New Franco-Mediterranean restaurant Verre to launch in Vancouver's Coal Harbour
A new classy and glassy Mediterranean restaurant is set to open where Denman Street meets the seawall.
Verre is preparing to launch at 550 Denman Street down at Coal Harbour, in proximity to the West End, on December 10.
The name, using the French word for glass or drinking vessel, references both Douglas Coupland's literary take on Vancouver, City of Glass, as well as the jewel-box design of the dining location.
The bright and breezy 3,300-square-foot space, which seats up to 75 patrons, features three glass walls, including one that allows diners to view the kitchen from the exterior. A 25-seat heated patio will open later this year.
The stylish room is anchored by a smoked-glass and black marble bar set against a Mediterranean-inspired impasto stucco feature wall. A wine rack of copper, bronze, and glass will house a rotating collection of 300 bottles of wine.
At the culinary helm is chef and owner Liam Breen, who has previously worked at dining establishments across Canada and in Dubai, United Arab Emrites, including La Cave French Bistro, Marco Pierre White Grill, and Maine Oyster Bar and Grill.
While the full menu has yet to be revealed, the opening seasonal menu will recast French dishes within a pan-Mediterranean light that incorporates both classic and contemporary influences, such as duck rillettes with a red wine cherry compote; parmesan-crusted veal chop in a caper Marsala sauce; and chargrilled octopus with anchovy saffron butter, olives, and roasted garlic.
Vegetarian selections include brown-butter cavatelli with pistachio, sage, and Parmesan; roasted cauliflower in a sauce Grenobloise with croutons; and burrata with olive, orange, and roasted garlic vinaigrette with cherry tomato.
Pastry chef Christine Barker, formerly of Raymonds in St. John's, Newfoundland, is similarly influenced by classic French cuisine.
While the intial opening phase will focus on dinner, the restaurant's menu scope will progressively expand: a lunch menu is slated to begin in the spring, followed by a breakfast menu in the summer.