guilty pleasure— Southern fried chicken. Inside, high ceilings coupled with floor-to-ceiling windows cre- ate an airy feel, with the added options of seating in the more energetic lounge area or quieter tables toward the back. For fair- weather days, grab a spot on the 60-seat patio, which opened this summer (chewies.ca). • "My shanti is a little more indian, a little richer, a little spicier," says celeb chef and new Dragons' Den dragon Vikram Vij of his highly anticipated new res- taurant. the locale in the bustling south surrey suburb is his first solo venture after opening Vij's and rangoli in Vancouver's south Granville with his wife and busi- ness partner, meeru Dhalwala. the restaurateur, who says the new restaurant means "my peace," has an unconventional definition of tranquility: "i find my peace in noise, in chaos, in vibrant places." my shanti's exterior conveys that vibrancy. each enor- mous silver sequin that adorns the building's outside was placed by hand on individual s-hooks, a nod to the dazzling women's saris from Vij's native india. the interior, designed by marc bricault, demonstrates even greater attention to detail—as does my shanti's eclectic menu. "the menu is completely different, perhaps a bit more casual and playful," says Vij. "it's a blend of many different influences and reflects my travels around india." he points to the chhatra sagar's baby eggplants, $14, named for the luxury resort from which he's taken an ances- tral recipe and added a spin. expect the same first-come, first-served policy that's the hall- mark of Vij's other restaurants— but with an 88-seat dining room and 30-seat patio, perhaps a shorter wait (myshanti.com). —Catherine Roscoe Barr Vikram Vij takes it to the burbs Chewie's Coal Harbour My Shanti BesT TABLe Any of the tables that line the windows opposite the open kitchen should do. For a slightly quieter spot, ask to be seated right at the back. the larger lounge tables are perfect for bigger groups looking to brainstorm in a relaxed setting. MusT-TRY ORDeR if you can sleep off lunch, go all-out with chicken-fried gator or pork belly cracklin'. otherwise, pick oysters on the half shell or lobster salad. the spicy remoulade served with fried green toma- toes may have you licking the plate. DRinK uP While there's fun to be had with the cocktail list—oyster shots, bacon-infused vodka caesars—the wine list has the real deals. With several excellent selections in the $50-or-under range, you can impress clients without blowing the budget. insiDeR TiP pushed for time? chewie's aims to get all orders out in 12 to 15 min- utes of ordering. that steal-of-a deal wine list? it's half-price all-day monday—you will struggle to find a better deal in town. Taking the original Southern-style eatery up a notch with downtown Vancouver digs by Fiona Morrow GUILTY PLEASURES One chicken-fried gator, please. 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