Fuel

Fuel from the Earth, Fuel for the Soul

Seen right - Left to Right: Ted Anderson, Chef de Cuisine and Tom Doughty, Proprietor & Sommelier
Photography by Bruce Law.

“Our desire from the beginning was incredible food without compromise,” asserts co-owner/sommelier Tom Doughty. “But in an environment where guests can feel comfortable.”

To say they’ve succeeded would be a wild understatement. Along with co-owner/chef Robert Belcham, Fuel has captured the hearts and imaginations of the Vancouver dining public with their superb interpretations of regional cuisine and airtight service. In their inaugural year alone, Fuel was voted Best New Fine Dining by Vancouver magazine and completed a rare hat trick as the recipient of Best New Restaurant by the Georgia Straight, the Westender and Where Magazine. Avoiding the sophomore jinx, Fuel cemented their already stellar reputation as critics’ darlings when Chef Belcham was named Chef of the Year at the 20th annual Vancouver magazine Restaurant Awards. “Just being nominated is a real privilege,” he states humbly. “But as corny as it sounds – the accolades are nice, I really just want my guests to be happy.”

From the moment you step inside, you can sense Fuel is unique. The entrance is the dramatic open kitchen, where legions of loyal regulars are able to observe Chef Belcham’s talented team ply their brand of culinary magic nightly. The softly lit dining room, adorned with soothing hues of sage and chocolate brown, is a haven for lovers of the sublime. “We have incredible versatility,” remarks Tom. “Here you can join us for a single dish at the bar, or for our popular Fried Chicken Fridays at lunch or a multicourse dining experience with wine pairings from a certified sommelier.”

Robert’s deft touch with sustainably sourced regional ingredients might be the best way to enjoy the bounty of the Pacific Northwest. Creations that reflect the seasons’ harvest inspire salacious superlatives and the famous Whole Hog Dinners (featuring a myriad of inventive dishes from a single animal – including house made charcuterie) are the stuff of legend. Tom ensures his award-winning wine list in tune with Rob’s ever-changing cuisine. “Every bottle on our list is chosen with a specific dish in mind. As our menu evolves, so too does our wine selection.”

“People have infinite options when it comes to dining,” asserts Tom. “We never forget that we only get one chance to impress. The guest experience is always our first priority.”

Menu Highlights

APPETIZERS

Celebration Salad – house made ricotta, ‘the cure’s’ lingua, virgin walnut oil

Carnaroli Risotto – lemon, italian parsley, smoked pork shoulder

‘The Cure’s’ Charcuterie – pickled ramps, dijon mustard, rye toast

Traditional Brodo – cotechino sausage, savory, chestnut spaetzle

ENTRÉES

Seared Qualicum Bay Scallops – shiitake mushrooms, sweet potatos, fresh ginger

Roasted Wild BC Salmon – salsify, crème fraîche, bayne sound oyster, sorrel

Ultra Rare Albacore Tuna – dandelion greens, crispy semolina, pancetta, romesco sauce

‘Sloping Hills’ Organic Pork – bratwürst, choucroûte, pink lady apple, potato croquette

Dry-Aged Alberta Prime Ribeye Steak – 12 ounce cut, gold potato, broccoli rabe, beurre rouge

SPECIALTY ITEMS

Chef’s Individually Designed Tasting Menus

Whole Roasted Lobe of Foie Gras

Whole Confit Polderside Farms Duck

Côte de Boeuf for Two

Confit of Sloping Hills Pork Belly Rack

DESSERT

Tahitian Vanilla Doughnuts

Manjari Chocolate Terrine

Kentucky Bourbon Crème Brûlée

Artisanal Cheeses

Best of the Cellar

Sommelier – Ramon Fresneda

WHITE WINES

La Fenz Semillon, BC, 2007
Burrowing Owl Pinot Gris, BC, 2007
Calera Viognier, USA, 2006
Stags’ Leap Chardonnay, USA, 2006
Domaine Weinbach “Cuvée Théo” Gewürztraminer, Alsace, 2004
Marc Morey 1er Cru En Virondot Chassagne-Montrachet, 2003
Louis Latour Grand Cru, Corton- Charlemagne, 2004
And over 60 different Rieslings available by the bottle

RED WINES

Tom Doughty’s very own 2005 Montagu Cellars “Three Barrel” Merlot, BC
Aurelio Settimo “Roche” DOCG Barolo, 2003
Vice Versa “Le Petit Vice” USA, 2004
Penfolds, Bin 707 Cabernet Sauvignon, Australia, 2004
Delas “La Landonne” Côte-Rôtie Rhône, 2005
Château Mouton- Rothschild Pauillac Bordeaux, 2001
Château Margaux Bordeaux, 2004
Château Petrus, Pomerol Bordeaux, 1987

Pictured above: “The Cure” House Made Charcuterie Plate.

FUEL
1944 W. 4th Avenue
Vancouver, BC
604-288-7905

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