Mitchell Kerr spills concerning the open-air lounge at 655 Burrard Street
Please inform us about the Grain Tasting Bar!
Grain Tasting Bar exemplifies the Vancouver experience. Focused on local growers, brewers, wineries and distilleries, our menu provides a wide variety of flavours and spirits representing B. c..
Grain Tasting Bar
Rustic yet contemporary, Grain Tasting Bar combines broad windows with chic ambience, perfectly blending the regions natural elements with urban design. Our innovative window system features retractable panes, crafting Vancouvers best seasonal open-air lounge.
You have a commitment to sourcing local ingredients whenever you can. Can you go into more detail concerning this?
Weve built relationships with local suppliers and producers to ensure we are sourcing the most effective ingredients for our dishes. This has involved our Executive Chef Jeffrey Szombaty taking regular trips to Granville Island to meet with producers and becoming to know them on a closer level. British Columbia has such a wide array of products that it seems crazy to check beyond the province as we can get it here. Our commitment to local ingredients also extends into our beer, wine and cocktail program using a 100% BC wine program that pairs perfectly with local BC products. Our cocktail program utilizes BC spirits, and when using fresh herbs, we source from Barnston Island Herbs.
Healthy Dine Out
You have quite a few shared plates. What are the benefits of shared plates for diners?!
We designed Grain Tasting Bar to be about sharing and people coming together through food. Shared plates really allow visitors to connect through the connection with a communal dish while giving guests an opportunity to try a multitude of dishes and flavours.
We love to how your menu specifies your neighborhood suppliers by listing things that come from them within your menu descriptions! Do you know us a bit more regarding your suppliers?
Oyama Sausage honours its roots in the discipline and tradition of the five-generation, family-based charcuterie trade but has added the reasons of flavour made possible by the wonderful multicultural diversity of Vancouver. They choose the freshest ingredients without compromise; if a cut of meat doesn't meet their standards, it really does not go into many. They take their time, respecting the recipes and methods that have worked for centuries.
Two Rivers Specialty Meats is really a purveyor of fine local meats that are free of antibiotics, hormones, and chemical feed additives. Along with providing the finest protein products available, its goal is always to strengthen the connection between producers and consumers. They would like to foster a deep understanding amongst chefs, retailers, restaurants, consumers as well as the local farms that provide our products. They feel that people should know where their meals are coming from, and that it was produced ethically as well as.
We see you have a substantial amount of aged and cured ingredients? Can you share more about them?
What started our journey to using BC ingredients was Oyama Sausage and also the delectable cured meats they produce. An ideal pairing for cured meats is aged cheese, and also the strong BC cheese industry we didnt have to go far to source quality ingredients. Ive been lucky enough to explore Vancouver Island and Salt Spring Island to learn where our cheeses are via and the artisan approach they decide to try production. Moonstruck Cheese, for example, is a tiny producer on Salt Spring Island that creates exceptional organic cheeses year round. You can drive right up and see the cows and discover about the different techniques they decide to try production.
What is your favourite healthy food selection for brunch?
My favourite healthy item about the brunch menu is the Grilled Chicken Benedict. We use chicken in the Fraser Valley with Barnston Island spinach, fresh avocado and tomatoes. Your particulars are often covered with our house-made hollandaise.