First Taste of Royal Dinette

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I had a taste of the food and drink at a preview dinner last night which was an impressive fete orchestrated by notable Chef David Gunawan. His new restaurant offers Downtown Vancouver a true farm-to-table feast for the senses with a casual and playful menu that honours Gunawan’s trademark local, sustainable and seasonal approach to dining.

Fennel vadouvan, chickpeas, mint, yogurt

Fennel vadouvan, chickpeas, mint, yogurt

With a name that marries the laidback, understated approachability of a bygone diner with an air of elegance in presentation, flavour and service.

Gunawan, renowned for his focus on featuring ingredient-driven dishes as Chef/Owner of Farmer’s Apprentice and Grapes & Soda, presides over the Royal family as Chef/Owner, while former Farmer’s Apprentice and L’Abattoir Chef de Cuisine Jack Chen joins Gunawan in the kitchen as Head Chef. Directing the front-of-house team are Chen-Wei Lee (Chambar, Blacktail Florist, Wildebeest, Bao Bei) and Jonathan Therrien (L’Abattoir, Café Medina, Chambar) while Wendy McGuinness (Chambar, Blue Water Cafe) takes the reins as Bar Manager.

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Royal Dinette’s origin results from a partnership between Gunawan and the Donnelly Group, who share not only an existing friendship but also a common goal and desire — to cultivate a new restaurant experience in downtown Vancouver where an ever-changing food and drink menu places a premium on quality, value and creativity and supports local farms and producers in the process.

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With a layout and décor engineered by Beyond Beige Interior Design and Milltown Contracting, Royal Dinette will feature fresh pasta, butcher and pastry stations and seating for 80 throughout the dining room, bar, chef’s table and outdoor patio.

Royal Dinette is located at 905 Dunsmuir St., just below the Blackbird Public House & Oyster Bar (which remains open on the second floor) and will be open for weekday lunch as well as happy hour, dinner and late-night libations Monday to Saturday. Follow them on Twitter and [email protected]

By: Richard Wolak