Burnaby’s best steakhouse just reopened for sit-down service

Chris Campbell

Do you smell that?

It’s steak grilling once again at Burnaby’s best steakhouse – Atlas Steak + Fish. Things were humming along for Atlas, which was nominated for the title of Best Steakhouse by Vancouver Magazine.

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Then COVID-19 hit and Atlas, located in the same building as the Grand Villa casino has been shut down.

Now, it’s up and running for dine-in and takeout service. The opening of Atlas is to support the clientele that is returning to the hotel and conference centre, which reopened on June 8. 

“We are very excited to be reopening welcoming back guests and our team.  The health and well-being of our employees and guests is our top priority,” said Todd Pollock, VP, Food & Beverage at Gateway Casinos. “We want to thank everyone for their support and patience during these challenging times as we work diligently to safely return to operations.”

While things may look a bit different, your Atlas experience will be everything you remember. Guests will again be able to sip and savour in the warm and casually elegant ambiance as you enjoy the finest ingredients and global flavours prepared in the signature Josper oven.

atlas
A first cook at Atlas Steak + Fish, prepares food during the restaurant’s grand opening earlier this month. Atlas Steak + Fish is the newest addition to the Delta Hotel in Burnaby. - Contributed, Carpe Diem Studios

Atlas outlined the precautions it is taking now that it is open again:

• Restaurants will reduce seating capacities in order to comply with public health guidelines for safe distancing and allow for minimum of six feet between each seated group/party of guests.

• Kitchens continue to operate with the highest food safety standards and will follow all public health officials’ guidelines to ensure that facilities are clean, safe and healthy.

• New training given to employees to ensure their own health and safety as well as others.

• All tables, chairs and all tabletop items are cleaned between each seating. All high touch areas are cleaned frequently throughout the day.

• Employee wellness will be checked prior to each shift and no employee is allowed in the restaurant with any flu-like symptoms. 

• Staff are washing their hands frequently with soap and water or with an alcohol-based hand rub for at least 20 seconds.

• Kitchens, food prep stations, and dining rooms will be deep cleaned and sanitized at least once per day with continuous cleaning throughout the day. • Low and no contact payment is required. For the safety of guests and team they will not be accepting cash payments at this time. 

• A separate reduced contact section will be designated for take-out and delivery options. 

• Menus are available digitally and traditional menus will be sanitized after each use.

I seriously fell in love with the tomahawk steak at Atlas not too long ago. It’s a ginormous 48-ounce bone-in certified Angus beef steak that is hand-butchered, aged for a minimum of 40 days and grilled in a mesquite-fired Jasper oven. It’s served with Madagascar green peppercorn sauce presented at tableside.

I’m ready to go back.

Follow Chris Campbell on Twitter @shinebox44.

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