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- A love for all things Beaujolais, happy hour done right at Como Taperia and a heavenly sour
A love for all things Beaujolais, happy hour done right at Como Taperia and a heavenly sour
A wine you need try and why Como Taperia’s happy hour is magical


Good morning!
Courtside bar finally opened this weekend to much fanfare. I’ve yet to go, but can’t wait to explore every corner of this spot.
Novak Djokovic won yet another Australian Open and LeBron had a tantrum. Can’t be rosy for all I see. At least we now have an open-source map that chronicles the city's bars, nightclubs, venues and art spaces, past and present. Not sure it was asked for but it sure is interesting to peruse. We once had a bar named Graceland. Elvis anyone?
Anyways…let’s get to it.
— Jamie Mah, Vancity Lookout Eats food editor
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WINE
A sommelier’s guide to helping you save money: Beaujolais

Jamie Mah Vancity Lookout Eats
As I detailed in my first edition of this newsletter, every few weeks I’ll look to explore some of my favorite wine styles and regions. First up was Savennieres - the epitome of dry chenin blanc. This wine is a treat all should try at least once. If you missed that edition, I urge you to look back and give it a read.
For today, however, I’d like to explore Beaujolais, specifically its premier style, Cru Beaujolais.
To begin, my fascination for all things Beaujolais started back in 2006 while I was working in Saskatoon for my friend Megan. She turned me onto a village level bottle of Bouchard Aine & Fils Beaujolais Supérieur.
I was just learning about wine at the time but knew that I should love a light wine like pinot noir. And since the grape used to make Beaujolais, gamay, possessed many of the same qualities, I was open to giving it a go.
To say nothing of the wine itself, I was transfixed immediately as to how similar the two were in color and intensity. It was refreshing and delicate and very easy to drink. However, as I’ve come to learn more about wine in general since, understanding what I was drinking then and what styles of Beaujolais I can consume now is very different.
Therefore, let’s dig through things to find out more…
INTERVIEW
Como Taperia’s Shaun Layton on what makes his happy hour so unique

Como Taperia
I remember back in 2014 when the BC government brought in new liquor laws allowing for happy hour service. It was a monumental moment for BC restaurateurs as we were the last province in Canada to allow for daily price adjustments.
Since then, happy hours have proliferated. The chains such as Earls and Cactus Club, use it as a bevy for a large portion of their service, often offering two allotments, one early and one late. I get why they do it even if I find it challenges smaller restaurants competitively.
COMMENTARY
Courtside followed one of my suggestions (well sort of)

Mark Starkey/Courtside Hospitality
It opened this past Thursday to a slew of social media and positive praise. As you can clearly see from the picture above, the room looks great. Clean aesthetic with plenty of televisions and memorabilia. I’d have added a bit more nostalgia to the joint myself, but hey, they’re new and I’ll take any NBA themed bar I can get.
Nonetheless, in that past edition, I listed off 10 recommendations that I wanted to see. Some were simple, others plain silly. However, this isn't exactly what I asked for, but it looks as if one of my recommendations came slightly true, in the form of a coaster.
For context, on that list, I’d asked for cocktails to be named after the tallest and shortest players in NBA history, specifically, Manute Bol and Muggsey Bogues. Looks as if Muggsey won this round.

Courtside
Bravo Courtside. Bravo.
Explore: Having done a quick glance at their menu, things look sharp. As you’d expect. Burgers, wings, salads. Their drink game is on point with Synchromesh and Averill Creek both dominating their wine menu, with a beer program that really shines, with pours from Parkside, Rewind, Superflux and Strange Fellows.
PICTURE OF THE WEEK
Cognac Sour from Au Comptoir

Au Comptoir
I went to Au Comptoir for dinner this past Saturday. I had to after I’d reminded myself about their delicious their soup game.
Went with two other friends. We each got a bowl. It was the best part of our meal and that’s saying something.
However, before I dug in and slopped spoonfuls into my mouth, I began the evening having this beauty, their cognac sour. As the picture above illustrates, it was heavenly. Yet another reason to love this restaurant.
Cognac Sour
De Luze Cognac, Amaretto, lemon juice ginger syrup, red wine float