For a visitor of Gray’s at the Park in 2005, the new version of the Hilton Vancouver Washington eatery might be unrecognizable.
Gone are the maroon ceilings, the high booths, the dark carpet and the dim lighting that defined the classic and moody steakhouse. In their place are sliding doors made of reclaimed wood, concrete pillars strung with succulents in copper pots and a patio designed for casual dining.
“We wanted to brighten up the room, as well as make it feel less formal. Back in ’05, the look we had was perfect,” said Mike McLeod, general manager of the hotel. “A restaurant, obviously you really want to stay current, and that was the goal.”
The newest reincarnation of Grays Restaurant, which looks out onto Esther Short Park, is light, bright and airy, full of reclaimed and industrial touches that lean into the property’s Pacific Northwest location. The refined-yet-casual approach is reflected in the menu and the design, executed by Portland construction company Siteworks Design-Build.
“We would have hotel guests ask all the time if they were dressed OK to come in. And we know in the Northwest, you can wear whatever you want — Birkenstocks and shorts, or a suit, it doesn’t matter. But for people from out of the area, it was a little intimidating,” McLeod said.
Many of the materials are reclaimed — the wood paneling came from California redwood fences, the bar planks are recycled from a granary in Eastern Washington, and the tables were custom-made by Viridian Reclaimed Wood in Portland. The bar doubled in size during the renovation, better to keep up with the crowd of locals and hotel guests alike, McLeod said.
A wide sliding door connects the restaurant directly to the lobby. A see-through fireplace also opens the space. Grays also redesigned the outdoor patio to be more four-seasons friendly, with canvas blocks for the sun and wind and rail seating for customers who want to watch a concert in the park over a cocktail.
“We went with kind of an urban pub theme. While we still have steaks and seafood, we also have sandwiches and burgers and a pretty extensive bar food menu,” McLeod said.
According to Troy Lucio, executive chef at the restaurant for 11 years, the goal for redesigning the menu was to take classic, comforting dishes, give them a Northwest twist, and then execute them well.
That philosophy is apparent in individual dishes, like the chopped salad that replaces the chicken with Oregon shrimp, the blue cheese with Tillamook white cheddar and bacon with candied andouille sausage.
“My vision was to take a classic type dishes, comfortable dishes, and then elevate them to where they’re still recognizable,” Lucio said.
The menu hinges on local, seasonal items — and some produce grown on the third-floor rooftop garden at the hotel tended by Restaurant Chef Samuel Hess. McLeod, Lucio and Hess spent time on research and development before selecting the direction of the menu, turning an eye to current trends in the restaurant business.
Hot right now in pub fare? Street tacos, steak bites, and nachos, all of which can be found on Grays’ menu, albeit in a unique form, Lucio said.
“With a pub concept, people mentioned before that they were looking for something a little more casual. They were feeling a little intimidated by a high-end steakhouse. So the dishes, there’s nothing intimidating, there’s nothing in the techniques that are super far out there. Just really comforting. Comfort food,” Hess added.
The hotel held a ribbon-cutting ceremony Thursday afternoon to celebrate the latest chapter of Grays, featuring dishes from the happy hour menu and special drinks.
The restaurant is open and offers a weekday happy hour from 4 to 6 p.m. at the bar and on the patio.
