Food & Drink

Jethro’s Fine Grub


My Friday morning started off with lunch with two of my girlfriends at Jethro’s Fine Grub, a diner in the Dunbar area which opened about two weeks ago. They serve breakfast and lunch seven days a week, with a fairly extensive menu (for such a small diner) that includes specialty omlettes, pancakes, and other typical breakfast dishes. For $9, on their breakfast menu, I had the Denver Omelet which consisted of sauteed onions, peppers, maple smoked ham and cheddar. The dish was served with chunky hashbrowns and toast (your choice of white, brown and rye).
Their lunch menu was a little bit random – with curry on the menu which seemed to come out of nowhere, but hey, if it works for them, it works for me. In my opinion, Jethro’s is definitely a neighbourhood gem. Ever since Soda’s (a 50’s style diner, complete with a jukebox and milkshakes) closed down and was replaced with the pub-style Dunbar, I was hoping another restaurant with home-style, breakfast food would open.

Events & LifestyleFood & Drink

George Ultra Lounge – Mixlympics (Feb. 21, 2010)


George Ultra Lounge is the Godfather of Vancouver’s cocktail culture. Modeled in the London style, George pioneered the cocktail kitchen concept in Canada when it opened in 2005. Today, with award-winning Shaun Layton behind the bar, George continues to pour proper classic and market-fresh cocktails, complimented by a dinner and late night menu through 2 a.m

George Ultra Lounge (1137 Hamilton Street) is taking a page from the Vancouver 2010 Olympics and holding their own “Mixlympics”, a competition featuring ten bartenders (6 international, 4 local) competing head-to-head in a black box style event. Sponsored by Martin Miller’s Gin & Arc’teryx, these masters of mixology will be vying for the top prize – $500 cash provided by Martin Miller’s Gin, but there will be medals too. Gold, silver and bronze, just like the athletes competing in Vancouver and Whistler. The event is free and open to the public. Doors open at 12:00 pm but it might be best to get in line a little bit earlier.
The international contestants are:

  • Joe Stokoe – Bar Manager for all three All Star Lanes, London, UK
  • Abdul Kpekawa – Bartender, All Star Lanes, London, UK
  • David Grieg – Bartender, All Star Lanes, London, UK
  • Ola Carlson – Bartender, Box 101, Stockholm, Sweden
  • Nicolos de Soto, Bartender, Experimental Cocktail Club & Curio Parlour, Paris, France
  • Charles Tan – Bartender, China Club, Paris, France.

Representing Canada will be:

  • Mark Brand – Owner, Boneta and The Diamond, Vancouver
  • David Wolwidnyk – Bar Manager, West, Vancouver
  • Jay Jones – Owner, The Pourhouse, Vancouver
  • Darryl Macdonald – Bartender, Port, Toronto
Food & Drink

DOMO – “Chocolate Ecstasy” Flavour-Infused Matcha

Domo Chocolate Matcha

This morning, despite the Vancouver sunshine, I was craving a warm beverage of some sort and came across a powder sample of Domo’s “Chocolate Ecstasy Matcha“. I’m pretty sure I got this little packet in a goodie bag from some sort of MMV-related event I went to several months ago, but haven’t had a chance to try this until now.

Chocolate Ecstasy fuses the soothing warmth of hot chocolate with the healthy and exotic taste of organic matcha, so you get the best of both worlds. It’s the perfect drink for a frosty winter morning or a cozy evening in. And you can use it to make an amazing chocolate martini or three, if you’re having one of those nights.

More chocolate than green tea match, this presweetened drink is easy to prepare. Just add a bit of hot water to dissolve the powder and top up with milk or a soy substitute for your daily calcium fix. This product is available at several groccery stores (especially health/natural food stores) in Vancouver, including Urban Fare and Capers.

Food & Drink

Glowbal Group – extended Olympic hours and reservations hotline

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The Glowbal Collection (restaurant group) will be extending its hours during the Olympics:
Glowbal Grill Steaks and Satay: Sun to Sat – Open 9:30am to 2:00am
COAST Restaurant: Sun to Sat – Open 10:00am to 2:00am
Sanafir Restaurant and Lounge: Sun to Sat – Open 11:00am to 2:00am
Italian Kitchen: Sun to Sat – Open 10:00am to 2:00am
Trattoria Italian Kitchen: Sun to Sat – Open 11:00am to 2:00pm
SOCIETY Restaurant and Lounge: Sun to Sat – Open 9:30am to 2:00am
Also, throughout the month of February THE GLOWBAL COLLECTION is launching a Central Reservations Hotline to accommodate bookings in all THE GLOWBAL COLLECTION Restaurants. This will be a great option for those last minute lunch and dinner reservations. Call Central Reservations at 604-629-3424.

CharityFood & Drink

CRU – fundraising dinner for Haiti (January 31)

After Haiti’s devastating 7.0 magnitude earthquake, CRU Restaurant (1459 West Broadway) is mustering its efforts to help the families and children who have lost their possessions and their loved ones in this overwhelming tragedy.
On Sunday, January 31 2010, CRU Restaurant will invite Vancouverites to support the people of Haiti at a Haiti Earthquake Relief Fundraising Dinner. Guests will enjoy an outstanding four-course dinner paired with wines from CRU’s renowned cellar. The evening will also feature a silent auction. The event starts at 6:30pm and requires a minimum of a $100 donation per person.
CRU staff will volunteer their time at the dinner, and the restaurant will donate all the food and beverages for this important event. 100% of the proceeds from the dinner will be donated to relief efforts in Haiti. The monies raised will also be matched by the Canadian government, doubling the amount of support that will be provided to the beleaguered country. Make your reservation now by calling 604-677-4111.

Food & DrinkSales & Discounts

GLOWBAL Grill – 50% off lunch entrees in January

The newly rebranded “Glowbal Grill – Steaks & Satay” (1079 Mainland Street) is offering 50% off lunch entrees for the rest of January:

Executive Chef Erik Heck has created new menu favourites. With addition of ‘steak’ to our moniker, the focus is on prime cuts of beef. Our new restaurant features a ‘Meat Cellar’ – essentially a glass-walled meat cooler, displaying aged cuts of beef: ribeyes, striploins and tenderloins. When steaks are selected they will be pulled down and butchered to order.

The new menus are a ‘globally inspired’ combination of regional and exotic ingredients. Although steaks take centre stage, seafood, a variety of sizzling satays, and glowbal’s famous spaghetti and Kobe meatballs remain menu staples