As mentioned in a previous post, Gianni Picchi et al’s fast-failed “Westside” experiment in Ambleside at 1362 Marine Drive has been busily morphing into something called Chill of the Beachfront (first reaction after the leap)
It’s just opened. I’m afraid the menu didn’t look very interesting, and if they’ve lowered the frosting on the windows at all it wasn’t enough (the difficulty of telling if it was even open was Westside’s downfall). And what’s with the name? The locals aren’t exactly down with colloquialisms, even when they’re enlisted from the pop depths of the 1980’s. The reality on this semi-geriatric strip is that a “chill” could well hasten hospitalisation. “The BenGay Cafe” would have been a much savvier moniker. I shit you not.
My first question to ask you… does frosting on a window really make the quality of your experience? I know we all enjoy a big glass of wine, a nice filet with a side of traffic and maybe a pinch of honking horns. I have sat at those tables amidst the buzz of ol’Westside. Your not the first to point out the frosted glass which blocked people from watching you eat your fine-Friday night dinner w/ friends and peer inside to know wether or not there hungry tummies were welcome in. I guess with the lack of cell phones these days, calling to check for a vacancy or even just an unlocked door is too much to ask… especially for the soft opening of a much anticipated restaurant. If you ever did step in those doors, it could have been empty, perhaps too full to seat you, or a tad over-buzzing that you might have had to wait more than the typical-cactus-club-30-second-rule to be adressed!? Although if you made it in, you might have just experienced the taste of potential. That is what that restaurant had. Gianni and Roberto Picchi along with there family, attempted to feed amazing food and serve great wine. If only there stress level would have been up due to soley the fact that the restaurant was a hit. Instead, stress level to the max… a couple of brown-nosing investors who don’t know the difference between ossobuco and veal chops, rowdy, loud-mouthed, completely oblivious to the ‘world’ of the industry lookin’ to make a quick buck! I say; put your money where your mouth is, sit down, enjoy the view, drink your wine, ‘chill’! Predictions, not many, with those guys as there backers and Gianni’s food being the last to grace that kitchen, miracles have been known to happen. Chill West Van
Well we had a great meal and the staff was nice so what more could you want from a restuarant.
Remember what they do, buy produce, process it and sell it at a profit — all the rest is hype.
Chef Picchi has done as much for west coast dining as the next ten cooks. He came here from Winstons, Johnny Arena’s famous great meets good place in Sixties and Seventies Toronto, arrived at the Parrott House in Victoria where he worked for George Farmer who then owned the hotel, opened up his own place Picchis in suburban Victoria and saw the Hollywood crowd lead by Wayne Morrison flock north. Then to Vancouver and fame and fortune in this city.
Picchi has huge culinery talents and no luck at all with business partners. A family man with an unappreciated talent….. just go there and enjoy.
[...] other West Van developments, it’s a mystery as to what the hell happened to Chill on the Beachfront, the yawner that opened in the old Beachside Cafe location on Marine Drive. The restaurant has been [...]
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