Tyson Reimer & Ryan Murfitt To Open “Peckinpah” In Gastown…

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Restaurant builder Ryan Murfitt (Bao Bei, Calabash, and many more) and restaurateur Tyson Reimer (Cobre, Deacon’s Corner) have secured a lease of the ground floor at 2 Water Street. If you’re not familiar with the address it’s the beautiful Italianate-style Byrnes Block (1887) next door to Six Acres. It’s a heck of a corner location, facing out on on both Carrall and Water. Photos and more after the jump…

Peckinpah coming to GastownPeckinpah | 2 Water Street (taken from the Chill Winston patio)Peckinpah | Tyson Reimer and Ryan MurfittPeckinpah | The back brick wall where the open kitchen line and smoker will bePeckinpah | The entrance, taken from an imaginary barPeckinpah | There will be seating in the window looking out onto Maple Tree SquarePeckinpah | The big doorPeckinpah | Rear door might see take-out cash/carry actionPeckinpah | The stairs to the lower level (office and storage)Peckinpah | Looking out on Maple Tree SquarePeckinpah | Looking back across the kitchen and bar toward the dish pitPeckinpah | Stairs belowPeckinpah | History of the Byrnes BlockPeckinpah | Coming October 2010 (give or take)

The restaurant will be called Peckinpah, so named after the old (and controversial) movie director Sam Peckinpah, who made The Wild Bunch, Cross Of Iron, The Osterman Weekend and a dozen other hard-edged films. “He was a hard balls fucking director”, Reimer says. “He was known for doing things his way”.

It’s a small space (just 900 sqft) but I’d put the ceilings at over 12 ft. and the walls (save for the old brick back) are lined with massive windows that open on to the street. They’ve only just received the keys today, but first imaginings see 35 seats all day, with a long, 16 seat open kitchen bar.

As for the food concept, it’s North Carolina BBQ. Expect dry rubs, pulled pork, brisket, St. Louis rib, smoked oysters, prawn boils, and so on (they’re getting a smoker installed front and center, one that can turn out 550lbs of meat a day).

In a cool little twist, none other than Barry Benson of R&B Brewing will be the guy putting together the 12 beer tap list. A few whisky cocktails will be on offer as well. “Imagine a saloon that has grown up”, is how Reimer described it to me in the space this afternoon. No problem.

Opening day is conservatively being set for October.

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  • George Baugh

    The boys should consult Sally Pateman of Section (3), formerly De Niro’s, about the advisability of naming their restaurant after a Hollywood big name. Peckinpah is dead but his estate may still hold rights to his name.

  • http://www.cobrerestaurant.com Tyson Reimer

    And that’s why De Niro’s a fuckwit….

  • Emmanuel

    Yeah I don’t see the Peckinpahs havin a problem. 12 kegs in 900 sq. feet well…

  • nathan

    Sounds mighty good to me. Now that Dix is closed I need a new BBQ joint to hang out at…..I will see you soon Tyson.

  • http://www.mojo4business.com sean sherwood

    Tyson you retarded genius I love you.

    3 very fine gentlemen on this project, gastown is shaping up nicely.

  • Conrad Yablonski

    As per the other posts using the name of someone famous is a great way to meet ‘gorillas in suits’.

  • Chris I

    FUCK YEAH!!! Giddy up!

  • http://www.muschamp.ca/ Muskie

    Finally a tenant for that space. A lot of people looked at it, but it was quirky. Looking forward to see the end results.

  • http://www.muschamp.ca/ Muskie

    Hopefully his estate doesn’t come after you guys like De Niro’s. I watched “The Wild Bunch” only a few weeks ago.

  • Kendall Titchener

    Any idea when Peckinpah is officially due to open?

  • Jo

    Not all it’s cracked up to be. Fair at best.

  • Addy

    Juicy bbq is not what they do, such a let down :(

  • http://www.cobrerestaurant.com Tyson Reimer

    I heard an angel gets it’s wings when someone eats dry bbq then courageously goes online to comment on it . Congrats newly winged angel!!