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.


  • 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

Acorn Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Ask For Luigi Au Comptoir Bambudda Bao Bei Chinese Brasserie Beach Bay Café & Patio Beachhouse Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cannibal Cafe Cartems Donuterie Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cuchillo Culinary Capers Catering Dirty Apron Cooking School & Delicatessen District Brasserie Dockside Restaurant & Brewing Company Doi Chaang Coffee Co. Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fat Badger Fish Counter Forage Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Hapa Izakaya Hart House Restaurant Harvest Community Foods Hawksworth Restaurant Homer Street Cafe & Bar Hy’s Encore Irish Heather Jamjar Joy Road Catering Juice Truck Keefer Bar Kin Kao Krokodile Pear Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Lazy Gourmet Les Amis du Fromage Lions Pub, The Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Longtail Kitchen Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Nicli’s Next Door Nook Notturno Nuba Oakwood Canadian Bistro Olive & Anchor OLO OPUS Bar Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Stable House, The Steel Toad Brewpub & Dining Hall Supermarine Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog

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 .