As you're staring down towards the Granville Street Bridge, the sun sets high in the sky to the West, reflecting a warm pink and vanilla glow over the Granville Entertainment District... it's almost time for the lights to dim, the music starts bouncing, and the nightlife begins to emerge. This is the Granville Street routine, and it's been like this for years, but we've added another element. The Refinery's partial graffitti sign on the second floor lures curious diners and experienced cocktailers to something seldom seen on Granville Street. We welcome all of you to our home.
Our fully "green" room, created by Marilou and May of Vancouver's M-Studio Design, boasts a new world eatery and cocktail bar with an old world feel. This room was designed with the environment in mind before anything else. Using only sustainable building materials and supplies, LED lighting and energy efficient equipment, the Refinery ownership and management team are proud to be part of a forward-thinking group of business operators that are instrumental in changing the face of Vancouver's ever-growing restaurant industry.
We are a food primary establishment, with a seating capacity of 75. Charcuterie, both made on site and off, cheese, cured and fresh seafood, fresh breads, antipasti are just some of the colourful and delicious offerings available everyday. A listing of daily features from flatbreads, salads, preserves, jams, jellies, and pickled vegetables add a touch of passion to each plate. Though our concept can be misinterpreted by the common diner, The Refinery also offers a selection of hot entrees inspired by some of the timeless classics in modern gastronomy, like braised beef shortribs, gnocc'n cheese, homemade risotto and pastas - our entrees move through seasonal availability as well. Please see our full menu for the current offerings. Additionally, a thoughtful wine list focusing on small lot production and boutique BC wineries, and a selection of well made craft beers from British Columbia on draft and in bottle share the shelves with unique brews from around the world. The food program is maintained and seasonally adjusted by Chef Kirk Morrison and his talented crew.
The Refinery gained most of its success in the last 36 months from the award-winning cocktail program. Recognized as one of the most innovative programs in Canada, The Refinery program was developed by Mixologist Lauren Mote from 2009-2011. Our current bar manager, Graham Racich, one of the brightest stars from 2010's Cocktail Kitchen Series, maintains and develops the Refinery cocktail program. At the Refinery, we make almost everything from scratch - from our popular house-bitters program, to sweet/dry vermouths to non-alcoholic ingredients like grenadine, vegetable waters, juices, purées, preserves, naturally fermented sodas, powders and sweet pickled fruits and vegetables. A large emphasis of the Refinery's program is the distinct use of local product. The Refinery bar team use local and sustainable products wherever possible, and feel that educating our guests and peers about the importance on relying on our edible surroundings rather then imports is the only way to go. BC in general seems to be at the helm of local food reliance in Canada, so it’s only fitting that the most successful bar and restaurant programs follow the same practices. You may find it funny, but almost everyone that works at the Refinery is a bartender.
The Refinery is also home to the crtically-acclaimed Cocktail Kitchen Series. Developed by Lauren Mote and Raymond Staniscia, the Cocktail Kitchen is a program that celebrates restaurant bartenders in British Columbia and their tenacity to crafting well balanced cocktails to pair with foods. This second season of Cocktail KItchen happens every Wednesday between March-September 2011. For more details, see "Cocktail Kitchen".