The GOODS from Pidgin

Vancouver, BC | This year, PiDGiN invites guests to experience a Dine Out evening that will leave them fully satisfied in all manner of ways. In addition to the usual excitement of Dine Out Vancouver, PiDGiN is offering a twist that will invite captivating conversation and uninterrupted quality time, all accompanied by exquisite food and all for a good cause.

Any table that wishes to participate will be encouraged to switch off their cellphones for the night in exchange for a $1 donation from PiDGiN to a DTES organization that will be crowdsourced post Dine Out online by patrons. Not only is this a chance to give back, but it’s also a chance to disconnect from life’s chaos and enjoy great food and great company.

Whether you’re looking for a simple dinner for two, or a chance to power down and reconnect with your evening companions, Pidgin’s Dine Out Menu is sure to delight and tantalize your taste buds.

DINE OUT DINNER MENU

smoked almonds
and
onsen egg, ikura, pickled kabocha puree, chicharron
and
beet, dark chocolate crumble, smoked beet puree
and
tuna, smoked yolk puree, shishito pear salsa
and
soft shell crab, bouillabaisse, octopus chips
and
beef striploin, lobster bisque cabbage, pickled shimeji

DINE OUT VEGETARIAN MENU

daily pickles
and
shishito peppers
and
“dan dan” kohlrabi noodle salad, tofu, almonds
and
mushrooms, snap peas, egg, soy yuzu brown butter
and
parisienne gnocchi, radishes, radish green pistou, buttermilk ricotta

DESSERT
caramelized white chocolate mousse, black sesame crumble

The Dine Out dinner menu is served family style and costs $38 per person, not including tax and gratuity, with both vegetarian and gluten free options available. For more information or to make a reservation please call 604.620.9400 or visit www.pidginvancouver.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

Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Head Chef

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 PiDGiN’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. 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.