The GOODS from Pidgin

Vancouver, BC | Gastown’s Pidgin is pleased to announce that their cell phone initiative during Dine Out, Vancouver’s annual foodie festival, garnered an incredible $7,000. The money will be donated to Our Place’s Graduation Strategy, a Downtown Eastside organization that is a collaboration of residents, community-based groups, and service providers committed to ensuring that Downtown Eastside children are given opportunities for success.

During Dine Out, Pidgin offered guests a unique opportunity: for each table of guests who turned off their phones during their meal, the restaurant would donate $1 to a DTES organization. By the end of Dine Out, Pidgin’s guests had helped generate an impressive $2,000. When TELUS saw Pidgin tweet about the campaign, they thought it was an innovative way for a business to give back to its local community and offered to lend their support. Once the campaign was completed, TELUS contributed a generous additional $5,000 towards Pidgin’s efforts.

The Graduation Strategy developed by Our Place is a holistic initiative, providing health-care assistance through a partnership with BC Children’s and Women’s Hospital; supporting students with tutoring and mentorship programs in partnership with the Vancouver Board of Education and Pathways Canada; and developing positive home environments by encouraging adult literacy, family support and counseling.

Many of the residents belong to First Nations and the Aboriginal Life in Vancouver Enhancement Society, which is a principal member of the Graduation Strategy, ensuring peer and First Nations leadership involvement.

For more information on Our Place or to donate to the cause visit, www.AboutOurPlace.ca.

DETAILS

350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

The Team

Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Head Chef

About PiDGiN

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 PiDGiN’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. 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.