VANCOUVER — Glowbal Restaurant Group has opened its 17,000-sq.-ft. flagship restaurant inside downtown Vancouver’s Telus Garden.
The new restaurant premiered earlier this month with a design by Box Interior Design, featuring a row of fireplaces, wood-and-glass awnings, gold wallpaper, white marble and a bird-cage booth on the 150-seat patio.
At the helm is executive chef Pedro Gonzalez, who uses a custom-built Robata grill to slow-grill satays over hot charcoal. The menu, which features “stripped-down North American cuisine” offers signatures such as Truffled Spaghetti & Signature Meatballs; Queso Fundido (chorizo, oaxaca cheese, navajo fry bread, charred jalapeño); Chili & Garlic Fried Sea Bass (sweet chili glaze, papaya coleslaw); and Miso Marinated Sablefish (shiitake consommé, soba noodle salad, sesame).
“I have always had a soft spot for Glowbal after launching it with my wife in 2002 as our first restaurant and the place that started it all,” said Emad Yacoub, president and CEO of Glowbal Restaurant Group. “As Glowbal Restaurant Group has grown more sophisticated and mature, I needed my first ‘child’ to grow up with the rest of the company. Here it is, bigger, bolder and better than ever.”
