DINER: Celebrated Chef Stu Irving Turning “No.5 Orange” Menu Into Big Sausage Fest

by Andrew Morrison | Out of the many thousands of headlines we’ve published over the years, I’ve got to say that the one above is my all time favourite. But is it true? Yes it is! On Monday, March 4th, legendary peeler bar No. 5 Orange at Main & Powell will see a serious sausage upgrade to its menu implemented by none other than chef/legend Stu Irving, the very same fellow who once upon a time ruled the kitchens at Bin 941, Wild Rice, Cobre, and The Diamond. He’s currently in the midst of building the Latin-themed Cuchillo down the block at 261 Powell (due this May).

So how exactly did the seemingly unlikely arrangement with the gentleman’s club come about? According to Irving, the No. 5 Orange is where he used to take his kitchen team for pre/post service meetings in the Cobre days. “It’s like Cheers, but with boobs.” he jokes, adding that he’s known the staff and management there for over five years. “They approached me about revamping the food program, so I said what the hell, sure.”

In addition to a specialty half pound burger, a Philly cheesesteak, and a big ass meatball sandwich, Irving has created eight different hot dogs; everything from Beerwurst Reubens and Nacho dogs to Japa-style (with nori and ponzu mayo) and Clubhouse turkey dogs. They’re all made at Woodlands Smokehouse on Commercial Drive (all except “The Cooper”, a veggie dog made with meatless southwest chili). Take a look at the menu drafts after the jump…

There are 14 comments

  1. The pricing concept is the best thing ever…odds are one would have to enjoy a cheesesteak at discount whilst looking at track marks and c-section scars flailing around aimlessly…so clearly the most awesome concept ever…new Van hot spot in my books…

  2. I’m sorry but the “Classic Philly Cheese Steak” is not made with mozzarella cheese it is made with provolone.
    I’ve been eating them for 42 years, my husband, born there, for 50 and maybe they make them that way now, when it isn’t yucky pre-melted cheese, but the flavour of the provolone with the awesome bun (that has to be the right kind, too) and the mushrooms and meat etc.
    Just saying…

  3. Sorry, I started drooling and couldn’t finish that sentence. The combination of flavours and textures is what makes the sandwich. Mozzarella doesn’t have enough flavour for it!

  4. To Kate – He can put any cheese he wants to on it – it’s HIS menu. Gotta love how the “critics” are the lazy ones sitting behind a computer complaining away when he’s the one out there with all the credentials and hard work behind him making this amazing food for all of us to enjoy. There always has to be a negative Nellie, and I guess that’s YOU! Bravo.

    For the record, Stu is an AMAZING chef and has brought a lot of great food to the table for YEARS now. He knows what he’s doing very well and this city is blessed to have him.

  5. So excited to try the new menu, stu is a culinary genius, anything he makes is gold.

  6. To Stephanie- Are you trying to be a sarcastic Sally? I’m sure Stu is a great chef, but I’m also sure he can fend for himself on whether someone has an opinion on what cheese to use in a Philly Cheesesteak sandwich.

    Also, could you make sure he doens’t make a mayo-based slaw with the Pittsburgh Style Burger. Italian dressing-only please. If unfamilar, he can consult the episode of Man vs. Food at Primanti Brothers.

  7. You all realize this place is a brothel, right? Way to support exploitation scout. not that im surprised..revolting

  8. Way to blend sarcasm and self-righteousness with hearsay and haughtiness, Ryan. #harderthanitsounds

  9. Ryan you are a muppet, Stu is a great chef, who is bringing his food to a new place for a while… as far the scout supporting exploitation…. dude you are a fucking muppet….

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