BCBusiness

SEPtEmBER 2015 BCBusiness 75 BaUhaUS: Ema PEtER PhotogRaPhY & andREa gREEnwaY dESIgn; IllUStRatIon: maRK atomoS PIlon Bauhaus arrived in Gastown in the spring to much speculation. A high-end German restaurant with a Michelin-starred chef and owned by notorious B-movie director Uwe Boll, this was, if nothing else, going to bring something new to Vancouver. And it has. Bauhaus is a serious restaurant, beauti- fully designed right down to the stunning Hering plates and cups imported from the old country. Local designer Oren Darel created the eye-popping, almost medieval bar chairs, and Spanish artists Naza del Rosal and Juan Rico were commissioned to plaster the wash- rooms in graffiti art in an homage to Berlin. A smart and sexy space that provides the perfect backdrop for chef Stefan Hartmann's sea- sonally driven, modern German cuisine, Bauhaus offers sophistica- tion without stuffiness. And your guests can't fail to be impressed with what's on the plate: it's hard to imagine another room in the city where you will find this qual- ity at three courses for $38 (two for $28). An absolute steal. • Classes start this month at the new Distillery school located in north Vancouver's Sons of Vancouver distillery. launched last summer by alex hamer, founder of the BC distilled micro-distillery festival, and Sons of Vancouver co-founder James lester, the five-day program will give aspiring distillers hands-on experience in every aspect of opening and operating a distillery from production and packaging to marketing and funding. From Central City Brewers + distilling, there is more than beer brewing in downtown Vancouver: its Red Racer Restaurant opened this summer at 871 Beatty, former home of dix BBQ & Brewery. the barbecue-inspired menu features a build-your-own-burger, and there are craft beers from Central City and other B.C. brewers plus wine on tap as well as Seraph distilled spirits. Sour beer ages in a cherrywood foeder barrel at the heart of the restaurant. on denman in Vancouver's west End, the space once occu- pied by Raincity grill is now home to Beach Bay Café, owned by Viaggio hospitality group. the new menu from executive chef Scott Korzack, formerly at l'abattoir and Bambudda, focuses on, but is not restricted to, locally sourced ingredients plus sustain- able seafood. the restaurant's open kitchen is up front with a takeout window onto the street, and the revamped interior is airy and contemporary, opening to a heated patio overlooking English Bay. –Felicity Stone A school for aspiring distillers in North Vancouver. Plus: new restaurants in old locations Bauhaus BesT TABLe open and airy, the room is loosely divided into three sections: chef's table, restaurant floor and lounge. For lunch, choose the restaurant for a bright, bustling feel or the lounge if discretion is a must. MusT-TRY ORDeR It's lunch. You're in a german restaurant. It has to be schnitzel, right? Bauhaus's version is perfectly crispy and full of flavour. Chef hartmann is also a master with fish–poached arctic char on a bed of yogurt, dill and cucumber sauce. and don't miss dessert, it's worth every calorie. DRinK uP the natural choice would be the beer list or a glass of good Riesling. more interesting, however, is the house cocktail list, which takes a few unexpected twists–notably, the Buttermilch margarita, which introduces not just buttermilk but also quince jam. insiDeR TiP the chef's table section can be reworked to accommodate everything from a pre-arranged multi-course lunch for up to 10 to a stand-up reception for 20. Bauhaus has a classy molo wall that wraps around your gathering for added privacy. A former B-movie director launches a classy German restaurant by Fiona Morrow BIG BET Imported dinnerware, custom art and a Michelin chef— Uwe Boll has spared no expense P o w e r L u n c h N e w + I m p r o v e d

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