Straight and Marrow will keep its guests warm throughout the fall and winter months with an all-new menu of food and drink features that debuts at the beloved East Vancouver neighbourhood restaurant and late-night hangout starting Thursday, November 25.
Available for dinner service Wednesdays through Sundays from 5:30 p.m. to late, the new lineup of seasonally inspired, can’t-miss dishes by Chef/Owner Chris Lam and his team remains true to the restaurant’s reputation for innovative, nose-to-tail cuisine showcasing off-the-beaten-path meats, offal and overlooked ingredients that shine in standouts like as Octopus Carpaccio, Eggplant Parm ‘Double Down’, Rabbit Gnocchi and Soft-Shell Crab, among others.
Behind the pine, Bar ManagerChad Rivard perfectly complements the food menu with a creative list of handcrafted signature cocktails and lip-smacking libations that includes the Alice-in-Wonderland-inspired Hatter’s Negroni(White Rabbit Candy gin, rose tea Campari, Vianco Vermouth and lemon oil), the Godfather cocktail-meets-espresso-martini mashup My Father’s Son(Blended and Peated scotches, Sons of Vancouver amaretto, Chicory Coffee ice cube), rough-and-tumble tippler Gunslinger Sour(Bulleit bourbon, house root beer syrup, lemon, charred egg white), and sour-plum sipper Chi Harmony(soju, smoky plum, chrysanthemum tea, honey and citric) Citric).
Rivard and General Manager Marc Dumochel have also promoted two former crowd-favourite features to a full-time role on the Straight and Marrow cocktail list: The Perfect Storm (demerara rum, house ginger syrup, lime leaf bitters) and Le Tigre (Pernod, Cointreau, vanilla liqueur, orange juice, coconut, egg yolk).
STRAIGHT AND MARROW
FALL & WINTER FOOD MENU
OCTOPUS CARPACCIO ($17.5)
braised octopus, peppercress, tomato,marrow, smoked paprika aioli
EGGPLANT PARM ‘DOUBLE DOWN’ ($11)
breaded eggplant, halloumi cheese, marinara, basil
PINK SWIMMING SCALLOPS ($18)
vadouvan curry potato broth, fried focaccia, micro sorrel
BONE MARROW ($17.5)
pickled shiitake, porcini dust, chicken cracklin’
Add brandy luge $6.5
ESCARGOT TOAST ($16.5)
crimini & oyster mushrooms, port cream sauce,fried toast points, leek ash
RABBIT GNOCCHI ($18.5)
housemade gnocchi, cured rabbit confit, lardons,Brussels sprouts, brown butter, butternut squash purée
SOFT SHELL CRAB ($17.50)
crab butter aioli, green cabbage slaw, avocado salsa, prosciutto crisp
SQUIDTZEL ($17.5)
Humboldt squid schnitzel, squid ink scallop spaetzle, uni demi
BRAISED LAMB NECK ($19)
tomato potato ‘risotto’, anchovy breadcrumbs,Castelvetrano gremolata remoulade
CHICKEN OYSTER KIEV ($17)
Fried chicken oysters, tabouleh salad, garlic purée, brown butter powder
For dessert, Straight and Marrow finishes off the night on a sweet note, courtesy of uniquely decadent spins on familiar favourites such as S’More(flexible chocolate ganache, toasted marshmallow, bourbon pecan candy graham), $10; Hoof Wing and Fin Mille-Feuille(puff pastry, chicken liver mousse, Chantilly, fish sauce caramel), $10; and Arroz con Leche(deep fried rice pudding, Vietnamese coffee sauce, cocoa nibs), $10.
Straight and Marrow is located at 1869 Powell Street and open Wednesdays through Sundays from 5:30 p.m. to late. Reservations are recommended and can be made online at straightandmarrow.com or by calling the restaurant directly at 604-251-4813.