An adventurous new high-end restaurant is in the works for downtown Vancouver.
Called Laboratory Sous Vide Cuisine, the new venture is prepping the space at 575 West Georgia St, in what had previously been the very casual coffee and sandwich spot The Nosherie. That longtime venture, which was popular among the downtown office dwellers, sadly did not survive the pandemic.
The team behind Laboratory is Dale Durant, Morgan Ayres, and Simon Cleary, who each come to the table with over 25 years in the hospitality industry.
"It will be a fine-dining establishment with an efficient service that services well-prepared and perfectly cooked healthy food served and prepared in an open kitchen in front of the customer," describes Laboratory's website, adding: "We aim to offer a unique dine-in experience combined with an immaculate quick-service experience that will redefine the fine-dining experience."
And that experience in part will be the experience of having food prepared sous vide, which means to cook in water "under vacuum." The technique has become popular in the last decade-plus, with many a chef coveting the immersion circulator for their professional or home kitchen.
"This superior cooking technique will give our cooked food consistency, great taste, higher yield, reduce wastage, and improve business operation flexibility," notes Laboratory.
When it comes to what's on the menu, Laboratory is looking to offer something new weekly.
"Customers will experience something new and different every time they visit Laboratory - Sous Vide Cuisine."
We've reached out to Laboratory to find out when the restaurant will officially open.
