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Happy Hour Specials Now Every Day Of The Week At Mamie Taylor’s In Chinatown

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The GOODS from Mamie Taylor’s

Vancouver, BC | Mamie Taylor’s in Chinatown is now offering Happy Hour specials every day of the week. Guests can treat themselves to specially priced draft pints ($5) and glasses of house wine and signature Mamie Taylor cocktails ($6) alongside a new “build-your-own” food menu. Mix and match Mamie’s popular bar snack favourites for $1 each, such as ham grenades (ham hock tater tots with aioli, piccalilli and garlic chives), lamb meatballs (with dates and garam masala BBQ sauce) and chilli-honey chicken wings. And chef Tobias Grignon’s latest creation – buffalo-style fried green tomato sliders – will be available for just $2 each. Mamie Taylor’s Happy Hour is available Monday-Friday from 5-6pm and Saturday-Sunday from 3-5pm.

DETAILS

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251 East Georgia Street | Vancouver, BC
Telephone: 604-620-8818 | Email: [email protected]
Web: www.mamietaylors.ca | Twitter | Instagram | Facebook

GALLERY

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  • Sliders
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  • Grilled Octopus salad
  • Surreal interior
  • Scotty
  • Fried Green Tomaoes
  • burger
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  • pulled pork pancake
  • Fried Chicken - Summer 2014
  • Mamie Taylor's website shoot-2
  • Pork Chop5 copy
  • Chef Jonas Hamre
  • Eggs n Grits
  • Crab spaghetti
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  • mud pie
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  • Breakfast Burgers
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  • Happy hour
  • Cobb Salad with breaded poached egg
  • Zack copy
  • Ham Grenades
  • Mamie Taylor's crowd shots-4 (Credit Guy Roland photography- NBD Creative)

THE PEOPLE

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Owners: Ron Oliver and Simon Kaulback
Chef: Tobias Grignon

ABOUT MAMIE TAYLOR’S

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Named after its signature cocktail—a Golden Age concoction of scotch, fresh lime juice, ginger beer and Angustora bitters— Mamie Taylor’s is an 85-seat regional American restaurant specializing in Southern comfort food with a contemporary twist.

At the vanguard of Chinatown’s new culinary scene, the relaxed and casual ambiance of exposed brick walls and kitschy Canadiana play into the neighbourhood’s up-and-coming charm.

We also have taxidermy. Lots of taxidermy.

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