Royal Dinette, Vancouver
Jack Chen, Royal Dinette’s talented Chef de Cuisine, began his culinary travels in Vancouver working at Bishop’s and later opening L’Abattoir. His is a hyper-local menu founded on the iconic ingredients of British Columbia – wild salmon, halibut, sablefish, Okanagan fruits – then spinning off in other, quite amazing directions. Just one example…the magnificent BC-summer cherries are pickled and some are preserved in syrup while the pits are cracked so the almond-like flavour can permeate desserts like custards and ice creams.
He’s as passionate as any chef we’ve met on sustainability and throughout the year prepared “waste-ed” dinners much like American chefs who’ve garnered full page spreads in the NYTimes. Here in Canada we do tend to take such talent fore-granted. And this is where Kaitlyn Stewart, Royal Dinette’s bar manager/mixologist, comes into the picture with her pea shell juice martini. She makes kombucha for the Burning Man cocktail and milk liqueur for one she’s dubbed Cream Sh-Boogie Bop.
The Globe and Mail’s Alexandra Gill dubs Royal Dinette “A completely honest farm-to-table restaurant” and continues with this assessment. “Assisted by suave service, a daring bar program and a beboppy diner setting, Royal Dinette is winning over the masses.” She muses in another article “Could B.C. new spirits inspire a truly west coast cocktail culture?” Just check out this map From our perspective the response is certainly “Yes!” and Kaitlyn will be one of the leaders.
Food Day Canada Menu 2016
Royal Dinette est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs
(Walk in only)
908 Dunsmuir Street
Vancouver, BC V6C 1A8
Telephone: 604 974 8077