More Canadiana! The inside details on Canoe’s forthcoming make-over
Fourteen years after first opening, Canoe is closing its door to undertake a major renovation starting New Year’s Day. The million-dollar revamp, which partner Michael Bonacini calls “a 30-day extravaganza,” will include top-to-bottom redecoration, Canadiana accents and a fresh menu. “We need to continue to reinvent to keep Canoe pointed true north,” says Bonacini, “and, of course, afloat.”
Having just renewed their 15-year lease on the flagship Oliver and Bonacini spot, the partners felt it was time for a facelift or, as Bonacini puts it, “to come out with a left hook at Canoe.” O&B is working with Ana Cleto Design on a new look: a paint job, hardwood floors, banquettes, a soapstone bar, walnut tabletops and chandeliers are all planned. Flatware, staff uniforms and service areas will also get a make-over. The two private dining rooms will be soundproofed for optimal canoodling and for “serious lawyers who are not in the mood to party,” says Bonacini.
As for the CanCon touches, the new bar will be embellished with a computer numerical cutting (CNC) of the 25 cent coin caribou. Wool carpets will sport designs inspired by pine cones, birch bark and moss. On the elevator landing, a custom entranceway is being created by Vancouver’s Heyday Design from 150 vintage porcelain replicas of the classic beaver-embossed sealer jar. In the main dining room, a raised platform of brass, bronze and copper foil will create an organic moss-like effect, and an image wall will feature a CNC topographical map of Canada by Unit 5.
In the kitchen, chef de cuisine John Horne is looking to make his mark. “He wants to put his stamp on the menu at Canoe. We’ve basically said to John that now is the time to do it.” He and executive chef Anthony Walsh will work to come up with such new and innovative items as “wacky” cheese boards and possibly a fresh fish display—though the staple lobster club will remain. “It’s a rebirth of the place,” Walsh told us last week. “Fifteen years of doing huge business beats the crap out of something.”
The new Canoe is slated to open at the end of January, just in time for Winterlicious. Unfortunately, the renovation will not make getting a table during the city’s food fest any easier.
Trying to get a reservation during summer- or winterlicious is a joke. Two of us, armed with AE cards for early access were on the phones all day with nothing but busy signals! Led us to believe there was something fishy going on.
Perhaps there is special access only for ‘friends’?
Russman – half the world is trying to get through to Canoe. The regulars don’t go near the place during the Licious events.
Russman, I had the same feeling as you do. I tried for 3 yrs to get a reservation and the phone is either busy or fully book. By chance I went there to make a reservation no luck, but the reception told me to call back from time to time when winterlicious starts, there maybe people cancel their reservation. As luck has it I did get a reservation. Unfortunately, you can not be choosy about date & time.
Been to Canoe several times, two of those times during a licious(one summer one winter) never had a problem getting through or getting a reservation. My husband got the one summerlicious reservation for lunch on the same day. I think it just luck of the draw with getting through. It’s a good deal and people like a deal.
If you’ve never been to Canoe don’t go for the first time during a licious. Canoe doesn’t shine during those weeks and going there during them for the first time isn’t a good representation of what they do.
I’m excited for the renovation though and can’t wait to see the changes!
wonder how big renos are if it will take less than a month? i love Canoe and have gone to their winterlicious and summerlicious for the past 2-3 years. hoping to go to this winterlicious too.
getting reservations is tricky but not impossible and i agree that there is a bit of luck involved. haha