The GOODS from Meat & Bread
Vancouver, BC | Meat & Bread is carving up our Christmas Turducken Sandwiches all this week before they break until the New Year. That’s Turducken with chestnut stuffing, cranberry sauce and gravy. The special holiday season sandwich will be available at the Pender St. shop on Thursday & Friday and at the Gastown shop on Friday & Saturday. Merry Christmas! Read more
The GOODS from Meat & Bread
Vancouver, BC | Meat & Bread is seeking an experienced and passionate cook to work full-time. The hours are day-time only, and the successful candidate will receive a competitive wage and room for creativity in a great working environment. All resumes should be emailed in confidence to Joe at email@example.com. Learn more about the company after the jump… Read more
The GOODS from Glasfurd & Walker
Vancouver, BC | If there was ever an example of the potential of great food and great design coming together, you need look not further than Gastown’s Meat & Bread. Since opening in late 2010, the shop has not only received considerable accolades and recognition for the food they were creating but also for the design. The unique concept has caught the attention of magazines such as Monocle and Wallpaper* magazines and other design publications around the world. And, in April this year, Wallpaper* invited Meat & Bread to exhibit in their prestigious Handmade Exhibition.
The exhibition features specially commissioned objects, installations, furniture, fashion, food and more by some of the world’s most respected designers, artists, craftsmen, brands and manufacturers and is held during Milan Design week. For their 2012 exhibition, Wallpaper* commissioned Meat & Bread to create a one-off, custom BBQ kit.
Glasfurd & Walker worked with Meat & Bread owners Cord Jarvie and Frankie Harrington to design a kit containing a super-sized jar of their signature mustard and 3 new BBQ condiments created by Chef Joe Sartor – a meat rub, onion jam and red pepper relish.
The design and material elements of the sandwich shop (designed by Craig Stanghetta) were distilled and compressed into a carefully crafted glass and herringbone box built by Macmillwork. The box was made from more than 700 individual pieces of wood and is inlaid with Meat & Bread’s animal iconography, water cut out of hot rolled steel as a hidden surprise when the jars were removed. Custom packaging was also created for the BBQ products specifically for the exhibition. Read more
by Andrew Morrison | The paper has just come off the windows at Meat & Bread’s new location downtown (1033 West Hastings), and it’s looking especially beautiful. It being a Craig Stanghetta (interview) design job, that hardly comes as a surprise (especially dig the floors by master millworker John MacLeod). Opening day should be a little under two weeks from now. Take a look…
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.
To maintain an even keel of happiness anchored by carefully considered self indulgence, Scout recommends at least one of these bad boys at Meat & Bread every week…
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.