Four places to pow­er­lunch right now.

Vancouver Magazine - - News - BY Neal Mclen­nan

YOU WON'T LIKELY catch Bruno Wall stand­ing in line at Ask for Luigi or Nat Bosa ac­cept­ing a 5:45 Tues­day reser­va­tion for Kissa Tanto be­cause that’s all that’s avail­able. The pow­er­ful have a diŒffer­ent set of re­quire­ments when se­lect­ing their restau­rants: ser­vice, dis­cre­tion, con­ve­nience and, yes, good food. Want to make like a mogul for your next lunch meet­ing? Here’s a cheat sheet on how to close the big (din­ing) deal.


THE PROSPEC­TUS As beau­ti­fully old-school as it gets: dim light, cold cock­tails (even at lunch) and red meat. Where Don Draper would cel­e­brate the Mccann merger. POWER PA­TRON Jimmy Pat­ti­son OFF-THE-MENU DISH A cus­tom-cut—go big or go home—dry-aged rib steak. POWER TA­BLE The pri­vate room to the right as you walk in has seen a life­time of over-the-top cel­e­bra­tion din­ners. CLOS­ING-THE-DEAL BOT­TLE Har­lan Caber­net Napa Val­ley 2012 for $3,000.


THE PROSPEC­TUS The clas­sic yel­low house has been re­placed with a blend of modern and clas­si­cal Ital­ian just a few doors away, but Um­berto Menghi still has a Rolodex of power that any other restau­ra­teur would kill for, plus a swank new con­tem­po­rary room to boot. POWER PA­TRONS Peter Brown, Frank Gius­tra OFF-THE-MENU DISH Vene­tian calf’s liver; Alba truf­fles on risotto in sea­son (Oct. to Nov.). POWER TA­BLE In the sum­mer, it’s the round one on the pa­tio; in the win­ter, the ta­bles un­der the Vene­tian light. CLOS­ING-THE-DEAL BOT­TLE How does a mag­num of 1976 Tait­tinger sound, hot­shot? $980.

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