Pourhouse Debuts Updated Concept


VANCOUVER — Kitchen Table Restaurants has launched a new burger-forward menu at Pourhouse, in Vancouver’s Gastown neighbourhood, as part of a re-vitalized concept.

The new concept builds on the restaurant’s popular Pourhouse Burger, which features a dry-aged-steak patty, cheddar, pork belly and caramelized onion. The new menu offers new burgers, appetizers, classic steaks and salads.

The menu transformation was led by executive chef Alessandro Vianello, culinary director Alex Tung and chef de cuisine Jason Saruya, who created two ‘smash style’ burgers made with brisket-and-chuck smash patties, as well as the vegetarian Crispy Portabella burger, which features tomato jam, ‘shredduce,’ pickled onion, Swiss cheese and truffle mayo.
All burgers and steaks are served à la carte, with guests able to customize offerings with gourmet toppings and sides, such as Truffle Tots with Grana Padano, garlic and truffle mayo.

“This city loves its burger culture and we’re excited to show old friends and new fans alike what we’ve got in store for them,” says Pourhouse general manager Mark Briand, adding “With the renewed focus on takeout-friendly fare over the past year, it was the perfect time to expand upon the elements that have made Pourhouse a Vancouver favourite.”

Pourhouse’s bar manager Adam Domet has created a refreshed beverage program featuring classic and contemporary cocktails along with an expansive wine list. A daily Happy Hour menu also offers drink and food specials such as Buttermilk Fried Chicken or the Cheeseburger.

Weekend Brunch will be offered, starting January 23rd, from 11:30 a.m. to 3 p.m. The menu features specialty burgers, including the Breakfast Burger with smashed fennel sausage, fried egg and a potato bun.

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