UP AND AT ’EM: POURHOUSE BRINGS BACK POPULAR
WEEKEND BRUNCH SERVICE
Pourhouse Offers New Brunch Menus on Weekends from 10:30 a.m. to 2:30 p.m.,
Live Music on Sundays
Available from 10:30 a.m. to 2:30 p.m. in addition to its regular happy hour and dinner services, the Pourhouse brunch menu was designed by Executive Chef Alessandro Vianello, who recently joined the Kitchen Table Restaurant group that owns and operates Pourhouse. As a complement to Pourhouse’s live music program offered nightly Sunday to Thursday, guests will also be able to enjoy a side of live music with brunch each Sunday from noon to 2 p.m.
The brunch menu offers sweet and savoury small plates such as cured duck (compressed melon, arugula, fresh basil), tuna conserva (olive oil, capers, dried tomatoes, sourdough) and carrot cake bomboloni (carrot and date filling, cream cheese icing) as well as core fan favourites like the Scotch egg (spicy mayo), devils on horseback (dehydrated plums stuffed with Gruyère and wrapped in bacon, housemade barbecue sauce) and the Pourhouse Caesar (anchovy and roasted schmaltz dressing, Hickory Sticks, Parmesan), in addition to larger dishes like:
- peameal bacon sandwich (mustard and maple mayo, potatoes or green salad);
- the classic (breakfast sausage or double-smoked bacon, poached eggs, potatoes, toast);
- mushroom frittata (eggplant caponata, Parmesan, arugula salad);
- veggie hash (potato, celery root, zucchini chutney, cabbage, cashew & cauliflower purée);
- French toast (rum & pineapple upside down sauce, Chantilly cream);
- Cotechino sausage and beans (‘baked’ gigante beans, poached eggs, salsa verde, sourdough);
- 6 oz flat iron or 16 oz bison ribeye steak & eggs (potatoes, two eggs, chimichurri, sourdough).
- PH Mimosa (sparkling wine, Aperol, cantaloupe, lime);
- PH Bloody Mary (sangrita, choice of Beefeater gin, Altos tequila, Buffalo Trace bourbon or Wheatley vodka, chili salt, pickled bean);
- Breakfast Negroni (Campari, Rosso vermouth, Torrontés);
- Rosa Fizz (Cocchi Rosa vermouth, grapefruit cordial, seltzer);
- ‘Coffee Kickstarters’ served hot with hand-whipped cream or long and cold brewed in ‘Canadian’ (Forty Creek whisky cream), ‘Spanish’ (Torres 5 brandy), ‘Irish’ (Bushmills Black Bush Irish whiskey), ‘Italian’ (Amaro Montenegro) and ‘French’ (Grand Marnier) varieties.
RESERVATIONS
Limited reservations for Pourhouse’s weekend brunch services are available with a valid credit card by calling the restaurant at 604-568-7022. In the event of no-shows or cancellations/modifications with less than 24 hours notice, the credit card will be charged $25 per person, with $5 donated to Pourhouse’s monthly charity of choice.
For more information, go to pourhousevancouver.com, become a fan of /pourhousevancouver on Facebook and follow @pourhouse_van on Twitter and @pourhouse on Instagram.
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. | Brunch Saturday and Sunday (starting May 11) 10:30 a.m. to 2:30 p.m. | Happy Hour 5 to 6 p.m. and 11 p.m. to close, daily | pourhousevancouver.com