Welcome to Tourist Wine Bar, Victoria's first dedicated natural wine bar. Created by friends Guy Ferguson and Sean Partlow, Tourist offers a large and ever-changing wine list from all over the world, with small bites and sharable plates inspired by the places they've travelled together. The space is minimal yet inspiring, with every detail considered. Tourist is built on a foundation of friends and family, many of whom were utilized for their expertise in interior design, handcrafted custom fixtures and distinctive branding. From the menu to the ambiance, the duo has established a destination worth going out of your way to visit.
Outside of Tourist, you can also find Guy working with Part & Whole as Brand Director and Sean working as a Landscape Architect and running Back in Five, a plant shop and brand.
Read our full interview with them below, and visit Tourist at 1002 Blanshard Street, Victoria BC.
Photography by Jonathan Chow
Videography by Justin Pelletier
Congrats on the opening! This space used to be an old cocktail bar, how have you taken inspiration from that time?
Guy: Thank you! To be honest there is not much of the previous business’ identity left in the space. We pretty much gutted it and started from scratch. The location is amazing though and I think it really helps that it was already known as a spot you could eat and drink at until late.
Sean: None. The space had been neglected over the years and really needed some love, so it was a fresh clean start for us and that took a while to get to the fresh stage. We did get to work with some great people and get a feel for the room and location before we jumped into renovations. The main bartender and chef remain part of the team and play a crucial role in our kitchen.
GUY FERGUSON (LEFT) WEARS MARNI CHECK SHIRT, SEAN PARTLOW (RIGHT) WEARS MARNI WORKWEAR JACKET AND CARHARTT WIP SIMPLE PANT.
What is the concept behind Tourist?
Guy: It’s our take on a contemporary European wine bar. High-quality food and wine in a beautiful space with a very casual service style. We try to keep the energy and the volume high. We want people to try new things, meet new people and step out of their comfort zone a bit. These are the types of places we seek out while travelling and we wanted to bring that to Victoria.
Sean: Do you like that feeling of finding the cool little wine bar tucked down some quiet street in a new city that you have spent hours googling and asking friends where to go? We all love to travel and when we do we are looking for that type of space, and we try to create that experience for people in their own city.
The space has been inspired by your world travels. What direct influences did you look at for its unique interior design?
G: We started by compiling a list of our favourite wine bars and restaurants around the world and tried to really distill what it was about them that we loved. For some, it was a specific design detail, but mostly it was the feeling or energy in the room. We worked closely with our designers Olivia Bull and Daniel Garrod who were able to interpret our often abstract references and turn them into something real and concise. We also referenced a lot of domestic elements and wanted to blur the line between commercial and residential design. I think that’s easier to get away with when you have a small, intimate room and we wanted to take advantage of that.
S: As a friend group we all seem to like the same aesthetic and feel of the restaurant and we put together a list of things we want to get out of it and worked closely with our designers Dan & Olivia and they took our ideas and created their vision. We wanted it casual, welcoming, and to have the feel like you’re in your friend’s place drinking wine listening to music and eating good food.
SEAN WEARS ACNE STUDIOS BUTTON-UP SHORT SLEEVE SHIRT, ETUDES T-SHIRT, CARHARTT WIP SIMPLE PANTS, MOMA 60306 LOAFERS, AND SUN BUDDIES AALIYAH SUNGLASSES. GUY WEARS STUDIO NICHOLSON SEN CARDIGAN, STUDIO NICHOLSON BRIC T-SHIRT, CARHARTT SINGLE KNEE PANT, SHOE THE BEAR COSMOS 2 APRON L SHOES, AND RETROSUPERFUTURE VIRGO SUNGLASSES.
It seems like every aspect of the space's design has a story, are there any standouts or extra special fixtures/pieces?
G: Definitely the speakers. Very early on in the process, we reached out to our close friend Zac Benloulou to build us a custom sound system. He sourced some beautiful vintage Altec components and literally built everything else by hand. The design was a true collaboration between Zac, Dan and Olivia. After exploring a bunch of other options, they had the idea to incorporate the speakers into a mirror fixture that was already planned. So we ended up with these massive wall-mounted speakers that kind of just disappear. They have become such a huge part of the identity of the room and they sound incredible.
S: I can’t look at the space without thinking about Edward our plaster guy. His passion and energy about plaster is next level and was excited to share his knowledge and guide us through the whole project.
What are the best parts of starting a restaurant with friends?
G: Being able to look around a room full of happy people and know that all the small decisions we agonized and argued over for months were worth it. There is also a sense of trust and accountability that comes with knowing each other so well. We can be completely honest which can often be difficult in business relationships.
S: Being able to see them while you’re working long days and nights.
It seems as though there's a tight-knit community in the Victoria restaurant scene, how important is community in this industry?
G: Victoria can feel like a small town and the restaurant business here is notoriously difficult. We’ve lost so many amazing places in the last few years and I think there is really a sense of camaraderie between those who are trying to make it work. We all want to see Victoria grow as a city and that involves a diversity of businesses and concepts.
What is the importance of drinking a low-intervention, natural wine, and why create a restaurant dedicated to such?
G: I’m hoping we’re reaching a point where this is just becoming normalized, but we’re probably not there yet. In the same way we expect a great restaurant to use organic produce and local ingredients, we should begin to expect that the wine we drink is being produced in a way that has the least impact on the earth and the consumer. The line between “natural” and conventional or industrial wine can sometimes be a bit blurred, so for us, we really try to focus on the intention of the winemakers and farmers. I think it’s important to view wine foremost as an agricultural product, rather than a consumer good. Beyond that, we find that many natural wines capture a certain energy that we believe matches the experience we want to provide and the food we want to serve. If you’re in a new city for the first time finding a natural wine bar almost always leads to more good food and wine and usually some new friends. This community aspect is so important to us.
What has been the most unexpected aspect of opening up your own restaurant?
G: Speaking for myself, I’ve been shocked at how difficult provincial and municipal policies make everything. I knew that Canada was notorious for this stuff, but a lot of it feels truly anti-small business. It’s a boring topic, but it’s a nice reminder that for any restaurant to succeed a huge amount of things have to go right. I think about that way more as a customer now.
You both have other day jobs, Guy with Part & Whole and Sean as a landscape architect and with Back in Five. Can you speak about the balance of these aspects of your lives and how they can inform each other?
G: This has definitely been a challenge for me. Trying to juggle a full-time career with the late nights of service caught up to me pretty quickly. I’ve been able to step back a bit recently though and find some balance. It was just about giving up a little bit of control and having confidence in my partners and our team. Spending the last few years immersed in the design world with Part & Whole has informed so many of the decisions and relationships that were foundational to Tourist. P&W is also responsible for the custom banquettes in the space and a few other elements and I’m hoping those collaborative opportunities continue. It still feels like a lot, but I’m so thankful to be a part of two projects that keep me feeling inspired and motivated.
What is your favourite thing to do on chilly fall Victoria Day?
G: I love to sit in a cafe (probably Torch Song) and read or catch up with a friend. Also walking along the water at Dallas Road, especially on a foggy day.
S: Sauna, and now we’re lucky to have Havn to go to.
Other than Tourist, where are some of your favourite places to eat in Victoria?
G: Stage, Uchida, Brasserie l’Ecole, Fol Epi, Cozy Place, Hong Kong West, Pho Vy
Who are some of your favourite Victoria-based artists or creatives?
G: Too many to name! Jenna Heinemann, Nick Bierk, Ali Bosworth, Will Wilkinson, Claire Milbrath, Darby Milbrath, Abby Hutchinson, Robert Kidd, Halle March, Jonathan Chow.
What are you looking forward to for Fall dressing? Or your favourite piece of Fall clothing?
G: Victoria is pretty mild all year round, but I’m excited to pull out some sweaters and coats that I haven’t seen in a while. I ordered a few pieces from James Coward this Fall and I know I’ll be living in those.
Any shoutouts?
G: It’s impossible to mention everyone who contributed their time and effort to this project, but a special shout out to Sam Jayne. He did our branding and continues to work on projects with us. I have no idea where he finds the time, but I’m very grateful.
