Culinary and cocktail worlds collide in delicious fashion at Straight and Marrow when the beloved East Vancouver restaurant drops a new food and drink menu for spring and summer starting Friday, May 27.
Available for dinner service Wednesdays through Sundays from 5:30 to 11 p.m., the latest seasonally inspired selection of culinary creations come courtesy of Chef and Owner Chris Lam and his team and underscores the restaurant’s nose-to-tail philosophy in standout dishes such as Lamb Sweet Bread Tonnato, Chicken Skin Waffles, and Beef Heart Tartare, among others.
Bar Manager Chad Rivard will also mix things up for lovers of cocktail culture via a new list of refreshing libations such as ‘Silly Rabbit’ (pisco, carrot juice, passion fruit syrup, charred egg white); ‘Fire in the Sky’ (chili-infused Baba Yaga absinthe, blue Curacao, mango, lemon, coconut, smoked paprika salt); the ‘Mulep’ (bourbon, ginger-mint syrup, Peychaud’s bitters, dash of soda); and the ‘Palmer Spritz’ (vodka, Woods Amaro, Earl Grey tea, lemon, honey, sparkling wine, Miss Betters Green Strawberry Bitters).
STRAIGHT AND MARROW’S
NEW SPRING & SUMMER DISHES
Available Beginning Friday, May 27
LAMB SWEET BREAD TONNATO
celery curls, charred sourdough, Parmesan crisp
CHICKEN SKIN WAFFLES
fried chicken oysters, red eye gravy, burnt honey
CRETAN GNOCCHI
escargot, tomatoes, rosemary crisp, vinegar powder
BRAISED PORK BELLY
scallop spätzle, lobster bisque, mustard greens
BEEF HEART TARTARE
chimichurri, huitlacoche, Cotija cheese, toasted corn
STRAWBERRY SHORTCAKE
cheesecake filling, Chantilly cream,
caramelized white chocolate pebbles
Fans of the restaurant’s fall and winter favourites, take heart — the team is keeping some crowd favourites from that lineup as holdovers, including Octopus Carpaccio, Bone Marrow, Eggplant Parm Double Down, Soft Shell Crab and Braised Lamb Neck in addition to sweet finishing treats such as its S’More and Hoof Wing and Fin Mille Feuille.
Select cocktails will also return to the lineup after rave reviews on previous runs behind the pine, including the ‘Sea Serpent’ (Long Table Akvavit, Temper rum, Bitter Blanco, extra dry vermouth, Miss Betters Cucumber Bitters); ‘Straight & Marrow’ marrow-infused brandy, Benedictine, beef stock, red wine, lemon, orange, Black Pepper Cardamom bitters); ‘Bent, Not Broken’ (Tanqueray 10 gin, vodka, lemon Lillet Blanc, rosemary olive oil); ‘Fat Panda’ (butter washed Mongrel unaged rye, mezcal, lime, pandan syrup); and ‘My Father’s Son’ (chicory coffee infused blended Scotch, Sons of Vancouver amaretto, peated single malt).
Straight and Marrow is located at 1869 Powell Street and open Wednesdays through Sundays from 5:30 to 11 p.m. Reservations are recommended and can be made online at straightandmarrow.com or by calling the restaurant directly at 604-251-4813.
