Tiki Bar at the Waldorf Reopens

One of North America’s oldest Polynesian-inspired bars and an East Vancouver institution will relight the torch when Tiki Bar at the Waldorf officially reopens its doors to the public at 1489 East Hastings Street on Saturday, December 15.

More than 60 years after it was first launched, the iconic nightspot will unveil a new menu of signature exotic cocktails and Polynesian-inspired fare as well as refurbished tropical décor that features bamboo, palm trees, a collection of Edgar Leeteg black velvet paintings, wood carvings and a half-domed twinkling twilight ceiling that brings a little piece of South Pacific paradise to the city.

Originally known as the Tahitian Cocktail Lounge when opened by former owner and US Marine Bob Mills — who became enamoured with Polynesian culture while stationed in Bora Bora following World War II — Tiki Bar at the Waldorf became the first tiki room in the Pacific Northwest when it began shaking up Mai Tais, Daiquiris and Piña Coladas in 1955. Since 2013 it has been owned by Viaggio Hospitality Group, which also operates such local destinations as Ancora Waterfont Dining and Patio, UVA Wine & Cocktail Bar and Cibo Trattoria.

Behind the pine, Bar Manager Aimée Corvo (UVA, Homer St. Cafe and Bar, Maenam, The Acorn) will offer an inspired selection of handcrafted cocktails that pay homage to old classics culled from the Caribbean, Pacific and all points south with unique libations like the Mezcal-and-Cachaca-fuelled ‘Cobra Women’, sour-inspired ‘Trés Trés Tik’ and Pisco-and-tequila-powered ‘Beach Party’. The menu of tiki tipples also features signature shooters and retro boozy bowls perfect for groups that are served aflame and pack a true tiki punch.

On the food menu, Tiki Bar features Polynesian-inspired fare including highlights such as tiki wings (teriyaki glaze, five spice), tuna poke stack (Hawaiian tuna poke, fresh avocado, wasabi aioli), tequila lime prawns (tequila marinated tiger prawns, grilled pineapple salsa), tiki burger (teriyaki glazed ground chuck, grilled pineapple, caramelized onion, tomato & teri-mayo) and Maui ribs (full rack, Maui-inspired glaze).

“We want our guests to be instantly transported to a lush piece of Polynesia when they walk through the doors or order one of our signature cocktails,” says Tiki Bar General Manager Brenton Smith, who joins the Tiki team following positions at Granville Island Brewing and Whistler’s O&R Entertainment. “This spot has long been a favourite for locals and visitors alike and we’re excited to keep channeling that tropical feel and providing an exotic escape from the hustle and bustle of city life.”

Tiki Bar at the Waldorf is open Tuesday to Saturday from 5 p.m. to 2 a.m. with happy hour food and drink specials on offer from 5 to 7 p.m. as well as live nightly entertainment featuring a rotating roster of local musicians and DJs. On Wednesdays, the Tiki Bar will take guests on a trip to the bygone Hollywood era of Tiki with karaoke hosted by Awesome Entertainment.

Burdock & Co New Year’s Eve Party

Joyously, Burdock & Co is pulling out all the stops for New Year’s Eve. As the clock ticks down to midnight on December 31, the restaurant will host two seatings catering to early birds and late-night partiers. Those with midnight plans can opt for the ‘New Year’s Lite’ experience, beginning at 6:00pm. Here, guests can mix and mingle before sitting down to an edited multi-course menu, leaving plenty of time to head off to the next shindig.

Those committed to a large New Year’s Eve culinary journey are encouraged to book the second seating at 8:30pm, which features a dazzling array of dishes (naturalist wine pairings available for an additional cost), as well as a comprehensive wine, beer and cocktail list featured throughout the night. The first seating costs $69 per person, plus tax and gratuity; the second seating costs $99 per person, plus tax and gratuity. Tickets to either seating can be purchased online on Eventbrite, or by calling 604.879.0077.

Thierry Holiday Dessert to Share and Savour

Thierry holiday 2018 line-up of artisanal desserts, from his signature Buches de Noel to his holiday macarons – in cranberry, gingerbread and stollen flavours – are sure to delight the most discerning of palates.

This year’s collection of traditional French desserts feature exquisite flavours that sing of the holidays. Choose between Chef Thierry’s five delectable yule log selections:

Chestnut: Hazelnut sponge, chestnut mousse, candied chestnuts, and chocolate ganache Continue reading “Thierry Holiday Dessert to Share and Savour”

Wildebeest New Year’s Eve Dinner

Wildebeest will help merrymakers kick-start the countdown to 2019 by hosting an indulgent four-course New Year’s Eve dinner that showcases the Gastown restaurant’s signature flair for preparing seasonally inspired fare on Monday, December 31.

With seatings beginning at 5 p.m. in the restaurant’s warm and inviting dining room, Wildebeest Chef Ian McHale will serve a deliciously decadent feast that features such locally sourced highlights as fresh burrata & heirloom carrots, vacche rosse ravioli with Perigord truffle, bison flat iron with pommes Lyonnaise, pan-seared turbot with BC spot prawns, and caramelized spartan apple with salted caramel ganache.

— $89 per person plus tax and gratuity —
wine pairings available for an additional charge

Amuse Bouche

— First Course —
choice of:

Smoked Goose
Goose breast & leg terrine, beetroot, quail egg, nasturtium

Fresh Burrata & Heirloom Carrots
Fresh burrata, preserved blackcap raspberries, basil oil, sorrel

Dungeness Crab
Dungeness crab salad, pickled smelt, housemade kimchi, pickles

— Second Course — 

Vacche Rosse Ravioli
Perigord truffle, garlic purée, mushroom consommé, spruce tip

— Main Course —
choice of:

Bison Flat Iron
Pommes Lyonnaise, celeriac purée, morels, rosemary oil

Pan-Seared Turbot
BC spot prawns, cauliflower, jun beurre blanc, sea coriander

Peace Country Lamb
Lamb loin & pressed lamb belly, chestnuts, roasted parsnip, smoked blueberry

Foraged Mushroom Tarte Tatin
Herbed vegetables en papillote, cashel blue cheese, shallot petals, hibiscus gel

— Dessert —
choice of:

Chocolate & Fig
Dark chocolate silk cake, fig jam, brandy-soaked figs, fig leaf foam, cocoa nibs

Caramelized Spartan Apple
Salted caramel ganache, whey caramel, toasted hazelnuts

Tickets to Wildebeest’s New Year’s Eve dinner are $89 per person plus tax and gratuity, with optional 3 oz. and 5 oz. wine pairings available for an additional charge, and can be purchased online. As there are a limited number of seats available, advanced reservations and ticket purchases are required and tickets without reservations cannot be honoured.

For a full list of Christmas and NYE Menus


Christmas at Forage

Forage presents a 4 course family style lunch for the holidays. Lunch is available 11:30 AM- 1PM, Wednesdays – Fridays, December 5 – 21, 2018.

Okanagan apple and endive salad
baby kale, local cheddar, roasted walnuts, cider vinaigrette

charcuterie board with cured ethically-raised meats and terrines, wild salmon, house-made pickles and ferments, IPA mustard

roasted Fraser Valley turkey with all the festive trimmings smoked pork rack roast with mulled wine-braised cabbage, maple syrup apple chutney

hazelnut financier, plum compote, white chocolate crémeux, chantilly cream, croquant of hazelnut

$40 per person, visit forage.com to book


Full list of Christmas and NYE Menus

Juke Fried Chicken Hosts Turducken Feast

Christmas Turducken Feast
Available exclusively for pickup on Sunday, December 23, each Juke Holiday Turducken Feast package feeds six to eight people and includes pre-sliced turducken with stuffing and gravy, large sides of fried Brussels sprouts and herb-roasted potatoescranberry saucehoney roasted squash, and country biscuits with whipped schmaltz. In true Juke fashion, all items except the country biscuits are gluten free. Continue reading “Juke Fried Chicken Hosts Turducken Feast”

Cibo Holiday Feast of Seven Fishes and NYE Dinner

The countdown to Christmas begins on Sunday, December 23 and Monday, December 24 as Executive Chef Curtis Luk applies his culinary talents to Cibo’s annual ‘Feast of Seven Fishes’family style dinners before hosting a pair of New Year’s Eve Dinner services in Cibo’s intimate dining room on Monday, December 31. That same night, Cibo’s sister establishment UVA Wine & Cocktail Bar will turn the calendar to 2019 by welcoming partygoers to a Speakeasy-styled New Year’s Eve Party that features a four-course tasting menu paired with sparkling wine and signature cocktails. Continue reading “Cibo Holiday Feast of Seven Fishes and NYE Dinner”