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/ more photos from Birds of a Feather, our collaboration dinner with Nikka Whisky and Bar OWL&ROOSTER from Hokkaido, Japan for #VancouverCocktailWeek. #pidginfood⁠ #pidgindrinks

/ on the pass -- a shot from our @nikkawhiskyglobal dinner with Bar @owl_rooster and @enotecabacco / / reservations via Tock, limited walk-ins available // #pidginfood

/ march 26, drop in between 2 pm to 8 pm as we pop-up and collaborate for @containerbrewing's first table service event / tickets are $14 and includes a bowl of gochugaru citrus spice chicharron and a half-pour of the new yuzu saison⁠ -- tickets via bit.ly/pidgincontainer //⁠

/ our longtime CDP is off to Copenhagen, and we're on the lookout for someone to join our PiDGiN team 4-5 days per week / please send your resumes to wesley [at] pidginyvr [dot] com // #pidginfood

/ next tuesday! join us for @containerbrewing's first table service event. ⁠ ⁠ / we'll have an à la carte menu to pair your beers with. come early so we don't sell out of the most popular dishes -- drinkcontainer.beer/pidgin //⁠ ⁠ #pidginfood⁠ #pidgindrinks⁠ #containerbrewing

/ NEXT WEDNESDAY, MAR 27th @ 5 pm / Miyabi Yu of @sakegamibc will be hosting at the bar, informally walking our guests through Sakegami's portfolio / tickets are $20++, includes a glass of sake + canapé -- space is limited. exploretock.com/pidgin/event/4… #pidgindrinks

/ a Tokubetsu Junmai from Tenbi -- one of the many delicious sakes you can taste this coming Wednesday at ko•me to water, volume 3 with @sakegamibc. / this experience will be hosted at our bar between 5 pm and 8:30 pm - exploretock.com/pidgin/event/4… //⁠ ⁠ #pidgindrinks

/ to start. a small bite to start your tasting journey / / tartelette -- smoked steelhead trout roe, bottarga, cauliflower purée & wasabi florets / / part of our brand new prix-fixe tasting menu -- book via Tock // #pidginfood

/ beet salad, grapes, bleu d’auvergne, walnuts, cress, fermented plum vinaigrette / / available on our prix-fixe tasting menu and our à la carte menu -- reserve via Tock // #pidginfood

/ a shot from our first ko•me to water event. / / volume 3 is this coming Wednesday, as we return to a casual bar style event, tickets via exploretock.com/pidgin // #pidgindrinks

/ last call for tomorrow's pop-up at @containerbrewing. join us between 2 pm and 8 pm to taste our new collaboration yuzu-based French saison from Head Brewer David Dayco and Chef Wesley Young⁠ / tickets via drinkcontainer.beer/pidgin //⁠

/ beer or sake? / today -- our pop-up at @containerbrewing / tomorrow -- ko•me to water vol 3 casual sake tasting / 🍺: drinkcontainer.beer/pidgin / 🍶: bit.ly/pidginkome3 #pidgindrinks

/ TONIGHT. some of the ko•me to water snacks from volumes past -- join us tonight as we taste some of @sakegamibc's incredible sakes with Miyabi Yu / ⁠ / space is limited. book via Tock -- bit.ly/pidginkome3 // #pidgindrinks #kometowater

/ saddle of fraser valley lamb, herb-crusted braised neck, anchovy mashed potato, pickled bok choy, brussels sprouts, parsnip chips, hacho miso lamb jus / / exclusively on our prix-fixe tasting menu -- book via Tock // #pidginfood

/ try our brand new omnivore and vegetarian prix-fixe tasting menus this long weekend, see the full menus on our website / / open all weekend, closed Monday -- book via Tock // #pidginfood

/ veal sweetbreads and prawns, sautéed artichokes, fennel fronds, cardamom, confit fennel velouté / / exclusively on our prix-fixe tasting menu -- book via Tock // #pidginfood

/ long weekend vibes. we'll be closed on Monday, back to regular hours on Tuesday // #pidginfood

/ close-up of our veal sweetbreads and prawns, served with sautéed artichokes, fennel fronds, cardamom, confit fennel velouté /⁠ / exclusively on our prix-fixe tasting menu -- book via Tock //⁠ #pidginfood

/ shots from our pop-up at @containerbrewing last week. thank you to all of those who came out / / special thanks to the @rosiesbbqsmokehouse team for the truck + kitchen collab. and of course, big thanks to the whole container brewing team! / #pidginfood #pidgindrinks

This Sunday evening, dine with the seasons at ko•me to water. 5-course meal paired with Kaiun sakes from Doi Sake Brewery. Preview of our first course - kombujime madai, dashi gelee, shiso puree paired with kaun junmai ginjo. TIckets: bit.ly/komevol4