There is something sanctimonious about good food on the table. Rarely is it slopped down without care or passion. The intent behind the experience doesn’t so much begin when the food arrives but rather when its creator, or master manipulator imagines it into being.

We are proud of our chefs in Gastown. They are artists who mix together hard work, planning, passion, and ultimately you, the diner into their daily mission of making the table the place where culinary prayers are answered.

Di Beppe

Chef Andrew Morales 

Dining at Di Beppe is like stepping into a real life Vittorio De Sica film and a steaming big bowl of pecorino laden carbonara then gently soaking it all up, bit by bit. Full of culture and rich simple food, the team at DiBeppe have conspired to create a special menu around polenta. Festa Della Polenta happens for one night only on Sunday, April 28 with two seatings at 5pm & 8pm.

The origins of the event date back to the 16th Century when members of the nobility offered polenta to hungry townspeople to help counter a famine that was ravaging the region of Tuscany. The gesture grew into a time-honoured annual communal feast that continues throughout many towns in Italy to this day.

During Di Beppe’s take on the traditional festival, guests will enjoy a welcome aperitivo of Aperol Spritz and mingle during a Cicchetti course of small snacks and a Vermouth Martini Riserva Speciale before long communal tables are filled with Polenta and gourmet accompaniments such as Osso BucoFennel Sausage & Peppers, and Rapini with Calabrian Vinaigrette served alongside tumblers of Pinot Grigio and Valpolicella. The dolci (dessert) course also showcases the festival’s star ingredient in Polenta Almond Cake with Blood Orange and Mascarpone.

The dinner will be hosted by Di Beppe General Manager Matthew Morgenstern alongside Di Beppe Chef Andrew Morales and special guest Alessandro Vianello, who recently joined the Kitchen Table family as Executive Chef of Pourhouse and collaborated with Morales on the menu for the event.

TICKETS are available for $79 per person plus tax and gratuity and may be purchased online at here.

Coquille & L’abattoir
Chef Hilary Prince, Chef Jack Chen and Chef Lee Cooper

The dynamic trio behind L’abattoir and Coquille, Chefs Prince, Chen and Cooper are responsible for consistently putting Gastown on the forefront of Vancouver dining.

This month’s creations at L’abattoir include a chance to saddle up at L’abattoir with a fine roasted Lamb Saddle with artichoke, salsa verde + glazed belly main course.

Walk 50 yards across Maple Tree Square to the oceanic wonderland of Coquille Fine Seafood. Available on both lunch and dinner menus – the Octopus Carpaccio with smoked paprika aioli, piquillo pepper & fried bread. And for something sweet? The Carrot Cake cream cheese mousse & pineapple – divine.


Chef David Mueller

Much like the movement that inspired the “haus that Boll built”, Bauhaus and its captain, Chef David Mueller ferries a tumultuous ocean of mediocrity found in upscale food creation to imagine dishes that soar beyond the horizon and into uncharted territory. May we suggest the following:  Hens Egg  – cheese fondue /potato/arugula.

The Greek Gastown

Chef Danny Campos

Chef Danny Campos is in the kitchen at the recently opened The Greek Gastown. Previously at Tap & Barrel, Chef Campos delivers some of the best Greek cuisine in the city served mezze style. Feast your eyes and mouth upon this tasty lick: Medium Rare Lamp Chops on rice with lemon roasted potatoes.

The Flying Pig

Chef Erick Heck

We asked the chef to give ‘em heck and that’s exactly what he did. The Flying Pig Gastown is the group’s flagship location and arguably the best. The welcome is real, the service is solid, and the food is delicious. Here’s a hearty, healthy dish from Chef Eric to get you through a dark rainy day.

Jules Bistro

Chef Emmanuel Joinville

Hailing from his home in the City of Lights, Chef Emmanuel is a decades long trusted source when it comes to French food in the neighbourhood. The petite bistro is consistent and fresh, often the haunt of many veteran and rookie Gastowners. Just released: Sautéed Lobster Tail and Scallops with saffron risotto and basil oil.