Innovative Chef Shin Suzuki To Plate Eight Course NYE Dinner At Gastown’s Pidgin

The GOODS from Pidgin

Vancouver, BC | Gastown’s Pidgin offers an easy solution to the pressure and fuss of New Year’s Eve. Ring in 2016 with great food, cocktails, and company. Choose from Executive Chef Shin Suzuki’s special NYE Tasting menu, or pick dishes from the innovative a la carte menu. Whether you’re dressed up or down, Pidgin will keep things light, low-key, and delicious.

The special NYE menu features 8 courses, including: a plate of succulent kuroge wagyu steak served with potato, garlic chips and umami jus; uni with cauliflower and duck fat gomae; and ending on a sweet note, nougatine with an Asian pear balsamic chutney. No New Year’s Eve would be complete without a toast, and Bar Manager Nelson Navasero will be showing off the best of Pidgin’s cocktail list. To celebrate the evening, Nelson has crafted a celebratory NYE cocktail, La Vie En Rosé. The festive cocktail offers an elegant mix of odd society gin and cassis, lemon juice, rose water, and topped off with brut rosé.

The evening will feature Pidgin’s recently revamped a la carte menu as well as their regular prix fixe menu, with the additional option of a special New Years Eve tasting menu. No tickets needed, no reservations required, though they are encouraged. As seating will be limited, guests without reservations will be welcomed on a first-come-first-served basis. To secure your seat, or to find out more, please call Pidgin at 604-620-9400 or book online at www.pidginyvr.com.

NYE TASTING MENU

Daily pickles

Oyster shot, apple, horseradish

Tuna, guanciale fagioli, roasted lemon gel

Uni, cauliflower, duck fat gomae

Mushrooms, snap peas, soy yuzu brown butter

Ling cod, red curry, shallots, cashew, thai basil

Kuroge wagyu steak, potato, garlic chips, umami jus

Nougatine, Asian pear balsamic chutney

December 31st 2015
8 courses
$100 per person
Not including tax and gratuity

DETAILS

GALLERY

The Team

Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – 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.

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