Chef Brant Johnson working on a buffalo chicken kale caesar wrap.

Chef Brant Johnson working on a buffalo chicken kale caesar wrap.

The Point offers comfort food with a modern twist

Revelstoke’s newest restaurant, “the Point,” aims to be more than simply a place to grab a coffee or a snack before you hit the tees.

Revelstoke’s newest restaurant, “the Point,” aims to be more than simply a place to grab a coffee or a snack before you hit the tees. Serving up comfort food out of the Revelstoke Golf Club, the team, fronted by general manager Brandon Bourne, brings a combined 30 years of experience in the restaurant business to their newest operation. Currently, the chain operates two other locations out of Chestermere, and Redwood Meadows; both are located just outside of Calgary, and are attached to golf clubs.

Their first venture outside of Alberta offered up an interesting proposition: The Point wants to be more than just another restaurant in a tight-knit municipality, they want to be a community meeting space that fosters communication and collaboration.

“We want to be that place where you all want to go to dinner,” says hostess and events co-coordinator Jasmine Reid. “It’s different from the big city. There’s a sense of community here that is new to us. We have great service and great food, our people are amazing, and we want to be the go-to place to share a meal with your family, colleagues, and business associates.”

The Point offers weekend brunch specials and weekly events that they hope will help to raise the profile of the new operation. Ladies night on Tuesday, with a dollar off wine, and Men’s night on Wednesday, with $5 pints, are just a few of the many events the week-old restaurant plans on hosting and marketing via their social media outlets.

Boasting they have “the best beef dip in the universe,” their menu offers traditional American style pub food. Notable highlights are the veggie burger, coconut prawn tacos, kale caeser salad, butter chicken, and the ‘butchers block’ — a family sized assortment of steak, chicken, and ribs, complete with two sides.

PHOTO: The Point events and marketing co-ordinator Jasmine Reid.

The back of the house is run by executive chef and kitchen manager Grant Johnson, who has worked every single position in the restaurant business; he started from the very bottom as a dishwasher over 10 years ago.

When the opportunity to come out to Revelstoke was presented to him, the Kamploops native jumped at the chance to live in the mountains. The challenges that come along with opening up a new restaurant excite Johnson, who thrives under adversity and brings cooking experience from the world over to Revelstoke.

“We’ve only been open for a week but we’ve done great on social media and that has been really encouraging,” says Johnson. “Every day has been a little better, it’s all learning for us, and I look forward to watching it grow.”

Complete with excellent customer service, locally sourced vegetables and draught beer, unique events, and an eclectic menu, the Point offers up comfort food with a modern twist, and are well on their way to becoming a Revelstoke staple.

Four-year-old local Luke Travers told me his grilled cheese and chocolate milk were some of the best he’s ever had, while dad, Clarke, mentioned the golf club is an important part of the community, and that he’s been extremely impressed with the Point over the last week.

For more information on the Point, follow them on Facebook or Twitter. To co-ordinate event hosting and room rentals, contact general manager Brandon Bourne, at 250-837-4276.

 

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