The era of the jet-setting celebrity chef and umpteen-course degustation tasting meal is over, according to Andre McGillvray. He should know - he has spent his restaurant career working with many of the biggest names in the business. What people want now, he believes, is something a bit simpler: straightforward, comfort food, sourced regionally and presented casually. That’s the vision he and his two partners have for Corner Suite Bistro De Luxe.

McGillvray has held down the front of house at some of Vancouver's most popular spots, including Chambar, Lumiere, Le Crocodile, and Boneta. That's an impressive enough resume, but then you've also got the other co-owner, Steve Da Cruz, whose CV includes The Whip, Chill Winston, Gastropod, plus the York Imperial and Ruby Foo's Times Square in New York City. Oh, and did I mention that the Executive Chef is charm-your-pants-off Anthony Sedlak, host of The Main on The Food Network? Corner Suite Bistro De Luxe hosts a brasserie style, hearty menu, akin to plates Sedlak might serve up on in his show. Simple, classical French techniques will be applied to the Mediterranean-inspired menu, resulting, as Sedlak says, "in real-deal, back to basics, good, everyday food."

What that translates to is a solid, eclectic, moderately priced - but not overly creative - menu of dishes such as Arctic char with olive oil pomme purée and caper beurre noisette ($23); Steak & chips with béarnaise, kale with anchovies & capers, red wine sauce ($22); Pork loin with lentilles du puy, double-smoked bacon, warm apple compote ($24), and Lamb chops in a mustard & herb crust, plated with couscous ($25). For drinkage, Steve Da Cruz has put together an exhausting list of cocktails - dubbed the “Genuine Article” - that should keep the indecisive busy for hours.

As for the style of the wholly redesigned restaurant; a modern baroque scene awaits, outfitted with custom chandeliers that hover over black diamond-tufted leather booths and rich woods, and turquoise captain's chairs. A gorgeous 32-foot stainless steel bar, services a list of heavy-duty classic cocktails (just about everyone involved has experience as a bartender) exceptionally well.

On the whole, Chef Sedlak maintains, the concept is laid-back and welcoming, an intricately designed "neighbourhood supportive" type of spot, similar to something like The Diamond. If you manage to get a table, hang out for an extra cocktail; it's the kind of place that once you've found it you want to stay.