Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
Old School service, on the wane but still appreciated for its detail-driven protocols, demands that its well-pressed students clear from the right, address their charges as “sir” or “madam”, and give “discretion” new meaning. Identical twins Michael and David Stanger, of The Beach House and CinCin respectively, are widely known for their adherence to these long-established rules—and for their unending willingness to argue about them. New School service, by contrast, takes the best of the Old and filters out the assumed omniscience. Competent wine service, quick table setting, and the mental dexterity to make every guest feel at ease are taught, but often delivered with a familiarity that would make the ancien régime blanche. Katharine Manson is well-versed in the minutiae of proper service, but when Fuel rebranded as the more casual Refuel last year, it was her welcoming smile that was instrumental in selling the idea to regular guests in her capacity as general manager. Eryn Collins left her gatekeeper position at Blue Water Cafe to become head of customer relations at Chambar last year. “She’s so genuine,” says Chambar owner Karri Schuermans. “I don’t know of anyone else who can speak to hundreds of people every day and be so sweet and down to earth.” Kurtis Kolt, former GM at Salt Tasting Room and this year’s Sommelier of the Year at the Playhouse wine festival, combines food experience with serious wine chops: he’s certified by the Wine and Spirit Education Trust and currently enrolled in the Winemaking program at UC Davis. With two critical successes under his apron (Aurora Bistro and Salt), when he gives advice, you take it.