Award-winning Crosstown restaurant celebrates the start of the summer season with the formal opening of its sun-dappled terrace
Chambar Terrace to Officially Open on Saturday, June 1
and launch new Happy Hour Menu
Longer days and higher temperatures have brought with them the telltale signs of summer in this city: the stringing of the volleyball nets at English Bay, pre-work dips at Kits Pool and free yoga classes in Dude Chilling Park.
Not least of these is the return of Chambar’s popular terrace this Saturday, June 1, alongside a revamped Interlude (Happy Hour) menu. A leafy and brick-lined oasis in the heart of Vancouver’s Crosstown neighbourhood, Chambar’s south-facing terrace will now be open daily, morning to late evening, with uninterrupted service for breakfast, coffee, lunch, Interlude (Happy Hour) and dinner.
The updated Interlude offerings include three barrel-aged cocktails (a classic Negroni, the ginger-infused Bianco vermouth Zenzero Spritz, and the Lind’s Lemonade, a modern shandy made with Matusalem Platino, house limoncello and Talisman Pale Ale, $8 each); draught Talisman Pale Ale and 49th Parallel Lager ($5 each); and a selection of White, Red, Rosé and Bubble ($9-$11). Perfect for summer sipping, these are complemented by small bites, moules frites, share plates and sweet treats.
Whether for a business breakfast, a leisurely lunch, a smart afternoon cocktail on the outdoor couches or a romantic al fresco dinner, Chambar’s terrace is a delightful spot to enjoy the best of Vancouver’s too-short sunny season. And, the people watching on the adjacent Stadium steps is second-to-none.
Seating on the terrace is first come, first seated, and reservations for these prime seats cannot be made in advance.
Address: 568 Beatty Street, Crosstown
Reservations not accepted for the terrace
Hours: 8am until late, 7 days a week
Breakfast: 8am to11:30am, M-F
Lunch: 11:30am to 3pm, M-F
Interlude (Happy Hour): 3pm to 5pm, daily & 9pm to 11pm, Sun-Thurs
Dinner: 5pm ‘til Late
Brunch: 8am to 3pm, weekends and holidays
Media release and images provided by Kate MacDougall, Camber Communications.