Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
When Araxi opened, in 1981, it got good reviews-sort of. “A good restaurant, for Whistler.” Same with CinCin in 1990: “good, for Vancouver.” By the time Jack Evrensel opened West and Blue Water Cafe + Raw Bar, both in 2000, reviewers had dropped the qualifiers. Evrensel wins the Lifetime Achievement Award because, in a business that can turn proprietors into paupers, he’s set the standard by which our rooms are judged. His four distinctive restaurants nonetheless have much in common: they’re beautifully imagined, carefully made, and fully realized. What accounts for his success? Staff mention his laser focus, demanding standards, and hard work. An ardent basketball fan, he says he learned most about leadership from the legendary UCLA coach John Wooden, whose “Pyramid of Success” he gives to his managers. What’s next? In May, with CinCin’s pastry chef, Thierry Busset, he’s opening a patisserie on Alberni Street. A good patisserie, for Vancouver? Expect a good deal more.
