What would you give in exchange for a few hours to relax and unwind with a glass (or two) of delicious wine and tasty tapas? VV Tapas Lounge is an airy, modern and eclectic space that offers an elegant yet cozy social atmosphere.

THE INTERIORS

Designed by Nahal Gamini and built by Vancouver Development, the interior was inspired by nature. You will notice artistic handmade detailing, which is given a modern industrial touch with its neutral palette, accessories and sustainable materials such as cork, tree bark, live edge bar, and natural stone candle holders.

While the exposed ceiling and cement walls give the space a modern, industrial look and feel, the interiors also showcase wood design elements, such as the custom 8-ft back barrel bar. The menus utilize a rustic font and paper that gives the menu a ‘lived in’ feel. The large-format windows facing out onto the street draws in natural light and encourages solo patrons to tune out just watching the meandering traffic go by.

The goal was to create a comfortable and tranquil space for people to enjoy the artfully prepared food with wines and have a quality time in the VV Tapas Lounge atmosphere.

“I envisioned the signature design of VV to be an eye-catching bar display which is made of illuminated tree branches incorporated inside the 8’ diameter custom barrel to showcase an extensive collection of wines and liquor.”

The Garden ambiance was established by creating a custom green wall that resembles a naturally growing outdoor ivy wall accompanied by a combination of plush navy blue velvets and beautiful arts by Athena Bax to create an inviting space. It’s evident the team paid attention to detail, as the napkins are a matching blue and even the serving plates are an elegant black with a splash of gold.

While most would treat the pathway to the restrooms as an afterthought, VV Tapas Lounge lights up the route with hanging plants in tiny glass spheres, that double as pretty bulbs to light the way; and depending on which restroom you visit, you may find a vintage collection of cassette tapes covering the entire ceiling.

*Glittering planters lining the path to the restrooms.*

CHEF ZACH POOLE

Originally from Edmonton, Alberta, Chef Zach Poole started his career at Century House as Head Chef and made his way across the country to Toronto, where he worked under Chef John Horne at Toronto’s famous Canoe Restaurant; following his time in Toronto he traveled to Provence where he worked at Michelin-starred restaurant Au Fil du Temps. Upon his return to Vancouver, he contributed to several restaurants beloved by the community, such as Kitsilano restaurant Refuel, Fat Dragon, and Main Street’s Portland Craft before starting his own project - Cinnabar, a secret supper club. He was then given the opportunity to help open VV Tapas Lounge and shape the kitchen program, an exciting challenge that he gladly took on.

He credits the early stars of the Food Network as his inspiration to become a chef, with names like Jamie Oliver, Alton Brown, Nigella Lawson and Anna Olson amongst the list. He had watched their shows religiously as a young kid and when he was old enough to get his first job at a chain restaurant he leaped at the opportunity and never looked back.

He shares that “What really sets V.V. apart from most restaurants is our commitment to a positive work-life balance for our team. We truly believe a happy and healthy staff translates directly to our guests’ positive experience.”

FOOD & DRINK

Let us begin by highlighting that there is a fantastic Happy Hour menu at VV Tapas Lounge, with $4 Apertivo (think Vermouth and Sherry flights) and $6 wine by the glass. For those who grab a seat by the bar, they are also featuring raclette at the bar (a popular Swiss dish), so if cheesy bites are something you love, you will not want to miss this.

To start we tried the Devilled Duck Egg - imagine a creamy blend of duck egg yolk and white beans, with the satisfying crunch of croutons and crispy andouille.

For those who love their seafood, we recommend ordering an extra helping of bread to soak up the delicious sauce. Pictured below are the Manilla Clams served in a white wine saffron broth with roasted turnips, crispy chorizo, and bread.

*Manilla Clams in a white wine saffron broth, with roast turnips, crispy chorizo and bread.*

The Lamb Scrapple has a unique taste and texture to it because we didn’t know at first that this was a lamb dish. The crispy and creamy outer layer hides savory lamb inside, and the dehydrated tomatoes with a tangy flavor balances out the richer elements of the dish.

Of course, when enjoying tasty tapas and large plates, we didn’t forget about the extensive wine collection and innovative Apertivo flights. Sommelier Rachelle Goudreau poured us a few of her recommended red and white wines along with an Apertivo flight and refreshing Gin and Tonic.

*Lamb Scrapple with brussel sprouts and dehydrated tomatoes.*

Rachelle recommends a white Pinot Noir from Salt Spring Island from Kutatas - a small, local producer. She shares that “Kutatas is a very small producer, playing with different techniques and varietals to create really unique and interesting wines. This wine uses many of the same techniques used in Champagne production, limited skin contact on the Pinot Noir (which leaves the wine white and not red), extended lees contact and barrel aging. The result has a flavor profile similar to Champagne but without the bubbles. Bright acidity and rich texture make this very versatile for food pairings.”

*Kutatas Blanc de Noir. A white Pinot Noir from Salt Spring Island.*

If you are looking for a refreshing drink for Happy hour, the VV G&T would be a top choice. Made with Sheringham Seaside Gin, Tio Pepe Fino En Rama, Dry Bitter Tonic, and Castelvetrano Olive, this creation is inspired by the savory flavor of Sheringham gin and Spanish G&Ts which sometimes incorporate sherry or vermouth.

“Made on Vancouver Island, they use local botanicals including foraged sea kelp, I wanted to create a G&T that tastes like crisp ocean air. Fino Sherry adds salinity and a touch of bright acidity, the dry bitter tonic is a lot less sweet than normal tonics and ties everything together.” Rachelle explained.

Last but not least, let’s not forget the attractive deal with $4 Apertivo during Happy Hour, which allows you to build a unique Apertivo flight of your own. Below is what we tried with Rachelle’s recommendation, so we highly encourage you to ask for her input to curate a unique tasting experience.

If you are visiting with a few friends, make sure to order the Charcuterie Board to prolong your stay in this modern yet cozy space. We also asked the team what we could look forward to in 2020, and they shared that they are always experimenting with new menu ideas and concepts - small plates and large plates. The plan is to launch a brunch menu in early 2020, lucky for those who live right around the corner! Until then, we are sure there are plenty of food and drink options that will satisfy your appetite!