97 East 2nd Avenue, Vancouver
Advice: Reservations suggested for the Dining Room upstairs, no reservations for the Dining Hall. Pizzas available for take out and eat in.
Located on the edge of Olympic Village, housed in the old 1918 steel foundry, it’s a large brewpub dining hall with 175 liquor primary seats on the main floor and an 80 seat dining room upstairs. The large room features a 19’ screen for game nights, has a stage for live music and boasts their own wood fired burning oven for their pizzas. On the brewery side, Brewmaster, Chris Charron, is currently crafting 5 of his own beers and will create more as the seasons and demand progress. The kitchen is lead by Chef Robbie Robinson, who has quite the background of cooking in many fine dining establishments in Canada and abroad. There are a couple of different menus at play, however you can order from both if you like in each of the different spaces. You will find a mix of pub classics, pizzas, and selection of fine dining dishes, alongside a beverage menu that includes local and international beers, cocktails and wine.
My friend Gin joined me for dinner to taste through the menu, and I ordered a few from each of the menus. Started off with the Crispy Duck Salad ($12) with pickled daikon and black sesame; followed by the delicious Duck Confit Pizza ($15) with a slightly sweet bbq sauce, Gouda, caramelized onions and cilantro. I had a taster of 3 of their house beers that included the Rye IPA, Bitter and Stout.
We then had the outstanding and favourite dish of the meal, the Marinated Black Cod ($24) in a citrus broth, Lap Chong, maple cabbage; also had the Potato Gnocchi ($17) with rapini and their saizon ale; along with the large pot of Mussels and House Ale ($20) grilled garlic baguette.
All of their desserts are made in a sort of collaboration using recipes by Lesley Stowe. My favourite of the two desserts we had was the Butterscotch pot de Creme ($6) followed by the Chocolate Bread Pudding ($6).
I am looking forward to visiting again to try their brunch as well as for more of the Duck Confit Pizza perhaps to go one late night!
Review by: Richard Wolak