The GOODS from Pidgin
Vancouver, BC | Those that know PiDGiN, know we don’t do brunch. We stay up far too late serving delicious happy hour cocktails well into the morning on the weekends. That said, we love a good pastrami sandwich, so we have teamed up with Nitzan Cohen of Mensch Jewish Delicatessen for one day only. On Saturday, May 28th from 11am to 2pm we are going to give the reigns of our kitchen over to Nitzan so he can create authentic deli fare unlike anything in Vancouver. Expect pastrami and reuben sandwiches, lox, hash, as well as some kugel for those of you with a sweet tooth all paired by our talented bar teams deli / brunch inspired cocktails.
Please make reservations asap as space is already filing up fast.
Reserve via phone @ 604.620.9400 or at http://www.opentable.com/r/pidgin-vancouver.
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.