We’ve invited Cork & Fin to join our curated GOODS section as a recommended restaurant. They’re now proud members of Scout, and as such we’ll be posting their news and employment needs in addition to hosting a page for them on our awesome list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making Vancouver a more delicious place to live.
Hours of Operation
Sunday through Thursday: 5:00 pm till close
Friday & Saturday: 4:00 pm till close
Brunch: Saturday and Sunday 11am through 2pm
Francis Regio: Owner/General Manager
Elliott Hashimoto: Owner/Executive Chef
Doug Stephen: Restaurant Manager
Peter Niermann: Sous-Chef
About The Restaurant
Set in the heart of Gastown in the historic Alhambra building, Cork & Fin is one of Vancouvers top seafood restaurants. The restaurant glows with the warmth of soft candle light, exposed brick and the antique banister framing the bar. The Raw Bar at the front provides the launching area for dozens of oysters a night as well as our famed Seafood Towers. The hot kitchen plays host to wonderful grilled whole fish, scallops and an array of carnivorous options.
Owners Elliott Hashimoto and Francis Regio work tirelessly to provide the best seafood experience for an affordable price. Working with local purveyors and farmers as much as possible has become de rigueur for the entire Cork & Fin team.
A small concise wine list is the backbone to the bar program that strives to deliver on all fronts, whether it be the seasonally changing cocktail list or an ever changing selection of local and international beers.
Open Table Diner Choice Awards: “Hot Spot, Fit for Foodies & Seafood”
Vancouver Magazine: Eating & Drinking Guide 2011
Francis Regio, formerly (and long) a fixture at the West End’s much loved Tapastree, has taken over the old Blake’s location at 221 Carrall St. (corner of Blood Alley next to the original Irish Heather). He plans to open a new seafood and wine bar called Cork & Fin by the middle of February. I caught up with Francis yesterday at the location with the restaurant’s chef, Elliott Hashimoto (ex-Brix, Tapastree), and took the nickel tour. It’s a small, two level spot with an open raw bar and dining room on the main floor and some more seating up the short and very beautiful set of stairs. From what I was told, it sounds like we can expect something akin to a hip and considerably more casual Blue Water Café. A few snaps below… Read more