Crowbar Set for Winter with Champagne Sabering, Sparkling Cocktails, New Dishes

The Goods from Crowbar

Vancouver, BC | Crowbar celebrates the winter season with Champagne sabering and sparkling cocktails, along with evolving menus starring nourishing farm-to-table share plates. Let the festivities begin!

All merrymaking should start with a bottle of bubbly, and guests of Crowbar who purchase a premium label will have the opportunity to imbibe while learning the fine art of Champagne sabering. Guided by the boisterous bar team, guests will wield Crowbar’s signature antique saber – formally retrieved for the occasion from its mounted case above the bar – to break the top of the bottle neck and release a waterfall of bubbly into eagerly awaiting flutes. Made in the town of Thiers, France, the vintage saber was forged with steel sourced from an accomplished foundry that many prestigious cutlery and sword makers use.

Diners who prefer their bubbles in a cocktail may order Crowbar’s sparkling Vivian Ward. The smooth beverage combines the nuttiness of pistachio-infused gin with floral undertones lent by delicate rosewater and a tart bite of lemon. A beautiful ruby hue is cast by beetroot syrup, which adds a subtly sweet earthiness. Finally, the coupe is topped with a healthy dose of bubbles, and then it’s time to clink glasses and toast the holidays.

Crowbar’s array of cocktails pair perfectly with the restaurant’s hearty menu, which evolves daily with fresh winter ingredients. Chef Justin Ell’s comfort foods take centre stage with wholesome ingredients, such as root vegetables, mushrooms and Brussels sprouts – even the dessert menu gets in on the action with a decadent squash cake topped with salted burnt white chocolate and spiced cream. Other must-try dishes include flavourful grilled carrots with black garlic bagna cauda and almonds, and the salty-sweet tempura kobacho squash enhanced by black garlic aioli.

Crowbar will be closed on December 24-26 and 31, as well as January 1-7. Outside of holiday closures, the restaurant is open daily for dinner from 5:00pm to midnight, and happy hour from 5:00pm to 6:30pm and 10:00pm to midnight. For more information, visit Crowbareastvan.com.

DETAILS

 646 Kingsway, Vancouver, BC V5T 3K4
Telephone: 604-336-2769 | Email: info@crowbareastvan.com
Web: crowbareastvan.com | Facebook | Instagram
Hours: Open seven days 5pm to 12am | Happy hour 5-630 and 10-12

GALLERY

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THE PEOPLE

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William Johnson – Principal
Nico Papanikolaou – General Manager
Justin Ell – Chef

ABOUT CROWBAR

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Opened in July of 2016, Crowbar is a one-of-a-kind Fraserhood restaurant and bar with a low-key vibe and a healthy sense of humour. The name is a nod to the ‘hood’s previously rough nature, as well as a reference to Will Bullas’ kitschy, pun-ny painting depicting a bar of crows. Adding to its idiosyncrasy, the Crowbar’s cocktail-forward drink menu features 10 to 12 original cocktails at a time, all named after 90’s movie characters, plus one rotating barrel-aged classic. Rounding out the extensive bar selection are 30-plus wine labels,12 glass pours, three draft beers and an additional 7 to 10 bottles and cans on offer. On the food side, their menu of “West Coast comfort food” is designed to be shared. With a focus on local and organic ingredients, menu items change seasonally, with a few notable exceptions: the cheeseburger, made-in-house pasta, meatballs, chicken wings and house made sourdough bread are all reliable fixtures. With it’s unpretentious atmosphere and well-stocked bar, Crowbar is the perfect neighbourhood haunt, hangout and date spot.

ACCOLADES

“…the decadent burger might just be the best in the city.” – Andrew Morrison,  Scout Magazine
“…a confident approach to intricate yet unpretentious cocktails.” – Willem Thomas, Vancouver Magazine
“It’s exactly what the neighbourhood needed…” Anya Levykh, Westender

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