DINER: New German Street Food Joint Called “Bestie” Opening In The Heart Of Chinatown

by Andrew Morrison | The area around Columbia and Pender in Chinatown is about to blow up with four or five new independent businesses from young Vancouverites. We’ll be revealing details on them all next week, but we want to start today with Bestie, an upcoming effort from Clinton McDougall and Dane Brown, if only because it has us salivating already.

Bestie is going to be a 25 seat sausage and beer restaurant in the old “Panda On Pender” location at 105 East Pender just off Columbia (look for the old “Chinese Records, Books, Tapes” sign). Their concept is simple: three sausages, three beers, three sides, three sauces, and three wines on tap. The pair are from the design world, but they do share some background in the F&B trade (eg. Clinton is formerly of Cafe Medina). Expect a looker that smells deliciously of currywurst, for sure. Opening day is set for August.


  • travisv

    this is very exciting news, sure to be excellent!

  • up.the.dose


  • supersocco

    ^ That joke is the wurst

  • http://www.eastvillagebakery.com East Village Bakery

    Great news, Clinton. Congrats!

  • Danny

    Wine on tap ???

  • Erin

    YES! Please be open for lunch.

  • Eunice

    Cant wait! Beers and wieners? YES! Congrats Clinton.

  • http://www.bestie.ca Clinton

    Thanks East Village Bakery! (best sourdough in the city!)
    Danny – yes, wine ON TAP! Good local grapes stay perfectly fresh.


  • http://bestie.ca Dane

    Erin, we’ll definitely be open for lunch.

    A Bestie research trip to Berlin is happening closer to the end of the month. We will be sure to file a trip report with Scout. Thanks for writing about our little project, Andrew.

  • http://www.cherriesandclay.com/ Jake Skakun

    Can’t wait guys! Good luck with a speedy and smooth opening.

  • Adrian Jacob

    Now this sounds interesting! I can’t wait to see the place and try the food. Hope it works out well!

  • http://bestie.ca Dane

    Thanks Jake and Adrian. We can’t wait to open the doors. There is a lot of work to do but it’s joyful work.

  • Mike

    Yeah boys!

    Vino on tap from stainless steel barrels, the best way to enjoy premium wines!

    Excited for you guys to kick it off. Congrats

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  • Longtimeres

    Lpoking forward to winter wieners and summer sausages!

  • Cam_13

    @Scout…is there any concern that the pre-paid cards wont be valid considering construction/vent instillation is still ongoing??? The idea was great but it’s starting to smell a little funny IMHO…

  • Scout Magazine

    “Patience is bitter, but its fruit is sweet.” Jean-Jacques Rousseau

  • http://www.bestie.ca Clinton

    @Cam_13 Yes indeed it does take a bit of work to open a restaurant, especially when you’re doing most of it yourself. For real. At the time this article was written, we were just getting started and hadn’t even signed our lease yet. Optimistic, yes and perhaps naively so, but that was then, and this is now, and we’re on track with opening in late March. Fear not, your Magic Sausage Card will bring you many happy mouthfuls.