The Georgia Straight - - NEWS - by Car­l­ito Pablo

The City of Van­cou­ver has re­ceived a re­vised ap­pli­ca­tion to de­velop a build­ing near the fa­mous East Van Cross. From the pre­vi­ous height of eight storeys, the new pro­posal calls for a 10-storey of­fice build­ing at 2102 Keith Drive. The build­ing will serve as the new head­quar­ters of Na­ture’s Path Foods, a Rich­mond com­pany that pro­duces or­ganic foods.

The orig­i­nal ap­pli­ca­tion filed by de­sign firm Dia­log in June this year pro­vided for a build­ing height of at least 117 feet. In the new pro­posal, the build­ing’s height goes up to more than 147 feet.

Dia­log in­di­cated in a let­ter to the city’s depart­ment of plan­ning, ur­ban de­sign, and sus­tain­abil­ity that the in­creased height is be­ing backed by city plan­ners. “We ap­pre­ci­ate that the City Plan­ning team has been very sup­port­ive of pur­su­ing the con­di­tional in­crease in den­sity and height,” Dia­log ar­chi­tect Martin Nielsen wrote.

Nielsen re­called that the city’s ur­ban-de­sign panel unan­i­mously sup­ported the pro­posed de­vel­op­ment at a meet­ing on Septem­ber 5 this year. “The Na­ture’s Path team was very en­cour­aged by the re­sponse of the panel and their sup­port for ad­di­tional den­sity and height on the site,” Nielsen stated.

The East Van Cross is for­mally known as the Mon­u­ment for East Van­cou­ver. The art­work was com­mis­sioned in 2009 by the City of Van­cou­ver as part of the art pro­gram for the 2010 Olympics. Van­cou­ver­born artist Ken Lum cre­ated the west-fac­ing light-art piece.

Lum, who is cur­rently chair of fine arts at the Univer­sity of Penn­syl­va­nia’s school of de­sign in Philadel­phia, does not favour the pro­posed de­vel­op­ment.

In a state­ment in Septem­ber, Lum noted that the va­cant lot in front of the mon­u­ment, where the of­fice build­ing will be con­structed, “should have long ago been dealt with by the city, if the city had any sense of the cul­tural weight that this work has come to ac­cu­mu­late and also bear”.

“While I was ap­prised of the de­vel­op­ment plans I al­ways voiced my strong­est op­po­si­tion in re­turn,” Lum stated. “De­spite the earnest ef­forts of the de­sign team, the end re­sult will be com­i­cal with much of the build­ing ob­scur­ing in close prox­im­ity the Mon­u­ment, pos­si­bly turn­ing it into a sym­bolic tomb­stone em­body­ing the very real and de­press­ing re­la­tion­ships of power and strug­gle that con­tinue un­abated in the city of my birth and for­ma­tion.”

The city is re­ceiv­ing com­ments from the pub­lic re­gard­ing the project un­til De­cem­ber 7. The pro­posal will be taken up by the de­vel­op­ment per­mit board on Jan­uary 21, 2019.

Ca­nard is the third restau­rant by Gabriel Rucker, the Port­land chef WW has called the most tal­ented of his gen­er­a­tion. At his other two restau­rants, Le Pi­geon and Lit­tle Bird Bistro, Rucker’s in­no­va­tive menus are equally in­spired by Amer­i­cana junk food and French fine din­ing. Ca­nard’s is no less shock­ing. There’s foie gras-in­fused bour­bon, foie gras dumplings and the Duck Stack—fluffy pan­cakes with Tabasco onions, duck gravy and a fried duck egg—with op­tional foie gras for $15. Most dishes take equally bold chances: steak tartare ($16) with Chi­nese sausage and cashews; uni “Texas toast”; dry-aged pe­tite New York steak with French onion soup sauce. The prices at Ca­nard are gen­er­ally in­ex­pen­sive, with noth­ing over $20. The lack of pre­ten­sion is matched by the buzzy at­mos­phere, es­pe­cially dur­ing late-night happy hour on week­ends, when bump­ing bass from the up­stairs Bossanova Ball­room can strum stacks of sauté pans like a wash­board.

MAT­TIE JOHN BAMMAN. In a world of beer-geek dens, Bai­ley’s Tap­room wel­comes all. Round­ing into its eleventh year in ex­is­tence, it’s by far the best and most pop­u­lar beer bar on the west­side, of­ten packed to the rafters with equal shares of old-school beer nerds, tech dudes and tourists alike. There are ap­par­ently spread­sheets and for­mu­las be­hind this suc­cess; beer buyer Bill Murnighan tries to keep just the right bal­ance of es­o­teric, trendy and ac­ces­si­ble beers on the 26 house taps. If the crowd gets too thick for your tastes, re­treat up­stairs to the Up­per Lip, a sanc­tum of rare beers where you may find Bai­ley’s owner Ge­off Phillips or one of the bar­tenders drink­ing from one of 10 ex­cel­lent taps they chose for them­selves. If all those im­pe­rial porters and Bel­gian tripels give you a case of the munchies, don’t for­get that San­te­ria, the tiny Mex­i­can restau­rant across the al­ley, de­liv­ers fan­tas­tic drunk food di­rectly to the bar.

PETE COTTELL. It didn’t take long for Kachka to out­grow its hole in the wall. Upon open­ing on South­east Grand in 2014, the re­gional Rus­sian restau­rant was the talk of Port­land’s food scene. In July, Kachka fi­nally moved into a much larger, more re­fined venue sev­eral blocks away, and im­me­di­ately be­gan fir­ing on all cylin­ders, de­liv­er­ing old stand­bys like the her­ring un­der a fur coat and new fa­vorites such as glut­tonous potato vareniki. But the own­ers didn’t just aban­don their smaller digs: At the same time, Kachka’s new sis­ter restau­rant, Kachinka (720 SE Grand Ave.), took over the old space. Here, the Rus­sian pop is loud, the doors stay open un­til mid­night ev­ery day, and you can or­der sev­eral of Kachka’s best dishes at happy-hour prices all night long. And don’t for­get the vodka: Po­tent Mos­cow mules cost $3 less than at Kachka, and the Dacha Mar­tini, sea­soned with sa­vory cel­ery bit­ters and cu­cum­ber brine, will make you hun­gry. MAT­TIE JOHN BAMMAN. In a city that li­on­izes dive bars, night clubs of­ten feel like an af­ter­thought. On a blus­tery Fri­day in Jan­uary, how­ever, Holocene felt like any­thing but. Lo­cal scen­ester VNPRT was play­ing Lil Uzi Vert’s in­fec­tious “444+222” for a crowd of im­pos­si­bly hip 20-some­things, small in num­ber but packed tightly on the sunken dance floor of this split-level ware­house con­ver­sion. In the space above, which func­tions as Holocene’s pri­mary venue for tour­ing bands, a young cou­ple posed art­fully on the empty stage with some found props. At the long bar to its side, par­ty­go­ers re­fu­eled with candy-coloured blue­berry vodka le­mon­ade slushies ($7) and sur­pris­ingly tasty tacos ($3-$3.50; or­der the cit­rus car­ni­tas). Fif­teen years in, whether Holocene is host­ing a dream-pop trio, a live pod­cast or its birth­day party for Drake, it still feels like the coolest place in Port­land.

WALKER MACMURDO. At a steak­house, you ex­pect the big chunk of meat to be the star of the show. At Greg and Gabrielle Quiñónez Den­ton’s Ar­gen­tine-in­spired Ox, steak is only a player in a meal whose gar­gan­tuan flavours present with ad­mirable bal­ance. In the spa­cious, ex­posed-brick and wood-ta­ble din­ing room on North­east Martin Luther King Jr Boule­vard, al­most ev­ery­one or­ders the chow­der. The soup is a mas­ter­piece: rich from milk, cream and the smoked mar­row bone that sits atop a pile of fat clams, and heated gen­tly with sliv­ers of jalapeño. The chorizo is airy and rounded with warm spice, and the sweet­breads are like umami gum­drops. The taters, even, are ter­rific. And even if the flat­iron is a lit­tle blandly beefy, the skirt steak is set off with a mas­ter­ful chimichurri. Though the ox at Ox feels like it takes a back seat to ev­ery­thing else, the Den­tons re­main two of the few chefs in Port­land who can make a 1,200-pound cow dance. WALKER MACMURDO. White Owl So­cial Club is as close as Port­land gets to a bar that ev­ery­one can agree on. Dur­ing the day, it func­tions as a re­laxed post-work hang­out thanks to a dozen spa­cious booths in­side and rows of pic­nic ta­bles on the enor­mous pa­tio, half of which is tented for out­door drink­ing dur­ing wet win­ter months. This real es­tate is bol­stered by a stel­lar happy hour, with $4 pints from a di­verse and am­bi­tious tap list, as well clas­sic $5 happy-hour snacks like na­chos and wings, all of which come in a tasty ve­gan vari­a­tion. At night, es­pe­cially dur­ing warmer months, White Fact: Matt’s BBQ has the best smoked brisket and ribs in Port­land. There is no sec­ond place. At Matt Vice­do­mini’s dual-smoker bar­be­cue cart—which moved next to North Mis­sis­sippi Av­enue beer bar Prost last year, for­ti­fy­ing that pod’s sta­tus as the hottest in town—only the pulled pork can be found bet­ter else­where. The sliced brisket is the show­stop­per, with thick, smoky black bark and a tex­ture that usu­ally per­fectly strad­dles the line be­tween moist and sloppy. The ribs are taut, with a pep­pery crust that yields to the tooth in the most sat­is­fy­ing way. Then there’s the sausage. The links are made in-house, and in a town with a lot of good sausage, the smoky heat of the jalapeño ched­dar is peer­less. And with “The Whole She­bang for 2,” you can try ev­ery­thing with sides for just $25. That’s in­sane.

MARTIN CIZMAR. Owl trans­forms into a good-na­tured but none­the­less line-out-the-door party bar, with DJS and live bands sched­uled most nights. Though the cock­tails are closer to dive-bar qual­ity than they are up­scale, White Owl still has plenty to of­fer for larger groups in search of lively place to drink and be seen. WALKER MACMURDO. Re­cently named third-best tiki bar in the world by Cri­tiki, Hale Pele is a Dis­ney­land-like ex­pe­ri­ence where rum lovers crowd around bowls

Founded in 1969, Mu­sic Mil­len­nium is the Pa­cific North­west’s old­est, and ar­guably its most beloved, record shop—although it’s much more than just a place to pur­chase mu­sic. Owner Terry Cur­rier’s store hosts up­ward of 250 live per­for­mances and meet-and­greets a year from tour­ing artists of the high­est cal­iber, as well as en­joy­able lo­cal show­cases. Cur­rier was among the group of record in­dus­try in­sid­ers who helped start Record Store Day, and that ethos of cel­e­brat­ing mu­sic and record col­lect­ing per­me­ates the shop year round.

DONO­VAN FAR­LEY. Though Jack­pot’s Records’ down­town lo­ca­tion may have shut­tered, this lo­cal dealer is hang­ing on at its Hawthorne spot with a well-cu­rated se­lec­tion of new and used vinyl, along with rare finds and bizarre one-offs ac­quired when the shop bought a spe­cial col­lec­tion of 125,000 records. PENELOPE BASS. Rightly re­garded as one of the truly spe­cial record stores on the West Coast, if not the en­tire coun­try, Mis­sis­sippi Records piles all man­ner of cu­rios—mostly of the blues, gospel and folk va­ri­eties, a good chunk of which were reis­sued via owner Eric Isaac­son’s la­bel of the same name—into a room re­sem­bling the den of that ec­cen­tric her­mit at the end of the street you’ve been dy­ing to be­come friends with. MATTHEW SINGER. There are only a cou­ple of spots in Port­land that “need no in­tro­duc­tion,” and Pow­ell’s, the pala­tial book­store-cum-tourist at­trac­tion, is atop the list. No mat­ter who you are, if you find your­self in Port­land, you will even­tu­ally end up in the best book­store in Amer­ica. WALKER MACMURDO. Free of the crowds and sheer mag­ni­tude of Pow­ell’s, a visit to Mother Fou­cault’s is like falling in love with read­ing all over again—that is, if clas­sic lit­er­a­ture, avant-garde po­etry and phi­los­o­phy in a cozy, mul­ti­level li­brary à la 1910s Paris is your cup of tea. Mother F’s does deal in used books, but don’t even think about try­ing to sell ’em your tat­tered copy of Old Yeller…un­less, that is, it’s in Ital­ian. LAU­REN YOSHIKO. Among the OGS of in­die book­stores, Broad­way Books has been do­ing its thing since 1992. Be­sides new and used books, mag­a­zines and cook­books, you can make spe­cial or­ders at no ex­tra charge. Broad­way Books is also a good spot for pick­ing up signed copies by lo­cal au­thors like Ch­eryl Strayed.

LAU­REN YOSHIKO. Birth­place of the “Wild Fem­i­nist” tee, Wild­fang has be­come the out­fit­ter of the mod­ern woman with a tomboy edge. This lo­ca­tion—though more mild-tem­pered than the West End’s flag­ship— boasts the same tai­lored but­ton-ups, pat­terned two-piece suits, gleam­ing patent-leather ox­fords, and Carharrt jack­ets that ap­peal across the gen­der spec­trum to all seek­ing a well-fit­ted, street-smart ad­di­tion to their wardrobe. LAU­REN YOSHIKO. A truly sin­gu­lar bou­tique, the team at Kiriko Made im­ports rare, dis­carded Ja­panese fab­rics and uses tra­di­tional gar­ment pro­duc­tion tech­niques to make con­tem­po­rary, stylish streetwear, home­wares and dec­o­ra­tions in a backof-house work­shop. WALKER MACMURDO.

A Dia­log ren­der­ing shows the planned project by the Mon­u­ment for East Van­cou­ver.

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