The GOODS from Cork & Fin 

Vancouver, BC | The Cork & Fin team is proud to announce our third Seafood Boil of the season on Tuesday, July 3rd. Taking cues from the east coast seafood boils of Maine and Massachusetts (and a little New Orleans), this party is one that shouldn’t be missed. Mussels, clams, lobster, crab, chorizo and corn – all dusted with Chef Elliott Hashimoto’s own special house blend of seasoning and spices – will continually parade to the table until you tap out. Hashimoto will also be preparing a classic panzanella salad, jalapeno corn bread (muy caliente) and some of the best pommes frites in the city for your table. On top of the incredible seafood, we will also be extending our regular happy hour oysters throughout the entire night. The party will also be fueled with some specials on drinks all night long. Get all the details on the restaurant and tickets after the jump…

Tickets for the event will be $75.00 plus taxes and gratuity, and will include admittance to the boil as well as your choice of one of the following Beer, Prosecco, Wine or a famed Cork & Fin Clam Digger. To arrange for tickets, email [email protected].

Details

221 Carrall Street, Gastown, Vancouver, BC, V6B 2J2
Tel: 604-569-2215 Fax: 604-569-2214
Email: [email protected]
Web: www.corkandfin.ca | Twitter | Facebook

GALLERY

Hours of Operation

Sunday through Thursday: 5:00 pm till close
Friday & Saturday: 4:00 pm till close

The Team

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.

Accolades

Open Table Diner Choice Awards: “Hot Spot, Fit for Foodies & Seafood”

Vancouver Magazine: Eating & Drinking Guide 2011

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