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Pidgin Set To Launch New Fall Menu & Serve Special Pairing Dinner On Sept. 29th


The GOODS from Pidgin

Vancouver, BC | Pidgin launches its new fall menu on Tuesday September 22nd, followed by a special pairing dinner on Tuesday, September 29th 2015 at 7pm. On this one evening, Executive Chef Shin Suzuki, Wine Consultant Neil Ingram, and Bar Manager Nelson Navasero serve the seasonal menu’s most innovative dishes matched with beautiful wines, sakes and freshly-mixed cocktails.

Guests can expect a well-balanced lineup of plates featuring Pidgin’s French-inspired Japanese cuisine, with ingredients that give nods to the season. The seven-course dinner will feature warming autumnal flavours in dishes like Grilled Bavette with Miso Gorgonzola, Smoked Beet Purée, Pickled Walnut and Horseradish; Charred Brussels Sprouts, Miso Bagna Cauda and Crispy Anchovies; and Salt-Cured Aburi Mackerel with Spiced Carrots and Salsa Verde.

Bar Manager Nelson Navasero and Wine Consultant Neil Ingram will select either a wine, sake or cocktail to pair with each course. Dinner will be followed with warm seasonal desserts like coffee chocolate walnut tart.

Tickets for this evening are on sale for $120 per person, including dinner, wine, sake and cocktails, not including tax and auto gratuity. Reservations can be made by emailing fall [at] pidginyvr.com or calling 604.620.9400.


oyster shot with northern divine caviar, pickles
/ gardeners 75, gin, apple, cocchi

salt-cured aburi mackerel, spiced carrots, salsa verde
/ bartier bros. semillion ‘13

grilled octopus, eggplant puree, merguez oil, feta
/ tatsuriki (dragons might), honda shoten

charred brussels sprouts, miso bagna cauda, crispy anchovies
/ audrey et christian binner riesling ‘11

seared sturgeon, onsen egg, baby spinach, caviar
/ yamagata masamune usunigori, junmai ginjo

grilled bavette, miso gorgonzola, smoked beet purée, pickled walnut, horseradish
/ fonte da seranna ’12 alentejano

coffee chocolate walnut tart
/ viranlly old fashioned, whiskey, dulce de leche syrup, vietnamese coffee tincture



350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter


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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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