Indulgent Celebration Awaits Culinary Aficionados At Special New Year's Eve Edition Of No. 1 Gaoler's Mews On December 31
Revelers can ring in the new year in world-class culinary style while taking part in Vancouver’s most exclusive dining experience when No. 1 Gaoler’s Mews hosts a special New Year’s Eve service on Sunday, December 31 at 7 p.m.
Launched in May 2017 by acclaimed chef Lee Cooper and renowned restaurateur Paul Grunberg — part of the ownership team behind L’Abattoir — No. 1 Gaoler’s Mews is tucked away in the historic cobblestone courtyard behind the award-winning Gastown mainstay. With each monthly instalment selling out in a matter of minutes, the elegant eight-seat dinners offer guests an intimate and interactive chef’s-table experience unlike anywhere else in the city.
For this exclusive New Year’s Eve edition, Cooper and fellow L’Abattoir chef Jack Chen will curate a true epicurean experience unlike any other with an elevated, French-via-West-Coast 10-course menu highlighting ingredients such as Black Winter Truffles, Foie Gras and Acadian Sturgeon Caviar. Dishes will be paired with Pierre Péters nv Pinot Meunier + ’Albane’ Rosé Brut Champagne, Chateau La Fleur Morange ’09 Merlot ‘Mathilde’ St. Emilion and other outstanding bottles selected by L’Abattoir Restaurant Director and Vancouver Magazine’s 2017 Sommelier of the Year, Lisa Haley.
As part of the evening’s festivities, guests will also be treated to an elegant pre-event welcome package mailed in advance, a VIP champagne reception, custom table settings and décor, and an array of take-home gifts including petit fours, a subscription to lifestyle magazines NUVO and Montecristo and a half-bottle of champagne to uncork when the clock strikes midnight.
“We’ve had an overwhelming response to our first six months at No. 1 Gaoler’s Mews and we want to pull out all the stops and treat our guests to a truly luxurious and indulgent New Year’s Eve celebration to cap off an incredible year,” says Grunberg, who will preside over the evening’s affair along with Haley.
TICKETS for the exclusive New Year’s Eve edition of No. 1 Gaoler’s Mews on Sunday, December 31 are $550 per person including wine pairings, taxes, gratuity and take-home gifts and will be released on November 1 at 10 a.m. at www.gaolersmews.com.
Dates for the 2018 editions of No. 1 Gaoler’s Mews will be announced soon. Those interested in keeping up to date on the latest news are invited to register for the No. 1 Gaoler’s Mews digital newsletter at www.gaolersmews.com or follow @gaolersmews on Instagram.
ABOUT NO. 1 GAOLER’S MEWS
Tucked away in a 19th-century brick-and-beam heritage building behind Vancouver’s famed L’Abattoir restaurant, you’ll find the intimate and innovative No. 1 Gaoler’s Mews, an exclusive and interactive dining experience offered to just eight guests one evening each month. The brainchild of L’Abattoir co-owners, celebrated chef Lee Cooper and renowned restaurateur Paul Grunberg, No. 1 Gaoler’s Mews offers an unparalleled dining experience from beginning to end — from an elegant welcome package mailed in advance, fine crystal glassware and table settings to custom décor and keepsake gifts — all matched with Chef Cooper’s elevated French-via-West Coast cuisine prepared before the eyes of his guests.
Opened in the heart of historic Gastown in 2010, L’Abattoir is situated in a refurbished 19th-Century heritage brick-and-beam building that pays homage to its history as the site of Vancouver’s first jail in the city’s main meat-packing district. Today, L’Abattoir has staked its reputation as an award-winning spot to sample a diverse array of French-inspired West Coast fare with a focus on locally sourced, seasonal ingredients as well as an ever-changing selection of classic and signature cocktails and an eclectic list of Old-World and B.C. wines available in its front-of-house bar and lounge, elevated dining room and private, glass-and-steel-accented atrium. L’Abattoir, which was named Best Gastown/Railtown Restaurant at the 2017 Vancouver Magazine Restaurant Awards, offers dinner from Sunday to Thursday from 5:30 to 10 p.m. and Fridays and Saturdays from 5:30 to 10:30 p.m., weekend brunch on Saturdays and Sundays from 10 a.m. to 2 p.m., Happy Hour daily from 5:30 to 6:30 p.m. and bar service until midnight seven days a week.