The GOODS from Grapes & Soda

Vancouver, BC | Grapes & Soda will send weekends off in style this November and December when Vancouver’s first and only natural wine bar plays host to a series of four-course Discovery Dinners on Sunday nights starting November 1st. Taking its cue from sister restaurant Farmer’s Apprentice, where Sunday Discovery Dinners were a popular and sold-out staple when it first opened in 2013, Grapes & Soda’s new dinner set will showcase a unique theme each week, with each hyper-local menu revealed that evening in the spirit of ‘discovery’.

Mushrooms, Nov. 1
Farmhouse Cheese, Nov. 8
Spirits of The World, Nov. 15
Emilia-Romagna, Nov. 22
Unsung Heroes, Nov. 29
Eastern Europe, Dec. 6
Bubbles, Dec. 13

“This is an exciting way to not only highlight our ongoing emphasis on seasonality and fresh, local ingredients but also broaden the horizons and palates of our guests by building each dinner around either a unique ingredient, wine, spirit or geographical region,” says Executive Chef Ron Shaw, who will collaborate with Sommelier Hao-Yang Wang and Bar Manager Satoshi Yonemori on each menu.

TICKETS | Taking place at 6:30 p.m. on Nov. 1, 8, 15, 22 and 29 and Dec. 6 and 13, the Sunday Discovery Dinners cost $35 per person plus tax and gratuity, with optional drink pairings of wine, beer, cocktails, cider or spirits available for each course. Tickets are limited and available for purchase online at www.grapesandsoda.ca.

DETAILS

1537 West 6th Avenue | Vancouver, BC
Telephone: 604.336.2456 | Email: info [at] grapesandsoda.ca | Website: www.grapesandsoda.ca
No Reservations | Open: Wednesday to Sunday 5pm-11pm

GALLERY

The People Who Make It Happen

Dara Young – Owner
David Gunawan – Owner
Satoshi Yonemori – Bar Manager
Ron Shaw – Executive Chef

About Grapes & Soda

The creators of the Farmers Apprentice, David Gunawan and Dara Young, are pleased to welcome you to Grapes and Soda, the first natural wine bar in Vancouver. Grapes and Soda offers an exciting selection of artisanal, natural, and biodynamic wines.

Bar Manager Satoshi Yonemori (previously of Sydney’s Eau De Vie and Wildebeest and The Diamond in Vancouver) spearheads a cocktail program that refreshes the stale and regular.

In the open kitchen, Ron Shaw (formerly the executive chef at Bishop’s) creates seasonal, thought-provoking dishes that compliment the beverage program.