DINER | Inside Chinatown’s Mamie Taylor’s – Opening This Weekend On East Georgia

July 30, 2013.

mamies1

mamies2

mamies3

by Andrew Morrison | Local bartenders turned restaurateurs Simon Kaulback (long at Boneta) and Ron Oliver (long at The Diamond) are almost ready to reveal their much anticipated Chinatown eatery and watering hole, Mamie Taylor’s. Today (Tuesday) is D-day for them, as they hope to get their occupancy and liquor permits before the sun sets. Once those ducks are lined up, they’ll be fully into launch mode.

I took a look yesterday while chef Tobias Grignon was readying his open kitchen and the front of house was being hung with all manner of well worn taxidermy. Among the many animals adorning the walls of the 100 seater at 251 East Georgia (across from Phnom Penh) are several bucks, a bobcat (I think), two bears, a wild boar, a raven, and a ring-necked pheasant. I particularly liked the smirking mink that crowns the beer taps. The dead animal motif might not be everyone’s cup of tea, but I grew up with the stuff so makes me kind of homesick (my pop was an avid hunter who decorated his farm with such things). The wild kingdom theme continues in the washrooms with painstakingly-applied single target sheets employed as wallpaper, and on the dishes themselves. Sourced from thrift stores and garage sales, each one is different. Picking up a beaten up charger depicting a colourful turkey in a rural scene, Simon jokes, “Yup, we’ve spent the majority of our meagre resources on decorative plates.” Well, it’s probably cheaper than Puddifoot.

As you can see from the shots above and below, they still have a little bit of work to do, but it’s pretty much all cosmetic from here on in. They hope to have a couple of friends and family nights later this week and there’s a very good chance that they’ll open for real this weekend. When they do, we can expect top drawer cocktails (a given with these guys) and American gastropub fare. I’ve seen their dance card, and drooled over the prospect of a veal tongue Monte Cristo; meatballs with dates and bacon; fried chicken with buttermilk biscuits and watermelon; whole roasted trout with charred broccoli and Louisiana buerre blanc; and so on. I don’t want to give the whole thing away, but it’s a genuine original with prices ranging from $4 to $20 per dish. I can’t wait to give it a whirl.

I’m also looking forward to seeing my old friend Eryn Collins back in action (she’s actually rather young). She recently returned to Vancouver from lengthy travels in Asia and was hired on the spot. Most will recognize her from her years as Chambar’s patient, charming gatekeeper. We used to work together at the Beach House way back in the day, and I’ve long though she was one of the best in the business. Joining her in the front is James Towler, most recently of La Pentola (previously Cibo and Chambar), among a solid cast of others. Simon and Ron will of course be omnipresent behind the bar, which anchors the room.

Vancouver has been well endowed with a great and long overdue range of interesting vegan and vegetarian eateries of late, and though I love Heirloom, The Parker, The Acorn, The Black Lodge et al to bits, I’m very glad that Mamie Taylor’s is not one of them. Sometimes an omnivore just needs to feel a chicken fried sweetbread dissolve on his fangs over curried gravy and an Old Fashioned chaser.

  • IMG_7365
  • IMG_7382
  • Mamie Taylor's
  • IMG_7386
  • IMG_7394
  • IMG_7397
  • IMG_7399
  • IMG_7404
  • IMG_7408
  • IMG_7413
  • IMG_7418
  • IMG_7422
  • IMG_7430
  • IMG_7435
  • IMG_7442
  • IMG_7449
  • IMG_7461
  • IMG_7464
  • IMG_7470
  • IMG_7502
  • IMG_7370
  • IMG_7500
  • IMG_7409
  • IMG_7507
  • IMG_7481
  • IMG_7505
  • IMG_7479
  • IMG_7380
  • IMG_7415
  • IMG_7509
  • IMG_7513
  • IMG_7521
  • IMG_7527
  • IMG_7548
  • IMG_7534
  • IMG_7563
  • IMG_7539
  • IMG_7549
  • IMG_7592
  • IMG_7567
  • IMG_7590
  • IMG_7571
  • IMG_7575
  • IMG_7519
  • IMG_7578
  • IMG_7595
  • IMG_7611
  • IMG_7599
  • IMG_7542

ALL ANTICIPATED OPENINGS

—————————————————————————————–

Andrew Morrison is the editor-in-chief of Scout and BC’s Senior Judge at the Canadian Culinary Championships. He contributes regularly to a wide range of publications, radio programs, and TV shows on local food, culture and travel. He live and works in the vibrant Strathcona neighbourhood, where he also collects inexpensive things and enjoys birds, skateboards, whisky, shoes, many songs, and the smell of wood fires.

#ScoutThis

There are no comments

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

Diner Delicious restaurant intel...

DINER | Rain-Craving Noodles? Scout Readers Rank The 11 Best Ramen Houses In Vancouver

DINER | Rain-Craving Noodles? Scout Readers Rank The 11 Best Ramen Houses In Vancouver

by Andrew Morrison | I don't want to date this list, but at the time of writing my wife is away in Japan and here in Strathcona it's pouring with rain in the… more 

HEADS UP | Family Matters’ Mark Singson To Chef Next ‘Greasy Spoon’ Dinner — Jan. 23rd

HEADS UP | Family Matters’ Mark Singson To Chef Next ‘Greasy Spoon’ Dinner — Jan. 23rd

Chef Mark Singson, founder of the collaborative Family Matters pop-up dinner series (and former Annalena sous chef), is on deck to cook the next Greasy… more 

DINER | Nook Team Lands ‘Smoking Dog’ Spot In Kits, Planning For Veg-Forward Italian Joint

DINER | Nook Team Lands ‘Smoking Dog’ Spot In Kits, Planning For Veg-Forward Italian Joint

by Andrew Morrison | As if the folks at Nook and Tavola weren't busy enough, they've now got two new restaurants on the way. The third location of Nook is… more 

INTELLIGENCE BRIEFS | On The Closing Of Books To Cooks And Making Dinner For Trump

INTELLIGENCE BRIEFS | On The Closing Of Books To Cooks And Making Dinner For Trump

by Talia Kleinplatz | Excerpts from a recently published book on Canada’s culinary identity detail some concerning information on the effects of climate… more 

VANCOUVER WOULD BE COOLER IF #282 | Restaurant Staff Were Celebrated On Menus

VANCOUVER WOULD BE COOLER IF #282 | Restaurant Staff Were Celebrated On Menus

The point of VWBCI is to open local minds to outside practices, concepts, and ideas that might stand to improve our greater civic situation in a parallel… more 

SEEN IN VANCOUVER #584 | ‘Joe Pizza’ Opens Softly At Carrall & Cordova In Gastown

SEEN IN VANCOUVER #584 | ‘Joe Pizza’ Opens Softly At Carrall & Cordova In Gastown

by Andrew Morrison | I'd been really looking forward to trying the square, thick-crusted 'al taglio' style creations at Joe Pizza so when they opened for a… more 

DINER | Ask For Luigi To Host Jan. 23 Pop-Up To Introduce Upcoming ‘St. Lawrence’ Eatery

DINER | Ask For Luigi To Host Jan. 23 Pop-Up To Introduce Upcoming ‘St. Lawrence’ Eatery

by Andrew Morrison | St. Lawrence hasn't even opened yet but it sure does attract a lot of buzz. The upcoming, Quebec-inspired restaurant - from the same folks… more 

INTELLIGENCE BRIEFS | On Sipping Cock Ale & Waiting For The Restaurant Bubble To Burst

INTELLIGENCE BRIEFS | On Sipping Cock Ale & Waiting For The Restaurant Bubble To Burst

by Talia Kleinplatz | The combination of a flooded restaurant market and a shortage of hospitality staff has some arguing that we are in the age of a… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Arbor 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. Cabrito Cacao 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 Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto 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 Longtail Kitchen Made By Pacific 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 Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The 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 Vij’s Restaurant Virtuous Pie 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 .