The GOODS from Pidgin

Vancouver, BC | Gastown’s Pidgin is pleased to announce the addition of Justin Darnes to their front of house team. Former barman of Savoy American Bar at London’s Savoy hotel and head bartender at House Guest Supper Club and George Ultra Lounge, Darnes brings over fourteen years experience and an abundance of creativity to the bar.

Hailing from England, Darnes joins Pidgin with a resume boasting experience behind the wood of some of the world’s most reputable bars. His background includes stints as bar manager at London Design Week and the Cannes Film Festival, as well as being a top graduate of the Absolut Pro Academy and Bacardi ‘Pourfection’ Pro Bartending program. A longtime consultant and the creator of the world’s first 100% biodynamic cocktail, Darnes brings a wealth of innovation and experience to Pidgin’s bar program.

Pidgin is open Mondays to Thursdays from 5:00pm to 12:00am, Fridays to Saturdays from 5:00pm to 2:00am and Sundays from 6:00pm to 12:00am.

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.