“Red & White Provisions” Pop-Up To Bring Classic Burgers To E. Hastings In June

Red-and-White-Burger
by Andrew Morrison | Remember a couple of months ago when we did a story about the coming of Dixie’s, a BBQ restaurant opening this fall on the DTES? Well, as mentioned in the piece, the plan is to host plenty of pop-ups in the address as they get their ducks in a row. The next one, which runs June 11-12 and Jun 17-19, will see the return of Big Lou’s delicious Red & White Burger, which is pictured above, and we’re super stoked for it. Here’s the official word…

Run by the Big Lou’s Butcher Shop team, Red & White Provisions will be popping up at 337 E. Hastings on June 11th-12th and again from June 17th-19th offering a range of fantastic and familiar sandwiches and sides.

The first week of the pop-up will be a lunch-only service–think of it as a food truck with comfortable seating and a liquor license, and the second week will be an late service to satisfy hunger pangs and feed industry friends and locals.

The menu will be familiar to Big Lou’s regulars: locally-sourced meats cooked low and slow, housemade sausages and sauces, all presented in classic deli style. The sandwiches will be available for eat in and take out and a variety of sides and adult refreshments will also be available on the menu.

Red & White Provisions will be open for lunch from 11:30AM-3:00PM on June 11th and 12th and from 9:30PM-1:00AM on June 17th-19th . For more information, email redwhiteprovisions [at] gmail.com.

Red & White Provisions Pop-Up Menu

Smoked Chicken BLT: Local free-run chicken, naturally raised bacon, lettuce, tomato, garlic mayo

Chilirio Pork Sandwich: Mazatlan-style pulled pork, bacon, cheddar

Classic Egg Salad: free range eggs, celery, mayo, onions

Smoked Meat: Grass-fed BC brisket, dry aged 50 days, smoked Texas-style and served on a brioche bun with apple coleslaw and housemade barbecue sauce

Sausage and Peppers: Classic Italian sausage on a hoagie with peppers & onions

Red and White Burger: A classic griddled burger with our own in-house ground meat mix, iceberg lettuce and burger sauce.

EXPLORE THE NEIGHBOURHOOD

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.