The GOODS from Burdock & Co.
Vancouver, BC | Burdock & Co. is on the hunt for full-time and part-time servers. The restaurant serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or a downtown urban garden. Please send resumes in confidence to julie [at] burdockandco.com.
Chef and owner: Andrea Carlson
Co-owner and architect: Kevin Bismanis
Consulting sommelier: Matt Sherlock
Consulting bartender: Lauren Mote
ABOUT BURDOCK & CO.
Burdock & Co serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or a downtown urban garden.
In keeping with its rough-and-refined theme, seating includes a communal table where diners are welcome to converse with neighbours as they enjoy Chef Andrea’s polished, approachable dishes. Burdock’s vegetable-focused share-plate menu changes frequently, to reflect seasonal availability of ingredients. A careful selection of naturalist wines from France and Italy, along with craft beers and bespoke cocktails rounds out the menu.
Reminiscent of quirky family-owned hardware stores and inspired by one of Chef Andrea’s favourite local root vegetables, the name Burdock & Co captures the essence of the restaurant and its philosophy. It implies a sense of community and highlights the botanical focus of the menu, while evoking a warm heritage quality.
Chef Andrea Carlson trained at Dubrulle Culinary School, and has cooked at some of the finest restaurants in the Vancouver area, including C restaurant and Sooke Harbour House. At Sooke, Andrea was inspired by the fresh, organic, seasonal foods that were grown on-site. It was there she was motivated to further explore small-scale organic gardening, later creating a kitchen garden for the Tofino Botanical Gardens. This close connection to food and nature became the foundation of Andrea’s cooking philosophy, which she brought to her role as chef de cuisine at Raincity Grill. At Raincity she developed Vancouver’s first 100-Mile Menu, and became a driving force behind the city’s “locavore” movement.
During her tenure as executive chef at Bishop’s, it was twice named Best Regional Restaurant by Vancouver magazine. Now chef and owner of Burdock & Co, Andrea offers organic, seasonal plates, crafted with polish and served with approachable style.
Chef Andrea Carlson creates an organic, seasonal menu crafted with refined technique. The menu spotlights our rich local bounty of coastal seafood, organic vegetables, ethically-raised meats and fresh dairy. Dishes might include heirloom beans, grains, wild foraged greens, eggs or local honey.
Named one of Western Living’s Top 40 Foodies Under 40 in 2012, sommelier Matt Sherlock chooses naturalist wines from France and Italy to complement Burdock’s menu. Wine list selections include an earthy Aurora Marche Rosso, a Domaine de Cristia Cotes du Rhone with flavours of singed herb and raspberry, and a Maison Roche de Bellene Bourgogne Blanc, bright with baked apple flavours.
Celebrated Vancouver bartender Lauren Mote’s cocktail list makes use of fresh, homemade ingredients. Lauren is passionate about using fruits, herbs and spices with beneficial properties to mix well-balanced cocktails. Drinks are earthy, with influences taken from field, forest and garden. Original cocktails include the woodland-inspired Vieux Boreal made with maple rye whisky and pinecone dram, and the Burdock & Beer, flavoured with saison, burdock root and sour ginger and a dash of plum and rootbeer bitters.
A well-curated selection is on tap, with bottles on offer from BC breweries and carefully chosen beers from Europe. Craft brews from companies like Driftwood (Victoria), Phillips (Victoria) and Coal Harbour (Vancouver) pair perfectly with the menu’s share plates.
The rough-and-refined interior of Burdock & Co. was designed by Andrea’s partner, architect Kevin Bismanis. Andrea and Kevin chose building materials that reduce the restaurant’s environmental impact, reclaiming wood from local buildings, and up-cycling vintage finds to evoke a warm “urban barn” atmosphere.
“Committed to organic, locally-sourced produce, Carlson’s menu is one of the more impressively creative offerings in the city right now.”—Fiona Morrow, Huffington Post, May 13, 2013
“I really like this place. Carlson takes her fine dining skills and funks it up although the dishes could sit comfortably on most fine dining menus and they’re tastier than many haute dishes I’ve had in high-priced spots. The food looks fresh and vibrant and lively and skillfully presented.”—Mia Stainsby, The Vancouver Sun, May 22, 2013
“If there were a competition for the restaurant that best represented Vancouver, Burdock & Co. would be the hands-down winner…this refined-yet-rustic charmer is a shining reflection of progressive local tastes.” –Alexandra Gill, Globe and Mail, June 21, 2013