If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today's Groupon: for $12, you get $25 worth of new-world cuisine and cocktails at The Refinery Vancouver on Granville Street, a den of cocktails and small plates that Vancouver magazine included among the city's best bar snacks.
The Refinery is a fresh-market-style eatery featuring elegant scratch-made cocktails and locally sourced gastronomic delights whenever possible. The cocktail kitchen rotates different mixologists who concoct a list of innovative drinks and pairings, in addition to demonstrating their trade knowledge of the two-step. Dry-throated diners can moisturize the esophagus with an inspired cocktail ($10 each) such as the Provencale, a hypnotic swirl of gin, lavender syrup, lemon, flower bitters, and soda. The Bittered Sling enables inventive imbibers to customize an egg-white, citrus, bitters, and liquor concoction, with choices from a stock of 23 different kinds of bitters, including such flavour combinations as black pepper and peach and lemon, hops, and bay leaf.
The simple classics-studded food menu includes sensory pleasers such as lamb carpaccio, dressed with cherry-tomato relish, styled with truffle aioli, and punked by a few jokester potato chips ($12). The charcuterie board provides seating for two meats, two cheeses, and a bounty of house-made accompaniments ($15), and the stuffed portobello mushroom showcases vegan cashew red-pepper pate and arugula pesto ($10). Modern furnishings, glowing walls, and a sleek, stocked bar lend The Refinery a comfortable, futuristic atmosphere, not unlike that created by pillows and time travel. Call ahead for reservations.
- This eco-friendly restaurant is a sweet treat to Granville and gives patrons a place to go that's unique, desirable and different than any other hotspot on the strip. – NileGuide
- The Refinery is a fine example of how one can take simple food and make a real meal out of it. – Cassandra Anderton, Martini Boys