Category Archives: Cocktail Bar

Holiday Hours

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We hope that you’ll be able to join us over the holiday season with family and friends, whether it be for lunch, dinner or cocktails. Please note we are open every evening for regular dinner service with a special Holiday Tasting Menu and New Year’s Eve Menu.

Hawksworth Restaurant
Dec 24 – Regular Hours
Dec 25 – Breakfast 6:30am-11:00am, Lunch – Closed
Dec 26 – Regular Hours

Dec 31 – Regular Hours
Jan 1 – Breakfast 6:30am-10:30am, Brunch 10:30am-2:00pm
Jan 2 – Regular Hours

Hawksworth Cocktail Bar
Dec 24 – Regular Hours
Dec 25 – 5:00pm to late
Dec 26 – Regular Hours

Bel Café
Dec 25 – Closed
Jan 1 – Closed

We’re turning (RED) this June

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The Vancouver culinary community lead by Chef David Hawksworth will be turning (RED) this June to raise money and awareness for the fight against AIDS. Food and drink businesses from around the world – from London to Hong Kong and now Vancouver, will serve-up delicious (RED) culinary experiences during the month of June to raise money for the Global Fund to fight AIDS, and awareness that the war against AIDS is winnable.

“I am honoured to lead the charge for the ‘EAT (RED) DRINK (RED) SAVE LIVES’ campaign here in Vancouver this year”, says Chef David Hawksworth. “(RED)’s impact on globally motivating others to join the fight against AIDS has been monumental and our team hopes that we can make a small difference in the fight against this deadly virus.”

EAT (RED) DRINK (RED) SAVE LIVES calls on restaurants, food trucks and bars to come to the table in the fight to #86AIDS. This month we’ll be serving up a (RED) spirit Belvedere Vodka cocktail ‘The Rizzo’ to help promote AIDS awareness with 100% of proceeds supporting (RED).

Each participating food and drink business will make a donation to the Global Fund to fight AIDS, to support (RED)’s fight for an AIDS-free generation. Chef Ambassadors from across the globe, including Chef David Hawksworth who will actively participate in the campaign include: Mario Batali, Paul Qui, April Bloomfield, Dominique Ansel, Sanjeev Kapoor and Enrique Olvera.

 

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Cooling it down with cocktails by Cooper Tardivel

Summer Cocktails

Become master of the cocktail this summer with refreshing concoctions from Hawksworth Cocktail Bar’s Head Bartender Cooper Tardivel. Whether you’re having a party or soaking up the sun, these fan favourites will tantalize your taste buds and keep you cool as a cucumber. Chilled to perfection and with hints of citrus, these summer drinks will satisfy any summer beverage craving.

DRY TAI

1oz gin

.5oz Campari

.5oz ginger liqueur (Giffard’s Ginger of the Indies)

10ml Orgeat syrup

.5oz fresh lime juice

3 drops Bob’s Ginger Bitters

SHAKE/ DOUBLE STRAIN INTO CHILLED COCKTAIL COUPE

No garnish

 

HEMINGWAY DAIQUIRI

2oz white rum

.75oz fresh lime

.25oz fresh pink grapefruit

5ml maraschino liqueur

SHAKE/ DOUBLE STRAIN INTO CHILLED COCKTAIL COUPE

Garnish with a cherry

 

Vancouver’s Best Upscale Restaurant 2014

The Hawksworth Restaurant team was thrilled to take home the top award last night for Best Upscale Restaurant at the 25th Annual Vancouver Magazine Restaurant Awards.

Holding on to the Best Upscale top spot for the third year running Chef Hawksworth said, “This year’s competition was incredibly strong and our entire team is honoured to be recognized in this category once again. The arrival of smaller restaurants and newcomers entering the spotlight this year is inspiring and we send our sincerest congratulations to all the winners.”

The Vancouver Magazine judging panel this year recognized that “Not only has Hawksworth’s kitchen maintained supremely high standards, the brigade has been relentless in sharpening and refining every dish. Flavours from Chinese, Indian and Japanese cuisine are incorporated with a delicious ease and confidence… As a result the food, free of flash and fashion, is better than ever.”

In the Best Downtown category, Hawksworth Cocktail Bar received considerable recognition, tipping Head Bartender Cooper Tardivel for his “inventive, thoughtful retro cocktails like the Income Tax (c.1926) and a plate of the more-ish Korean Fried Cauliflower…won’t break the bank but will send your Tuesday night into overdrive.”

General Manager Chad Clark added, “Our incredible staff is the anchor to the continued success of our restuarnt and I extend my personal thanks to the entire team, in particular Denisa Johnova who was acknowledge in the Premier Crew category”.

Held at the Sheraton Wall Centre yesterday evening, these 25th Anniversary Vancouver Magazine Awards reinforce Hawksworth Restaurant’s position as Vancouver’s leading dining venue and are a tremendous measurement of success for the team.

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Spring Spirits at Hawksworth Cocktail Bar

As spring and summer approach, so do many exciting, rare and delicious offerings from Hawksworth Cocktail Bar.

We have greatly expanded our Japanese Whisky program with some rare bottles straight from Japan; along with a few gems for our ever expanding American Whiskey portfolio, the depth of our back bar continues to grow deeper. Our Barrel Aged & Bottled Cocktail program continues to gain interest and variety with bottles featuring Rum, Gin, Bourbon, Mezcal, Tennessee Whiskey, Single Malt Whisky and Irish Whiskey all available and absolutely perfect for any memorable occasion. The spring/summer season will also see a greater focus in our extensive cocktail menu on fresh, delicate cocktails featuring rums, gins and agave spirits.

All of your liquid desires are well taken care of this spring and summer by Head Bartender Cooper Tardivel and the team at Hawksworth Cocktail Bar.

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James Beard House Foundation Design Awards

The prestigious New York based James Beard House Foundation has nominated the multi award winning Canadian interior design firm Munge & Leung for their work designing Hawksworth Restaurant. Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.

“We wanted people to have a different experience in each room, the common denominator is elegance, sophistication and timelessness. Ultra thick walls between rooms create a sense of anticipation and allow a moment to pause, strategically placed mirrors create both separation and curiosity between spaces; a subtle voyeurism”
– Alessandro Munge

Winners are being announced Friday May 2nd.

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Barrel-Aged Bottled Cocktails At The Bar

Have you tried our new barrel-aged bottled cocktails yet? Our delicately nuanced white rum based Calypso cocktail will brighten up your January.

Head Bartender Cooper Tardivel and his team have created a unique blend that began life by ageing in a barrel and then has been carefully bottle conditioned until it is ready to drink. Each cocktail serves two people and is lovingly presented in an antique-style bottle.

Later this month we will also be offering two new cocktails: the Lucien Gaudin (Bombay Sapphire Gin, French Vermouth, Campari, Cointreau) and El Matador (Four Roses Bourbon, Cynar, Port, Curacao and Absinthe).

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