After three full years from when Jake’s Crossing closed at 2414 St. Johns Street in Port Moody, the new Burrard Hotel is undergoing a “soft opening”.
My first impressions are all positive and why I felt compelled to post this.
As I walk around Moody Centre (my neighbourhood), it’s always nice to see something that will help to revitalize the area because there have been far too many failed attempts.
The latest incarnation of the historic Hotel Burrard has retained the original Tudor Style, which helped establish it as such a prominent Port Moody landmark.
The completely reconfigured interior shares complimentary elements to the Tudor style and masterfully revives the 1930’s roadhouse to make it more meaningful in a modern way.
After 14 years of ownership, acting upon their own vision, and complying with heritage and sustainable guidelines, publicans, Anna, Damir, Darlene and Luka, has shown us what the future for Downtown Port Moody can look like.
Lori is back to serve the returning clientele, and Chef Andy, formerly of the Steamworks in Gastown, bolsters dining to a full gastropub experience.
The popular Shepherd’s Pie and Salmon Flatbread is delivered in a sustainable way with the freshness of local foods and ingredients, and all dressings and sauces are made from scratch.
Sharing an appetizing flash fried Calamari, crispy Jalapenos, and Tzatziki starter, was a delicious introduction, which was followed by a tasty Mesclun and Arugula Salad with Strawberries, Avocado, grilled Prawns, Quinoa and Balsamic Vinaigrette.
In addition to the traditional beers, wines and spirits you’ll find in any pub, at The Burrard you can now choose from the 12 beers on tap, including 5 craft beers, or for the sommelier, 12 fine wines consistently dispensed at the correct temperature.
I savoured the rich bodied dark Angry Scotch Ale (from Surrey’s, Russell Brewing Company) and since I was walking home, decided without hesitation to have another. ☺ Yummy!
Btw, menu items and drinks even cater to requirements of Gluten-free☺
There were no start-up kinks to work out, and for me, the overall experience was all a big “LIKE!”