DINER: Industry Veterans Ed Perrow & Neil Taylor To Open “Espana” On Denman Street

July 20, 2012.

by Andrew Morrison | Ed Perrow, the amiable fellow who ran operations at Bin 941 & 942 during their heyday (and was recently a front of house fixture at La Brasserie, Cibo, and Uva), has partnered up with Cibo’s highly regarded and soon-to-be-former chef Neil Taylor. Together, they are opening a new, Spanish-themed restaurant called “Espana” in the old Cosca space at 1118 Denman Street.

They’ve just signed the lease on the 1220 sqft space, and aim to be serving us plenty of Spanish wines, sherries, kalimoxto, pinxtos, tapas, and classic vernacular mains like paella come this September. Espana will be a mid-sizer, just 45 seats, so bigger than The Sardine Can and smaller than La Bodega. I trust it will be better than both. They’re on a budget for decor (anticipate simplicity), but who cares when the food program will follow Taylor’s much-loved style of local, sustainable, and organic ingredients expressed simply, creatively and – one safely presumes – deliciously? Not me. They could gussy it up in duct tape and balsa wood and I’d still go.

This is, of course, excellent news for Vancouver as a whole, but it’s especially a shot in the arm to sad old Denman, which has for years suffered an even worse mentionable restaurant drought than Commercial Drive. For the last two decades – with the exception of Raincity Grill, Kingyo, and a few ramen joints, the West End high street has been an embarrassing shit show of fast food and entry-level sugar shacks (I call it “Fatassenstrasse”). It needs something like this badly.

It’s also all kinds of awesome for Perrow and Taylor. I love it whenever any industry lifer makes the move to go independent, and truly, I can’t think of any two Vancouverites who are more ready to go out on their own than these guys. They both hit the ceiling a while back, and are primed to break through. So, with Wildebeest looking like it’ll be ready to go late next week (he types with crossed fingers), Espana moves to the top of Scout’s list of anticipated openings, like a freakin’ cherry.

ALL ANTICIPATED RESTAURANTS

  • http://www.nickler.biz Sean Sherwood

    About freaking time.

    Edward may cheat at poker, but he’s about the classiest guys I’ve worked with, going back 20 years. My only regret is that I don’t have bags of money to back these guys with, they’ll do very well. (mind you I’m sure I could win all that money back in a game of ‘guts’)

    Best of luck lads, get in touch if you need anything at all.

  • Deborah S.

    Sounds awesome, can’t wait! Please please please source out boquerones for Espana, no one is serving them in the city that I know of.

  • Roberto B.

    Yes please boquerones! I have been dreaming of those since I left Spain last time.

  • TO’G

    I’m more than thrilled about this news!!
    It’s a fantastic team, those two…HUGE RESPECT!
    With delicious anticipation, I hold my breath…!!

  • Brian Thomlinson

    “Comida Buena ” ( good eating ) will certainly prevail with these two gentlemen partnered together !

  • gards

    Great news. While we’ll miss Neil in the kitchen at Cibo, I can’t wait to try his take on Spanish.

  • ronald sar

    Takes a lot for someone to call a restaurant (espana) and neither of them are from spain. have they even being on spain ???. do they know the difference between pinxos and tapas??? does the chef have any idea about spanish food coming from an italian restaurant ?? what about his partner. good luck

  • Scout Magazine

    Oh, Ronald.

  • Chef T

    Neil is an Englishman, which means he can do anything. You are now informed.

  • spiceman

    Hey Ronald, you should go tell Andrey Durbach your opinions on limitations to serving regional food, I’m sure he’d love to hear all about it.

  • http://www.nickler.biz Sean Sherwood

    @ronald, I applaud your obsession with authenticity. That being said it’s hopelessly naive to believe that only a native Spaniard can do great Spanish cooking, and grossly elitist to assume anyone else shouldn’t try.

    Great chefs, and I’ve been lucky to work with a few of them, are never constrained to their region, and the best ones are constantly pushing their skills, talents, and repetoire.

    There are three types of restaurant industry opinions, those hoping you succeed, those hoping your fail, and those who actually know what their talking about. I know Ed and Neil to be in the latter category, I’ll refrain from assuming which one you fall into.

  • Rob

    I can’t wait; there is a lack of authentic Spanish food here in Vancouver. I hope their list will carry some wines from Ribera de Duero. Good luck guys!

  • Anne

    Great news! I can’t wait.

  • MARI

    Yes please get the boquerones from Spain!!! Vancouver needs some good spanish restaurant there is none!!!!

    FYI : the iberico ham, lomo and chorizo the right spelling is de BELLOTA no de bellato!!!!

The scout Community

49th Parallel Coffee Roasters Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Fish Counter Forage Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rainier Provisions Re-Up BBQ Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .