The GOODS from Pidgin
Vancouver, BC | Gastown’s Pidgin introduces a fresh new spring lineup of eight seasonal cocktails. Head bartender Justin Darnes welcomes the warmer months with eight new mixes and muddles of clean, bright spirits, fragrant floral scents and delicate herbs.
The new drinks take their cue from the long-awaited season of blooming fruit blossoms and long lingering evenings. The La Vie En Rose makes its blushing debut, stepping out with calvados, kirsch, white wine raspberry coulis, lemon and rose water. Tipplers fancying classic tastes, showy hats and Wimbledon matches enjoy a twist on British tradition: a House-Made Pimm’s Cup, showcasing our own version of the proper English staple, with lemon, orange, mint, cucumber and strawberry. Itching for smoky beach bonfires and tropical climes? Take a Stab in the Dark: mezcal, lemon, pineapple caramel egg white, smoke brine mist, and clove tincture. The Spring drink menu is only available for a brief time, so guests are invited to sip all eight before they’re gone.
Fans of the tried-and-true will be pleased to hear their favourite house cocktails continue to appear alongside their freshly hatched contemporaries.
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
Justin Darnes – 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.