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Sleek. Modern. Stylish. Three words that we’d use to describe recently-opened Hendricks Resto-Lounge inside Vancouver’s Westin Grand Hotel. On a quiet Tuesday evening, my husband and I were invited to sample from Executive Chef and PICA (Pacific Institute of Culinary Arts) grad Chris Savino’s West coast-meets-lounge menu.

Open since March 1, this 98-seater is a great place to wind down after the work day’s done or liven things up on Thursdays to Saturdays with a DJ (Friday evenings feature a live guitarist).

If you’re here on the weekend (between 11 am and 2 pm), newly-launched brunch service is accompanied by live jazz.

The entrance contains brightly-coloured glass-accented pillars flanked by wine racks on either side. Once inside you’re greeted with a centerpiece bar. There’s a great view of Vancouver Public Library together with Ron Terada’s whimsical The Worlds Don’t Fit the Picture lighting installation.

Los Angeles-based designer David Hill has created a relaxing, inviting space for locals and out-of-towners alike. A private room off to the side is perfect for hosting meetings or small events (serving as overflow seating during busy periods).

During the day, the interior receives a great amount of natural light; evenings see candle-lit tables on one end and a lounge with sofas, candle-filled faux fireplace and Love Is My Drug playfully scripted in golden yellow neon high above.

Black with gold-accented chairs fill the space with a commanding wrap-around cream banquette allowing guests to enjoy city life below.

Chef Savino’s divided the casual fare into small plates, sharing, raw bar, soups and salads, mains and salads plus desserts. Many dishes can be prepared gluten-free.

[Hippy Roll]

We chose small plate (Hippy Roll) and raw bar (Tuna Poke) items to start. We were both in awe of the plates used at Hendricks: The Hippy Roll is served in a long plate with opposing circular sauce sections. It’s a tasty starter with smoked salmon, quinoa, brown rice and sweet soy tofu, topped with toasted hemp seeds and pickled onion. Loved the combination of textures here.

[Tuna Poke]

The Tuna Poke is presented in a square format with a portion of spiced guacamole also squared to mimic the main attraction: Haida Gwaii Albacore tuna, tomatoes, jalapeño, scallions and taro chips. It all goes down well with a glass of Tolloy Sun Tirol Pino Grigio.

[Slow Roasted Half Chicken]

We followed that up with a slow-roasted half chicken served with sautéed kale, wild mushroom faro, spiced cauliflower and pan jus paired with a glass of Rodney Strong Knotty Vines Zinfandel. Although a tad overcooked, the chicken was well seasoned.

[Boneless Beef Short Rib]

My beef tenderloin arrived, a generous portion of short rib that’s been slow cooked in ginger beer accessorized with a celery root croquette, apple slaw, baby bok choy and a ginger beer glaze. The soft tenderloin is perfectly suited for the croquette beneath it, sauces marrying nicely with the baby bok choy. To go with this juicy dish is a glass of Louis Martini Cabernet Sauvignon.

[Save room for dessert! Red Velvet Twinkie, B-52 Creme Brûlée with orange & Grand Marnier brittle]

Hendricks offers domestic and imported beers (in bottle and on tap), a good selection of wines (the majority available by the glass in 6- and 9 oz. pours), plus a craft cocktail selection courtesy of Lead Bartender Matt Houston (formerly of Milestones in West Van, Ochre Restaurant and Pullman Cairns International luxury resort in Cairns, Australia) that plays off Vancouver favourites.

Find Hendricks Resto-Lounge in the lobby level of Westin Grand at 433 Robson Street in Vancouver. They’re open for daily breakfast, lunch, dinner, weekend brunch and lounge service. Visit the website for opening hours. Unwatermarked images courtesy of Hendricks Resto-Lounge.