“Bistro Wagon Rouge” On Powell St. Has Joined The Growing Scout Community

We’ve invited Bistro Wagon Rouge to join the Restaurants section of our GOODS program as a recommended eatery. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making East Van a tastier place to be!

Details

BeatrouteBistroWagonRougeLogo-(1)

GALLERY

The People

Owner, Brad Miller
Manager, Mitzy Djoko
Chef de Cuisine, Ryo Narumi

About Bistro Wagon Rouge

Bistro Wagon Rouge (sister restaurant to The Red Wagon) is a ‘plaid’ collar French bistro located in the heart of Vancouver’s old port district. With playlists compiled by their friends at Red Cat and Zulu, an ever-changing “classics” menu and plenty of features to select from, the vibe at Bistro Wagon Rouge is always fresh. Their menu evolves daily but you can expect to find greatest hits like cassoulet, pâté, duck confit, pork belly, French onion soup and steak frites. They always have fish, veggies and plenty of meat on the menu. Gather around a table with friends for dinner, or pull up a stool for a glass of wine and a small bite at the bar. Bistro Wagon Rouge does not accept reservations; it’s first come, first served. If there happens to be a line, don’t fret — as they are located in one of the emerging craft brewery and distillery communities of East Vancouver, you can grab a beer or a cocktail at one of the neighbouring tasting rooms while you wait. Dinner is served Tuesday through Saturday from 5PM – 10PM.

Accolades

Local Treat: Casual Fare – MONTECRISTO

Bistro Wagon Rouge Review – Vancouver Magazine

The Hired Belly: Wagon Rouge Packed, the Roof Stacked – Vancouver Courier

Bistro Wagon Rouge Evokes Café in a Small French Town – The Vancouver Sun

Bistro Wagon Rouge Keeps it Real with Down-to-Earth French Fare – The Georgia Straight

Red Wagon Chef/Owner Opening Bistro Wagon Rouge in East Van – Scout Magazine

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.