Set in a 1912 heritage brick building in the Yaletown neighbourhood of Vancouver, Brix & Mortar is locally owned and operated by David Hannay and Patrick Mercer who started their careers as waiters with big dreams. In those years, "we sort of waxed poetic about the possibility of opening our own restaurant," Hannay says. In 1999, their dream became a reality when they visited a space for sale in a 1912 heritage brick building. "We were enthralled by the physical location of the space," Hannay says of Yaletown.
Today Brix & Mortar is a sophisticated and inviting space featuring a spectacular glass covered courtyard with cobblestones, trailing vines and aglow at night with white lights, in addition to an open-air outdoor terrace overlooking Hamilton Street that feels like a posh ballroom with stunning chandeliers and luxurious seating. Inside, the main dining room features whitewashed brick walls, wood floors and beams, crystal chandeliers and handsome butcher block tables.
Executive Chef Chris Bisaro presents modern Canadian cuisine that showcases the flavours of the Pacific Northwest, alongside fine wine and creative cocktails. Everything on the seasonal menu is made from scratch, including appetizers like Beef Tartare, Chicken Liver Mousse and Steamed Mussels, and entrées such as Cornmeal Crusted Local Lingcod, Wild Sockeye Salmon with Nova Scotia Lobster and Potato Hash, and Canadian Prime Flatiron Steak with a truffle shoyu black garlic demi-glace, which are all made with locally sourced produce from British Columbia and Alberta.
I was introduced to this wonderful restaurant over 15 years ago by my cousin and her best friend when we dined in the gorgeous outdoor courtyard. Visiting Vancouver last summer, we went back to Brix & Mortar with hopes of dining in the courtyard again, but it was reserved for a wedding, which is often the case as the space is simply magical. As a result, we sat in the main dining area overlooking the upbeat craft bar. Beginning with a glass of sparkling wine from the Okanagen Falls, that was recommended by our server, we shared Burrata with grilled sourdough bread, followed by Local Halibut with Wild Prawn Crust and Parmesan-Reggiano Grilled Corn Grits, and Grilled 'Lumina' Lamb Neck with Braised Lamb and Potato Gnocchi. Finishing with a perfect Macchiato, my heart smiled as we wandered through Yaletown on a perfect summer evening.
6 oz bacon
1 lb mussels
2 tbsp grapeseed oil
4 tbsp butter, divided
4 cloves garlic, minced
1 large shallot, minced
1 tsp crushed chilies
1/2 cup white wine
1 cup chicken stock
1 tbsp Italian parsley, coarse chop, no stems
1 tsp lemon juice
Salt and pepper
Preheat oven to 350°F. Cook the bacon until crispy. Allow to cool, then chop into large chunks. While the bacon is cooking, place the mussels in a large bowl and clean under running cold water removing beards and barnacles. Drain the mussels well and set aside.
Place a large saucepan or large frying pan on stovetop at medium-high heat, pour the oil and 2 tbsp of butter into the pan along with chilies, garlic and shallots. Once the butter and garlic begin to brown toss the mussels in the pan, until they begin to open. Add the white wine, turn up the heat to high and reduce the liquid by about half. Add the chicken stock and reduce by half again. Then add the bacon, parsley, lemon juice and remaining butter and toss until the butter is completely melted making the broth smooth on the tongue. Taste the broth and if it needs salt or pepper to your desired taste then feel free to add. Serve immediately in a warm bowl with sliced baguette.
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