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Glowbal Grill and Satay Bar Yaletown
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 Since opening in 2002,
Glowbal grill & satay bar has quickly become the place of
choice amongst locals and visitors alike. Situated in the heart of Yaletown's
historic warehouse district, Glowbal's energy is like no other.
Glowbal grill & satay bar offers award winning cuisine, a Wine Spectator
recognized wine list, sleek decor and unmatched service.
It is the perfect place for power lunches or lazy brunches, a night on the town
or a gathering of friends for dinner. Whatever the occasion, Glowbal grill &
satay bar is the place to see and be seen.
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Glowbal Grill and Satay Bar Yaletown
Contact
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1079 Mainland Street - Yaletown
Reservations - # 604.602.0835
www.glowbalgrill.com
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Glowbal Grill and Satay Bar Yaletown
Awards
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100 of the World's Best Bars' - "Ranks amongst the World's Best". Image
Publishing
'Best Night Spot' - Readers Choice Award 2006, Westender
'Best Martini' - Readers Choice Awards 2006, Where Magazine
'Best of the Northwest' - Wine Spectator Magazine 'Award of Excellence' 2004 &
2005
'Best Night Spot' - Readers Choice Award 2005, Vancouver Magazine
Readers Choice Award 2003 Where Magazine, Nominated 'Best in Service'
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Glowbal Grill and Satay Bar Yaletown
Location
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located in the heart of Vancouver's historic Yaletown. Approximately a 5 minute
taxi ride from any downtown hotel.
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Glowbal Grill and Satay Bar Yaletown
Reviews
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Foodies love a prodigal chef's return. That's why epicurean-minded blogs are in
full-salivation mode over Executive Chef, Erik Heck's new menu at the re-revived
Glowbal. When Emad Yacoub announced that he was revamping Glowbal into a satay
and steakhouse joint, keyboard keys were being worn out with speculation.
Yacoub is no stranger to world travel and he’s become an expert on tapping into
trends and modifying them for Vancouver’s culinary masses. Glowbal itself is a
success story. Last year he opened Society in Yaletown in the old Coast
Restaurant location. And now Glowbal has been rethought, reworked, and released
to the masses as an entirely new entity: a steakhouse. Yes. A steakhouse. Just
as Morton’s has shuttered and other high-end players such as Hy’s and Gotham are
suffering due to economy woe, the Glowbal Group is determined to bring some
sexiness to its concepts.
There’s nothing old school about this re-invented “steakhouse,” from its nouveau
light fixtures and soothing dark wood flooring to the chocolate-hued seating.
And Glowbal is the first place in town to display its cuisine inside a glass
meat cooler where you can select your exact cut. It’s impressive and tempting.
While Executive Chef Heck’s new menu is heavy on steak, there are some great
seafood options, and you could even bring your vegetarian friends, but the meat
cellar probably won’t sit well with these types.
Start with a selection of satays – like the sea scallop, ahi tuna with a panko
crust, wild spiced salmon, and the coconut chicken - get your greens with a
spinach and wild boar bacon salad, and then dive into the main attraction, your
choice cut of the perfectly aged beef: Tenderloin, strip loin, bone-in
tenderloin, strip loin and the 24-ounce porterhouse. Or go for the Cadillac of
steaks - the Australian Kobe Wagyu, raised in the traditional Japanese method.
It’s a steal at $15 an ounce with a 6-ounce portion minimum.
You can’t possibly leave without a whole new appreciation for both cattle
ranching and people watching, as Glowbal is the new (again) place to see and be
seen. Even the servers look like they’re just they are between modeling jobs, so
wear your finest. Seats at the bar are perfect for viewing those entering and
leaving, and come with a great view into the open kitchen. There’s also a
signature ten-seat table if you’ve got some friends to entertain. The drinks
attract those stopping in on their way to or from other adventures. The Glowbal
Group has once again found the winning formula. Within the first few days
they’ve had to restock the meat cellar twice and there have been plenty of
orders for the Wagyu. One diner paid over $500 for his daily meat fix.
Recession? What recession?
www.martiniboys.com (Jan 2010)
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