Glowbal Restaurant Group is now one of Western Canada's fastest growing restaurant groups and has become one of the most successful restaurant companies in Vancouver. This Restaurant is all about a more satisfying restaurant experience on every level.
Ring in 2019 in vancouver’s hottest room with live entertainment with vancouver’s #1 and world renowned
dj cho cha and immersive cirque inspired acts from scout camp, performing an aerial acrobatic showcase featuring aerial silks and cerceau.
Space is limited. Contact us now to make your reservations for this New Year’s Eve celebration.* To reserve call us at 604 602 0835 or email Lesley Murray at: email@example.com.
Buy Up Before The Time’s Up is your way to access the best our restaurants have to offer at an incredible price… but you’ll have to act fast.
Visit glowbalgroup.com/timesup before midnight
December 12th to buy Black+Blue’s $180
3-Course Sunday Night Dinner For Two for just $90.
Redeemable Sundays Only*.
2 GLASSES OF RED OR WHITE WINE
– APPETIZER SEAFOOD PLATTER TO SHARE –
Chilled Seafood Platter
4 oysters & 4 poached tiger prawns
Ahi Tuna & Kimchi Salad
Cracked Dungeness Crab
– ENTRÉE –
Beef Tenderloin &
Butter Poached Atlantic Lobster Tail
béarnaise sauce & red wine jus, buttermilk mashed potatoes, roasted root vegetables
– DESSERT –
Dark Chocolate Cheesecake
sour cherry preserve, white chocolate feuilletine
Redeemable only at Black+Blue. Reservations are required and subject to availability. Offer only available online. Vouchers valid from December 16th, 2018 to February 10th, 2019. Dine-in on Sundays only. Gratuity and tax, if applicable, are not included. Voucher cannot be combined with any other offer and must be used in one visit.
Have you noticed a new face at Coast? We’re pleased to introduce Chef Murray Flaherty!
Chef Murray recently came over from our flagship restaurant, Glowbal, but has been part of the Glowbal Group family for over 13 years.
He started at the original Yaletown location of Coast and now he’s back at our Alberni location, bringing his passion for food with mouth-watering features for brunch, lunch and dinner.
We had the opportunity to speak with Chef Murray about his love for food. Read on for a closer look into his culinary background and how it has made him the Chef he is today.
When and why did you decide to become a Chef?
While I was attending art school as a teenager, I started to work in kitchens. Once I realized that art wasn’t the right path for me, cooking just made sense. I enjoyed the intensity and brisk pace of the kitchen. There is also a strong team aspect, you come together as one. Cooking combined two of my two favourite things while growing up; playing competitive hockey and art.
Where did you go to culinary school?
I went to Dubrulle Culinary and also participated in the apprenticeship program at VCC.
What other back-of-house positions have you previously held?
I have spent three years as a butcher in a restaurant and a hotel.
Where else have you worked?
In the Glowbal Group, I have worked at the old and new Glowbal (flagship restaurant), the old and new Coast and as well as Black & Blue, Italian Kitchen and Trattoria on West 4th. My first kitchen job was working at White Spot, but I’ve also worked at The Flying Pig, Charlie Don’t Surf and Fairmont Pacific Rim Hotel
What is your favourite food to eat?
I get asked this a lot but find it hard to answer, it’s hard to narrow down.
What is your favourite cuisine to cook?
I would have to say I’m partial to Italian because I love making fresh pasta and gnocchi. I also love making sausages and dry cured meats, which is common in Italian cooking.
The culinary world is so fast-paced. What do you bring to the kitchen to keep up with new food trends?
I would say a combination of old-school knowledge and techniques with imagination. I’m never afraid to try something I can see in my mind, and with the skills I have developed, it makes it easier to bring these ideas to the plate.
As you and Chef Sean Riley have been working closely together, our Features have been mind-blowing! The tastes and flavours are refreshing and exciting. How do you test the quality of your ingredients?
Taste, taste, taste! We try everything before we use it. If it’s not up to our standards, it’s not good enough for our customers.
We’ve got both a well-established and knowledgeable Front and Back of House Staff. Describe the relationship between the two and how they work together to give customersan amazing experience at Coast.
Teamwork, it all comes down to everyone wanting the same goal: to create experiences that leave a lasting memory with our guest.
Where do you hope to see Coast in the next year?
First and foremost, to be a destination for the best dining experience for every guest. But we also want to create a place for our staff to come to work, learn and grow. The best thing Chef Sean Riley ever taught me, and still continues to teach me is that Cooking is fun.
He’s been there for you through it all. On June 17th, show your appreciation by treating him to a brunch buffet beyond compare. Classic brunch items, build your own omelet stations, chilled seafood bar and meat carving stations, all rounded out with freshly baked breads and decadent desserts.
*A credit card number is required to confirm a reservation.
Your credit card will be processed for payment at the time of booking.
Cancellations must be received 72 hours prior to your reservation.