CanuckFlyHigh

They're almost full every single night. If you must have a suite, there are two other Fairmont's within walking distance.

In my opinion, they are pretty generous with their room upgrade certs. If you book a Partial Harbor view, you get an amazing Harbor view room.

SOWK

Have attempted to use suite upgrade certificates at this property half a dozen times and am always told the suite is booked, However I always receive complimentary upgrade to Signature Harbour View Room (3 category or so above Fairmont Room).

I have my third stay of the year booked for tomorrow and again was told the suite wasn't available. I reached out to the hotel directly asking if there were any creative solutions and was offered a complimentary upgrade to The Stanley Park suite for my continued loyalty.

Yay.

mahasamatman

Does anyone have news on the new restaurant replacing Oru? We have a free night we need to use up before mid-June, and we'd like to use up a couple of dining certificates at the same time.

Jasper2009

Nice!^

The hotel's policy of only allowing a suite upgrade cert to be used for the Jr. Suite (of which there only is 1(?), and it's not even listed on the hotel's website) is rather pathetic IMO.

But the hotel does tend to take good care of its regular guests and tends to be somewhat flexible when it comes to finding alternative arrangements.

Jasper2009

No, but whenever I read something like "It (the restaurant) will celebrate harmony with nature" I have to cringe.

Bohemian1

I'm guessing you saw this:

AMRivlin

Strange. I thought of Oru as quite progressive. Menu changes are fine. The idea is just shy of 10 years old.

Bohemian1

If the new place is anything like Osteria Savio Volpe or L’abbattoir maybe it will be a bit more casual, but that would seem at odds with the clientele in the Pac Rim. I'm also wondering how that would compete with something like Hawksworth's new place.

Either way, lots of competition within a five block radius, so we will see.

mahasamatman

Thanks, but I was hoping for more than what they post on their website. That's been there for months and therefore does not qualify as "news".

Bohemian1

If they don't post anything in the next couple of weeks, I'll ask some chef friends when I see them next. A gossipy bunch who will probably know what's up.

jdj84

"Botanist, a new restaurant development with a fresh culinary approach, will open this April on the second floor at Fairmont Pacific Rim. It will celebrate harmony with nature, showcasing the botany of British Columbia and the region in an environment that is as rich and diverse as the terroir it represents. The experience will reflect a new Pacific Northwest, one that has always been here, just waiting to be discovered.

The vibrant restaurant space will feature a collection of diverse venues - a cocktail bar and lab, garden, dining room, and champagne lounge, all inspired by the principals of botany.

Botanist will be helmed by Restaurant General Manager Shon Jones-Parry, and Executive Chef Hector Laguna, whose culinary pedigree spans across top foodie destinations and kitchens in San Francisco, Miami, Toronto and locally in Vancouver.

Under the creative direction of celebrated bartender, Grant Sceney, the Botanist's bar and cocktail lab will be led by a talented roster of award-winning bartenders and cocktail experts including Head Bartender David Wolowidnyk. The champagne lounge and wine program will be overseen by Wine Director Jill Spoor.

Botanist is a Vancouver collaboration with design firm Ste. Marie Design and award-winning Glasfurd & Walker.

Follow along its journey through the pages of the Botanist journal on Instagram and Facebook #botanistjournal"

https://www.facebook.com/botanistdining

Bohemian1

That sounds intriguing. I remember Grant's smoked pineapple martini from the Science of Cocktails event.

CanuckFlyHigh

Sounds like a great expense account kind of place.

mahasamatman

Thanks for the info, jdj84!

Good timing. Looks like this will be my birthday dinner!

CanuckFlyHigh

Botanist opens on April 20th according to the bartender. Back at my home away from home this week.