The GOODS from Pidgin

Vancouver, BC | Looking to avoid the hustle and bustle of New Year’s Eve? Forget the stresses of planning a party, spending a fortune on event tickets or worrying about a dress code; Pidgin separates itself from the rest, offering guests a way to ring in the New Year in a casual yet refined way. While everyone’s busy doing something, Gastown’s Pidgin plans a night with no strings attached.

Revellers are invited to join Pidgin on December 31st for a no-holds-barred evening with a no-pressure, no-ticket-necessary, no-reservation-needed (although they are recommended) and no-set-tasting-menu New Year’s Eve to remember. Raise a glass of bubbly with friends and family while enjoying executive chef Makoto Ono’s innovative everyday menu, featuring dishes that are delicate and playful, combining flavours from both east and west.

Again, no tickets are necessary. Walk-ins start at $0 per guest, which includes an opportunity to order from Pidgin‘s inventive menu at everyday prices. To find out more, please call Pidgin at 604-620-9400 or book online at www.pidginyvr.com.

DETAILS

350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

The Team

Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Robyn Gray – Bar Manager

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.