Menu At Gastown’s Pourhouse Sees First Overhaul Since Opening Five Years Ago

The GOODS from Pourhouse

Vancouver, BC | Pourhouse is excited to announce our first major menu overhaul since opening our doors five years ago. Executive Chef J-C Poirier is proud to introduce a beautiful new menu, with a focus on high quality, delicious, comfort food.

To begin with, JC has created some new decadent small plates. The first is an elegant Shishito Peppers and Cauliflower served with almonds and housemade Romesco Sauce. Another outstanding new addition is a classic Crispy Fried Cheese, based on one of chef’s childhood favourites, panko crusted and served with housemade curry ketchup. If you crave something warm and smoky, try the Octopus and Smoked Potatoes served with a classic Tzatziki and preserved lemon. We’ve also added organic Maple Farms Chicken Wings, marinated in buttermilk for 24 hours and tossed in gluten free potato flour. The wings are glazed in a housemade spicy sauce and served with a creamy blue cheese ranch and dipping vegetables.

Chef’s new entrees are hearty and rich, perfect for a cold night or a celebration with family and friends. The first is a hearty and traditional Beef Cheek Bourguignon, marinated in red wine and braised for 2.5 hours and served with turn potatoes, carrots and pearl onions. On the slightly lighter side is a Ling Cod served on a bed of braised calamari and chickpeas, served with fennel and a creamy saffron aioli. Pourhouse is also featuring a special Pork Shoulder Steak on a bed of housemade spaetzle, zucchini and shitake mushrooms served with crème fraiche, mustard and a rich pork jus. The last new entrée addition is a rich, housemade Gnocchi with a decadent venison Bolognese and whipped ricotta

Come taste the incredible new additions to the Pourhouse menu. Executive Chef J-C Poirier and Chef de Cuisine Kevin Dufva have carefully crafted each new dish and are excited to share them.

Kevin Dufva | Local boy, Kevin Dufva, is originally from Richmond. The youngest of three, he was taught to cook by his mother and sister, and grew up with a passion for cooking. Kevin went to Culinary School at Vancouver Community College, and after finishing his Red Seal Apprenticeship, went to work with some of the most amazing chefs and instructors at VCC. After a few years of experience, Kevin found his place at Pourhouse and fell in love with the kitchen, and the team both at back and front of house. He wants to continue learning and growing as a chef and eventually give back to the Culinary community in a teaching or instructional capacity.

J-C Poirier | J-C Poirier began his career in Quebec, quickly moving through the ranks at Toque!, consistently voted one of the best restaurants in Montreal and Canada year after year. In 1994, after spending 2 years under chef Normand Laprise, J-C decided to move West. After spending time working with Rob Feenie and Marc-André Choquette at Lumiere, J-C saw his dream become a reality when he opened Chow on South Granville. Chow had the honour of winning the silver medal for Best New Restaurant in 2007 and was voted one of the Top 20 Best New Restaurants in Canada by En Route Magazine. After a trip to Latin America to study the rich culture and gastronomy, J-C returned to Vancouver. In 2011, J-C was appointed Executive Chef for Pourhouse in Gastown, continuing his pursuit of excellence creating a comfort food based menu full of seasonal, fresh ingredients. Later that year J-C paired up with the partners at Pourhouse and opened Pizzeria Farina, a simple, community-focused, Northern Italian-inspired pizzeria. In late 2013 J-C and the team opened Ask for Luigi, a casual and intimate Italian-inspired restaurant specializing in fresh handmade pasta.

Details

Hours

Mon-Wed 11:30am – midnight
Thurs 11:30am – 1am
Friday 11:30am – 2am
Sat 5pm-2am
Sun 5pm-midnight

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About Pourhouse

Embracing the sublime pleasure of drink, the joy of good food and the comfort of family – Pourhouse is the embodiment of a passion for sharing the simple indulgences of life with friends. Just southeast of the Steam Clock in Gastown, Pourhouse is born of century-old styles of drinking and dining. The 100-year-old building was built in 1910, as home to the Leckie Boot Company – the original structure crafted with Douglas Fir ceilings, supported by large wood pillars, and brick walls. Pourhouse is furnished in antiques of the era – complimented by custom creations. Every piece in Pourhouse has a story. The cornerstone is the 38 ft. bar – lovingly handcrafted from 120 year-old planks of reclaimed Douglas Fir. Entrance and hallway walls are finished with era-inspired textures and gold leaf detailing – no aesthetic left unconsidered.

The cocktails have an old-fashioned soul, in variations both plain and fancy – the catalyst for the entire concept. The wine list gets its inspiration from the turn of the century, and is priced to encourage sharing and discovering. Beers cover the range of tastes and styles – several selections representing the true ale craftsmanship of BC and the Pacific Northwest. Serious about coffee, Pourhouse serves a beautiful local roast, crafted with a handmade Synesso Espresso machine – overall, a focus on quality over quantity, with a particular interest in Whiskey and Whiskey applications to cocktails. The true heart of Bartending is shown through the creation of personalized experiences.

Food is designed with inspired and skillful technique, though born of familiar comforts. Hearty and mouth-watering meals with a sense of familiarity are done in a homemade style using fresh, local and seasonal ingredients.

We look forward to the honour of sharing our appetite for life with you.

Pourhouse embraces a singularly essential part of Vancouver – its own history.