YEW restaurant + bar is set to become the city’s premier seafood restaurant, delivering exceptionally delicious cuisine, great wines, innovative cocktails and a fun, welcoming environment for guests — all wrapped in legendary Four Seasons service. Perched at treetop level in Four Seasons Hotel Vancouver, YEW’s chic space, communal table and bar make it the perfect place to bring your social network.
(photo credit to the Yew website)
One of Canada’s foremost culinary talents and homegrown chefs is ready to take over the burners at Four Seasons Hotel Vancouver. The Four Seasons’ team looks forward to welcoming its newest addition, Executive Chef Ned Bell.
‘Farm to table’ is an essential mandate of this Okanogan born chef. A good portion of his life was spent growing up in the Okanogan Valley which has instilled a lifelong passion for fresh and locally sourced cuisine. “Food doesn’t need to be complicated, but it is important to know where it comes from,” says the chef. Naming his own food philosophy ‘Globally Inspired and Locally Created,’ – a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour.
Ned is absolutely thrilled to join the Four Seasons family to work with a hotel and restaurant so loved and established within the industry and community. “I am very excited to be part of this team,” says Ned. “With YEW’s meaningful approach to food, an absolutely stunning room and an incredibly talented team from front to back, I can’t wait to be a part of the vision, adding my own twist to the future.”
(photo credit to the Yew Website)
A common theme appears in the backgrounds of YEW’s key players, and no less so in the case of Justin Taylor. Passion inspires him to excel in his role as Lead Bartender, a title that doesn’t seem to do him justice, though Master Mixologist also doesn’t suit his old-school approach to classic cocktails.
Originally from Toronto, Justin defines his role at YEW as “the best career move I ever made” thanks to the wealth of resources, top quality ingredients and great support team. A fan of raising eyebrows, Justin is known for putting a twist on things. “I think I blew everyone away when I decided to put a chunk of buffalo inside a bottle of vodka,” he says. “With the addition of chipotle peppers, we had the basis to reinvent the Caesar.” Justin’s favourite cocktails to make are those customized to each guest; he’s looking to hit it out of the park for each and every cocktail experience.
Some of the great dishes that YEW is known for is killer mac and cheese; the Lobster Mac and Cheese is $22~tender lobster with perfectly cooked pasta in a creamy sauce with fresh corn and for dessert they are known for their dessert trio’s and molecular gastronomy, for $8 for all 3 desserts it’s a great value and an excellent way to try a few different desserts. The dessert trio had featured a duck egg custard tart, a cherry and coconut water ravioli shooter that is an example of the molecular gastronomy with their drinks~when you bit into the “ravioli” that was made from cherry and filled with the coconut you get a coconut water burst in your mouth. Smore’s lollipops made with homemade espresso marshmallow rounded out the trio.
Some of the weekly specials happening right now include the following:
Foxy Fridays are all about having fun and feeling fabulous. Every Friday from 2:30pm until close come into YEW wearing pink (a little or a lot) and receive a chef’s creation appetizer on the house. YEW bartenders will also be shaking up pink lady cocktails at a special price for the occasion. Pink doesn’t discriminate! Ladies and gents are equally welcome.
Wine Down Sundays
Every Sunday is Wine Down Sunday @YEW. Enjoy 50% off all bottles of wine.
If you’re looking for a treat meal or just a fabulous dining experience check out the YEW Restaurant and Bar in the Vancouver Four Seasons Hotel.