Burdy is moving into a permanent home on Granville Island, taking over a corner unit inside the Chain & Forge building with plans to open late spring.

Ownership remains unchanged. Burdy is run by Natalie Carmichael, Anthony Perre, and Maxwell Adrich, who have worked together for more than a decade. Production stays in-house, with the same ingredient standards that defined the food truck. Burdy’s move from truck to bricks is about focus, not scale. The corner unit will offer 14 seats (not a lot, but up 14 from their previous situation!) and there will be two small patios and an outdoor space shared with six other food businesses. It’s a setup built for pace, volume and repetition, and part of a broader push toward longer nights in an area that typically winds down early.

Menu

The menu keeps its footing. Core items from the truck carry over, including the fried chicken sandwich, seasoned assertively, finished with house-made basil mayonnaise, layered with parmesan and mozzarella, and served on a soft potato bun chosen to hold together under pressure. Fries remain a serious part of the offering, hand-cut and double-fried, not treated as an afterthought. Alongside those familiar hits, the menu will expand to include a braised beef sandwich, calzones made in-house with slow-fermented pizza dough and baked fresh, and a run of breakfast sandwiches served Friday through Sunday.

Timeline

Construction has yet to begin, but this is a new build, so we may have to wait a minute. The vision points toward warm wood tones and bold tilework, brought together by a patterned floor that gives the room character. It’s a clear step up from the parking-lot food truck days, while still built to support fast service and repeat visits.

Work is expected to begin in February, with plans to open seven days a week by late spring, timed to patio season and longer evenings on Granville Island. Stay tuned to their IG channel for updates here.