The GOODS from Pidgin

Vancouver, BC | PiDGiN is proud to be again hosting a lunch pop-up at PiDGiN, this time with the fine folks at Crumb Sandwich Shop. On Saturday, November 19th from 11am to 2:30pm, get your sandwich on! There will also be the opportunity to imbibe with our cocktails on tap and other refreshments. Tickets go on sale November 8th and can be purchased over the phone or in person at the Crumb location on Industrial Avenue. The first 100 tickets sold generously include a complimentary Twa Dogs beer tasting from Victoria’s Caledonian Brewery and Distillery. PiDGiN is proud to host these events to help new and small businesses get an opportunity to test drive or expand their concepts in our space. If you have a concept that needs flushing out, get in touch!

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 – Owner/Operator
Alain Canuel – General Manager
Wesley Young – Executive 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.