The GOODS from Pidgin

Vancouver, BC | We invite you to celebrate the coming of the new year by hanging up your coat and allowing us to guide you through an evening of decadent dining accompanied with celebratory drinks and quality company.

As we enter our fourth New Year’s Eve celebration at PiDGiN, we are proud to announce that we have fine tuned our menu to appeal to both your palate and your wallet.

On the evening of December 31st, we offer a choose-your-own-adventure style of dining in suit to our vision as PiDGiN, the home of east meets west. You may opt for the choice of either the classic culinary journey of our infamous prix fixe; an eight-course adventure, leaving your taste buds both astonished and appeased or a more decadent path of luxurious rarities decorating your plate as outlined below.

Jeans or a suit, join us for an evening that will satisfy your desire for excitement and comfort at the same time. Please contact us via email at info [at] pidginyvr.com or via telephone at 604 620 9400. We look forward to entering the new year with you!

MENU

daily pickles
oyster shot – ikura, wakame, horseradish dashi, green apple granite

sea urchin and cauliflower, fried, shaved and pureed cauliflower
duck consommé, duck confit soup dumplings, foie gras cubes
mixed and sprouted grain risotto, pine mushrooms
sablefish en papillote, bonito butter, enoki mushrooms, leeks, seaweed
japanese A4 wagyu beef, broccoli puree, sunchokes

treecake, confit kumquat, chantilly crème, candied pistachio

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 – Owner/Operator
Alain Canuel – General Manager
Wesley Young – Executive 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.