There’s living space shrinkage in Metro Vancouver and inhabitants nest at helicopter heights and it’s no wonder restaurant patios are so busy. They keep urbanites sane, providing fresh air relief from condo entrapment.
Granted, patios need more élan than six folding chairs and six rickety tables on the sidewalk. But give people a comfortable place to roost and socialize and patios will be busy year round, aided by heaters, fireplaces and awnings. It’s rarely too severe for outdoor dining in mild-wintered Vancouver but in summer, patios are siren calls to bask in glorious sunshine under blue skies with a cold beer or white wine in hand.
A business-minded restaurateur like Emad Yacoub, of the Glowbal Group of restaurants, spends significant bucks making sure all his growing collection of restaurants have attractive patios. Nosh and the relocated Glowbal will be opening in the new Telus Garden building (opening in mid-June and mid-August, respectively) and patios are front and centre at the heart-of-the-city location.
He’s putting more than half a million dollars into the new Glowbal restaurant patio alone. “It’ll have six fireplaces, marble tables and a birdcage like structure with six beautiful circular booths inside it,” he says. Nosh, a more casual venue, will have an adjoining ‘patio’ in the building’s grand atrium.
At his two-year-old The Roof at Black + Blue, a separate restaurant on the roof of his Black + Blue steak house, Yacoub spent $2 million building a complete restaurant with kitchen, staff, and elevator drifting up to the roof; it’s open to the sky with two walls of fire, and two central fire pits, attracting customers year-round. A retractable awning covers the entire space when it rains (in which case, it loses the outdoor feel).
Patios make nothing but business sense to him. “Absolutely,” he says. “It’s packed all day long. Everyone wants to be outside. The minute the sun comes out, they want to be out there all day long. They’re packed at Happy Hour.” Fireplaces and heaters keep the patios busy through winter but when summer hits, there’s a five-fold increase in sales.
Ian Tostenson, of the B.C. Restaurant and Food Services Association agrees that patios are good for business. “There are a lot more restaurants with patios now,” he says. “They bring about a 30 per cent increase in business. People are so fond of being outdoors in Vancouver. City staff are very supportive and allow creative ways to install them. On Commercial Drive, you see parking spots in front of restaurants converted to detached patios. It makes the street interesting from a pedestrian standpoint,” says Tostenson.
This year, the City is allowing restaurant patios to be open an hour later, until 1 a.m., from April to the end of October (as long as the business hasn’t had noise complaints in the previous 12 months). Some 298 large patios and 301 small patios are eligible for the extended hour, according to the City. (Some 115 restaurants were granted the extension last year in a pilot program.)
“Our dining approach to food on the West Coast is maturing,” says Tostenson. He points out that smoking is no longer allowed on patios in most of Metro Vancouver whereas at one point, the patio was like the smoking lounge. “There is no down side to having a patio whereas, frankly, you’re at a disadvantage if you don’t have one,” he says.
Yacoub sees patios as the face of his restaurants, drawing in passersby. “Our patios are set all year round, winter and summer, on New Year’s Eve and in the middle of January. It’s a form of advertising.”
While other restaurants close patios in winter to avoid paying rent to the City for sidewalk space, he feels it’s worth it. “I paid $10,000 a year to rent the sidewalk space for the winter months at Glowbal in Yaletown even though it costs more to maintain in the winter — table cloths get wet, the glass gets spotty, we have to polish the glass, we run heaters,” he says.
One of his restaurants, Sanafir (now the more casual Fish Shack) didn’t have a patio and business dropped by 30 per cent in summer, he says.
At Trattoria at Park Royal, he put in an “Il Giardino” type patio garden on the roof for a more sophisticated menu and dining service even though there is a street-level patio. “The minute a patio opens, business goes up 30 to 40 per cent,” he says.
It only makes sense. This is Lululemon Land. We like to relax al fresco.
PATIOS
Enjoy a drink and nibbles under the flirtatious sun at these inviting patios. At some, have a beer or wine and a snack; at others, there’s great food to complement the lovely patio.
Adesso Bistro
1906 Haro St.
addessobistro.net
An oasis amid the tallscape residences of the West End – elegant classic Italian food on the menu.
Altitude Bistro at Grouse Mountain
Top of Grouse Mountain
North Vancouver
Grousemountain.com
Panoramic view of mountainous wilderness, a cold beer, a burger – just what’s needed after a hike up the Grouse Grind.
Beachhouse at Dundarave
150 – 25th St.
West Vancouver
thebeachouserestaurant.ca
Dundarave Beach and the West Vancouver Seawall walk are but steps away. The restaurant is operated by the Earls restaurant chain.
Beatniks Bistro
9194 Glover Rd.
Fort Langley
Beatniksbistro.com
A little heritage home gets a second life as a bistro with lots of patio tables under red umbrellas. Visit for brunch, lunch or dinner.
Blue Canoe
3866 Bayview St.
Steveston
Bluecanoerestaurant.com
One of several restaurants with patios that wade into the Fraser River. Overlooks a marina.
Boathouse at Kitsilano Beach
1305 Arbutus St.
boathouserestaurants.ca
This restaurant chain might not be known for exquisite food but the Boathouse restaurants all hug the water. This location takes the cake. It’s like a seaborn ship heading out from Kits Beach.
Brix Restaurant and Wine Bar
1138 Homer St.
brixvancouver.com
A loggia-style patio, encased by glass. Feels very old Europe.
Cactus Club at English Bay
1790 Beach Ave.
cactusclubcafe.com
It’s a toss-up between Cactus Club English Bay and Cactus Club Coal Harbour for the better patio but I’m goin’ with English Bay because it faces a beach and sunset glow full on.
Bacchus Bistro
Chaberton Estate Winery
1064 – 216 St., Langley
chabertonwinery.com
Okanagan style wine country dining at this vineyard restaurant. Check website for irregular hours.
Chambar
568 Beatty St.
chambar.com
You don’t always find fabulous food together with fabulous patio seats. Here, you will.
Dockside
1253 Johnston St.
thedocksidevancouver.com
Watch out. You could step right into False Creek. But you’ll be so nestled into the comfy outdoor furniture, you won’t be walking anywhere.
Gallery Café
750 Hornby St.
thegallerycafe.ca
Love this patio adjacent to the Vancouver Art Gallery and its grand neoclassical architecture with ionic columns.
Joe Fortes
777 Thurlow St.
joefortes.ca
A rooftop garden patio, pretty with flowers, green plants and white umbrellas.
Go Fish
1505 West First Ave.
604-730-5040
It’s more just ‘outside’ than a patio and on a sunny day, there’s a line-up to endure but it’s all worth it.
The Italian Kitchen Park Royal
757 Main St.
Park Royal
glowbalgroup.com/italiankitchen
Downstairs, it’s Trattoria with a sidewalk patio; upstairs, it’s the more formal Italian Kitchen with a breezy rooftop patio.
The Keg Yaletown
1011 Mainland St.
kegsteakhouse.com
A hidden gem on the roof of the Yaletown branch of The Keg; teak furniture and flannel grey banquettes.
Lift Bar and Grill
333 Menchions Mews
Liftbarandgrill.com
The rooftop and waterfront patios give you Vancouver at its smiley best. Stanley Park, Coal Harbour, and the cityscape wave hello.
The Mill Marine Bistro Coal Harbour Seawall
1199 West Cordova St.
millbistro.ca
A breathtaking view of Coal Harbour with a seawall and water park. Will definitely elevate the beer and burger experience.
Minami Yaletown
1118 Mainland St.
minamirestaurant.com
A quiet and cooling patio, so right for dining on Minami’s delectable sushi.
Pier 7
25 Wallace Mew, North Vancouver
pierseven.ca
Perched above Burrard Inlet you get a spectacular view of downtown, all lit up at night.
Reflections
Rosewood Hotel Georgia
801 West Georgia St.
rosewoodhotels.com/en/hotel-georgia-vancouver
Sheer elegance on a fourth-floor outdoor courtyard. Infinity water features, central fire pit, lanterns, teak couches, cocktails and Spanish tapas.
The Roof at Black + Blue
1032 Alberni St.
the-roof.ca
You’ll feel top of the world on this roof-top restaurant. The menu skews away from the steaks of the downstairs restaurant to more casual fare.
The Teahouse at Stanley Park
7501 Stanley Park Dr.
Vancouverdine.com/teahouse
Perfect spot for a stressbuster brunch with English Bay on one side and greenery on the other.
PATIO COCKTAILS
Lime Rickey
If you can’t make it to the rooftop patio at the Keg, Yaletown, they offer this highball cocktail from their bar to help you chill at home.
1/2 oz (14 g) Absolut Vodka
1/2 oz (14 g) Limoncello
1 oz (28 g) lime cordial
A splash of soda
Stir ingredients in a glass (no shaking). Top with a splash of soda. Use 3 lime wheels in drink for garnish.
Makes 1 serving.
Trouble in Paradisi
Grapefruit, otherwise known as citrus paradise or ‘forbidden fruit’ takes the lead in this drink. Aperol’s bitter citrus and rhubarb undertones adds spark and pisco, a brandy, gives it kick. From Summer Cocktails by Maria del Mar Sacasa.
2 oz (57 g) pisco
1 ½ oz (43 g) Aperol
2 oz (57 g) fresh grapefruit juice
Ice
Grapefruit slice for garnish
Place pisco, Aperol and juice in a shaker filled with ice. Shake vigorously and strain into a chilled glass. Garnish with grapefruit and serve.
Makes 1 serving.
Peachy Keen Punch
When peach season arrives, keep this recipe handy for a barbecue or gathering. Peaches will never be as soused. From Summer Cocktails by Maria del Mar Sacasa.
½ cup (125 mL) packed brown sugar
1 tbsp (15 mL) finely grated orange zest
8 medium peaches, pitted, cut into 8 wedges each
1 (3 cups/750 mL) bottle bourbon, chilled divided
Pinch salt
1 (3 cups/750 mL) bottle Prosecco, chilled
2 cups (500 mL) amaretto or almond liqueur, chilled
1 cup (250 mL) freshly squeezed orange juice, strained and chilled
Ice
Poach the peaches: Line a baking sheet with parchment paper. Rub sugar and orange zest together until no orange strands remain. Combine peaches, sugar mixture, ½ cup of the bourbon, salt in a medium saucepan and cook over medium-high heat, gently stirring from time to time, under tender, 6 to 8 minutes. Pour peaches and cooking liquid onto prepared sheet, cover loosely with plastic wrap, and refrigerate until cold, at least 30 minutes.
Punch: Combine Prosecco, the remaining bourbon, amaretto, and juice in a punch or other serving bowl. Stir in chilled peaches and any accumulated juice. Add ice and serve immediately, scooping peaches into each glass.
Makes 24 servings.
Ahogado
It means ‘drowned’ in Spanish and the drink is inspired by the Italian affogato where vanilla ice cream is drowned by a perfectly pulled espresso. Here coffee or chocolate ice cream is drowned in Kahlua, steeped with cinnamon and smoky morita chili which is a common chipotle chili.
2 ½ oz (70 g) Kahlua
1 morita (chipotle) chili
1 cinnamon stick
½ cup (125 mL) coffee ice cream or chocolate ice cream
Place Kahlua, chili and cinnamon stick in a small saucepan. Simmer for 2 minutes and then cover and let chili steep until plump, about 10 minutes. Remove chili and chop; reserve for garnish. Remove and discard cinnamon stick.
Return Kahlua to a simmer. Meanwhile, scoop ice cream into a dessert bowl. Pour warm Kahlua over ice cream and garnish with chopped chilies if desired.
Makes 1 serving.
mstainsby@vancouversun.com
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Filed under: Word of Mouth Tagged: Absolut Vodka, best patios vancouver, English Bay, Fort Langley, Grouse Mountain, joe fortes, Kitsilano Beach, Lime Rickey, Liquor and Spirits, Rosewood Hotel Georgia, Stanley Park (Vancouver), summer cocktails, Vancouver Art Gallery