The GOODS from Pidgin
Vancouver, BC | PiDGiN is beyond excited to announce Jay Senetchko as our latest featured local artist for our ongoing Artist Collaboration Series. Jay Senetchko is an award winning painter living and working in Vancouver. He spent several years as a professional soccer player in Edmonton and Montreal before pursuing his art. Primarily self-taught, his work has been exhibited in North and Central America, and in Europe.
In his primary medium of oil on canvas he operates as a figurative realist creating narrative-based paintings. His oeuvre attempts to expose the arbitrary divide between classical and contemporary, realism and abstraction, and art and craft.
The works in the restaurant are a mix of 2 series, “the best of life” series as well as his very personal journey with “industry and sleep watchers”. PiDGiN’s collaboration dish is vanilla pavlova with sweet pureed red beet borsht. This plays with the unique brushstrokes of the “best of life” series as well as combining the beet borsht with Jay’s Ukrainian heritage in the “industry and sleep watchers”.
Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef
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.