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Craft Cocktails

L’Abattoir

L'Abattoir is located in a historic building which housed Vancouver's first prison in the bustling meat packing district.  Named for its "colorful history", L'Abattoir is a casual restaurant the serves "French influenced West Coast cuisine" in the Gastown district. They are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informal setting. Service is unpretentious... read more

Butcher & Bee Nashville

Charleston has found another successful transplant with the opening of Butcher & Bee, a sandwich and mezze focused restaurant using local products.  The restaurant has a modern, industrial feel and is very open.  There is an open kitchen with dining seating as well as a large, full bar that serves the full menu.  The restaurant... read more

Silo, Elevated Southern Cuisine

Silo takes "local" to a new level; not only do they utilize local farms and producers but the build-out of the restaurant was done with all local artisans and designers as well.  The name Silo evokes the principle they built the restaurant around: hard work and enjoying the farms' bounty.  Chef Owners Greenberg and Cercone... read more

Pinewood Social

Benjamin and Max Goldberg, founders of Strategic Hospitality, (The Catbird Seat, The Patterson House, and others), created Pinewood Social as your neighborhood coffee shop, lunch with a co-worker, happy hour/dinner spot all rolled into one with excellent craft cocktails to boot.  Don't forget they also have bowling and bocce ball! This place is on many... read more

Volta!

  Volta, a French Scandinavian Restaurant from the ownership team that created Perbacco, a wildly successful Italian restaurant in San Francisco. Owner Umberto Gibin and executive chef Staffan Terje tapped Terje’s roots for this one. Rather than open yet another Italian restaurant, Terje said he wanted to fill a hole in the San Francisco dining scene,... read more

Cockscomb

Top Chef Master winner and Chef Owner Chris Cosentino has created a winning concept that balances oysters with his famous offal cookery and butchery. This restaurant is the benchmark of “On-Trend” and could be duplicated in any culinary destination city in the nation.  The GCIA Culinary Connection paid a visit here to try a variety... read more

Husk Restaurant; A Celebration of Southern Ingredients

Sean Brock might have made his national fame in Charleston, but his roots go very deep in Tennessee. He started gaining the spotlight at Blackberry Farm outside of Knoxville, so after his tremendous success in Charleston at McGrady's and then the fist Husk, he returned to Tennessee to open Husk.  May say this was the... read more

Hawksworth by David Hawksworth

Chef David Hawksworth will be one of the featured chefs at the ICCA Culinary Immersion in Vancouver from September 22 - 23, 2016. He self describes his first restaurant as "contemporary Canadian Cuisine".  Through his European training and techniques with a focus on local ingredients and Canadian ingredients that are both organic and sustainable, Hawksworth... read more

Blue Water Café + Raw Bar

This was a surprise visit one night in Yaletown during an advance trip in December 2015 for our ICCA Culinary Immersion scheduled for September, 2016. We had a long list of restaurants to visit iin three days and this came out as one of the best meals of the trip. Chef Frank Pabst has led... read more

Chambar: Civilized Debauchery

  Chef Schuermans hails from Belgium where he completed his culinary degree.  His apprenticeship was with ‘La Villa Lorraine’ (two star Michelin), and went on to work as Chef de Partie for ‘Comme Chez Soi’ (three star Michelin for 20 years).  Schauermans went on to a position in Australia and New York before settling in... read more