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Chef Erik Heck has been awarded the Culinary Arts Award 150 150 Russ Jahns

Chef Erik Heck has been awarded the Culinary Arts Award

Our own Chef Erik Heck has been awarded the Culinary Arts Award in the 2011 Mayor’s Arts Awards on September 30.

Winners were selected by a jury of their peers convened by the Alliance for Arts and Culture and honors an emerging artist in their discipline who they believe demonstrates the promise of the next generation.

The awards, established in 2006, recognize local artists and their contributions to the city.

BUZZ BISHOP AND THEBIGWATER VISIT THE FLYING PIG GASTOWN 150 150 Russ Jahns

BUZZ BISHOP AND THEBIGWATER VISIT THE FLYING PIG GASTOWN

The gas in Gastown refers to Gassy Jack, a famous district resident, but in the modern era it could easily be because the district is a gastronomes delight.

After the WordCamp Vancouver conferencedowntown, my colleague implored that we take a walk to the tacky tourist shops and cobbled streets to find something to eat. While the shops selling tshirts with all sorts of stereotypical Canadiana may bring a furrow to your brow, the restaurants will not.

There is PourhouseSalt Tasting RoomAlibi RoomIrish Heather, and Boneta to name a few. Our choice was to stop in to The Flying Pig at 102 Water St.

According to Scout Magazine, the space has been home to no fewer than 6 restaurants since it was the lobby of the old Winters Hotel, but this sister location to a Yaletown original may be the winner.

The menu is simple, comfort food. The room is bright and open. The staff friendly and timely. We sat upstairs with a quieter spot to have a conversation, the bar area below was bustling.

Craving some west coast seafood, I had a salmon plate and a lobster risotto, while my colleague dug in to some short ribs. From small plates to full meals, you can do a little bit of everything at The Flying Pig.

 

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UPDATE: PLANS FOR VALENTINE’S DAY? MAYBE YOU SHOULD SPEND IT WITH US! 150 150 Russ Jahns

UPDATE: PLANS FOR VALENTINE’S DAY? MAYBE YOU SHOULD SPEND IT WITH US!

Time Slots are filling up fast, but we still have room for more. Our 7 and 7:30 pm seatings are almost full now and overall, our Yaletown time slots are almost gone, so don’t miss out! Consider our Gastown location if you haven’t been before. Don’t hesitate to call either location as soon as you can do avoid disappointment.
Valentine’s Day is widely regarded as the international day of love and the one day for you to show that special someone how much you care. Heaven forbid you forget the day or haven’t come up with an idea of how to celebrate it. Well, we have your back on this one.

We believe nobody should be without concrete plans for Valentine’s Day, so we’ll break from tradition for this special night and take reservations.

Our regular menu will be available along with a chalk board platter menu as an additional choice.

If you’d like to book a table, please call the location of your choice below.

Yaletown (604) 568-1344

Gastown (604) 559-7968

Where to Eat in Vancouver: The Flying Pig 150 150 Russ Jahns

Where to Eat in Vancouver: The Flying Pig

Wondering where to eat in Vancouver for a great brunch? Katie Smith checks out The Flying Pig.

Okay, so a quiet brunch with my husband isn’t always on the weekend ‘to do’ list but it should be! On a recent anniversary my husband and I stole away to the downtown core for a couple of nights. Even though we already live in the city, the idea of a get away downtown was a great way to maximize our time together and still enjoy a change of scenery.

Make Brunch a Priority

As any good thirthysomethings would agree, brunch was definitely a priority. Now, having the luxury of time on our hands we wandered the streets of Gastown looking for just the right spot. The rain was drizzling down but our appetites wouldn’t be dampened and we found ourselves stumbling into The Flying Pig.

First impressions were solid. It had the right vibe so we asked for a table for two. The space is light and airy, and was already bustling with customers, always a good sign. Nice solid wood tables of different sizes were throughout and their were parties of 1 seated in company with table of varying degree, even a large table of girlfriends who seemed to be having the time of their lives. The staff was friendly and professional, they were adults who clearly worked hard and cared about their surroundings.

Where to Eat in Vancouver for Brunch

We were quickly seated and once we settled in we took on the menu. It had the right amount of options, it was clear that food was the main attraction here. Dishes prepared fresh, that majored on taste and experience. My husband and I have polar opposite taste buds. We usually order something very different from one another, however this time was different. We both raved about our choices and ended up eating off each others’ plates. The meal was too good not to share.

We were already relaxed, dining kid free, but the experience here made me realize that if we had the kids with us, brunch would have been just as lovely. Sometimes a restaurant like this can feel good, look good and taste good but the service leaves something missing. That is not the case here, The Flying Pigs had our order on the table so quickly that I almost wondered if there was someone in the kitchen waiting to serve it up fresh, just for us.

You Had me at the Banana Bread

The little extra that really impressed me was the fresh baked banana bread brought to the table right after we ordered. With hot coffee in hand how could we not dig into the basket, and ohh and ahh at the warm freshness? What a great touch.

The Flying Pigs hit all the right notes from taste, atmosphere and price. We both had brunch with all the trimmings and our bill was very reasonable, we left feeling like it was money well spent. We were definitely thrilled to add The Flying Pig to our list of where to eat in Vancouver.

Two Locations to Choose From

The Flying Pig has two locations Gastown 102 Water Street and Yaletown 1168 Hamilton Street. The history bheind the operation is even more endearing as you read on their website. This hometown spot is the product of a lot of hard work and experience and from the proprietors. They serve breakfast, brunch, lunch and dinner, as well as  a full list of wine and beverages. The only thing I am left wondering is how am I going to make sure I get back there next weekend!

THE FLYING PIG HOLIDAY CLOSURE HOURS 150 150 Russ Jahns

THE FLYING PIG HOLIDAY CLOSURE HOURS

In order for our staff to enjoy the Holidays with their family and friends and loved ones,

The Flying Pig In Yaletown and Gastown will be closed December 24, 25 and 26, 2013.

Please remember to join us for Brunch on January 1, 2014. We’ll be open from 11:00am until 2:30pm to help you banish the effects of the night before with delicous food and drink.

The Side Door In Gastown will be closed from December 24, 2013 reopening on January 6, 2014.

We look forward to seeing you then and Happy Holidays and a Prosperous New Year to you!

WHAT ARE YOU DOING NEW YEAR’S EVE? 150 150 Russ Jahns

WHAT ARE YOU DOING NEW YEAR’S EVE?

It’s hard to believe the year has flown by again so quickly and it’s time to make plans for your New Year’s Eve Celebration. With two locations of The Flying Pig to choose from, you’ll have lots of options for ringing in 2014.

The Flying Pig will be offering dinner from our regular menu beginning at 3:30pm until 9pm (seating is first come, first served during this time)

After 9pm we’ll break from tradition for this special night and take reservations for our Gala seating. Our regular menu will be available along with a gala style chalk board platter menu as an additional choice.

If you’d like to make reservations for the Gala seating after 9pm, contact the restaurant you would like to visit

For more information contact information is noted below.

Yaletown

Contact J.P. via email  or phone 604-568-1344

Gastown

Contact Jesse via email or phone  604-559-7968

BOOK YOUR FESTIVE PARTY AT ONE OF OUR LOCATIONS 150 150 Russ Jahns

BOOK YOUR FESTIVE PARTY AT ONE OF OUR LOCATIONS

We have several openings at lunch as well as late afternoon / afterwork time slots early in the week for your holiday celebration.

Late afternoon bookings are available between 4:00pm and 6:00pm early in the week.

For more information contact information is noted below.

Yaletown

Contact J.P.

604-568-1344

Gastown

Contact Jesse

604-559-7968.

We’d be happy to send you our menus and help you arrange a great celebration.

You may also view our menus on line at www.theflyingpigvan.com under the Menu tab.

GOLDEN PLATES AWARDS-READER’S CHOICE 150 150 Russ Jahns

GOLDEN PLATES AWARDS-READER’S CHOICE

Best New Casual Restaurant – Tied for 3rd place.

DINNER TIME x THE FLYING PIG x YALETOWN 150 150 Russ Jahns

DINNER TIME x THE FLYING PIG x YALETOWN

I finally (I know I say that a lot) got around to trying the fine cuisine at the pig joint in the heart of Yaletown. It was worth it. Open for only a handful of weeks, the place is already stacking up a decent dining reputation.

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I went with the red wine braised short rib and bone marrow mash potatoes (very top) and it was delightfully scrumptious. I ate it up.

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The rib was so soft and tender, right off the bone onto my fork with no knife necessary. The other recommended dish was the pan seared Queen Charlotte halibut which looked delicious as well (bottom right).

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If you think that (above) looks like a couple of tomato steaks, you’d be correct. It was pretty classy and intriguing served with buffalo mozzarella and the fixings.

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The cured meat spread (top) were also ample. However, there lobster and prawn risotto was incredibly creamy and tasty. It was damn good. Their caesars were also quite refreshing.

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Hands down, the highlight of the night was the insanely good housemade cone drumstick ice cream dessert. Oh my, so good. The mix of vanilla and chocolate ice cream mixed with pistachio and chocolate sauce was mighty tasty. I loved it.

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I’d definitely like to come back and hit the spot again to try the adventurous but simple and delicious menu. I say drop by and check it out.

The Flying Pig, a ‘Nouveau Canadian bistro,’ Offers Classic Comfort Food with a Modern Infusion 150 150 Russ Jahns

The Flying Pig, a ‘Nouveau Canadian bistro,’ Offers Classic Comfort Food with a Modern Infusion

Amongst Yaletown’s many posh, upscale restaurants, The Flying Pig strives to offer home-cooked comfort food at a reasonable price

I’d been walking my dog Charlie past the construction site on Hamilton Street in Yaletown for weeks, trying to figure out what “The Flying Pig” would be.

 

One day the brown-papered door was askew and I could see people busy at work; it looked like the makings of a restaurant— a restaurant with gorgeous decor. I poked my head in and spoke with co-owner John Crook, who graciously told me very little.

 

I continued to pester him via e-mail and, after the dust had settled following their opening, I finally had the chance to sit down with Crook and one of his two business partners, chef Erik Heck, to chat about the already-busy restaurant and try the “nouveau Canadian bistro” cuisine.

 

Crook and Heck have known each other for years, having worked together in many of Vancouver’s best kitchens, including Joe Fortes and Glowbal Grill and Satay Bar.

 

“We talked about [opening our own restaurant] for years,” says Heck. “We’d finish working our 16-hour days and then we’d sit down for hours and just talk about restaurants. Different concepts and ideas, how we’d run a business, all those kinds of things.”

Locally sourced, freshly prepared at The Flying Pig

 

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Chef Erik Heck handpicks the juicy tomatoes for the Beef Steak Tomato and Buffalo Mozzarella appetizer, which comes with fresh basil and a balsamic reduction. (Image: Catherine Roscoe Barr)

 

First up, I tried the Beef Steak Tomato and Buffalo Mozzarella, a generous portion at $8. I loved the crispy onions and combination of the lemon and basil-marinated baby bocconcini and an enormous disk of wonderfully mild buffalo mozzarella sandwiched between two hefty slices of tomato.

 

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The Flying Pig sources its ever-changing cured meats from local companies D-Original Sausageand Bosa Foods. (Image: Catherine Roscoe Barr)

 

Next, Heck brought me The Flying Pig (TFP) Cured Meat Selection.

 

“We’re always changing our cured meats, says Heck. “Today we have a bresaola, an air cured beef tenderloin, a sopresseta, which is a spicy salami, and a capicola.”

 

The incredibly fresh cured meats come with house-made mustard, Camembert and Stilton cheeses (also locally sourced), pepper-crusted goat cheese, marinated olives and gherkins. It’s a huge portion for $7.

 

I double-check to make sure the price is correct, and Crook assures me it is: “Yeah, we give big portions, we’re big Canadian guys. We want people to leave here full. The portions are a nice size and they’re reasonably priced, especially for Yaletown.”

 

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TFP has a very reasonable wine list, with by-the-glass prices from $8 to $11. My lovely server, Michele, brought one of her “favourites” to go with the locally caught halibut: the Wither Hills ‘Two Tracks’ Sauv Blanc, $8.50. (Image: Catherine Roscoe Barr)

 

The Pan Seared Queen Charlotte Halibut, $22, had an amazing combination of perfectly seared (yet flaky and moist) fish atop a bed of fresh peas and corn, stewed tomatoes, sautéed broccolini, a brothy stew of crushed corn (called a nage) and ridiculously good gnocchi. This would have been my favourite dish had I not moved onto another main.

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The braised beef is slowly cooked to tender perfection, and Crook says the cheesy mashed potatoes should stretch from the plate to your chin before breaking. (Image: Catherine Roscoe Barr)

 

The Red Wine Braised Beef Short Rib with bone marrow mashed potatoes, $19, is the ultimate comfort food, and one Vancouverites will especially take delight in during the dreary winter months.

 

Even the way it’s served is comforting and homey, with its hand-painted platter and stamped brown paper liner. The huge beef bone jutting out from the tantalizing pile of cheesy mashed potatoes was a nice touch and the browned-on-the-outside, tender-on-the-inside meat was divine.

 

6-TFP-Drumstick

 

The waffle cones for the decadent TFP Drumstick are made from scratch, in-house. (Image: Catherine Roscoe Barr)

 

By this point, I was stuffed silly, but when I heard that they have their own drumstick-making station in the kitchen, complete with waffle iron and cone roller, my dessert stomach demanded I try the TFP Drumstick, $7, with chocolate and vanilla ice cream, caramel and a pistachio crust topping.

 

It even comes wrapped in paper and tucked into a jar so you’ll avoid embarrassing drips.

The Flying Pig was years in the making

It’s not just the gourmet comfort food that makes TFP special; it’s the little touches that add to the experience—ideas that have been years in the making.

 

The kitchen, for example, was rebuilt “to bring the kitchen to the table,” says Heck, with its large doorway to the dining room, framed in stainless steel and surrounded by stark white subway tiles, revealing the kitchen staff hard at work.

 

“You can see the kitchen, but you can’t hear the kitchen, which is nice,” says Crook. “I’ve been a chef at a lot of restaurants in the city and it’s fun to be around the kitchen, but you don’t really want to be hearing the kitchen staff calling your order.”

 

The rest of the dining room has nouveau rustic décor, with new touches like the red leather benches and snowy white bar stools, and old touches from the location’s early life.

 

“The brick and the beam are the only things that are original, everything else we gutted,” says Crook.

 

“A big part of [the renovation] was making sure that we used reclaimed wood. All of the tables and the bar are from 120-year-old wood. They don’t fit perfectly and sometimes they’re a little unsteady, but I’d rather have that and try to balance them than waste another tree—that was really important to us.”

 

About these three self-described “good Canadian family boys” and restauranteurs, Crook says, “we want to give good value, we want to have fun at work, and we want our clientele to be fun.”

 

 

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