Street level's "analog ambiance" fits Ken Gordon like a vinyl record on a turntable.

Ken’s place – Street Level Espresso – opened on September 10, 2008, replacing an outgoing coffeehouse (that apparently went by the name of Ambient’s). Ken dubbed his establishment “Street Level Espresso” for two reasons: (1) because the space has a series of large, floor-to-ceiling glass-laden doors that open right  up to the – yup, you guessed it – street level, and (2) because, according to Ken, espresso is “the closest thing to whiskey neat” in the coffee world.

Situated in the heart of Victoria’s financial district – which means a stone’s throw to three of the major banks and the downtown shopping mall – Street Level Espresso draws in über pedestrian traffic. Ken is a purist coffee mixologist, which means the menu and ambiance of his cafe are very back-to-basics.  Menu-wise, Ken sells coffee and its variants – no pastries, cakes, salads, or sammys (for that, you can go next door to the Dutch Bakery & Coffee Shop, which has been around since 1956 and offers those comfort-food pastries made in-house from a recipe book dating back at least that long ago). Ambiance-wise, Ken’s café is a white-walled, red-accented, metallic-counter topped, retro-outfitted hole-in-the-wall with less that 10 seats and no bathroom (once again, for that, you can go next door to the 50-year-old-plus Dutch Bakery) – a set-up which, says Ken, “avoids the heroin addicts.” The interior design is made up of artwork that is exclusively framed black and white photography from local artists and Street Level’s music is played on an old vinyl-playin’ turntable that’s been turned on its side and propped up against the back wall. Ken stated his back-to-basics philosophy on coffee (and life) simply:

“I like to keep it analog.”

Ken - a natural performer - poses with his leaf-laden cappucino.

Perogy Cat is intrinsic to Street Level's brand (and is NOT drawn by drunk children).

He also has a friend by the name of Gareth Kyle Gaudin who provides all of his graphics in the form of a cartoon character dubbed “Perogy Cat.” Perogy Cat – a jaded-yet-sassy pillowcase-shaped feline – adorns the walls in the form of retail signage and every single to-go cup in the form of black-ink stamp art. As Ken puts it:

“My graphics look like drunk children make them.”

Ken’s background is welded to the coffee industry. With his beginnings as a barista at Starbucks in 1990, Ken soon worked his way up, training other staff within a year. Once he made it as far as he could at that store (i.e., manager), he began consulting others on how to start espresso operations – which, of course, naturally led him to his own operation – and so Street Level Espresso was born. Ken was also Canada’s third place Barista Champion (Western Regional) in 2007 while he was working at Victoria’s Habit Coffee & Culture and so he’s training his one and only employee – Mal Kryklywyj (pronounced [krik' levvy]) – in preparation for the upcoming Canadian Barista Championships; the Western Regional competition is to take place in Vancouver, B.C. on July 21st and 22nd. She just may have a shot (pun intended) if she’s using Ken’s blends and techniques, as the following tasting notes reveal:

This sign promotes Street Level's apparel (t-shirts).

Espresso ($2.50 CDN): Because two shots are better than one, double shots only is the rule at Street Level. Refreshing (as all espresso should be) with a citrus-front and smoky finish, Ken’s beans are 40% unwashed; the cherry casing dries around the bean and, left on, contributes a citric acid quality.

Cappucino ($3.25 CDN): Ken serves up this Italian-style coffee drink, made with espresso and hot milk with a steamed foam topping, with panache – and, once again, that citrus bite … not to mention that charming leaf design on the foam.

Mocha ($6.00 CDN): Mmmmm … mocha…. By far my most beloved of Ken’s beverages (but, hey, I’m a self-professed chocophile). With this drink, Ken pairs the citrusy bean with a chocolate from French chocolate maker Michel Cluizel (a personal fav chocolatier of mine). Cluizel’s Mangaro is sourced from a cacao plantation that was formerly a mango plantation until a hurricane knocked it down; again, the citric acid in the chocolate pairs with the coffee bean.

So the next time you’re in Vic, make it a double-shot at a place that’s very expressive of its founder.

(Better yet, add chocolate.)

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.

A perfect ten dollars, that is.

As of this past Spring, Clive’s at Chateau Vic in Victoria, B.C. has a brand spankin’ new cocktail menu.

And Heed the Hedonist is on it!

Clive's Heed the Hedonist - a tiki drink complete with the glass (that, for the record, looks nothing like your Hedonista).

You read correctly, dear hedonists – Clive’s beloved bartender, Shawn Soole, added the Heed the Hedonist as a House Specialty in honor of our new-found friendship (and perhaps as a result of a pinch or two of my persistent and persuasive prodding). A tiki drink made with Bacardi Limon, Appleton Estate VX, Rhubarb Syrup & fresh lime juice, this drink is smooth and sweet, yet fresh and tart (just like your Hedonista). And selling for $10, this cocktail IS in fact a “Perfect 10″ (again, just like your Hedonista). If you close your eyes when you drink it, you can picture yourself on a tropical beach, complete with sand, surf, and – most importantly – SUN: a rare thing for us Pacific Nor’westers this “summer” thus far. To Shawn, it appears that nothing says “hedonist” better.

Just another (albeit biased) reason why Clive’s tops of my list for best cocktail bar in Victoria (with the Hotel Rialto’s Veneto a close second).

If only Shawn would add our website address under this fab tiki drink that’s now listed in their cocktail menu (hint, hint)….

Oh, and Happy Canada Day to all of my hedonistic Canucks out there!

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.

Should you ever play word association with your Hedonista and select the word “cocktail” do you know what word I’ll come up with?

Clive’s. (I have been both hosted as media and a willing, eager customer in my own right.)

Swarovski crystals in aquatic hues cast an oceanic ambiance in this lovely lounge.

Clive’s Classic Lounge – the ultimate old school cocktail lounge – is located in the Chateau Victoria Hotel & Suites. Named after hotel owner Clive Piercy, the ambiance of this place is wonderful – think Rick’s Café Américain (sans gambling) meets under the sea. Decked out in richly thoughtful and characteristic details such as soft, Swarovski crystal lighting and fab mirror ‘n’ Pacific Northwest-themed glass pieces designed by local artisans.

Even the cocktail glasses are vintage crystal, carefully and lovingly sought out by Clive’s beloved head bartender, Shawn Soole – a fellow writer (associate editor of Chilled Magazine), sommelier and bar tool designer (founder of The Liquid Revolution) who heralds from Brisbane, Australia (soothing accent and all). A true mixologist of the people, he also makes a mean … well, everything lovely, liquid and libatious.

Clive's head bartender Shawn is an Aussie who makes a mean absinthe the way it should be made.

A goodly portion of the beautiful beverages are a tip of the ol’ hat to pre-Prohibition cocktails that date as far back to 1806. Of course, they date right up to modern-day concoctions from folks right here in the Pacific Northwest (such as Seattle’s own Murray Stenson). Many are made with fresh-squeezed juice and fine, often rare and fantastically foreign fermentations to boot. I recommend the absinthe … mmmm … herby-licorice-delicious goodness. The Clover Club (circa 1880) is also grand: gin, fresh lemon, raspberry syrup and topped with egg whites. Tart ‘n’ fresh – pucker up!

So when you feel like Rick – or Ilsa, for that matter – saddle up to the bar and/or snuggle down in one of their comfy leather chairs and/or cozy up to one of their two elegant fireplaces.

When you do, don’t forget to raise a glass to Clive – whether or not you meet him in person. We owe him. Big time.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.