First Look Inside Chef JC Poirier’s St. Lawrence As It Readies For Launch This Week


St. Lawrence is finally here. The Quebec-inspired restaurant from the Kitchen Table crew (see also Pourhouse, Ask For Luigi, Pizzeria Farina, Joe Pizza) at 269 Powell Street (formerly Big Lou’s Butcher Shop) held two friends and family services over the weekend and are set to open to the public tomorrow night (Tuesday, June 27). Michelle and I attended the first of these, on Saint-Jean-Baptiste Day, and ate ourselves silly in celebration.


Scout had been tracking the development of St. Lawrence for a long time. It was great to finally experience the shared vision of chef JC Poirier, the designers at Ste. Marie, and the branding talents at Glasfurd & Walker. This was a passion project for Poirier, a native-born and raised Québecois, so I think most people’s expectations, both aesthetically and gastronomically, are going to be justifiably high. I suspect they’ll be met, as St. Lawrence is as promising a restaurant I’ve seen open in Vancouver since Kissa Tanto launched last year.


Craig Stanghetta, Katie Dolphin and Jessica MacDonald of St. Marie did a fantastic job with the interior. They’d just come off a big hotel gig with the design of Botanist in the Fairmont Pacific Rim so it’s interesting to see them return to the small and intimate, which is where the company made its name (see Savio Volpe, Mosquito, Pidgin, etc.). Everything about it feels very homey and personal. This is most plainly evidenced by a couple of old black and white Poirier family photos, but it’s also seen in the little details, like the wee curtains above the kitchen pass, the repeating fleur-de-lis motif, and the shades of blue throughout. But don’t be fooled. It’s very refined. There’s just too much good taste in obvious play for St. Lawrence to fit the casual mold.


That sophistication manifests physically in the ease with which the room is served. Though the front of house team is small, it’s clear they know what they’re doing. Led by Michael Ziff on the floor and Yacine Sylla behind the small bar (both former fixtures at Chambar), there’s a quiet confidence to the room that helps to make guests feel at home. There’s no crush of support staff crowding the room and the short, gorgeous bar isn’t a scene thanks to the limited cocktail selection. If there was a soundtrack, I didn’t hear it. (Probably Serge Gainsbourg and Leonard Cohen.) I’ve only witnessed the one service but much like sister eatery Ask For Luigi, the busier it got, the smoother it appeared to operate. I think that bodes well for all concerned.


On the food front, the first menu from Poirier and chef de cuisine Ashley Kurtz (interview) is exactly as expected, which is to say – again – deeply personal and cleaving close to the Quebec theme. Dishes are simply presented (on elegant, branded plates) with very little in the way presentation flourish. I saw most of them go out and tasted several. Big flavours were being expressed with some subtlety, and the richness we most associate with cuisine de campagne was not as heavy as I was anticipating (flaky vol-au-vent with mushrooms drenched in Mornay sauce notwithstanding — we’ll see how things roll in winter). Think exquisitely smooth-textured duck ballotine and little puff potatoes ankle deep in a silky maple sauce, and ooh, that venison tourtiere they teased at one of their pre-opening pop-ups. And straightforward sugar pie for dessert! “It’s simple and generous”, Poirier told me a couple of months ago as the menu was still being developed. “There will be nothing precious about anything we do. It will be honest but technical, and you won’t ever see the technicality.” That is, of course, unless you go looking for it. It’s there, and it’s ridiculously delicious. Take a good look, and make a reservation before everyone else does…


  • Polished and waiting.
  • St. Lawrence first service.
  • Friends and Family service.
  • Saumon marine, crêpes au sarrasin, crème fraîche
  • Open kitchen seating at St. Lawrence
  • Open kitchen seating at St. Lawrence
  • Front row view of the kitchen.
  • First night service at St. Lawrence
  • Expediting.
  • Seamless first night service.
  • Seats with a view of the open kitchen
  • Dining room view.
  • Staff prepping for service.
  • View of the bar.
  • Yacine Sylla behind the bar at St. Lawrence
  • JC in the St. Lawrence kitchen
  • Details: flowers, lights, cookbooks.
  • Dining room with Québécois colour palette.
  • Vol-au-vent aux champignons & sauce Mornay
  • Dinner is served at St. Lawrence
  • Strange Fellows Reynard at St. Lawrence
  • Restaurant designer Craig Stanghetta, at St. Lawrence Restaurant
  • Full room, seamless service.
  • Sitting at the bar.
  • Steak Tartare, chèvre noir, pommes gaufrette
  • Bison tongue
  • Lovely light.
  • Chef JC Poirier at the pass.
  • In full swing, first night at St. Lawrence
  • Pomme Duchesse à la royale
  • Canard ballotine
  • Menu - Pour Commencer
  • Menu - Les Légumes
  • Les Plates
  • St. Lawrence GM, Michael Ziff
  • Window detail
  • St. Lawrence Restaurant, corner of Powell and Gore
  • Sugar pie finish
  • Dinner arrives
  • Chef JC Poirier
  • Colour, light, balance, St. Lawrence.
  • St. Lawrence, Friends + Family
  • Ling cod with seasonal vegetables


There are 3 comments

  1. Prices are on a par with Joe Beef, if you don’t select an appetizer, considered one of the best in Canada. It’s great to have ambition or just symptomatic of Van’s crazy overheads.

  2. Most consistent meal I’ve had in Vancouver in years. Everything on each plate was incredibly flavourful and well-prepared. The tartare was rich but magnificent, easily the most unique combination of tastes (goat cheese, truffle oil) in a city that is crowded with milky, goopy and cornichon-heavy versions. The hanger steak was smoked and seared; served with marrow that absolutely exploded with flavour, in a pan sauce that was balanced and subtle. This is solid, unpretentious cooking, but it doesn’t come cheap: mains were in the $32 – $42 range. But in a town where the food scene is vastly overhyped, it’s great to see a real restaurant, with great food, service and attention to detail, come into its own.

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