Wednesday, December 13, 2017
ADVT 
Restaurant

Crowbar warms winter in Vancouver

Darpan News Desk, 06 Dec, 2017
  • Crowbar warms winter in Vancouver
The cozy East Vancouver eatery Crowbar celebrates the winter season with Champagne sabering and sparkling cocktails, along with evolving menus starring nourishing farm-to-table share plates. Let the festivities begin!
 
All merrymaking should start with a bottle of bubbly, and guests of Crowbar who purchase a premium label will have the opportunity to imbibe while learning the fine art of Champagne sabering. Guided by the boisterous bar team, guests will wield Crowbar's signature antique saber - formally retrieved for the occasion from its mounted case above the bar - to break the top of the bottle neck and release a waterfall of bubbly into eagerly awaiting flutes. Made in the town of Thiers, France, the vintage saber was forged with steel sourced from an accomplished foundry that many prestigious cutlery and sword makers use. Pricing for Crowbar's Champagne sabering experience is available upon request.
 
Diners who prefer their bubbles in a cocktail may order Crowbar's sparkling Vivian Ward. The smooth beverage combines the nuttiness of pistachio-infused gin with floral undertones lent by delicate rosewater and a tart bite of lemon. A beautiful ruby hue is cast by beetroot syrup, which adds a subtly sweet earthiness. Finally, the coupe is topped with a healthy dose of bubbles, and then it's time to clink glasses and toast the holidays.
 
Crowbar's array of cocktails pair perfectly with the restaurant's hearty menu, which evolves daily with fresh winter ingredients. Chef Justin Ell's comfort foods take centre stage with wholesome ingredients, such as root vegetables, mushrooms and Brussels sprouts - even the dessert menu gets in on the action with a decadent squash cake topped with salted burnt white chocolate and spiced cream. Other must-try dishes include flavourful grilled carrots with black garlic bagna cauda and almonds, and the salty-sweet tempura kabocha squash enhanced by black garlic aioli.

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