The GOODS from Pourhouse
Vancouver, BC | Pourhouse is searching for an experienced full-time manager. Applicants must possess strong leadership skills and most importantly be passionate about food and cocktails. Evening and weekend availability is a must. Position offers salary and benefits. The restaurant is also looking for an experienced part-time bartender. If you are hard working, committed, great with people and have a passion for cocktails, apply now. Evening and weekend availability is a must. For both positions, please send resumes to info [at] pourhousevancouver.com. Read more
It was four years ago today that Lee Cooper, Paul Grunberg, and Nin Rai opened their critically acclaimed Gastown eatery L’Abattoir at 217 Carrall Street (the original Irish Heather location). Take a look below for behind the scenes images taken during construction, training, and on opening day…
Are you excited for the Aprons For Gloves’ Restaurant Rumble on July 23rd? So the hell are we. Even though it’s now sold out, you can still catch all the action with your friends in Gastown (Portside), Chinatown (Fortune Sound Club), or on the Granville strip (The Bottleneck). Yup, all three venues are throwing special Livestream viewing parties and they’re going to be awesome. Click on the links above for tickets and details. Bonus: watch the new Restaurant Rumble preview video!
Honour Bound details the many cool things that we feel honour bound to check out because they either represent our city extremely well or are inherently awesome in one way or another.
On July 9th, 2009, the restaurant community in Gastown was significantly smaller than it is now, but the amount of good will and camaraderie within was very high. To wit, during the construction of Pourhouse – five years ago today – young restaurant owners and staff from across the DTES gathered in the mess of the construction site to put the bar in place, together, and anoint it in ceremony as a family. We were lucky enough to catch it on video (above)… Read more
The GOODS from Wildebeest
Vancouver, BC | On Thursday, July 24th at 7:00pm, enjoy a Gallic staycation at Gastown’s Wildebeest with a five-course menu paired with wines of the Jura from Domaine André and Mireille Tissot. Join Wine Director Brook Delves and Sommelier Justin Everett as they host and speak to Tissot’s tipples at this unparalleled long-table dinner in Underbelly, Wildebeest’s intimate subterranean wine bar. Chef Wesley Young elevates the senses with a classic five-course menu inspired by French mountain cuisine in harmony with some of the region’s choicest biodynamic wines. Importer That’s Life Gourmet will also be in attendance. Tickets for this event are limited and on sale for $150 per person, including tax and gratuity. Reservations can be made by emailing eat [at] wildebeest.ca. Details and menu after the jump… Read more
The GOODS from Notturno
Vancouver, BC | “Fare la scarpetta” or “to do the small shoe” is an awesome Italian saying that basically means taking a small piece of bread and mopping up any leftover sauce on your plate. Okay, so the translation may not be the best (small shoe?) – but we guarantee the rich tomato sauce with our braised pork ribs and scarpetta will have you licking the plate clean. And to top it all off, try it with the only Compliment you’ll need – a July cocktail feature with Akavit, gin, and Maraschino. Get a full read of the menu after the jump… Read more
The GOODS from Pidgin
Vancouver, BC | PiDGiN is on the lookout for a line cook to join their talented and tight knit back-of-house team. Candidates must be innovative, hard-working and able to endure long hours, and have a passion for plating high-quality French-Asian cuisine. Requirements include a culinary school background or previous experience working the line in a fast-paced restaurant. We only put the best behind our stoves! Want to join the Pidgin team? Submit your application in confidence to resumes [at] pidginyvr.com. Learn more about the restaurant after the jump… Read more
The GOODS from The Irish Heather
Vancouver, BC | The Irish Heather is one of the first liquor primary venues in BC to receive approval today for their application to the liquor board allowing minors to dine with their families in the popular Irish pub.
The Irish Heather is thrilled to welcome back families. Owner Sean Heather recalls how for the first 10 years of the Irish Heathers life, it’s original license allowed families. A switch to a liquor primary license coupled with a move to a new location 7 years ago made it impossible to entertain families.
“When we originally opened the Irish Heather with a restaurant license, we used to have regulars bring their kids and incredibly popular Sunday lunches for families. It was overall a completely different daytime environment, similar to what you would find in Ireland. Since operating with a liquor primary license, we have had to turn away countless disappointed customers hoping to dine with their kids over the years” says Sean Heather.
The Irish Heather will be launching a new kids menu next week, and plans to offer incentives to boost family business. Kids under 10 years old will eat for free from 11:30am to 7:00pm, along with plans to bring back the popular family Sunday lunches. Read more
The GOODS from Blacktail Florist
Vancouver, BC | Newly opened Blacktail Florist launches its brunch menu on Saturday, June 28, 2014. A welcome boost to Gastown’s brunch scene, the mid-day menu––offered on Saturdays and Sundays––offers both sweet and savoury selections to satisfy every palate, and boasts our region’s finest bounty and freshest handpicked ingredients.
Blacktail Florist’s brunch menu is inspired by wild seasonal products and humble ingredients. Featuring only the best local free-range chicken eggs, sustainable meats, and just-picked fruits and vegetables, the menu offers fresh perspectives to familiar dishes. Start with savoury and enjoy corned beef skillet with cheddar, green onions and potatoes roesti or a peameal bacon and poached pear benny. Satisfy your sweet tooth with French toast, rhubarb, hazelnuts and maple syrup or crêpe Genieve with strawberry, brie and mint. To round out the menu, guests can enjoy classic brunch cocktails with new twists, like a Caesar with house-made clamato, horseradish and fresh pressed celery juice. Read more
by Robyn Yager | Wearing a hat requires confidence. To many of us, the addition of a topper to our everyday attire can feel entirely foreign, but when done right they can add a little extra personality to every outfit.
I recently had the pleasure of talking with Rachelle Cashato, head of Hastings Hattery (no pun intended), one of the newest arrivals to the western edge of Gastown and a descendant of The Granville Island Hat Shop, a retail store that doubles as a studio where hat enthusiasts can customize, alter, repair, and personalize their existing hats. Here’s what she had to say about how hats fit in your personal style and what we can expect when on the hunt for the perfect one at Hastings Hattery.
How do hats fit into personal style? Hats are really the defining accessory in personal style. Most of the people I have worked with over the years have a relationship with their hat. It becomes an old friend, a companion. It gives on the ability to express themselves in a way that no other fashion accessory does. I think our personal style is developed as we experience life and typically your hat is along for the ride.
For someone looking to start wearing hats, what kind of tips would you recommend to them to find the perfect one to suit their style? The basics are to find something that compliments one’s features. Making sure that you are wearing something you reall love and feel confident in will only accentuate your existing style. The nice thing about our new space is that we offer full restoration and custom work, so even if someone has a hat that they haven’t committed to wearing, we can often help find a way to adjust it and make it really work for them, so sometimes its not even about buying new, just working what you already have.
Hats can be a really tricky accessory – it can either pull a look together or totally throw it off. Why would you say hats are so dramatic in this sense? Drama is relative; 80 years ago you couldn’t walk down the street and see someone NOT wearing a hat. It’s all about confidence. Wear what you want and you will feel as comfortable as you do in your pj’s.
Do you have any favourite hat brands that you think do it really well? Any Canadian brands? Aside from all the amazing hats we make in our own studio here, I love Akubra – their Sydney is my go to hat; you can it in so many ways, and Cha Cha’s House of Ill Repute from New York. We have a lot of Canadian talent: Magill and Canadian Hat in Montreal, and Lilliput in Toronto.
Are there any particular styles of hat that you see as a trend right now? What do you think will be a trend in the next few seasons? Toppers, traditional and non-traditional – either super classy or very eccentric allowing for a lot of for personalization. I also have a lot of people bringing in hats they received from parents or grandparents that have sentimental value. We restore old hats to be worn so they can be enjoyed. We are also going back to personalized embossing on interior hat bands. We have a machine from the late 1800′s that we have had refurbished, embossing in gold leaf. It lets you put your own stamp on your hat, literally.
- Photo of Rachelle Cashato by Anita Alberto.
Chef Jimmy Stewart and his kitchen team at Gastown’s good-looking Blacktail Florist share a knack for playful, tweezery presentations, but the high premium they put on light-hearted aesthetic exactitude never comes at the expense of taste. There are many dishes of evidence (ahem, pop rock-sprinkled salmon belly in dilly endive), but the one that tripped us out the most deliciously was a dessert: cedar campfire-flavoured cream and condensed sweet potato puffs that spread out over a landscape of decadent malted milk crumbs littered from on high with smoked salt, cranberries and (what looked to be) cornflowers. It was a combination of combinations that we never knew combined, and in doing so superbly it closed a meal that killed from the first bite.
Blacktail Florist | 200-332 Water Street | Vancouver, BC | 604-699-0249 | blacktailflorist.ca
The GOODS from Pourhouse
Vancouver, BC | Shrub: a popular summer drink in Colonial America made from a fruit and vinegar syrup, mixed with spirits. Rhett Williams, bar manager at Pourhouse, has developed a selection of shrubs that he’ll be using to create delicious and refreshing cocktails all summer.
Rhett’s expertise in cocktails and cocktail culture is far reaching, as can be seen on his blog – And One More for the Road. He’s fascinated by all things cocktail and wanted to familiarize the Vancouver market with a truly classic drink. Shrubs originated in the 1600’s in Colonial America as a way to preserve fruit. In later years, alcohol was added and a wonderful drink was born.
The shrub is simple to make, but quite time consuming – mix fruit with sugar and leave it overnight in the fridge to create syrup. Add vinegar (apple cider usually, but wine or balsamic works too) to dissolve the sugar and let sit for another day or two for the acidity to mellow. Mix the syrup with a spirit of your choice. Then add soda and ice to complete the delicious summer cocktail.
Rhett and the Pourhouse will be featuring seasonal Shrubs, with flavours changing weekly: strawberry and gin, white peach and bourbon, rhubarb and Akvavit, and bramble (blackberry and bourbon) just to name a few. Read more
The GOODS from Nicli Antica Pizzeria
Vancouver, BC | Vancouver’s top pizzeria, Nicli Antica Pizzeria, is set to open some new doors towards the end of this month. Next Door is the name of Nicli’s new room opening right ‘next door’ to the pizzeria. It occupies the space that formerly housed Vicino.
Chef Dave Tozer is in the final stages of the menu development, but will concentrate on a mixture of Italian-inspired snacks and small plates. The concept is share plates – similar to Spanish tapas (called ‘cicchetti’), hand-crafted, modern classic cocktails with an Italian-focused wine list to complement Nicli’s award-winning list. This is social dining at its Italian best. Picture sharing braised pork belly with a white bean cassoulet, a plate of arancini, a steaming bowl of chorizo and mussels in white wine, a medley of bruschetta or mini fried pizzette accompanied by a rich Nebbiolo, Super Tuscan or glass of prosecco. Chef Tozer is also producing his own house-made ricotta, salumi and a selection of fresh pasta dishes – just a few dishes to tempt your taste buds and imagination. As at Nicli, Next Door’s menu will change to reflect seasonality of ingredients.
“Next Door is making the wait for Neapolitan pizza at Nicli that much more enjoyable. We want Next Door to become part of the Nicli experience – you can start with a drink and an appy at Next Door, then go next door to Nicli for pizza. We see Next Door as a place where you can come by for a pre-dinner drink and snack before doing a Gastown hop, or, if you are looking for a night out, order a few more plates and make an evening of it here,” says Nicli and Next Door General Manager Anthony Sterne. “Vancouverites have really taken to share-plate dining and it’s a concept that is very Italian. In Italy, they eat dinner much later than in North America. Evenings generally start by meeting friends for an aperitivo and light snacks followed by a full dinner later and ends with more wine and conversation with more friends. It’s a very social way of life. By opening Next Door, we are hoping to replicate that ‘dolce vita’ feeling.” Read more
The GOODS from Salt Tasting Room
Vancouver, BC | Gastown’s award-winning tasting room and wine bar has revealed its latest round of favourite merchants to be featured during its upcoming Salt Cellar Series.
Salt Tasting Room will open up its cellar for patrons to sip and sample exceptional artisanal cheese, charcuterie, wine and fine spirits from exceptional producers from across B.C. this summer.
First up on the series schedule is Italian specialty food distributor Bosa Foods. Guests can expect their tastebuds to be titillated with a special sample of the producer’s best meats and cheeses. Bosa will also test out some of its newest products on the evening’s guests. Then in July, Salt will welcome whisky-loving women down to their communal tasting tables to try out a series of classics perfectly paired with a sampling menu. In August, one of B.C.’s most iconic wineries, Sandhill Winery offers guests a taste of their new releases.
These unique dining experiences offer excellent value for those who appreciate tasting plates, exploring new wines and having them professionally paired. Tickets are $51.60, tax and gratuity included. Space is limited. All events begin at 7 p.m. sharp. For more details and to purchase tickets, check out the full schedule after the jump… Read more