Featuring hearty share plates, and Champagne celebrations, 


Crowbar celebrates the winter season with Champagne sabering and sparkling cocktails, along with evolving menus starring nourishing farm-to-table share plates.  Let the festivities begin!
All merrymaking should start with a bottle of bubbly, and guests of Crowbar who purchase a premium label will have the opportunity to imbibe while learning the fine art of Champagne sabering. Guided by the boisterous bar team, guests will wield Crowbar’s signature antique saber – formally retrieved for the occasion from its mounted case above the bar – to break the top of the bottle neck and release a waterfall of bubbly into eagerly awaiting flutes. Made in the town of Thiers, France, the vintage saber was forged with steel sourced from an accomplished foundry that many prestigious cutlery and sword makers use. Pricing for Crowbar’s Champagne sabering experience is available upon request.

Diners who prefer their bubbles in a cocktail may order Crowbar’s sparkling Vivian Ward. The smooth beverage combines the nuttiness of pistachio-infused gin with floral undertones lent by delicate rosewater and a tart bite of lemon. A beautiful ruby hue is cast by beetroot syrup, which adds a subtly sweet earthiness. Finally, the coupe is topped with a healthy dose of bubbles, and then it’s time to clink glasses and toast the holidays.

Crowbar’s array of cocktails pair perfectly with the restaurant’s hearty menu, which evolves daily with fresh winter ingredients. Chef Justin Ell’s comfort foods take centre stage with wholesome ingredients, such as root vegetables, mushrooms and Brussels sprouts – even the dessert menu gets in on the action with a decadent squash cake topped with salted burnt white chocolate and spiced cream. Other must-try dishes include flavourful grilled carrots with black garlic bagna cauda and almonds, and the salty-sweet tempura kobacho squash enhanced by black garlic aioli.
In late January, Crowbar will roll out a special set menu as it makes its debut at the city’s Dine Out Vancouver Festival. Canada’s largest annual dining celebration, the festival takes place on January 19 to February 4 and attracts thousands of local and visiting food enthusiasts to experience the city’s diverse culinary scene. Menus and reservations will be available online at beginning Monday, January 8. Crowbar will offer 18 seats for reservations with three seating times. Walk-ins will also be accepted for seats at the bar.
Crowbar will be closed on December 24-26 and 31, as well as January 1-7. Outside of holiday closures, the restaurant is open daily for dinner from 5:00pm to midnight, and happy hour from 5:00pm to 6:30pm and 10:00pm to midnight. For more information, visit
About Crowbar
Situated in the restaurant “golden triangle” of Vancouver’s edgy Fraserhood district, Crowbar is a casual, intimate neighbourhood restaurant designed to bring people together with flavorful share plates, an inventive cocktail program and a healthy dose of good humour. The restaurant’s name is a cheeky nod to the Fraserhood’s historically colourful nature, as well as a subtle homage to a Will Bullas painting depicting surprisingly amiable crows drinking at a bar.


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