Hoz has transformed the Grill Room to Mexican and put it in the hands of Newf
My Spanish was never strong but I figured the name El Tipo was not just what happens to the body after one too many margaritas.
According to El Tipos bartender Steve, the phrase literally translates into "the type" and when used in conversation means "the dude." In the new Creekside cantinas case, it must mean Rob Giffin, affectionately known as Newf, for obvious eastern geographic roots.
Newf has been the manager of this cosy, casual restaurant since it re-opened in December and if last Sunday nights trade is anything to go by, he and owner Ron Hosner (a.k.a Hoz) have got a sure-fire winner on their hands.
At 7 p.m. the smallish room adjoining Hozs pub was filled to capacity, buzzing with diverse diners ranging from the ski bum crowd to kids in high chairs and well dressed tourists. The lively, authentic ambience housed a crackling fireplace in the corner, pink coloured leadlight windows, dangling fairy lights, bright paper mache parrots and a few Sombrero hats thrown in to good effect. The rustic tables and chairs were packed in between an open kitchen and Newfs pride and joy, a shrine to tequila known as "The Wall Of Gold."
Talking to Newf about tequila is like talking to a pro-skier about, well, skiing. He can run off labels thick and fast without flinching, his lips salivating with every description.
"Basically youve got a choice with tequila in terms of age and quality. Theres the gold tequilas, which are considered more premium but really its just colouring. The distinction really comes down to whether its a Resposado, varying from three up to 12 months old; or Anejo, which has been aged a year or more. There isnt much tequila older than that, unless its been sitting in your liquor cabinet, but oh what a terrible waste," Newf laughed.
El Tipos resides in the former home of the Creekside Grill Room, right next door to Hozs Pub. It was a higher end steakhouse in a previous life that was popular in winter but sat empty in the summer months. Hoz decided he didnt want a seasonal operation anymore and so a new direction was discussed.
"Ron secretly had the idea for ages and I was going to suggest it too so it was a win-win situation in terms of deciding on a menu theme," recalled Newf, who left a long stint at Tapleys to run the new restaurant.
"We had a great start with the Christmas rush but then mellowed out with the bad weather. Last month we picked up again and have maintained the pace ever since. Were averaging about 80 people a night, five nights a week," he said.
Considering the floor only fits 42 diners, thats a decent double turnover.
Newf pinpointed success down to focus, freshness and flavour.
"Were the only authentic all-Mexican menu around so we get a good response from traditional tourists mad about their fresh fajitas and burritos. We also get good support from the local concierges around town who Id like to say a special thanks to."
The creation of the menu was all in Hozs hands, and on scanning the huge selection on offer, hes done a superb job.
"Hoz has Southern California roots, which is a haven for real Mexican food, and hes been in the food business since he was 17-years-old," said Newf. Despite Hozs youthful looks, the man would be in his 50s now so thats quite a while.
Many of the staple plates are Hozs own home-style recipes. The salsa, guacamole and very tasty Fundito dip made out of chorizo sausage and cheese are made fresh every day on the premises. Most of the meals are quite mild in terms of spice but can be made a lot hotter on request.
Newf explained: "Contrary to popular belief, real Mexican food is not that hot. Its more important to Mexicans for the food to be fresh and flavourful rather than spicy. But because peppers come from that region, the perception was created through association. Its the tourists that like it really hot."
The average price of an entrée costs about $12-14, a twoonie more for steaks or ribs.
"Most of our bills, if you throw in a couple of drinks, work out about $25 per person," said Newf.
The drinks menu is varied, with Cervezas, Sangria, slushies and cocktails in plentiful proportions, carrying quite a powerful punch for the inexperienced. I slurped down a delicious concoction called the Melon Margitini, like a Cosmopolitan made with tequila. I must say a few sips in and Newf was getting better looking by the second. (Nice ploy to get a good report, Newf, but Im onto ya).
A favourable fall-out from being the carry over from the Creekside Grill Room is that El Tipos also has an impressive old wine list, belying the new budget-priced menu. Youd be amazed what Hoz, a wine lover from way back, has tucked away in his cellar for the discerning grape juice enthusiast.
"I think the oldest bottle in there is from 1948," dished up Newf discreetly.
The next step for El Tipos is to activate the street side patio once the warm weather starts to kick in.
"I cant wait to get the patio going," said Newf. "Its got southern exposure for sunny afternoon sessions and a big leafy tree in the middle for shade. Wed like to sponsor some sporting groups and I want to build an outdoor bar with a big margarita mixer "
Oh dear, dont get him on his tequila tangent again. But hang on, margaritas in the afternoon sun? Now that sounds like my style of sport.
El Tipos is open for dinner seven nights a week from 5 p.m. Phone 604-932-4424 for reservations.