GASTOWN’S POURHOUSE WELCOMES EXECUTIVE CHEF ALESSANDRO VIANELLO, LAUNCHES NEW MENU
Award-Winning Chef Joins Kitchen Team, Helps Local Institution Mark 10th Anniversary by Debuting New Menu for Daily Happy Hour, Dinner Service
Chef Alessandro Vianello has joined the back-of-house team at Gastown cocktail-and-comfort-food destination Pourhouse as Executive Chef and affixed his stamp on the menu by unveiling a new lineup of classic, refined dishes available from 5 p.m. to close seven days a week.
Vianello’s new menu offers a range of share plates and cocktail-friendly fare such as oysters Rockefeller (butter and herbs, wilted spinach), roasted bone marrow (apricot & bourbon jam, parsley, pickled shallot, grilled sourdough), and the Prohibition-era-classic chicken à la Maryland(fried buttermilk chicken, mustard cream, cheese grits, braised greens), as well as re-imagined Pourhouse favourites such as the scotch egg (spicy mayonnaise), devils on horseback (dates stuffed with Gruyère and wrapped in bacon, housemade bbq sauce) and the signature Pourhouse burger, which is now bolstered by the addition of dry aged Cache Creek beef and add-ons such as foie gras, crispy chicken skin and a fried egg.
From the grill, guests can now dive into a six-ounce cut of AAA Alberta flat iron, a 16-ounce bison ribeye or 20-ounce Berkshire pork tomahawk, accompanied by an array of sides that includes cacio e pepe Brussels sprouts, garlic and chili grilled broccolini, mushrooms (wild and cultivated, butter, tarragon, white wine), cheese grits (five-year-old cheddar), twice-cooked Kennebec pomme frites and poutine (Kennebec fries, roasted chicken gravy, curds).
Born and raised in Vancouver, Vianello sharpened his skills overseas in Tuscany and Scotland and took turns in local kitchens such as the Fairmont Hotel Vancouver and the Fairmont Waterfront. Most recently he was the Development Chef at Gooseneck Hospitality, where he oversaw menu development and kitchen operations at the company’s four restaurants (Wildebeest, Bufala, Lucky Taco, Bells and Whistles) before joining the Kitchen Table Restaurant group that operates Pourhouse as well as Pizzeria Farina, Ask for Luigi, St. Lawrence and Di Beppe.
“In redesigning the menu, it was important to stay true to what has made Pourhouse such a destination for the past decade and showcase those signature dishes that guests have come to love,” says Vianello, “We’re keeping the same passion and intention that have been behind the food from the start, but refining our processes and making our menu more delicious, more classic, more unique.”
Launched in a turn-of-the-century heritage building in the heart of Gastown in 2009, Pourhouse celebrates its 10th anniversary this fall and continues to cement its reputation as one of the city’s most beloved bars and restaurants thanks to its signature approach to cocktails and comfort food, authentic décor and warm, convivial atmosphere.
162 Water Street, Vancouver BC V6B 1B2 | 604-568-7022 | Sunday to Thursday 5 p.m. to midnight, Friday and Saturday 5 p.m. to 1 a.m. | Happy Hour 5 to 6 p.m. and 11 p.m. to close, daily | pourhousevancouver.com