reviously, my life consisted of some frequent, very passionate wine sipping, yet lately it’s cocktails that occupy my evenings. I think seriously about changing my business card to read: "Occupation: Cocktail Queen." Always up for another evening of drinks, last Monday I rallied the troops to check out Vancouver’s newest cocktail hotspot: the Cascade Room. I knew I’d gotten it right when I found a room filled with fellow industry types; I would drop names, but they know who they are.

Owners Nigel Pike, Robert Edmonds, and Wendy and David Nicolay opened the Cascade Room - which takes its name from a beer once brewed in the area - next door to previous project, Habit. Designed by Evoke International Design, the room has a minimalist feel reminiscent of an upscale pool hall - minus the pool tables. A 24-foot-long bar provides a view of the cocktail wizardry while an attractively decorated dining lounge awaits in the back.

Though the kitchen isn't lacking, the main attraction here is clearly the cocktail list. Vancouver Magazine's bartender of the year, Nick Divine, is behind the bar and his cocktail card had me wishing for an extra liver. Where to begin? I started with the aptly named house drink, "the Cascade Room Cocktail." This particular libation contains a whack of bourbon and fresh-pressed apple and limejuice, all topped with a shaving of roasted hazelnuts ($9). Next, I went old school with a Mai Tai (rum, orange, curacao, lime, orgeat, and candy syrup) before sampling my companion's minty mojito. If overwhelmed by the choices, close your eyes and point; you can't possibly be disappointed.

So I wouldn't fall out of my seat, food was the next item of order. The menu is less impressive than the cocktail list, but how can you compete with the latter's depth? That said, the adequately labelled, "simple, honest food at good value" lives up to its billing. We stuck to appetizers, enjoying a nice variation on calamari with smoked paprika breading ($11), a fresh spinach salad with a sherry and mustard vinaigrette ($9), and steamed mussels with crisp frites and aioli ($12). Substance cravers can choose from thin-crust pizzas, burgers, a grilled lamb sandwich, various pastas, meat loaf, or fish and chips. Chef Travis Williams darted in and out of the kitchen keeping a close eye on proceedings.

All was well-executed, especially considering Cascade's nascence. I think I’ll return here to sample more of the cocktail list and venture into the main dishes. The room’s comfortable, the food is good and the price is right. -C.A.