Located in the heart of Vancouver’s Davie St. Village. We are a technique driven kitchen creating regional cuisine with bold flavours. Our made-from-scratch kitchen serves cuisine that draws influences from around the world. Behind the bar we serve rotating craft beer, a concise local wine list, and seasonal cocktails. We believe in exceptional quality and value served in a warm neighbourhood gathering place.
Food has always been a family affair for Chef Curtis. His earliest memories are of his mother’s kitchen, his baba’s garden, or in the garage with his father. With a large extended family he spent time working on the farm, learning butchery skills, and being taught recipes that had been passed down for generations. His first culinary school was his home and his family the instructors.
After moving to Vancouver in 2002, he attended the Dubrulle Culinary Institute, now known as the Arts Institute of Vancouver. He then trained at Joe Fortes Seafood and Chop House for three years before spending time at Coast and the Langara Fishing Lodge. From 2013-2015 he held the position of Executive Chef at The Fish House in Stanley Park.
After extensive experience in West Coast oceanic fare, Chef Curtis has enjoyed revisiting his prairie roots as well as drawing influence from around the world. He delights in infusing the rich local flavours of the region into his menus. They involve complex techniques and extensive preparation.