A North Shore dining destination
Our Wines
Cocktails
TAKE AWAY CHEESECAKE!
our home-made, delicious cheesecakes can now be purchased/pre-ordered
(YES, A WHOLE PORTLY CHEESECAKE!)
Here's what you need to know:
All cheesecakes are $85 each
Your choice of different/changing flavour options (please inquire)
All cheesecakes are made with the highest quality of ingredients
48 hour notice (minimum) required for all orders
All order inquiries must go through Emily Caulfield via email: theportlychef@gmail.com
Depending on how portly you cut your slices,, all of our cheesecakes can serve 12 to 16 slices.
We don't do graphics, designs or messages on our cheesecakes. We just don't!
RESERVATIONS
Reservations are strongly recommended at The Portly Chef.
We are not the biggest of bistros and tables tend to fill up fast. Especially on the weekends!
Please note that due to the small size of our outdoor patio, and more importantly, the ever-changing weather, reservations for the patio will only be taken "day of". Remaining outdoor seats will be on a "first come, first served" basis.
PHONE
Make a reservation or order something TO GO:
604-971-4377
Please leave us a clear and detailed message. We'll get back to you as quickly as possible.
**Please note that leaving a reservation request on our voicemail, or via email, does not mean that you automatically have a reservation. All requests must be confirmed by one our staff members. **
Email Emily about reservations, private parties, cheesecake purchases, job opportunities, gift certificates (local or long distance), etc.
theportlychef@gmail.com
ADDRESS
1211 Lonsdale Avenue
North Vancouver, B.C
V7M 2H5
HOURS
CLOSED MONDAY & TUESDAY
LUNCH HOURS
Lunch Service Discontinued
DINNER HOURS
Wed-Sunday: 5pm-late
(please phone to inquire about daily “last call”)
Brunch HOURS
Sunday: 10:30-2pm
WE ARE HIRING!
Position(s) currently available (Part-Time and/or Full-Time):
Garde Manger
Dinner Line Cook
Brunch Line Cook
Dishwasher
Busser
Server
Our ideal hire is someone who is passionate about food and beverage, creative by nature, able to work as a team member in a fast-paced setting and places high priority on keeping their work station clean and organized.
Evening and brunch shifts, or a combination of both, are available. Working hours can be flexible.
All FOH and kitchen staff are entitled to one staff meal per shift, competitive wages (based on experience) and bi-monthly tips.
Please submit your resume, via email, along with your availability to: theportlychef@gmail.com
No phone calls, please.