UPDATED 7/30/16 BUSINESS HAS CLOSED
1137 Hamilton Street, Vancouver
Advice: Sit at the bar if wish to experience the wonderful madness happen in front of your eyes.
Impressive happening ultra lounge and bar scene with a very cool vibe, this is the hot spot in Yaletown for inventive cocktails, a great wine list and delicious food. I was in with a friend recently and we shared some of the dishes and sampled some drinks.
Northern Lights ($12) A twist on the classic Negroni- Campari washed ice stirred with Martin Millers gin, Cassis, sweet vermouth and Rhubarb bitters. This is a bitter apertif style drink perfect for before dinner. Served with a massive ice block to maintain a cold rink but not dilute as this is a sipping cocktail. The Kentucky Dusk ($12)- Nice after dinner drink. Makers Mark bourbon, Giffard caramel toffee liqueur, fresh apple juice, and fresh lemon. Shaken extra hard, served neat with Old fashioned bitters dripped on top of the vanilla foam. Jerrys Punch ($10)- A very inviting and friendly looking drink which is quite so, but a very complex drink as well. Sailor Jerrys spiced rum stirred delicately with house mad Malbec syrup, Fino sherry, Punt e Mes, and Angostura bitters. Served with some fruit.
We shared the Buffalo Mozzarella Salad ($13) vine ripened tomatoes, buffalo mozzarella, red onions, sundried tomato-olive tapenade along with the Juliene Vegetable and Tofu Spring Rolls ($11) with three sauces for dipping -orange aioli, shitake hoi sin, mango sambal, the head chef in the kitchen is Jason Wilson who plates the dishes beautifully for superb presentation.
Sheryl and I sat at the bar and conversed with Head Bartender Shaun Layton who was guiding us thru the liquid and food menus. I asked him what the rarest liquor he had in his bar and he went to tell us. The two most unique liquors was the Cuban Cigar Infused Bourbon, which is quite strong on its own, but beautiful in their Havana cocktail along with the Carpano Antica Formula Vermouth, which was the original vermouth recipe dating back to 1786, an extremely rare find here but very popular in Europe.
After this Q & A an almost show and tell if you wish we set our eyes on the dessert menu and had difficulty in deciding which to order. Shaun assisted us with Pastry Chef Lisa Perkins selection and we settled on sharing the Tiramisu ($10) –espresso and frangelico maserated lady fingers, caramelized bananas, toffee, vanilla and marcarpone crème and the Pumpkin Cheesecake – ($10) caramelized Okanagan apples, dulce de leche caramel.
Review by: Richard Wolak