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You Need To Try This Downtown East Side

The Greasy Spoon’s Pastrami-Cured Duck Confit Hash

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Last night’s very special Greasy Spoon supper at Save On Meats was deliciously unique featuring some truly revelatory plates from Pear Tree owner/chef Scott Jaeger. Among these was the “hash” pictured above. It saw pastrami-cured duck confit meat stuffed inside a Yukon Gold potato rosti with duck jus and stinging nettle oil under a poached egg topped with duck crackling and chervil. It was followed by a bacon-wrapped venison and pork belly meatloaf with anise-infused cherry tomatoes and brioche croutons on black trumpet gravy. These were bookended by a split pea ham soup and a poached pear caramel crumble (all paired up with beers from Deep Cove Brewery). All told, we reckon it was some of the best “diner” food ever tabled in Vancouver.

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