Posts Tagged ‘Boneta’

Interview with Mark Brand

Restaurateur | Vancouver

I met up with Mark last week at the counter in his Save-On-Meats diner and talked about his business interests and his community. It was not only a fascinating interview but one that was inspiring as well.

Mark Brand opened his first restaurant Boneta in 2007, he has since opened up others including The Diamond, Sea Monster Sushi, Save-On-Meats. He also owns Shark & Hammer (clothing) as well as Catalog (art gallery), and the Save-On-Meats (butcher shop). He has previously competed in several bartending competitions including one that I had attended during the Olympics where he won Gold.

As a kid growing up, what did you want to be?

I wanted to be in rescue services, a fireman, I also wanted to travel and see things. I was fortunate to spend 3 years in Nigeria living there with my father and it was an eye opening experience. My Aunt was a chef and I spent much time around her where my love for food developed and by the time I was 17 I wanted to own a restaurant.

What drives you to succeed with all of your different business interests from the restaurants to the gallery to the clothing shop?

A few things;

1)    The success of the partners and the skillset they have to bring to our city.

2)    Vancouver needs more risk taking – there is no formula for the crazy.

3)    Make sure our neighborhood is balanced with cool independents along with the large developments.

Would you identify with being an entrepreneur or restaurateur foremost?

I just identify in doing what I do, from creating to enjoying menu development in my restaurants. My life is enriched daily.

Are you still competing in cocktail competitions? And what interested you to compete for the first time?

In 2006 I started competing in cocktail competitions, but in 2010 during the Olympics my friend Shaun Layton invited me to compete in a global bartending competition that was being held at George Lounge which I did and it was a lot of fun. Yes of course I would do it again, it is always fun to do. I have so much respect for my peers in the in the industry and I love to do it.

What are the most challenging elements of running restaurants?

Well the challenges are endless;

  • Managing people
  • Managing cash flow
  • Sourcing properly and ethically
  • Service issues are a challenge
  • Drawing on people who would love to work for us

What do you like to do in your off time outside of business?

This may sound crazy, but I don’t have any hobbies or time off. I just go hang out at my gallery and look at art or I hang out at one of the restaurants and eat or create new menus or visit the clothing store.

What is your favourite dish in one of your own restaurants? And in which restaurant?

Octopus Chips at Boneta

What do you like to eat when eating outside of your own restaurants?

Japanese food

What are your Favourite restaurants outside of your own?

  1. Phnom Penh
  2. Baru Latino
  3. The Peartree
  4. The Black Frog

Which cities around the world provide you with culinary inspiration for your restaurants when you travel?

  • New York
  • Portland
  • Seattle
  • Nova Scotia where I am from.

What is your fascination with Gastown that has lead you to opening all your restaurants and other businesses in this neighborhood?

It’s the best neighborhood on the planet. The last area of the city that has history. My investment is in to a community that is not new, there is no place that has so much love and compassion.

Where do you get your creative inspiration?

Everywhere and in everything. From the people I work with to visual and architecture based.

How did the Gastown Gamble tv series come about?

We were approached to do other shows beforehand and that wouldn’t work for us. Lark Productions came to me and this was one that I liked and I had rules such as no exploitation and that there would be no scripted scenes it would just be us. In the end Oprah loved it, it’s the first original Canadian production for OWN tv in Canada. We have already been signed for the next season.

Define your version of “vertical integration”

This building is a perfect example –

Produce, contain and support sustainable.

Bringing in a protein to the meal program, to the butcher shop, to the restaurants (with no vehicles using no emissions). Interacting all the green practices that we can.

What is your beverage of choice – beer, wine or milk shakes?


Who are your mentors?

Jack Wiley – aka Diamond Jack Wiley an amazing guy, single smartest businessman that I know.

My father and my grandfathers for their work ethic.

What is the secret for a business to succeed?

Being an ear for your people, you can’t be absent.

What is on the horizon for you and your restaurants in the near future?

  • Boneta will open the patio and we will be open 7 days a week for lunch and dinner.
  • As the neighborhood becomes busier we will embrace all day operations.
  • Heavily – social and education mandates
  • Working with VCC to do heavy cooking on my 4th floor in the Save-On-Meats building.

By: Richard Wolak

The BEST Short Ribs in Vancouver

The best short rib dishes in Vancouver, like the city itself, cannot be placed to one region, ethnicity, or culinary style. Each restaurant on this list adds a different flavour, style, garnish, which makes their version of the dish stand out. This dish is all about comfort food, from braising the meat, to cooking the meat.

In the end though, the very best short ribs touch on all the different carb accompaniments, sauces and garnish.

Note: I had all these dishes over the past 5 weeks and this Best list reflects this time period. The prices indicated exclude tax.

Here are the Best Short Rib dishes in Vancouver in no particular order:

1)    Edible at the Market

Edible at the Market

Smoked Alberta Bison Shortribs & Frites with red apple, spiced pecan salad, fresh horseradish

Price: $16

Cuisine: Canadian

On the regular menu: Yes

Chefs: Jennifer Dodd & Tom Lee

Location: 1596 Johnston Street (on Granville Island) Vancouver

Twitter: @ediblecanada


2)    Boneta


Angus Beef Short Ribs, Cauliflower Puree, Chanterelle Mushrooms, Kaniwa & Walnuts

Price: $24

Cuisine: Contemporary French, Northwest

On the regular menu: Yes

Chefs: Jason Leizert

Location: 12 Water Street, Vancouver

Twitter: @bonetavan


3)    House Guest

House Guest

The Poutine with Short Rib & Red Eye Ketchup

Price : $13

Cuisine: Eclectic, International

On the regular menu: Yes

Chefs: Kayla Dhaliwall

Location: 332 Water Street, Vancouver

Twitter: @housexguest


4)    Cactus Club

Cactus Club Cafe

Double Braised Pineapple Hoisin Short Rib – tender slow-braised boneless short rib, sweet pineapple glaze, marinated shiitake mushrooms, spicy Korean chili sauce, pomme puree, crispy sugar snap peas

Price: $ unknown

Cuisine: International

On the regular menu: Yes

Chefs: Rob Feenie

Location: multiple

Twitter: @cactusclubcafe


5)    The Pourhouse

The Pourhouse

Braised Short Rib –egg noodles

Price: $28

Cuisine: American, Comfort Food

On the regular menu: Yes

Chefs: J-C Poirier

Location: 162 Water Street

Twitter: @pourhouse_van


6)    Federico’s Supper Club

Federico’s Supper Club

Brasato di Manzo – Slow cooked aged boneless beef short rib, red wine, root vegetables, fresh herb gremolata, tomato, served with gorgonzola polenta

Price: $ n/a

Cuisine: Italian

On the regular menu: No

Chefs: Romy Prasad

Location: 1728 Commercial Drive

Twitter: @FedericosClub


7)    Mahoney & Sons

Mahoney & Sons

Braised Short Rib Sliders –garlic aioli and crispy onions

Price: $13.95

Cuisine: Pub fare

On the regular menu: Yes

Chefs: Paul Nguyen

Location: 1055 Canada Place (Vancouver Convention Centre) Vancouver

Twitter: @MahonyAndSons


8) Blue Canoe Restaurant

Blue Canoe Restaurant

Cherry Braised Short Ribs with Cherries, Roasted beets, Brown butter mash

Price: $27

Cuisine: Seafood, Steak, Northwest

On the regular menu: Yes

Chefs: Paul Haldane

Location: 140 – 3866 Bayview Street

Twitter: @bluecanoeresto


 9) CRU Restaurant

CRU Restaurant

Syrah-braised Beef Short Rib with macaroni and cheese

Price: $ unknown

Cuisine: North West

On the regular menu: Yes

Chefs: Alana Peckham

Location: 1459 West Broadway, Vancouver

Twitter: @CRUrestaurant


10)    St Augustines 

St. Augustines

Brown Ale Braised Shortrib –whipped potatoes, onion jus, watercress salad.

Price: $19

Cuisine: Pub Fare

On the regular menu: Yes

Chefs: unknown

Location: 2360 Commercial Drive, Vancouver

Twitter: @StAugustinesVan


11)    The District 

The District

Slow Braised Beef Short Ribs –served with garlic and leek mashed potato and seasonal vegetables

Price: $22

Cuisine: International

On the regular menu: Yes

Chefs: Paul Mon-Kau

Location: 13 Lonsdale Avenue, North Vancouver

Twitter: @districtsocial


Feel free to add your comment here with your favourite Short Ribs dish in a Vancouver area restaurant and name the place and their location, the cost of each excluding tax and why you think they are the best!

By: Richard Wolak

Interview with Simon Kaulback

Simon Kaulback | Boneta | Vancouver

Simon was recently named 2011 Bartender of the Year in Vancouver.  He is the head Bartender and Manager of Boneta Restaurant in Gastown. I met up with Simon last week to talk ….

Would you consider yourself a Bartender or a Mixologist or both? And why?

Bartender – Mixology is an aspect of what I do, but bartending is more so a conversationalist, hosting, application technique.

Have you competed in any spirit competitions?

Over the past 10 years I have focused on brown spirits and these are the type of competitions that I have competed in.

What was your training like and how long have you been a leader in this industry?

Previously I worked in kitchens and I wanted to become a chef, I lived in London, UK where I began bartending. I fell in love with bartending and never looked back. After joining Boneta 3 years ago, I took on the bar and the creation of cocktails and the spirits program.

What drew you to beverages in particular?

My grandfather was a hotelier, my family was always interested in eating very good food, we drank wine and held lots of cocktail parties and dinners. From my upbringing beverages were always a part of my life.

What goes into creating a new cocktail? What inspires you?

I would say that I am a classic bartender – I take inspiration from the classics, simplicity, seasonal, what people are asking for. For the cocktail list, 3drinks should be approachable, 5 drinks should be sophisticated and then there should be 2-3 drinks that I drink, something that the adventurous and connoisseurs would order.

Where is your favourite drinking city?

London, England

What are your favourite restaurants to eat at around Vancouver other than where you work?

  • La Quercia
  • Miko Sushi
  • Guu on Thurlow

What are some current trends you’ve seen in the cocktail market?

Return to the classics, molecular aspect were some people are deconstructing aspects. Broadening the spirit base with other liquors such as Sherry.

Who are you’re the people that you respect?

My grandfather was the most captivating host and storyteller, Mark Brand, Neil Ingram and Ron Oliver.

What are some of the trends that you’ve been seeing in Vancouver specifically?

Shift away from fine dining, people are more educated and are drinking better.

If you weren’t a bartender what would you be doing?

Meteorology and study weather patterns or I would be in Architecture.

What advice would you give to someone who is yearning to become a bartender?

Look 10 years down the road, you need to look at this as a profession. You need to train, constantly learn, it is a school of hard knocks.

By: Richard Wolak

An Evening of Champagne and Sparkling Wine May 27

house wine’s love of all things French extends to the theatre, so it is with great pleasure that we partner with BonetaRestaurant in a fundraiser to benefit the Théâtre la Seizième. In its 35th season, Théâtre la Seizième is the only French language, professional theatre company in BC and a dynamic leader in Western Canada’s cultural and artistic life. Show your support for francophone culture at this elegant evening of free-flowing bubbles. We will be pouring a superb selection sparkling wines from around the globe including Cava from Spain, Sekt from Germany, Crémant from France and of course plenty of Champagne. To pair with these sparkling gems, renowned Chef Jérémie Bastien has created a delectable menu of exquisite hors d’oeuvres. And in honour of the spectacular Napoleonic tradition, Michaela & Michelle will indulge in a synchronized sabering performance.

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