We were saddened to hear the news of yet another restaurant closure out here in Vancouver — Gastown staple @wildebeestyvr.

And this one cuts particularly deep — not only was it one of our favourite local places to haunt, it was also part of the inaugural team of chefs and restaurateurs that came together last March to help us launch Breaking Bread.

Whether it was a decompression session during after-work-week cocktails, kicking up our heels at casual, passed-canape affairs in its private dining enclave (The aptly named ‘Underbelly’) or strapping in for one of its sherry-straight-down-the-bone-marrow luges, it more than earned its reputation for hospitality and turning out some of the best industry talent in the city.

The Old Fashioneds and Negronis. That gangster-booth banquette in the back. The glad tidings and hail-fellows-well-met from staff that seemed more like family. That Vacche Rosse Ravioli that Chef @ian__mchale wisely advised us to savour all at once — we’re going to miss Every. Single. Bite of it.

“The city — and most immediately this particular block of West Hastings — is so much lesser for the loss,” writes Morrison.

As for the rest of the restaurants around town that remain as part of the Gooseneck Hospitality group that operated the ‘Beest — @luckytacoyvr, @bellsandwhistlesyvr, @bellsandwhistlesdunbar, @bufalayvr and @bufalaedgemont) — long may you run.

Read the full @scoutmagazine piece article at the link in our bio 👆above.

Stand tall. Stay strong. Show love. Support local.

An excerpt from a recent Facebook post by Margot Baloro (fourth from left), Operations Manager at @foragevancouver:

"Earlier this week someone asked me ‘What do you want your guests to know before they come in?’ It was a thoughtful question; reflecting on how restaurants are coping ... I answered that I wanted people to trust that we are following health orders, committed to keeping up to date on those orders, and reviewing them to best keep our staff, guests and business protected.

But honestly, there’s something else I want people to know. Speaking from my experience, and for the general industry:

Don’t ask for a reservation on Friday at 7 p.m. Everyone thinks that’s the best time to come, but let me tell you why it’s not. Right now there are a large amount of people out of work. Restaurants have to make hard decisions on staffing based on business hours.

If everyone goes out to dine on Fridays at 7 p.m. then they’re not coming on Monday or Tuesday, so restaurants have to make the tough decision to close those service periods. Come on a Wednesday or a Thursday. Come at 5:30 on Friday. Try brunch, or breakfast, or an early or late happy hour. Call the restaurant you want to support and ask them what time is ideal for their individual circumstances.

This is a time to think collaboratively. In a year that feels like changing your personal paradigms is just a task on your to-do list, throw caution to the wind! Do it safely and follow the rules, of course. Coming out to dine at a different time can still feel special. Chances are you’ll come across a very good deal, support some great human beings, and it won’t be as busy. You’ll have a great experience, and get more time to enjoy yourself."

Stand tall. Stay strong. Show love. Support local.

A little Saturday motivational shout-out to all you hospitable types out there across the country.

Whether you’re on the front-of-house frontlines, hunkered down in the dishpit, commanding the pass or on the line, keep your heads up, hearts full and fighting the good fight safely, responsibly and with resolve.

We believe in you and we’re with you every step of the way. ❤️

Stand tall. Stay strong. Show love. Support local.