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The tall, dark, and handsome space has the requisite salvaged-heritage touches (reclaimed wood, vintage tiles) that befit a Gastown resto (the light fixtures make clever use of curtain pulleys rescued from the Pantages Theatre). The menu is Òmeat-centric, off-cut farmhouse fare,Ó which translates to small plates of puffed-up pork cracking dusted with spicy salt (we could’ve eaten a feedbag’s worth) and large meaty plates like 48-hour cooked Angus beef short rib with hay-infused jus. Excellent cocktail program under co-owner Josh Pape (our 2009 Bartender of the Year). Brunch on weekends.

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