ne of my favourite weekend rituals is a trip to Granville Island to pick up some cured meats, divine cheeses, pickles, and a loaf of fresh bread. I then grab a bottle (or two) of vino and head out to the park for an afternoon of leisurely sipping and grazing. On cold days, I relive summer memories by gazing out at the rain from a parked car. But when I'm feeling a little lazy I head into one of Vancouver's new restaurants and let them do the mixed-plate work for me (and typically with a bit more skill). This week, I checked out the latest in deli-style dining at Granville Street's The Refinery.

The Refinery was to be called MRKT until Jean Georges Vongerichten and the Shangri-La hotel announced their plans to open Market (how dare they). Rather than completely confuse diners, the team smartly renamed the place after the Sugar Refinery that once occupied the space. Located above Sip -- the spot known for its booze-filled cuisine -- The Refinery takes over a space that was once known as a hip after hours hang out during the infamous rave years. It’s easy to overlook, but this is one place that you really shouldn’t miss.

M Studio (Earl's Paramount, Hapa Izakaya, Deuce, and the Reef) designed the space. It’s all about sustainability here. The wood for the tables is reclaimed and the spotlights are energy efficient. We sat at the lengthy communal table, but there are plenty of single tables and chairs if you're looking for a more intimate evening.

The menu here is divided into small plates, share platters, and sweet finishings, with a focus on cheese, charcuterie and condiments. Start with a piece of bruleed St. Maure cheese with roasted baby beets and a port glaze, a serving of white bean and truffle humus, or the pate de jour with mixed pickles, olives and assorted bread. Then mix and match from the daily sheet to create a platter of cheese and meats that arrive at your table on a rustic wooden chopping board. There’s plenty to choose from including vegetarian and seafood plates if meat isn't your thing.

Chef Mike Carter is in charge of the selections and he has headed to market to source the tastiest cheeses and cured meat. A respectful tribute, a mural depicts the Refinery's Granville Island suppliers. Carter also cures the vegetables in house. If you still have room for dessert, the goat cheese caked with a caramel almond crust and sour cherries is the best cheese cake I’ve had.