Kessel&March opened its doors at The Arc building in June of 2013, and have just celebrated their two year anniversary. Owned and operated by local couple Tony Marzo and Satchi Iwamoto, the restaurant is unique in the sense that it doesn’t have a traditional stove-top or oven – but you would never guess it by the food coming out. “I think it’s a little different for our space and what we are trying to do,” Chef Marzo explains to us. “We use a lot of unconventional methods to cook, like sous vide cooking.” Processed with VSCOcam with c3 preset “This is our first restaurant we have owned,” Chef Tony continues. “I started cooking part time in high school, and never have done anything else. It’s just kinda fun,” he says. Specifically, Tony says that he would never be good at a desk job. “Here, I’m always moving and doing something, working and using my hands. It keeps you on your toes. I also just love food in general. It is fun to have people eat your food, make comments and enjoy what you make.” Counting the Pork Belly among his current favorites on the menu, Chef Tony says it’s his gnocchi that he is most proud of. “I really like making gnocchi,” he explains. “I like making the dough, rolling it out… it’s one of those dishes that aren’t made very well, everyone wants to eat it but aren’t too sure that it will be that good. But when you make it decently – it’s pretty special. It takes a lot of skill.” Crafting seasonal, modern European fare influenced by Italian, French, English, and Spanish cultures, the food at Kessel&March is truly a feast for all of the senses. “I think we are very passionate about food and what Tony creates,” Satchi says. “I think it’s exciting that we get to provide that as an option to the city. It has always been a goal in life for Tony to own his own restaurant, so just to get to see him live out his dream.” kessel and marchThe couple also live in the area, so it seemed like a natural fit to open shop here, too. “The neighbourhood is very vibrant,” Sachi says. “There are people from all walks of life. I actually like being in the industrial hub. There are a lot of interesting food and beverage businesses around us. I like the area is on the cusp of change. I think right now is a very exciting time for this area.” Satchi works full-time as an interior designer, and helps front of house during the evenings and on weekends. The kitchen has recently delved into catering, something the duo hope to expand further in the near future. The restaurant also plans to bring back its popular “pairing” dinner series, where they team-up with a local craft brewery or distillery. Past collabs include Coal Harbour Brewing, Odd Society Spirits, and Storm Brewing, to name a few. Keep up with the latest Kessel&March news through their website, and don’t forget to stay social on Twitter and Facebook.

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