news

Straight And Marrow: New Seasonally Inspired Fare For 2021 Fall And Winter

Pinterest LinkedIn Tumblr

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. 

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

Write A Comment