Straight and Marrow is keeping things cool by adding a cadre of new dishes and creative cocktails to the summer menu at the popular East Village restaurant and bar at 1869 Powell Street.
Available for dinner Wednesdays to Sundays from 5:30 p.m. to midnight and late-night Happy Hour from 10 p.m. onwards with 10% off food and feature drinks, the latest seasonal menu refresh continues to underscore Chef/Owner Chris Lam’s ‘nose-to-tail’ philosophy of showcasing the often-overlooked, little-known ingredients and off-cuts in his creative fare.
New items making their debut on the Straight and Marrow summer menu include Korean Beef Heart Tartare with nori purée and pickled daikon and Shrimp Toast with vadouvan curry green and papaya salad in addition to Reuben Gnocchi, Scallop Mac and Cheese, Roasted Lamb Belly, Pork Rind-Crusted Chicken Oysters and Sweet Corn Panna Cotta.
Fan favourites from the fall and winter lineup like the Octopus Carpaccio, Eggplant Parm ‘Double Down’, Bone Marrow, Beef Brisket, Soft Shell Crab and the signature Hoof Wing and Fin Mille-Feuille dessert dish will stay put on the summer menu.
A bevy of new thirst traps also take their bow on the cocktail list thanks to their bar team, who is shaking up floral, fruity and herbaceous libations like: the ‘Shiki Gimlet’ (gin, Sakura, yuzu, cucumber sake); ‘Alternative Medicine’ (pineapple, coconut, lime, orange, fuego syrup, house-spiced rum); ‘Thai One On’ (Kaffir lime leaf, ginger, coconut, lemon, bourbon, egg white);‘Mondego’ (Grand Marnier, Kahlua, Fernet-Branca, espresso); ‘Mezroni’ (Odd Society bittersweet vermouth, Woods barrel-aged Amaro, Mezcal); and ‘Victoria Club’ (Empress Gin, lemon, honey-jasmine syrup, blackberries, egg white).
STRAIGHT AND MARROW SUMMER MENU
Available Wednesdays through Sundays
OCTOPUS CARPACCIO
braised octopus, peppercress, tomato,
marrow, smoked paprika aioli
KOREAN BEEF HEART TARTARE
rice crisps, nori purée, pickled daikon
EGGPLANT PARM ‘DOUBLE DOWN’
breaded eggplant, halloumi, marinara, basil
BONE MARROW
pickled skiitake, porcini dust, chicken cracklin’
SOFT SHELL CRAB
green cabbage, crab butter aioli,
avocado tomato salsa, prosciutto crisp
SHRIMP TOAST
green papaya salad, vadouvan curry,
black sesame
REUBEN GNOCCHI
rye gnocchi, Russian dressing,
Montreal smoked meat, Gruyere
SCALLOP MAC & CHEESE
scallop spaetzle, aged cheddar mornay,
pink scallops, Andouille crumb
ROASTED LAMB BELLY
turnips, fennel, mint paint, anchovy
breadcrumbs, spring pea purée
PORK RIND-CRUSTED CHICKEN OYSTERS
dirty potato salad, white gravy
BEEF BRISKET
salsa verde risotto, lime crème fraîché,
escamoles, green onion tomato salad
HOOF WING AND FIN MILLE-FEUILLE
puff pastry, chicken liver mousse,
fish sauce caramel, duck fat icing sugar
SWEET CORN PANNA COTTA
blueberry gel, dulce de leche,
white cheddar popcorn
Straight and Marrow is located at 1869 Powell Street and open Wednesdays through Sundays from 5:30 to midnight. Reservations are recommended and can be made online at www.exploretock.com/straightandmarrow or by calling the restaurant at 604-251-4813.
For more information about Straight and Marrow, go to straightandmarrow.com.
