Dockside Restaurant is bolstering its reputation with the addition of Executive Chef Josef Driemel and Director of Food and Beverage Eugene Vassilev to the team at the False Creek dining destination located in the Granville Island Hotel (1253 Johnston Street).
Open daily for breakfast, lunch, happy hour and dinner, Dockside offers a host of unique dining experiences in an expansive dining room with floor-to-ceiling windows and a 200-seat patio that has become a seasonal hotspot with its panoramic waterfront views.
The Dockside kitchen is newly helmed by Executive Chef Josef Driemel, who sharpened his skills in notable restaurants in Halifax, Calgary and Vancouver. Driemel was previously awarded Michelin Guide Bib Gourmand accolades in 2022 and 2023. Driemel brings a passion for showcasing the very best ingredients from Pacific Northwest purveyors and beyond and creating dishes that combine Mediterranean and French techniques with Asian-inspired flavours.
For Eugene Vassilev, stepping into the role of Director of Food and Beverage is a true homecoming — he started his career at Dockside Restaurant in 2002 and was a staple at the popular restaurant until 2016, when he took a brief sabbatical to expand his skills as a restaurateur. He returns with a wealth of hospitality experience and a keen eye for delivering exceptional service.
Highlights of the new Dinner menu include:
- Octopus Carpaccio (mosaic of thinly sliced octopus, fresh pineapple salsa, cilantro, radish & dressed leaves, tapioca crisps);
- Tableside Tartare (AAA filet mignon, classic accoutrements, farm fresh yolk, caramelized garlic aioli, crispy potato chips and torch-finished tableside);
- Warm Mushroom Salad (umami-glazed & grilled maitake mushrooms, pickled & smoked shiitake mushrooms, frisée tossed in a soy-truffle dressing, puffed rice);
- Crispy Skin Arctic Char (hand-made, pan-seared beet gnocchi, spring vegetables, classic beurre blanc, herb salad);
- Steak Frites (6oz flat iron, caramelized garlic aioli, pickled ramp chimichurri accoutrements, triple cooked potatoes, dressed leaves);
Driemel’s new Dockside menu also includes such interactive and shared experiences as:
- Fondue for Two (Raclette, Swiss & Emmental cheeses, Caesar salad, apples, roasted potatoes, French bread);
- 22oz AAA Rib Steak for Two (browned miso butter, pickled ramp chimichurri accoutrements, grilled seasonal vegetables, warm mushroom salad, triple cooked potatoes with caramelized garlic aioli);
- Chilled Seafood Tower (Dungeness crab, poached prawns, fresh & broiled oysters, mussels escabeche, tuna tataki, drawn butter, mignonette, Hollandaise);
For more information, go to www.docksidevancouver.com, follow @docksidevancouver on Instagram.