DINER: Inside Chef Makoto Ono’s Highly Anticipated PiDGiN Restaurant In Gastown

January 8, 2013.

by Andrew Morrison | I think the restaurant that I’m most excited about on our Anticipated Openings list is PiDGiN. It’s the upcoming Gastown effort from past Canadian Culinary Champion Makoto Ono. You might remember us breaking the news of its coming last summer:

Ono was the first to win gold at the Canadian Culinary Championships back in 2007. He’s been on the ascendancy ever since, opening the eponymous “Makoto” in Beijing and the celebrated “Liberty Private Works” in Hong Kong. He returned from China [in 2011] to guest chef at his father’s famed restaurant, Edohei, in Winnipeg. The revered sushi establishment closed in late February (Sadao retired), which freed Makato up for this project. There was some speculation that Makoto would head to Toronto, but lucky for us, he decided to return to Vancouver instead, where he went to culinary school and where his girlfriend works as a pastry chef.

I suspect that Pidgin, as the new restaurant is called, will be something of a summation of Ono’s career to date. The concept will see a hybrid of Japanese and French cuisine with a thread of Korean weaving throughout. The name alludes to the expression of that combination, and to Pigeon Park, which is right across the street.

The menu will offer share plates, from small to very large, priced from $10 to $25 per. The wine and cocktail program will be buttressed by a healthy supply of sake, baekseju and even soju, all designed to wrap neatly around the food conept. They keenly aware that Gastown is very much a cocktail-forward neighbourhood, and I suspect they’ll be putting a little skin in the game.

The project has been evolving since March, and plans for the redeveloped addresses of 350 Carrall (combining for some 1808 sqft) have already been submitted to the City. What they envision is a stylish 66 seater with a 10 seat bar. They’re also considering doing a chef’s table (which I wholeheartedly encourage them to do).

Ono is an incredibly gifted chef. He could have gone to Montreal or Toronto or decided to stay in China or Winnipeg, so it’s our good fortune that he picked a spot off Hastings instead. I say “good fortune” because I trust PiDGiN to be an above average dining experience. It won’t be traditional fine dining, but I do expect it to be one of the better restaurants in the city when it launches.

My hope is that it will be like a Japanese/Korean Bao Bei of sorts, the kind of place where cuisines are interpreted idiosyncratically but with respect by an experienced and imaginative chef whose confidence and competence sing loud and clear across on the plate. I definitely see that in every one of Ono’s plates presented in the photo gallery below (all the food shots are by TT Lui). This hope is also buoyed by Ono’s choice of designer: Craig Stanghetta, the same fellow (interview) responsible for the looks at Meat & Bread, Revolver, Clough Club, and Pizzeria Farina (he also had a hand in the stunning aesthetics at Bao Bei, so it’s not like I’m pulling my hope out of my ear…).

Beyond sharing a thought or two, the point of this post was fourfold: to let readers know that PiDGiN is on track to open in early February, to reveal some shots of the construction progress (hats off to the Tetherstone crew), to give some indication of Ono’s game by teasing some of the plates he has planned for opening day (without knowing what they are), and to make all of those individuals who are interested aware that opportunity knocks. To wit:

PiDGiN is looking for a Bartender and Lead Host/Hostess to join our opening team. The ideal Bartender will have an intimate knowledge of all classics and be ready to join a top notch team behind the wood. The ideal Host/Hostess will have previous restaurant experience and knowledge of OpenTable. Both candidates will have a passion for food and beverage, be self-motivated with a pro-active attitude, and share our commitment to offer our guests exceptional service. Please reply with your resume and availability details to resumes [at] pidginyvr.com.

Seeing how Gastown is ground zero in Western Canada’s cocktail culture, the bartending opportunities here are pretty huge. Though I’m keen to work my way through Ono’s menu (so I can at least discover what I’m looking at in Lui’s photos), I’m also looking forward to seeing who ends up on the wood. Less than a month to go…

  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • PiDGiN
  • Makoto Ono | PiDGiN

ALL ANTICIPATED OPENINGS

—————————————————————————————–

Andrew Morrison lives and works in Vancouver as editor-in-chief of Scout and National Referee & Judge at the Gold Medal Plates and Canadian Culinary Championships. He also contributes regularly to a wide range of publications, radio programs, and television shows on local food, culture and travel; collects inexpensive things; and enjoys rare birds, skateboards, cocktails, shoes, good pastas, many songs, and the smell of camp fires.

#ScoutThis

There are 8 comments

Your email address will not be published. Required fields are marked *

Diner Delicious restaurant intel...

DINER | Where To Put Proper Food & Drink In Your Face Between Movie Screenings At VIFF

DINER | Where To Put Proper Food & Drink In Your Face Between Movie Screenings At VIFF

by Ken Tsui | When bouncing between screenings at this year’s Vancouver International Film Festival, let the following words of wisdom (from an adult more… more 

INTELLIGENCE BRIEFS | On Breaking The Five Second Rule And Appalling Restaurant Names

INTELLIGENCE BRIEFS | On Breaking The Five Second Rule And Appalling Restaurant Names

by Talia Kleinplatz | Wrigley handily shuts down Donald Trump Jr. with six little words: “Skittles are candy. Refugees are people.” New restaurant in… more 

SCOUT 25 POLL | Our Readers Rank The Best Restaurants In The City, Autumn 2016 Edition

SCOUT 25 POLL | Our Readers Rank The Best Restaurants In The City, Autumn 2016 Edition

The Autumn 2016 Scout 25 has just been released. It’s what you should feel confident giving to anyone who asks “Where should I eat in Vancouver?”… more 

DINER | Finger-Lickin’ Awesomeness: Where To Find The Best Fried Chicken In Vancouver

DINER | Finger-Lickin’ Awesomeness: Where To Find The Best Fried Chicken In Vancouver

by Andrew Morrison | I'm digging the fried chicken at Juke these days, especially the little sandwiches they make ($9 for a pair!), but when I think about it… more 

INTELLIGENCE BRIEFS | On Ancient Wineries, Pizza Ploys & Trying Coke For The First Time

INTELLIGENCE BRIEFS | On Ancient Wineries, Pizza Ploys & Trying Coke For The First Time

by Talia Kleinplatz | A person who has never tasted Coca-Cola in 2016 is pretty much a modern day unicorn and Eater found her. Check out Jamie Lauren Keiles’… more 

DINER | Chef Felix Zhou’s New ‘Heritage Asian Eatery’ Nears Opening On West Pender Street

DINER | Chef Felix Zhou’s New ‘Heritage Asian Eatery’ Nears Opening On West Pender Street

by Andrew Morrison | One of the oddest, most under-served parts of town (from a hospitality industry perspective) is the western extreme of the Financial… more 

INTELLIGENCE BRIEFS | On Imitating Venice & The Threat Of Tacos On Every Street Corner

INTELLIGENCE BRIEFS | On Imitating Venice & The Threat Of Tacos On Every Street Corner

by Talia Kleinplatz | Eater shares their picks for the most anticipated American restaurant openings this fall. PNW favourites include Seattle’s Southpaw and… more 

SO HOT RIGHT NOW | Brand New Vancouver Restaurants That Totally Live Up To The Hype

SO HOT RIGHT NOW | Brand New Vancouver Restaurants That Totally Live Up To The Hype

We’ve been keeping track of restaurant openings for a very long time. We try to focus on and follow the construction arcs of the ones we believe are going… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Pastis Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Dixie’s Authentic Texas BBQ Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Fable Fanny Bay Farmer’s Apprentice Fat Badger Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Harkness & Co. Harvest Community Foods Hawksworth Restaurant Heirloom Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juniper Keefer Bar Kin Kao Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Les Amis du Fromage Lions Pub, The Liquidity Bistro Little District Lobby Lounge + RawBar Lolita’s South Of The Border Cantina Longtail Kitchen Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Oru Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Steel Toad Brewpub & Dining Hall Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program West Restaurant Wildebeest Wolf In The Fog YEW seafood

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 .