The Refinery had me at the drinks list; 5 one of a kind creations by mixologist wunderkind Lauren Mote, but then I wandered into the dining room and found Rino – of Cioffi’s Deli – slicing prosciutto.
Cocktails and cured meat? Hell, yes. I’m moving in.
I was there for the grand opening party, which seems to be more of a “Yay, Granville Street is open” and “Yay, we have Lauren behind the bar” than an actual opening but I’m not one to complain about a party. Especially not one that has proscuitto at it.
At one point a friend and I tried to convince Rino to take to the streets with us, shaving off slices of ham for the masses. He declined politely.
Owner Peter Raptis was on hand to introduce the crew; Michael Carter, the executive chef and the aforementioned GM, Lauren Mote. He also talked a little bit about how sustainable the restaurant is, from the tables to the organic, homemade drink mix to the ocean-wise seafood menu.
I had been shown the bike locker on an earlier visit and the extent to which they’re trying to promote green dining is truly impressive!
Their welcoming is also touching. Whatever the reason for the party, all the staff wanted to make sure everyone was well taken care of. And this isn’t something that comes out only for special occasions. On my last visit a couple of months ago, Peter sat and chatted about music, running and of course, food.
Nice people, these. Very refined.
It’s just a bit of a shame that Rino the proscuitto man isn’t a constant fixture…
So help me out – is this place the ‘old’ Sip Lounge? And, does Lauren serve most nights? I havent been to Granville for a while, but this may be a reason to check it out again. Canada Line cnstrcn just killed business….
Hi Chris:
I am at the Refinery Wednesday – Sunday, weekly.
This is the old “Sugar Refinery” – SIP still exists right underneath us. The owners of the Refinery also own SIP.
- Lauren
Lauren Mote is the mixologist to watch in Vancouver. Love the room, great value charcuterie and cheese plate, and broad wine list. Go for the cocktails! Try the Chartreuse Milkshake.
Lauren is the awesomest. I had the Chartruese Milkshake on Sunday, actually Stephen. I liked it, but there are a couple others that top it for me; Ruby Tuesday, Sake Sour. Maybe I’ll see you there soon!
My friends and I were just there tonight, and will not go again. We weren’t impressed with the food or service. The atmosphere was nice, but the service and the menu were terrible. Waitress would come back saying they don’t have what we ordered (didn’t have mint so no mojito, didn’t have beef pot pie), so as we were about to ask for another menu item she would just quietly and awkwardly walk away. Food was boring and way overpriced. $18 cheese board was just three measly thin slices of cheese (blue, brie and aged cheddar) and some not so special bread. At the end, to pay debit we had to go use the bank machine downstairs to withdraw cash, because the restaurant’s debit machine was out of order. My experience seemed to all be out of stock, out of order, and outrageous prices for small tastes of olives and cheese. I guess it only suits those who want wine and cheese, and a small appy, not a place to have a decent meal to fill the stomach.
out of stock and out of order is horrible so i feel for you dave.
i liken the refinery’s offering to be kind of like ’salt’ (which i think this site has reviewed before). so don’t come if you’re very hungry but rather if you’re into appies, convo, and drinks, drinks, drinks.
Dave: I’m really sorry for a couple of reasons.
1) I had no idea there were responses to this thread after mine.
2) As no excuses are required when bad or questionable service occurs, only accountability and correction can save the day. I agree with Megan – out of service and out of order may be frustrating, but it does happen. The first year of a restaurant’s business is important to learn from our mistakes, and hopefully perfect a concept that exists for years and years. I realize this comment comes rather late, but I assure you that we at The Refinery would love the opportunity to correct wrong-doings, and impress our patrons, as we have done so for the past year. If this message reaches you, please send me a personal email so that i may invite you and a guest back in.
Lauren