The Diamond's rookie bartender seminars help avid amateur cocktailers and home bartenders improve their drink-slinging technique to impress friends, family, and house-bar flies alike. Courses are taught by award-winning bartenders and will include an initial demonstration of six artfully constructed cocktails, followed by a student-tasting of the samples. Once students have swilled the lovely libations, they'll be expertly guided in constructing their choice of two of the demonstrated cocktails. Classes are typically centred on a rotating theme and include such sessions as whiskey cocktails, classics, gin cocktails, and vodka drinks, among others.
Touting accolades from Vancouver Magazine and the Vancouver Courier, Save On Meats sates appetites with a butcher shop and grocery, all-day diner, and traditional sandwich counter. A weathered fluorescent sign, painted blue and adorned with the shop's signature flying pig, welcomes patrons as they step into an eatery infused with a retro '50s atmosphere but free from con artists claiming to be Lucille Ball?s dentist. Chefs pile plates with hearty diner fare ranging from all-day breakfast platters and simple sandwiches to ribs, meatloaf, and pot pies. Kitchen scholars helm cooking classes focused on grassroots food preparation and tactical food-fight strategies in butchering and canning. Colourful apparel and wares such as T-shirts and coffee mugs let visitors display their loyalty.
Executive Chef Nitzan Cohen draws on myriad European cooking styles to create each flavourful bite on Burgundy Restaurant's well-executed menu. Shareable plates include oysters doused in balsamic and vodka, as well as flatbreads crowned with high-end fixings like yam and pear confiture. For entrees, chef Nitzan stirs potatoes and beets into classic French ratatouilles and spices up bone-marrow-and-prosciutto risottos with dashes of smoked paprika. Nitzan's culinary creativity continues at weekend brunches, where he adds Dungeness crab to eggs benedict and beef bourguignon to potato hashes. Complemented by Burgundy's wine selection, feasts unfold inside a cozy dining room lit by a sparkling chandelier overhead.
Chalkboard menus and sports memorabilia adorn the inside of The Sin Bin Sports Grill, where full lunch, dinner, and brunch menus keep bellies as full as the bar’s event calendar. Sports fans join their ilk beneath 106 inches of projected television screen, and comedy fans take in standup one to two times a week. During lunch and dinner, tapas, blue-cheese-decked strip steaks, and burgers accompany the entertainment; and come midday on weekends, brunchers can sink their teeth into a variety of benedicts: blackened chicken, smoked salmon, and portobello gouda are just a few of the options.
Smiley's food gurus pair the menu's modern twists on pub fare with custom seasonal cocktails and more than 30 beers. Pickle slaw accompanies a hot-pressed pastrami sandwich ($13), and charred chicken lounges on top of a cushy salad in safety, watched over by a spandex-clad tag-team of chili-spiced chickpeas and double-smoked bacon ($16). In the kitchen, chefs roast organic salmon in a pan and coat it with a soy yuzu glaze ($16) and fold mushrooms into ravioli drizzled with Pommery mustard sauce and pecorino ($14). Customers can wake up taste buds with a selection of weekend brunch offerings such as a short-rib hash ($14) or gargle with potable selections from the bar, including draft beers, craft brews, and classic and seasonal cocktails. Meanwhile, patrons groove to the sound waves of occasional music performers, answer trivia questions during weekly events, and discover a wormhole to an Old Western saloon in the corner pocket of the billiards table.