Gallery – Straight and Marrow

straight_and_marrow

Culinary and cocktail worlds collide in delicious

Culinary and cocktail worlds collide in delicious fashion as we drop a new food and drink menu for spring and summer starting Friday, May 27! Make your reservations today!

They’re like house-made fluffy pillows in your m

They’re like house-made fluffy pillows in your mouth. And mixed with cured rabbit confit, lardons, Brussels sprouts, and brown butternut squash purée. We’ll see you tonight for some Rabbit Gnocchi!

Our menu is full of unique ingredients so when tha

Our menu is full of unique ingredients so when that awkward first date moment strikes, take a sip of your cocktail and talk about how interesting the Escargot Toast or the Squidtzel sounds.

Deep Fried Rice Pudding, Vietnamese Coffee Sauce,

Deep Fried Rice Pudding, Vietnamese Coffee Sauce, Cocoa Nibs, Fig Compote. Our mouths are literally watering just typing this out. Finish your meal with our Arroz con Leche!

Sit back, relax, and enjoy the Straight & Marrow s

Sit back, relax, and enjoy the Straight & Marrow show. If it were on Netflix, it would definitely be a top 10 recommended.

In the wise words of guest @melanieknight7, best n

In the wise words of guest @melanieknight7, best nights = worst photos. We’ll see you tonight!

SNEAK PEEK / Our new menu is launching soon, and w

SNEAK PEEK / Our new menu is launching soon, and we think you’re gonna really like what we have in store. Any guesses on new, unique, sustainable ingredients we’ll be using for Summer? #ComingSoon #StayTuned

How To Prepare Spring Ingredients, According to Va

How To Prepare Spring Ingredients, According to Vancouver Chefs via @vanmag_com!

“Soup it up, like Chris Lam, chef at Straight and Marrow. "My favourite spring ingredient are all the veggies in the allium family, so onions, green garlic, but especially leeks."

Best Way To Eat Alliums: "Leeks are my favourite spring ingredient because I find that it pairs so well with all the other spring vegetables like morel and oyster mushrooms, fiddleheads and fava beans. I see leeks as kinda of the in between winter and summer foods where it is the perfect balance of fresh and heavy. I love potato and leek soup, or even just sautéed leeks and mushrooms. We currently have a Vadouvan curry potato leek soup that accompanies swimming pink scallops. I love the way that leeks are able to cut richness while still being quite savoury."

Tonight’s feature (which may or may not be avail

Tonight’s feature (which may or may not be available on the new menu launching later this month). Strawberry Shortcake with cheesecake filling, caramelized white chocolate pebbles, and chantilly cream. Doors open at 5:30pm!

Another beautiful weekend feature dish by Chef Chr

Another beautiful weekend feature dish by Chef Chris! Beef Heart Tartare with chimichurri toasted corn, huitlacoche, and cotija cheese. Weekend features don’t last long (no really, we’re not just saying that) so get down here before they’re gone! Doors open at 5:30pm.

When you have cool cocktails and cool food, and ha

When you have cool cocktails and cool food, and have a really cool team, the artwork should be cool too. (…purchased after a few cocktails).

They’re prints from an artist in Poland, sketched on dictionary pages. Super cool right!?

“All great parties end in the kitchen.” Take a

“All great parties end in the kitchen.” Take a wine and food journey through the kitchens of @picachef, featuring international wines matched with a small bite prepared by top Vancouver chefs (including our very own Chef/Owner Chris Lam!). Each kitchen highlights a wine-and-food pairing, with the chef and winery principal sharing insights on what makes this pairing perfect. Get your tickets for May 21st at @vanwinefest!

Want to be responsible for making some of the city

Want to be responsible for making some of the city’s best cocktails? We are NOW HIRING a part time bartender/front of house team member!!! Work alongside an amazing team of people, enjoy staff discounts, be entitled to benefits, and have the best time ever. If you or someone you know may be interested, swing by to meet us or send your resume to info@straightandmarrow.com!

🌍 Happy Earth Day! 🌏 In celebration, join us

🌍 Happy Earth Day! 🌏 In celebration, join us tonight and enjoy a One Man's Waste Daiquiri, with $1 from each sold being donated to @onetreeplanted!

Made with Flor de Cana 12 rum, Spiced IPA Reduction Syrup (made in-house from draught rum-off), and Lime Juice!

Huge news. Hugggggggeee news! We are NOW HIRING a

Huge news. Hugggggggeee news! We are NOW HIRING a part time bartender/front of house team member!!! Aside from working alongside some of the coolest guys in town (we’re looking at you @chadaptation, @marcdumouchel), you will be making some of the city’s best cocktails, enjoy staff discounts, be entitled to benefits, and have the best time ever. If you or someone you know may be interested, swing by to meet us or send your resume to info@straightandmarrow.com!

Photo: @themisterwayne

"A land was full of wonder, mystery, and danger. S

"A land was full of wonder, mystery, and danger. Some say, to survive it, you need to be as mad as a hatter." - Mad Hatter. Join us tonight for a Hatter's Negroni: White Rabbit Candy Gin, Rose Tea Campari, Bianco Vermouth, and Lemon Oil.

Rabbit Gnocchi - Easter Weekend appropriate, don't

Rabbit Gnocchi - Easter Weekend appropriate, don't you think? Made with House Made Gnocchi, House Cured Rabbit Confit, Lardons, Brussel Sprouts, and Brown Butter Butternut Squash purée.

She's got style, she's got grace. How do you bone

She's got style, she's got grace. How do you bone marrow luge?⁠
⁠
Video: @chelle_lan

Most people don’t know this but, Pink Swimming S

Most people don’t know this but, Pink Swimming Scallops were made to be eaten on a Sunday. Lucky for you, our doors open at 5:30pm!

It’s like dinner…and a show when you sit at @c

It’s like dinner…and a show when you sit at @chadaptation’s bar. So tell us…what are you in the mood for tonight🍹🍸🥃? #ThirstyThursday

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Copyright © 2020 Straight and Marrow. Cover photo by R.d. Cane