BCBusiness

NOVEMBER 2015 BCBusiness 99 illustRatiON: MaRk atOMOs pilON Glowbal–the namesake of a fast-growing chain that includes Coast, Italian Kitchen and Black + Blue—opened as Glowbal Grill Steaks & Satay in Yaletown in 2002. At the end of 2014, it closed to prepare for its move into the brand-new Telus Garden building at Georgia and Seymour. The new space, launched in August, is 17,000 square feet broken up into rooms and nooks of various sizes, each with its own ambiance. At the heart of the restaurant is a custom robata grill. "We wanted to bring back the satays, but we wanted to do it properly so we got them to design the robata grills for us to ‚t the restaurant," says Emad Yacoub, president and CEO of Glowbal Restaurant Group. Still, "the restaurant's not built on the robata grill," he adds. "That's one out of a hundred of what this restaurant o•ers. The style of the cuisine is North American with a hint of West Coast to it." last summer Vancouver's kitsilano neighbourhood scored three new restaurants within blocks of each other. Mission, at 3024 West 4th between arbutus and Maple, is chef curtis luk and sommelier chase Macleod's first venture. their "mission" is to bring a tasting menu to the Vancouver dining scene that is affordable for more than just special occasions: $45 for four courses and $65 for six with optional wine pairings plus à la carte options with a focus on sustainability and a nose-to-tail philosophy. James iranzad and Josh pape, who own Wildebeest and Bufala, have launched supermarine in the location formerly occupied by abigail's kitchen at 1685 yew street. Executive chef Jacob Deacon- Evans, previously at West, Bishop's and Wildebeest, has designed a seafood-focused menu, while Josh pape mixes things up at the cocktail bar. the bijou space has 35 seats plus patio and bar. Down the street at 1889 West 1st avenue is Baccano osteria-Bar, billed as an ode to a simpler time and place. Formerly home to smoking Dog Bistro, the space has been done over with handmade European tiles, distressed mirrors, alabaster, marble and dark woods. chef Nathan Wright's menu brings an italian flavour to fresh, local ingredients, and there is an extensive list of italian wines.–F.S. Three new restaurants, three di•erent approaches, all in Kitsilano Glowbal Telus Garden BesT TaBle the key here is choice. Depending on your mood and your business, there is a central bar, quiet nooks, places to see and be seen, four private dining rooms or a 150-seat patio. MusT-TrY order the truffled spa- ghetti and signature meatballs are made with kobe-style steak, pomodoro sauce and tête de moine cheese. the cheese brings out the truffle flavour, and with the spice of the tomato, "that dish is unbeat- able," says yacoub. drink up Glowbal's 1881 Old Fashioned is prepared tableside using Eagle Rare bourbon, Grand Marnier, Old Fashioned bitters, raw cane sugar and orange peel, used to rim the glass, then slightly burned and placed in the drink. insider Tip a couple of items from the original restaurant have been incorporated into the new lounge: the metal wall feature and five brass rings on the ceiling, once one huge light fixture. A agship restaurant gets a big new home in a landmark location by Felicity Stone P o w e r L u n c h N e w + I m p r o v e d ELBOW ROOM The spacious patio at Glowbal Telus Garden

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