Supper clubs were first formed as a means of escaping the meal's brasher siblings—the rich, overindulged brunch and a supercilious high tea who insists on wearing morning dress the entire day. Pledge to clubhouse dining with today's Groupon: for $25, you get two covers with VIP entry, two cocktails, and a small plate at The Helm Vancouver on Howe Street (up to a $56 value).
Anchored steps away from the Granville Street strip, The Helm cultivates an amiable, social mood heightened by local, farm-to-fork plates and designer cocktails, before transitioning into a chic afterhours nightclub. After being swiftly ushered through VIP access with a fan of gilt ostrich feathers (a $10 value/person), diners can stoke their palates with savouries such as the ginger-soy sablefish (an $18 value) or the sesame-beet salad (a $9 value), served alongside a sparkling wine cocktail sweetened with a homemade berry preserve (a $9 value/person). While patrons convert edibles to energy, The Helm summons its dance spirit with kaleidoscopic stage lights and the beats of live DJs, urging comrades to stomp their stilettos until 2 a.m., at which point the turntables stop and the ice-sculpture dance crew melts.
The bold, black-and-white décor cultivates an urban atmosphere complemented by rich, brocade-inspired accents and a kickline of Rudoph Valentinos, and a soundtrack infused with local flavour lends The Helm a signature West Coast flair. This high-class cabaret also supports nonprofit organizations such as The Vancouver Friends for Life Society and Movember, and sponsors events throughout the year to support other community and global causes.
The staff at Lux Lounge has worked to create an atmosphere to live up to the restaurant's name. Guests sip on eight signature cocktails and local craft beers under the twinkling chandeliers lit by oversized skylights. The wait staff ferries about drinks and small plates by the fireplace inside, or the fountains on the covered patio outdoors. Inside the kitchen, cooks use their skills to jump from continent to continent, preparing bruschetta, smoked salmon, Sambuca prawns, Italian-style baked cheesy mushrooms, and calamari.