BCBusiness

July 2015 Top 100 Issue

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.

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The Fairmont Hotel Vancouver's new restaurant includes subtle references to the former Canadian Pacific hotel's railway heritage, starting with the name: a diesel locomotive's throttle has eight notches, with top speed at Notch 8. The decor mixes vintage black and white photos, leather luggage handles on chair backs, and booths reminiscent of train compart- ments with graphic zebra- patterned upholstery, sleek waterfall countertops and modern pendant lights. The menu is also classic—with a modern twist: "What's old is new again," says executive chef Cameron Ballendine. Lunch dishes include oysters on the half shell (lime and raspberry mignon- ette), fish and chips (battered halibut, hand-cut fries, sunflower slaw, remoulade) and steak frites (New York sirloin, Pont Neuf potatoes, jus). "People know them and they're unpretentious and they taste good. These dishes have stood the test of time, and it fits in beautifully to the theme, so that's the idea behind it." • Restaurateur salli Pateman, who launched Sai woo in chinatown in march, is drawn to neighbourhoods in transition. in 1994 she started one of yale- town's first restaurants, deniro's Bistro, later renamed Section (3), closing it in 2012 as the area became too mainstream. although she loved the build- ing at 158 west pender, pateman was daunted by its structural problems. an archival photo of Sai woo chop Suey won her over. "then i knew that it had been a restaurant for almost 100 years and it had restaurant energy to it," she says. chef douglas chang, formerly at west and Bambudda, had also fallen in love with the space. "we just had the same feeling about things," says pateman, although the menu, which combines local ingredients, regional cuisines and neighbourhood influences, has evolved from the more casual fare she originally envisioned. at the bar, Justin anello includes ingredients from chinatown markets in his classic cocktails. the space has been revived, with original brick walls and refurbished wood floors contrasting with modern Bensen furniture and lukas peet lighting. Since the renovation began two years ago, chinatown has also changed. "it was exciting to be part of an emerging neigh- bourhood, one of our oldest neighbourhoods," says pateman. –F.S. A Match Made in Chinatown Notch8 Restaurant & Bar Sai Woo BesT TABLe the upholstered booths toward the back of the restaurant are cozy and intimate, but pew seating at the front is also enclosed while letting you see and be seen. MusT-TRy ORDeR Rotisserie chicken (available daily) or the fire-roasted daily fea- ture: pork rack, sirloin, prawns, porchetta, turkey, lamb leg or duck. the pull-apart bread made with stout, comte cheese and mustard seed is good for sharing. DRinK uP the maple hickory old fashioned made with hickory-infused woodford Reserve craft bourbon, maple liquor and local bitters is served in a wobbly "dancing tumbler" that is fun to play with. insiDeR TiP the private dining room, tucked away down three steps, feels like a library with its low tin ceiling, book-lined wall, subdued lighting and wire-front cabinets filled with whiskies and cognacs. A glamorous new dining room honours the Hotel Vancouver's railway roots by Felicity Stone TO SEE OR NOT TO SEE Notch8's dining room has private booths or, if you're looking to show off, more public pews P o w e r L u n c h R e c e n t l y O p e n e d July 2015 BCBusiness 175 illuStRation: maRk atomoS pilon

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