A new immersive culinary destination is coming to Vancouver’s downtown core this summer. Located at 1152 Alberni Street, Archer will take guests on a journey through the coasts and waters of the Pacific Northwest, highlighting the bounty of the region’s talented farmers, fisherfolk, and producers, all while celebrating the diverse cultures and flavours of Canada.
The kitchen team is helmed by seasoned chef and culinary director Clement Chan, a Vancouver Community College Red Seal alumnus, whose extensive repertoire includes some of Vancouver’s notable restaurants, such as Torafuku, Chambar, Fairmont Pacific Rim, Blue Water Cafe, and Hapa. He is joined by restaurant chef Mike Linshits and sous chef Fermin Colasi Jr.
“We have been looking to open a second restaurant concept for a very long time, and when the spot became available on Alberni Street, we knew it was the one,” explains local restaurateurs Karen Ho and Iain Bell, who co-own Archer and Coal Harbour’s popular breakfast spot 6 Degrees Eatery. “The street currently has a lot of big establishments and of course, luxury brands. As independent operators, our goal is to offer quality, elevated brunch and dinner fare to the neighbourhood, all while bringing a sense of place when you step through the doors with the ambience and design. We can’t wait to welcome guests this summer.”
The 2,400 square foot space is currently being designed by Western Canada’s Little Giant Studio.On the design, Mark Burkart, founder of Little Giant Studio says, “As the food is an expression of the Pacific Northwest, so too, the space seeks to be an embodiment of the landscape. The goal is to both capture the quiet of the forest and the raw power of the ocean. The space is designed to be soft, bright and textural – fit for a long and raucous brunch as well as for a beautifully moody and dramatic evening meal.”
Award-winning brand and design agency Glasfurd & Walker has been tapped to work on Archer’s branding.
Archer is currently expected to open its doors in early summer. More information to come.
