The GOODS from Pourhouse
Vancouver, BC | Gastown cocktail-and-comfort-food enclave Pourhouse will give guests a new reason to rise and shine every weekend by adding a delicious new menu of food and drink options for brunch starting on Mother’s Day weekend, Saturday, May 11 and Sunday, May 12.
Available from 10:30 a.m. to 2:30 p.m. in addition to its regular happy hour and dinner services, the Pourhouse brunch menu was designed by Executive Chef Alessandro Vianello, who recently joined the Kitchen Table Restaurant group that owns and operates Pourhouse. As a complement to Pourhouse’s live music program offered nightly Sunday to Thursday, guests will also be able to enjoy a side of live music with brunch each Sunday from noon to 2 p.m.
The brunch menu offers sweet and savoury small plates such as cured duck (compressed melon, arugula, fresh basil), tuna conserva (olive oil, capers, dried tomatoes, sourdough) and carrot cake bomboloni (carrot and date filling, cream cheese icing) as well as core fan favourites like the Scotch egg (spicy mayo), devils on horseback (dehydrated plums stuffed with Gruyère and wrapped in bacon, housemade barbecue sauce) and the Pourhouse Caesar (anchovy and roasted schmaltz dressing, Hickory Sticks, Parmesan), in addition to larger dishes like:
– peameal bacon sandwich (mustard and maple mayo, potatoes or green salad);
– the classic (breakfast sausage or double-smoked bacon, poached eggs, potatoes, toast);
– mushroom frittata (eggplant caponata, Parmesan, arugula salad);
– veggie hash (potato, celery root, zucchini chutney, cabbage, cashew & cauliflower purée);
– French toast (rum & pineapple upside down sauce, Chantilly cream);
– Cotechino sausage and beans (‘baked’ gigante beans, poached eggs, salsa verde, sourdough);
– 6 oz flat iron or 16 oz bison ribeye steak & eggs (potatoes, two eggs, chimichurri, sourdough).
Behind the pine, Pourhouse Bar Manager Adam Domet will stir up a selection of zero-proof ‘temperance’ drinks such as Arnold Palmers (iced tea, lemonade) and Almond Bucks (almond, lime, ginger beer) as well as classic-meets-refined, boozy brunch libations such as:
– PH Mimosa (sparkling wine, Aperol, cantaloupe, lime);
– PH Bloody Mary (sangrita, choice of Beefeater gin, Altos tequila, Buffalo Trace bourbon or Wheatley vodka, chili salt, pickled bean);
– Breakfast Negroni (Campari, Rosso vermouth, Torrontés);
– Rosa Fizz (Cocchi Rosa vermouth, grapefruit cordial, seltzer);
– ‘Coffee Kickstarters’ served hot with hand-whipped cream or long and cold brewed in ‘Canadian’ (Forty Creek whisky cream), ‘Spanish’ (Torres 5 brandy), ‘Irish’ (Bushmills Black Bush Irish whiskey), ‘Italian’ (Amaro Montenegro) and ‘French’ (Grand Marnier) varieties.
Launched in a turn-of-the-century heritage building in the heart of Gastown in 2009, Pourhouse celebrates its tenth anniversary this fall and continues to cement its reputation as one of the city’s most beloved bars and restaurants thanks to its signature approach to cocktails and comfort food, authentic décor and warm, convivial atmosphere.
RESERVATIONS | Limited reservations for Pourhouse’s weekend brunch services are available with a valid credit card by calling the restaurant at 604-568-7022. In the event of no-shows or cancellations/modifications with less than 24 hours notice, the credit card will be charged $25 per person, with $5 donated to Pourhouse’s monthly charity of choice.
For more information, go to pourhousevancouver.com, become a fan of /pourhousevancouver on Facebook and follow @pourhouse_van on Twitter and @pourhouse on Instagram.
ABOUT POURHOUSE | Launched in a turn-of-the-century heritage building in the heart of Gastown in 2009, Pourhouse quickly established itself as one of Vancouver’s most beloved bars and restaurants thanks to its signature approach to cocktails and comfort food, authentic décor, warm, convivial atmosphere and live music performances Sunday to Thursday. Behind a bar fashioned from 120-year-old planks of reclaimed Douglas Fir, cocktails showcase old-fashioned soul in variations both simple and ornate with a particular focus on whiskey, a wide list of wines hailing from Old and New World alike encourage exploration and a range of craft beer that represents the true ale craftsmanship of BC and the Pacific Northwest all complement a mouthwatering menu of classic-yet-refined snacks, share plates and mains. At its heart, Pourhouse has a story to tell on every plate, in every glass and around each corner — that of Vancouver and the pioneering spirit of the Gastown neighbourhood it proudly calls home. Part of the Kitchen Table Restaurants group, Pourhouse is one of five establishments operated by the hospitality group as well as Northern Italian-focused Pizzeria Farina on Main Street, casual Italian eatery Ask for Luigi, Quebecois-fare-forward St. Lawrence and authentically Italian caffé-by-day, ristorante-by-night Di Beppe.