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

March 1, 2013.

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…

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