The GOODS from The Parker
Vancouver, BC | The Parker is excited to showcase the very best that the Pacific Northwest has to offer during the Vancouver International Wine Festival with paired flights from the Columbia Watershed selected by owner/barman Steve Da Cruz. Steve’s program utilizes some of our region’s most respected producers and includes highlights from many of the AVAs within Washington & Oregon. Wine lovers can look forward to sampling some of the best Pinots, biggest Cabs, adventurous Malbecs, some carefully selected reserves and a few hidden gems; available in flights of white ($14) or red ($15). To accompany the wines, Chef/owner Jason Leizert will plate from his ever-changing and seasonally inspired menu. Giving voice to some of the underrated and surprising ingredients from our local farms, Jason’s dishes sing with pairings of likewise care. After all, what grows together goes together! Read more
The GOODS from The Parker
Vancouver, BC | The Parker had such a blast with their Boxing Week brunch service that they are making it permanent, rounding out their lunch menu with brunch and breakfast dishes. No need to wait until the weekend for a mid-day Bennie. Now you can order your favorites all week long. The Parker makes keeping that New Year’s resolution to eat healthy, locally sourced foods easy with a mouth-watering array of vegetarian, vegan and gluten-free options. Choose from specialty items such as the cassoulet, made with poached egg, mushrooms and roasted garlic; the addictive chickpea fries served with house made ketchup; the Spicy Tofu Scramble, complete with mushrooms, quinoa and bok choy; or the eggs benedict made with poached eggs, hashbrowns and lemon hollandaise; as well as a daily menu that changes to reflect what is available from local farmers and foragers. The Parker also offers the perfect liquid complement to any brunch item with listings such as the Bloody Mary, made with vodka, tomato juice and tamari (wheat-free, naturally brewed soy sauce); and the Sake Snap, created from Osake Junmai, Stone’s ginger wine and finished with a pickled beet garnish. Read more
The GOODS from The Parker
Vancouver, BC | The Parker will be extending their weekend brunch to week-long service beginning December 26th to the 30th of December. Union Street’s newest hotspot will also be open on the 1st of January for savvy New Year’s Eve partygoers looking to nurse themselves back to health with locally sourced vegetarian fare.
After weeks of glutinous holiday snacking, The Parker will be offering a healthy alternative to the traditional greasy spoon brunch. Along with vegetarian takes on the usual brunch suspects, the menu will also include signature items like the gluten free waffles with apple compote, candied walnuts and maple syrup; and the tofu scramble with quinoa, mushrooms and cilantro.
Brunch will be served from 10am – 2pm from the 26th to the 30th of December and the 1st of January, resuming normal weekend hours in the New Year. The Parker is open Tuesday to Saturday for lunch and dinner, Saturday and Sunday for brunch. For Boxing Day shoppers looking for a special place to don their new apparel, tickets are still available for The Parker Osake dinner pairing on New Years Eve. See theparkervancouver.com for more details. Read more
We’ve invited The Parker – brand new to Strathcona/Chinatown – to join our GOODS section as a recommended local restaurant. They’re now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our awesome, curated list of independent goodnesses. We’d like to take this chance to thank them for their support, and for making Vancouver a tastier place to be.
Chef: Curtis Luk
Owner/Bar & GM: Steve Da Cruz
Owner/Design: Martin Warren
ABOUT THE PARKER
Built with the intent to achieve zero waste and the desire to become a sexy destination for the discerning diner, The Parker is quickly becoming known for in-the-box thinking. Two seats at the bar will deliver a ringside view of Curtis Luk delivering his almost daily changing menu (usually by himself) in a 60 sqft kitchen whilst Steve delivers dynamite cocktails and expounds on his wine program based on the Columbia Watershed Basin. Open for Lunch, Brunch and of course Dinner, the little room seeks to accommodate all dietary restrictions with aplomb.
Most recently, as we forlornly said goodbye to the amazing late-summer Tomatoes that SOLEFoods provided via The Astoria, we welcomed the arrival of Kohlrabi Carpaccio, Hand-made Carrot Agnolotti and Rainbow Chard. We also regularly feature vegetables grown in the our SBIA garden ‘just behind the Mister Lube’ on Hastings & Clark by the Waldorf. From the bar, Steve has created some unique destination-worthy potions, most potable being the current New Strathcona made with Bourbon & Candied Calamata Olive Syrup. Of course, off-the-cuff requests are always encouraged.
The Parker serves Dinner Tuesday through Saturday starting at 530PM, Lunch Tuesdays through Fridays and Brunch on the weekends beginning at 10AM. Reservations and walk-ins are both welcome. Reservations can be made via theparkervancouver.com or by calling 604 779 3804.
by Andrew Morrison | Bartender Steve Da Cruz, chef Jason Leizert, and designer Martin Warren are opening up a new 20 seat restaurant at 237 Union St. in Strathcona this week (that’s between Harvest – which started serving ramen today – and The Union Bar). The tiny, 500 sqft place is called The Parker. The address was part of the same Onni V6A redux of a third of the block that went down a couple years ago. To my knowledge it’s a virgin space – never been used.
You might remember that Da Cruz and Leizert worked together previously at the ill-fated Corner Suite Bistro De Luxe, which closed in January 2011. They went their separate ways after that, with Da Cruz working at The Waldorf (and briefly Tacofino) and Leizert running the kitchen at Boneta. Warren helped to build to original Boneta and Corner Suite, so he’s no stranger to either Da Cruz or Leizert. The Parker, then, is a reunion of sorts.
The concept is boutique vegetarian, and they’re aiming to produce nearly zero waste. The design is simple: just mirrors, concrete, recycled chairs, plywood tables. Leizert’s menu will be constantly changing to stay in lockstep with the seasons, with the prep, cooking, and plating being done at the end of the six stool bar (where I saw a thermal immersion circulator). I won’t detail the menu, except to say that it is inventive, reminiscent of The Acorn. Da Cruz, of course, has put together a tidy little cocktail list and a wine card with selections from BC, Washington and Oregon.
The Parker will be dinner only at the outset with brunches on Saturday and Sunday. They hope to be open for lunch soon. The soft opening is imminent (this week), so it’s worth pencilling it in for the weekend. Take a look at some shots… Read more