The GOODS from Burdock & Co.
Vancouver, BC | Spring has sprung, and with it comes a fresh crop of seasonal ingredients to inspire culinary creativity – and there’s nowhere better to sample our backyard bounty than Burdock & Co, one of Vancouver’s pioneering restaurants of farm-to-fork dining. Along with evolving spring menus, the Main Street eatery is excited to host a B.C. winemaker’s dinner as well as a pop-up in collaboration with popular Chinatown ramen house, Harvest Community Foods.
The latest evolution to Burdock & Co’s menu stars spring ingredients sourced from nearby farms and growers, presented in an array of raw colours, textures and flavours inspired by Owner and Executive Chef Andrea Carlson’s love for local and sustainable produce. Regulars can still enjoy classic dishes, such as rosemary-smoked Sieglinde potatoes and crispy fried chicken, but chef and her team have also introduced vibrant new dishes that incorporate ingredients unique to the season. View the full menu here.
“Spring is a time of rebirth and new beginnings, and that’s reflected in the fresh crop of ingredients now available at local farms,” says Chef Andrea Carlson. “We have morels, rhubarb, trumpet mushrooms, foraged greens… there are so many striking colours and flavours to work with. A new season always brings exciting changes to our menu – it really allows each individual ingredient to shine.”
Brunch is quickly surpassing breakfast as the best way to start the day, and Burdock & Co’s weekend menu is spicing up the city’s midday offerings. Classic and unexpected dishes are on offer, appealing to traditionalists and adventure-seekers alike. Highlights include congee made with Masa Shiroki’s B.C.-grown rice, sea urchin and fried egg; smoked salmon topped by poached eggs and served on house made sourdough; and gluten-free eggs benny with rich lemon hollandaise. Vegetarians and vegans will find plenty of dishes to appease their taste buds, while carnivores can rest easy that Burdock & Co sources ethically raised meats. Brunch is available Saturdays and Sundays from 10:30am to 2pm. View the full menu here.
Culinary aficionados will want to mark their calendars: Burdock & Co is hosting several events coming up this month. On Sunday, March 19 at 7:00pm, the restaurant will host a special B.C. winemaker’s dinner. Chef Andrea and the kitchen team have pulled out all the stops to craft a multicourse feast paired with wines from Bella, Synchromesh, Nichol and Lock & Worth – four Okanagan wineries who are paving the way for conscientious farming and minimal-intervention winemaking techniques. The event showcases the restaurant’s naturalist wine program, which just received a platinum award for Wine Program Excellence at the Vancouver International Wine Festival. Tickets are $130 per person (inclusive of dinner, wine pairings, tax and gratuity) and can be purchased online or by calling 604.879.0077.
Next up, Burdock & Co will host a series of pop-ups in collaboration with sister restaurant Harvest Community Foods. On March 22-24 and 29-31 from 12pm to 2pm, Harvest will be dishing up their signature counter service ramen and noodle bowls to Burdock & Co’s hungry lunchers. Offerings include classics such as pork ramen with candied bacon, and duck tonkotsu ramen with onsen egg. Recognized as one of Vancouver’s best ramen houses, Harvest operates as a local food and grocery shop in the Chinatown-Strathcona district whose focus is health-conscious yet filling fare. Chef Gabriella Meyer shares the same dedication to local ingredients as her business partner, Andrea Carlson, ensuring daily specials are crafted using only top-grade, locally-sourced ingredients. Seatings are available on a first-come, first-serve basis.
Located at 2702 Main Street, Burdock & Co is open daily from 5:00pm to 9:30pm, and for weekend brunch on Saturdays and Sundays from 10:30am to 2:00pm. For reservations or group bookings, please call 604.879.0077 or visit Burdockandco.com.
Chef and Owner: Andrea Carlson
Co-Owner and Architect: Kevin Bismanis
Consulting Sommelier: Matt Sherlock
General Manager: Julie Sopuck
ABOUT BURDOCK & CO.
Burdock & Co seeks inspiration from British Columbia’s tangle of islands and coastlines, sourcing ingredients from local growers, farmers and foragers and presenting them in a fluid culinary experience.
In May 2013, Andrea Carlson opened her cozy neighbourhood eatery at the East End of bohemian Main Street. Her farm-to-table philosophy intrigued and enchanted diners, and the restaurant soon earned a reputation as a pioneer of naturalist food and drink. Now, Burdock & Co is recognized citywide as a welcoming haven that encourages patrons to slow down, connect and linger over a shared meal.
Marrying professional service with a relaxed and approachable vibe, Burdock & Co showcases a constantly updated organic menu and signature method of cooking that allows raw materials to shine. Chef Andrea Carlson has spent more than a decade building relationships with regional farmers and growers from whom she sources seasonal ingredients daily. Her cooking is vibrant, earthy and delicate, complemented by a careful selection of natural wines, craft beers and bespoke cocktails. Every aspect of Burdock & Co reflects Andrea and her team’s commitment to respecting the land, employing artisanal techniques and enjoying simple and honest food.
“Committed to organic, locally-sourced produce, Carlson’s menu is one of the more impressively creative offerings in the city right now.”—Fiona Morrow, Huffington Post, May 13, 2013
“I really like this place. Carlson takes her fine dining skills and funks it up although the dishes could sit comfortably on most fine dining menus and they’re tastier than many haute dishes I’ve had in high-priced spots. The food looks fresh and vibrant and lively and skillfully presented.”—Mia Stainsby, The Vancouver Sun, May 22, 2013
“If there were a competition for the restaurant that best represented Vancouver, Burdock & Co. would be the hands-down winner…this refined-yet-rustic charmer is a shining reflection of progressive local tastes.” –Alexandra Gill, Globe and Mail, June 21, 2013