Classic Cocktails Like Vieux Carre & Negroni Being Served Up In Flights At PiDGiN

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The GOODS from Pidgin

Vancouver, BC | Following the belief of providing the ultimate guest experience we have been offering our guests a variety of sake and Japanese whisky flights, allowing a walk through of fine spirits without asking for full commitment.

Inspired by our spirit flight program we proudly present cocktail flights.

Chilled to the perfect temperature, stirred to the perfect dilution we offer our guests a variety of classic cocktails ranging from the ever-loved boozy, bitter Negroni, the rich yet soft New Orleans classic Vieux Carre and the unforgettably smooth El Presidente.

A perfect serve for those who just can’t decide on one, or those desiring a cheeky palate refresher without committing to a whole cocktail.

We like to think of it as a choose-your-own-adventure program on tap.

DETAILS

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350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: info@pidginyvr.com
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

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The Team

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef

About PiDGiN

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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.

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