by Andrew Morrison | The triumvirate that brought us the original Meat & Bread on Cambie off Hastings are opening a second location in the heart of Vancouver’s financial district. Owners Cord Jarvie and Frankie Harrington, together with chef Joseph Sartor, have just signed for a small space at the foot of Oceanic Plaza (1033 West Hastings). That’s a lob wedge west of Burrard, right on the periphery of the casual chain lunch domain (see Joeys, Cactus Club, Elephant & Castle), and totally dwarfed on all sides by skyscrapers.
As you can see from the shots below, the new digs are cloaked in plywood. That’s because an entrance and an exit are being constructed concurrently with the interior build. When it’s finished, it should have a similar look and feel to the original, only with less seats (10) and an L-shaped counter set-up rather than a straight line. I imagine it’ll be a noticeably more modern, too, considering its concrete, glass and steel shell (as opposed to the aged bones of the Cambie location).
Craig Stanghetta is on the design job again, with Glasfurd & Walker doing the branding (expect plenty of white tile and herringbone wood pattern). Menu-wise, it won’t be an exact carbon copy of the original. The sandwich that they’re most famous for, the Porchetta, will be on the steel wall menu for sure, but beyond that it’s up in the air. The coolest thing? The new exit will open out into the massive, sunken plaza with hundreds of places to sit in the fresh air, making it the largest, unofficial, unstaffed patio in the city. Opening day should come at some point during April.
[flickrset id="72157629133503775" thumbnail="square" photos="" overlay="true" size="large"]
We’ve invited one of our favourite lunch spots, Meat & Bread, to join our GOODS section as a recommended local business that is well worth checking out. They’re now proud members of Scout, and as such we’ll be publishing their news front and center and hosting a page for them on our curated list of independent goodnesses. We’d like to take this opportunity to thank them for their support of Scout and for making Vancouver a better place to live, and hope that you’ll check them out…
The Money Shot game came to a close tonight after Sherry Diggle of Chambar was taken out by the co-owner of Meat & Bread, Frankie Harrington. This was just hours after Frankie was freed of his assassin, Alex Liakakos of Sea Monstr Sushi, after her seven allotted days to take him out expired, and just before Shaun Layton of L’Abattoir (whose target was Alex) was disqualified for not dealing with Alex in his 8 allotted days (he was given an extra day on all his targets because he accepted an extra one in the first round). If you’re not familiar with the game, it came about to give those in the restaurant business an aggression outlet during what is traditionally one of the busiest and trying times on their calendar, the Christmas season. Each of the 25 players submitted $20 to a pot and received their first Target Dossier (an emailed headshot of one of the other players and the name of the restaurant in which they worked), and then the fight was on, with squirt guns of course, but any kind of water attack would do. Though I was chained to my desk for the entirety and witnessed none of the action first hand, it was cool getting texts in the middle of the night from people confirming their kills. My favourite:
Hi! I just killed M—–. I got her to come to my work to kill her mark. She killed A— and when she was done I killed her. The J— tried to kill me but I killed him instead. Good day.
Good day indeed. One player was taken out with a glass of water in their face over the bar (delivered by the bartender). Another saw his target enter his establishment but so gave away his intent with his eyes that the target sprung into action and preemptively shot him with a snub nosed water pistol at close range in the middle of service. Running gunfights went down all over downtown. There were chases down alleyways, ambushes well sprung, and stakeouts abandoned in frustration and the pouring rain. Lots of people got wet, but only one stayed dry. Our congratulations to Frankie, who wins $500 in Christmas present dosh. Well played.
The hotly anticipated little sandwich shop at Cambie and Hasting opened under the radar yesterday. Hearing good things. The skinny…
I’ve got a hankering for a porchetta sandwich after getting the low-down on Meat & Bread, a new specialty sandwich shop arriving in Gastown this Autumn. The 1380 sqft. space at 320 Cambie at Hastings (in the old Flack Building off Victory Square) has been taken over by old front of house hands/friends Cord Jarvie and Frankie Harrington. We met up at the space this morning, just a few hours after they were given the keys.
Cord is from Australia, where he worked at Melbourne’s award-winning Attica. He’s no stranger to Vancouver, though. Serial diners will recognise him from the floor at Davie’s popular La Brasserie. Both he and Frankie were at Feenie’s way back in the day, but you’ll most probably remember Frankie from Chambar, where he has been a fixture out front for longer than I can remember.
The pair met in Dublin 10 years ago while working at Eden, and the food concept at Meat & Bread centers on the genesis of that friendship. They used to get their pre-shift eats up the street at a butcher’s dream-of-a-joint called Gruel, where meats for sandwiches were hard-carved right in front of them. Tasked with deliciously re-animating those memories for all will be none other than chef Joseph Sartor (ex-Nu, La Brasserie, currently covering shifts at Bao Bei in Chinatown).
They’ll be doing just four roast-based sandwiches, including a mainstay sure to get carnivores quaking: a rolled porchetta monster that will be carved to order. Soups and salads will play supporting roles, as will beer and cider (one of each). They’re also hoping to do a line of in-house retail products, including a salt rub, a hot sauce and a mustard.
Under high ceilings we can expect lots of white subway tile, a 30ft. long open kitchen and service bar (with a few seats) and a steel-topped communal table that should seat 20. Craig Stanghetta (co-designer of the lovely Bao Bei) is in charge of the aesthetics, while the sharp and simple branding comes courtesy of Glasfurd-Walker (L’Abattoir, Chambar Ale, etc). The look and feel sounds mighty masculine. “You know Finch’s?” Frankie asks, referring to the Bohemian flea market chic sandwich shop a few blocks away on Pender. “Yeah, it’ll be the opposite of that.”
Photos of the construction after the jump… Read more
by Andrew Morrison | I took a peek inside the upcoming Meat & Bread space on Victory Square earlier today (320 Cambie at Hastings). Cord and Frankie are nearly there. They hope to have it finished and dishing porchetta before the month is up. Pretty photos below, full skinny here. Read more
by Andrew Morrison | I’ve got a hankering for a porchetta sandwich after getting the low-down on Meat & Bread, a new specialty sandwich shop arriving in Gastown this Autumn. The 1380 sqft. space at 320 Cambie at Hastings (in the old Flack Building off Victory Square) has been taken over by old front of house hands/friends Cord Jarvie and Frankie Harrington. We met up at the space this morning, just a few hours after they were given the keys. Read more
[flickrset id="72157627257705318" thumbnail="square"]
Owners: Frankie Harrington & Cord Jarvie
Chef: Joseph Sartor
About Meat & Bread
Meat & Bread is a sandwich shop that opened its doors in the Flack Block of historic Gastown in October 2010 and then opened a second location at 1033 West Pender St. in the Spring of 2012.
With a total of four sandwiches on its menu, Meat & Bread serves three mainstays (Porchetta, Meatball, Grilled Cheese) and a changing daily special, made using a variety of meats, cuts and cooking styles.
The menu is to the point, executed with a combination of classic techniques and a fearless approach to flavour. All meats prepared at Meat & Bread are ethically raised and locally sourced.