Trump Tower Vancouver has announced some grand new dining and drinking additions. Famed Hong Kong restaurant Mott 32 will be opening a satellite location once the building is completed and the hotel will have what they claim is the city’s first hotel champagne bar.
Salli Pateman, formerly of Section (3) in Yaletown, will be opening Sai Woo at 160 Pender in Chinatown. Opening is set for early March. The restaurant will have two levels: the 113-seat upper floor will be home to a dining area, bar and chef’s table; the 75-seat lower floor will feature its own bar and smaller menu. The location was home to one of the city’s earliest and most popular Chinese eateries, Sai Woo Chop Suey, in the 1930s, and, most recently, New Town Bakery. Chef Douglas Chang (formerly of West and Bambudda) leads the kitchen, while Justin Anello (also from West) will handle things behind the wood. Look for contemporary share plates with a West Coast and Cantonese focus, and Asian-influenced cocktails.
Angus An, owner of Maenam, is also opening a new restaurant in Chinatown, called Fat Mao at 217 East Georgia. Opening is set for early April. The small, licensed space will focus on noodles, but don’t expect ramen. Expect Thai, Japanese and Singaporean noodles, among others.
Vikram Vij’s latest restaurant, Mian Bawarchi (the name translates as “Sir Cook,” his grandmother’s nickname for him as a young boy) is set to open in the current Vij’s location on West 11th Avenue. Vij’s will be moving to Cambie Street later this year, after which the new restaurant will launch.
Wildebeest and Road 13 Vineyards have partnered again to release the restaurant’s second vintage of wines. Both the Syrah-Mourvedre and Viognier-Roussane blends are now available at the restaurant by both the bottle and glass.
Deacon’s Corner has officially opened their second location at Broadway and Trutch.
La Tacqueria has opened their first North Shore location at 1305 Welch.
Save On Meats has launched a special monthly chef collaborative supper series, Greasy Spoon Diner, in support of A Better Life Foundation. Each chef is challenged to create a four-course meal, including dessert, and will be paired with a local craft brewer or distiller. The chef will also get to bring in their own bartender and custom drinks menu for the night. At the end of the night, the chef will challenge a peer to take on the next month’s dinner. The chef also gets to choose which one of several A Better Life programs they will support. The first dinner takes place on March 9 with Scott Jaeger of The Pear Tree. Seatings at 5:30pm and 8pm. Tickets $95.
As part of its ongoing Coast to Coast Market Dinner series, Edible Canada will welcome Top Chef Dale Mackay (formerly of Lumière and Ensemble, and currently owner of Ayden Kitchen & Bar in Saskatoon) on March 2 to launch Saskatchewan Month. The three-course menu includes Pine Farms prairie pork pate, Lake Diefenbaker trout with Saskatchewan beluga lentils, preserved local berries with buckwheat crisp, coriander seeds and bramblethorn ice cream. Tickets $125.
