Sourcing the Skinny on BC’s Restaurant Industry
November 20, 2007 at 10:36 am
· Filed under Breaking News, Openings & Closings
UPDATE: It’s open. Watch video of the opening party.
We broke the news of this development back when it was skeletal in April and again in August, but now we have some sinew and muscle to put on the bones. From this morning’s media release…
Vancouver, BC: Opening December 11th, 2007, YEW restaurant + bar at Four Seasons Hotel Vancouver represents a new level of sophistication for West Coast design and cuisine. Named for the rare indigenous Pacific Yew tree, YEW restaurant + bar will provide an ideal escape in the heart of the city. [Much more after the leap]
With large windows and skylights, lustrous wood and natural rock, YEW brings together the most beautiful elements of nature in a clean, contemporary style. And the menu represents the broad culinary vision of Executive Chef Rafael Gonzalez by including ingredients from the entire Pacific region.
“We have chosen a design and menu that reflect the integral elements of British Columbia,” says Guy Rigby, general manager. “And these ingredients are brought together in such a way that they offer a truly unique experience in a downtown restaurant.”
Designed to capture the essence of British Columbia’s natural environment, lofty 20-foot ceilings reach to the sky, while wood-panelled walls and a floor-to-ceiling sandstone fireplace emanate warmth and comfort. The very contemporary “raw bar” features stacked alder wood with granite surfaces. The communal table for twenty is a slab of hand hewn western maple and a sky-lit private dining room is enclosed in glass.
“The physical design of the restaurant combines sophisticated urban with the natural beauty of British Columbia,” says Executive Chef Gonzalez, “so we wanted a menu that was consistent with that vision. The food we have chosen to include is sophisticated and dramatic. We don’t want to overpower the palate, but we want to stimulate it. Our focus is on the integrity of flavour. We allow the food to speak for itself.”
YEW restaurant + bar will be open for breakfast, lunch, dinner and cocktails making it the perfect destination for both personal and business occasions.
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jchaput wrote @ December 9, 2007 at 11:51 pm
I was at the four seasons for a dinner tonight, and i happened to take a peek in at the new restaurant. It’s really good looking. When you stroll down the walkway to the banquet rooms, there is a big glass window looking directly into the kitchen. I think it seats 200+
George wrote @ December 10, 2007 at 4:57 pm
Is it in the old Le Pavillon space? And are Chartwell and the other restaurant (Garden Cafe?) still open too?
[...] and I attended the Yew Restaurant opening party at the Four Seasons hotel last night. Pretty swanky digs, though it was too busy for [...]
Annemarie wrote @ December 16, 2007 at 9:53 am
Was at the Four Seasons looking at trees yesterday and popped in to see the room. One of the many hosts at the front door offered to take us on a quick tour of the room, and it is very impressive. All natural woods, smooth surfaces, but with a warm feeling. Can’t wait to go back and try both the food and drink.
Dave wrote @ January 11, 2008 at 4:10 am
We went for dinner last weekend and wow. Can you say “what an improvement” over the previous Garden restaurant. I thouroughly enjoyed the atmosphere more so than Chartwell. A modern zen look with high ceilings and a private dining room surrounded with glass walls and wine display. Can i say WOW again. The bar and lounge area looked very inviting with another wine cellar that you can view behind a glass wall.
We made reservations for the dining room for 6pm but changed our mind to sip on a cocktail first at the bar to take in the atmosphere since it really made an impression on us. I’m glad we did. My wife had a Feng Sui and I had a Vesper. My wife watched the bartender prepare the drinks as I ventured over to view the wine display. She told me that they used “fresh” squeezed juices in her drink. What a concept. Squeezed in front of you. I tasted her drink and it really makes a difference. After cocktails, we were seated just opposite the open kitchen. Menu looked more affordable than the previous Chartwell menu. I ordered the cedar smoked Mackerel and the $35 for Black Angus bone-on New York steak. What a deal. Sure does beat Morton’s and Gotham’s inflated prices with no sides. At least the Four Seasons had a decency to serve spinach, whip horseradish potatoes and a seared bone marrow with this 16oz steak. Bravo for not gouging. My wife enjoyed the foie gras and braised lamb. Our server informed us of this new concept for ordering wine. I can order anything off the wine list by the glass as long as I order 2 glasses. REALLY!! I’m gonna say WOW again. We ordered 2 glasses of Black Hills Note Bene. Perfect for us as we are only light drinkers especially after a cocktail. For dessert we did the Fondue for 2. What impressed me the most was the little treat that came with our check. It was chocolate truffles and toffee almonds. Nice touch. Sure does beat mints anytime. Service was outstanding as always. I believe they were former Chartwell staff as we had recognized a few of them from previous visits to Chartwell. We will defentely venture back soon. My wife had suggested that we order the Lobster Paella for 2 when we do. I’m salivating already.
[...] week, Alexandra Gill visits Yew at the Four Seasons for the [...]
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