Milestones Restaurant

Milestones is the perfect place to celebrate all of your life’s milestones. Those special moments that require just the right dish to make it memorable.

A birthday might go hand in hand with our flame grilled California burger. An anniversary could be more of a Mediterranean chicken thing. Your big promotion might call for our classic Kobe meatloaf. While your monthly girls’ night out likely warrants a bellini and a plate of our crispy calamari.

Whatever the occasion, we have food created for all of your life’s milestones.

Milestone’s is unique because we’re all foodies – a passion we share with our guests. Our skillful preparation begins with our in-house chefs who have mastered the art of delivering the expected, unexpectedly well. You don’t necessarily have to know that we import oven-roasted tomatoes and cipolline onions from Italy. Or that we preserve lemons for two weeks to draw out the bitterness, so our house-made lemon aioli delivers a fantastic pure flavour. All you need to know is that Milestone’s delivers tastes and flavours you can’t find anywhere else.

Milestone’s is unique because we’re all foodies – a passion we share with our guests. Our skillful preparation begins with our in-house chefs who have mastered the art of delivering the expected, unexpectedly well. You don’t necessarily have to know that we import oven-roasted tomatoes and cipolline onions from Italy. Or that we preserve lemons for two weeks to draw out the bitterness, so our house-made lemon aioli delivers a fantastic pure flavour. All you need to know is that Milestone’s delivers tastes and flavours you can’t find anywhere else.

Our menu is a labour of love. We have something for any time of day, occasion, and appetite. We have appetizers as appealing as our entrees, and entrees that taste as good as they look. Plus, there’s a selection of wines that we will pair with any of your menu choices, masterfully. To further enhance our menu, we have daily features crafted by our executive chef. So take a couple of minutes and have a look. There’s no doubt you’ll like what you see, and love what you taste.

A Flavourful History

Founded in 1989, Milestone’s Grill and Bar is an upscale casual dining restaurant that originated in Vancouver on English Bay. Today, Milestone’s boasts over 35 restaurants located in the provinces of British Columbia, Ontario and Alberta. On an annual basis, Milestone’s serves more than 5.5 million guests, a true testament to its commitment to providing Canadians with innovative and quality menu items served in a vibrant and social atmosphere.

A Foundation Built on Innovation and Research
Founded by Wayne Holm and Peter Bonner, Milestone’s is a product of innovative thought and careful market research.
In the late 1980s, research showed that consumers were looking for a more sophisticated dining experience, and that the upscale casual dining segment was underdeveloped.
Milestone’s embraced the opportunity to develop this new segment of dining, creating a largely unrecognized concept: a group of casual upscale dining restaurants that adhered to philosophy and quality standards, but that were given the freedom to personalize by region.
Vancouver was the natural incubator for developing this new segment of dining as the restaurant’s West Coast location had little outside competition being geographically distanced from the east and the city’s customer base too small to attract U.S. brands.

From Spectra to Cara

Milestone’s was originally part of the Spectra Group of Great Restaurants, a multi-concept restaurant group headquartered in Vancouver and owned by partners Wayne Holm and Peter Bonner.
Included in the group of restaurants was The Boathouse, The Bread Garden, PJ Burgers and under license from Brinker International, Romano’s Macaroni Grill.
In 1991, the original PJ’s on 4th Avenue was converted to a Milestone’s which quickly became a local favourite.
Over the course of the next three years, all PJ Burger locations were closed and were converted to Milestone’s.
In the 1990s, Milestone’s expanded throughout the Lower Mainland and entered smaller, outlying markets within British Columbia. Despite the competitive market during this time, the brand continued to thrive, thus grabbing the attention of Cara Restaurants Limited.
A corporate partner of Milestone’s since 1995, Cara and Wayne Holm purchased Milestone’s from Spectra Restaurants in 2002.

Moxies Classic Grill

Moxie’s Classic Grill operates more than 55 premium casual restaurants in five provinces with yearly system sales over $200 million. Founded in Calgary in 1986, Moxie’s today operates Company and Franchise locations in British Columbia, Alberta, Saskatchewan, Manitoba, and Ontario. The brand’s heightened popularity is fueling new expansion from Atlantic Canada and Quebec to Vancouver Island.

Moxie’s focuses on superior food quality, exceptional service and prices that represent great value for guests. The Company’s dynamic offering appeals to a plethora of audiences including business professionals, families, students and couples. The Moxie’s atmosphere provides an upscale casual dining experience that has been neglected by most major sit-down restaurant groups. The upscale ‘non-themed’ approach, coupled with superior quality food offerings and service, has proven to be highly successful. Moxie’s is a GE capital approved restaurant chain. This approval is reflective of the Company’s prudent fiscal and operational policies that position it for strategic and managed growth. Moxie’s restaurants average approximately 225 seats and are open seven days a week for lunch and dinner, late night dining, and Sunday brunch. All Moxie’s locations provide full liquor service. Of course, none of the Company’s success would be possible without people.

People at Moxie’s thrive in a business environment that encourages innovative thinking and supports input and active participation from all of its members.
MOXIE’S MANTRA

What makes Moxie’s unique and different from others? At Moxie’s we believe our most strategic competitive advantage is the Company’s culture. Our culture is built on the foundation of great people serving fabulous fresh food in an upbeat and stylish environment. Our team members, managers, Home Office and Franchisees are committed to this philosophy. Smart. Real. Full of Life.
The SMART cornerstone is focused on today’s savvy market. To secure a leading position in this marketplace requires not only a commitment to excellence, but also the drive to constantly change the Company’s offering. At Moxie’s, we monitor trends and regularly update the Company’s products to maintain a strategic advantage over competitors. Our guests have come to expect that not only will Moxie’s delight them with superb service and products, but we will surprise them with ongoing refinements and new additions of the offering. Our quality, value, décor, product presentation and people speak to the high standard required to exceed the expectations of the marketplace. And, we package this with intelligent, high energy branding that is relevant for today’s modern and informed customer.

The REAL cornerstone at Moxie’s captures our relationship with each of the following groups of stakeholders.

Employees. We recognize that to run the best casual restaurants, we need the best leaders and team members operating each Moxie’s Classic Grill. To this end, our mandate is to strive to be the employer of choice, an individuals first choice for employment in the restaurant industry.

Guests. At Moxie’s, it is our primary goal to provide a positive experience for each one of our guests. From our freshly prepared food to our guest focused service we continually strive to maintain and improve our guests’ experiences. With this in mind, every aspect of our menu offering is carefully designed to offer meaningful choice.Corporate and Franchise Stakeholders. At a fundamental level, our primary goal is a high level of long-term restaurant profit. This is why, at Moxie’s, we constantly review and refine our offering to optimize our relevance in the market. Also, our management systems position us to maximize the profit potential of our sales.

The FULL OF LIFE cornerstone is the essence of the hospitality industry. By definition,the purpose of this industry is to help guests enjoy themselves. Each program Moxie’s undertakes is designed to inject style, energy and fun into the Company’s food, drinks, décor and branding. Moreover, FULL OF LIFE speaks to the Company’s orientation. We are fast paced and action-oriented, moving quickly to seize the leading position as the market changes and new opportunities become available.

Cabana Bar and Grille

Located across the street from Kelowna’s prized Lake Okanagan and on the corner of Cook and Lakeshore, Cabana Bar & Grille is an oasis for regional, rustic, family cuisine.

Owned and operated by three local restaurateurs ( Jay Blackford, Michael Borg and Ned Bell ) the focus of Cabana Grille is to blend a casual relaxed atmosphere with great food and drink.

Celebrity Chef and operating partner Ned Bell from Food Network’s “Cook Like a Chef” brings innovation and passion to the menu.

Best known as an award winning talent, Ned has brought success to restaurants from east to west coast. Ned Bell is now returning to his roots to create a dining experience unique to Kelowna. An affordable menu focusing on fresh local produce cooked in innovative ways will sure to become a family favorite and local hot spot.

Designed with the inspiration of Lake Okanagan, Cabana Bar & Grille is perfect for a variety of occasions. Whether it is an enjoyable evening out with friends and family, a dinner for one or a quick drop in for take-out… there is sure to be a dish to satisfy the most savvy of palates.

A relaxed and casual atmosphere offers guests a chance to sit back and enjoy their surroundings while dining on some of Kelowna’s finest Canadian cuisine.

Playing on typical west coast hospitality, Cabana features an open style kitchen with reserved chef’s table service for those seeking a unique personalized dining experience. For more formal dinners or those interested in further privacy for functions and events, a private dining room featuring access to a multi media centre is the perfect solution.

Those nineteen and older can enjoy a sexy, urban designed lounge with full menu service, plasma TVs, and state of the art sound system. Family, friends and couples out to have a good time, can experience the eclectic, casual warmth of a eating both indoors or out. A complete wrap around patio featuring both a water fountain, and outdoor fire pit is sure to enhance the outdoor dining experience. For whatever the function, or whoever the crowd, Cabana is a place for everyone.

Inventive polish refreshes Wild Apple

A visit to Wild Apple is an invitation to sip, savor and lounge on the water’s edge.
Why would Manteo tinker with a restaurant that has been a proven success for more than six years? To match the rising
expectations of Kelowna’s growing cosmopolitan marketplace, says Heather Schroeter, general manager of Manteo.
“With our exceptional wineries and scenery, the Okanagan is becoming recognized as a premium world-class
destination. The number of international visitors is going up in every season of the year. Because Manteo has
built a reputation for quality at a spectacular lakeside location, we think it is appropriate to elevate Wild Apple
to an even higher level of dining excellence. It now merits a place among the best restaurants in the province
for setting and menu.”
Manteo’s exciting $250,000 restaurant make-over was directed by Vancouver’s Tamara Bush, the interior designer
responsible for décor in one of the world’s top 100 hotels. The renovations were flawlessly orchestrated.
“The goal was to create an atmosphere for a fabulous dining experience while providing a backdrop to Manteo’s
spectacular water views,” she says.
Bush created fresh décor with the clean lines of contemporary furnishings. It is complemented by a relaxing palette
of brown tones and the visual snap of citrus green. She matched it all using unique materials such as translucent resin
panels with imbedded bear grass and metallic glass mosaic tiles, “to help give the space definition and style.”
“We’re offering décor to suit different dining moods now,” says Schroeter. “You can enjoy a quiet meal in the restaurant
and savor the view. Or you can relax in leather slipper chairs for your meal, and sip and lounge awhile in the wine bar.”
Wild Apple’s award-winning Chef, Reinhard Foerderer, and Executive Sous Chef / Restaurant Chef, Malcolm Gibb,
still offer an awesome array of al fresco selections for breakfast and lunch on the patio, but the menu inside is
The cuisine menu in Wild Apple offers enticing small plate selections, divided between start plates, feature and
share plates. All dishes are created from fresh ingredients and accented by exotic reductions and zesty sauces.
“Wild Apple celebrates the Okanagan wine culture. Our wine barmenu has an inventive range of tastes and flavours
to complement a tremendous selection,” Schroeter adds. “Two-thirds of our wines are local and we encourage patrons
to be palate explorers and sample by the glass.”
She adds the improvements are already renewing the restaurant’s popularity. “For evening dining I’m happy
to say reservations are definitely a must.”

With a sleek modern interior and a large patio overlooking the lake, marina and Westside, it is the perfect location to entertain out of town guests, corporate clients and groups.

Our Executive Chef Tyler Groenesteyn focuses on local and organic produce, meats and artisan dairy products wherever possible, and prepares and presents them in a rustic and straightforward manner.

We believe that supporting our local farmers, ranchers and artisans and making wise choices when purchasing is important to helping promote both sustainable agriculture and aquaculture, and an Okanagan food identity.

To compliment our menu we focus on many of the award winning wineries located in the interior of British Columbia.

The restaurant is above Rose’s Waterfront Pub and next to the Grand Hotel and Convention Center.

The menu changes on a regular basis in order to utilize the freshest seasonal items available at the time.

Spring Hours:

Open Monday to Friday from 11:00am to 2: 30 pm
Open all day Saturday & Sunday
Dinner: 4:30pm until close 7 days a week
Hours subject to change

Capacites:

Entire: 226
Interior: 116
Patio: 100
License: -Food Primary with lounge endorsement -al ages welcome Wheel Chair Access
Elevator located at rear of restaurant, guest may enter through the pub patio and proceed through pub to rear lobby.