The GOODS from Pidgin
Vancouver, BC | Proving two is better than one, Gastown’s Pidgin announces Before and After Dark happy hour specials. Guests are invited to sip and savour during two nightly opportunities: from 5:00pm to 6:30pm, then resuming for evening tipples from 10:30pm until late.
On the list before and after dark are classic cocktails crafted in expert style by Pidgin’s top bartending team; watch for Old Fashioneds, Negronis, Daiquiris, Margaritas, Manhattans, and Moscow Mules, all priced at a refreshing $6.50 each. Glasses of red and white wine are $6, and Tiger tall can beers are $5. Pidgin’s daily food specials will be offered alongside beverages, for a perfect pairing that’s twice as nice.
Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Justin Darnes – Bar Manager
Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.
At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.
The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.
Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.