The GOODS from Cork & Fin
Vancouver, BC | On Tuesday May 1st, we will be bringing a true east coast tradition to the West with Cork & Fin’s first seafood boil of the season. The Maine Seafood Boil (crab, lobster, clams) may have originated when the First Nations taught the first settlers how to get the beautiful meat out of the local shellfish, but since then, the boil has taken on many different styles resulting in arguments almost as fierce as those had about BBQ. To commemorate this classic party we will be hosting Cork & Fin Seafood Boils throughout the summer. The first of the year will not be one to miss.
The boil will be all-you-can-eat and we will have prosecco, vino and beer pouring all night long. Tickets will be pre-sold on a first come, first served basis. Included in the price of your ticket is admittance and one beverage. We will have special pricing on drinks all night long. Doors open at 6:00pm, and the last bowl of seafood will leave the kitchen at 9:30. Please contact either Francis or Doug to arrange your tickets ($75).
We will also be celebrating all Matriarchs on Mothers Day, Sunday May 13th, with another special appearance from Karl Gregg and the Two Chefs and a Table crew for a ‘pop-up’ brunch. The brunch will be $24.50 and will include pastries and a mimosa for all to start (yes we can make the mimosa non-alcoholic for the little ones who join) followed by your choice of Brunch Plates. Whether its Crab Benedict or Short Rib Hash, you will leave stuffed and Mom will be happy you brought her down. Reservations can be made online at www.corkandfin.ca or through the restaurant 604.569.2215.
Finally, for all those who have been waiting, expect us to go to 6 lunches a week, Monday through Saturday, starting in May.
Hours of Operation
Sunday through Thursday: 5:00 pm till close
Friday & Saturday: 4:00 pm till close
Francis Regio: Owner/General Manager
Elliott Hashimoto: Owner/Executive Chef
Doug Stephen: Restaurant Manager
Peter Niermann: Sous-Chef
About The Restaurant
Set in the heart of Gastown in the historic Alhambra building, Cork & Fin is one of Vancouvers top seafood restaurants. The restaurant glows with the warmth of soft candle light, exposed brick and the antique banister framing the bar. The Raw Bar at the front provides the launching area for dozens of oysters a night as well as our famed Seafood Towers. The hot kitchen plays host to wonderful grilled whole fish, scallops and an array of carnivorous options.
Owners Elliott Hashimoto and Francis Regio work tirelessly to provide the best seafood experience for an affordable price. Working with local purveyors and farmers as much as possible has become de rigueur for the entire Cork & Fin team.
A small concise wine list is the backbone to the bar program that strives to deliver on all fronts, whether it be the seasonally changing cocktail list or an ever changing selection of local and international beers.
Open Table Diner Choice Awards: “Hot Spot, Fit for Foodies & Seafood”
Vancouver Magazine: Eating & Drinking Guide 2011