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January 2015 BCBusiness 79 photo: adam blasberg; illustration: alex harvey-wickens Tableau Bar Bistro doesn't just bustle, it positively vibrates with energy. It's so popular with the business crowd that paper placemats have been introduced at lunch for ease of working out those fine print calculations on the spot. This is a hot spot for good reason: executive chef Marc-André Choquette is not just a mean cook (also at the helm of sister restaurant Homer Street Café and Bar), he understands the needs of his midday clientele. The menu is straight-up bistro fare that hits all the necessary notes—meatless, gluten-free, comforting—in a way that makes ordering quick and easy. In a hurry? The sandwich with soup or salad option will have you fuelled up and head- ing back to the office in a jiffy. Service all round is efficient without ever getting in the way. It's no surprise that reser- vations are a must. • When Prohibition opened in the basement of the rosewood georgia hotel in december, it was the finishing touch in the res- toration of a vancouver landmark. "we want prohibition to become a vancouver institution," says bruce langereis, president of the delta group, which owns the hotel. "it's the crowning piece for this project." prohibition reflects the era of the 1927 building without replicat- ing it. the entrance off howe street is discreet, with a sliding peephole in the door, but the inte- rior is pure glamour. guests enter down a dramatic staircase at one end of the 3,000-square-foot room, which features intimate seating areas, onyx tables and vintage finishes. the ceiling is clad in macassar ebony veneer, with mirrored sections above the seating alcoves and the black- stone-counter bar. bartender brad stanton has designed a mix of classic and original cocktails, house-made bitters and curated wines and beers. champagne is served in traditional coupes, and guests can keep special bottles in locked vaults. "the objective is to create atmosphere and a memorable experience each and every time you come," says the hotel's man- aging director, bernhard wimmer (prohibitionrhg.com). —Felicity Stone Rosewood Georgia Hotel goes underground with a new bar Tableau Bar Bistro Prohibition BesT TABLe For privacy, ask for a corner table on one of the banquettes at the back of the room. or if there are five of you, and you want a properly inclusive discussion, make sure you nab one of the round tables in the centre. MusT-TRY ORDeR seasonal fungi, cooked into submission with veal stock and cream, piled on a slice of buttery brioche. stay classic with steak frites or keep things light with steelhead trout on a bed of quinoa studded with almonds. DRinK uP the wine list boasts a healthy selection of bottles in the under-$70 range. For an apéritif with fizz, try a billy le bordelais, which perks up sparkling wine with lillet rouge, passion fruit syrup and grapefruit. insiDeR TiP do not even attempt to walk in for lunch unless you are there as the doors open at 11:30 a.m. need space for a bigger group? there are two private dining rooms available that seat up to 20 and 24 diners. The Loden's bus- tling Coal Harbour bistro caters to the business crowd by Fiona Morrow FUEL EFFICIENCY tableau combines straight-up bistro fare with quick service. 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