“It’s fragrant, bright, with lots of acidity and beautiful chile flavour.” The peri peri sauce uses chiles from South Africa. The hens are cooked sous vide, then pan seared at service. Reeve uses Cornish hens, brined for two days. Jacques, bouillabaisse and steak frites, but there’s some off-roading with items like Piri Piri Hen, an homage to the previous Portuguese restaurant, Casa Verde, which had a barbecued version. Lunch includes dishes such as croquettes madame, moules frites and a bistro burger.ĭinner menu starters are $15 to $21 and mains run from $28 to $46 and have the heart and soul of a classic French bistro with dishes such as Coquille St. Morning pastries include doughnuts from Butterboom and croissants and pain au chocolat from Mercy Boulangerie. Photo by Mia Stainsbyįood service starts with coffee and pastries in the morning, moves to lunch at 11:30 a.m., then dinner at 5 p.m., beckoning, like a neighbourhood hub. The dining area at Collective Goods Bistro and Grocer on Commercial Street is newly renovated but has the feel of a lived-in, not-so-minimalist Shaker dining room. Jeba Sritharan, who previously worked at Say Mercy, is the restaurant chef and works with Reeve on the menus. A couple of cafes, art gallery and the artisanal bakery, Flourist, also reside in this increasingly interesting, largely residential neighbourhood.Ĭollective Hospitality operators are Reeve, the chef, Andrew Jameson, the financials guy, and Antonio Cayonne, director of operations. The place is newly renovated but has the feel of a lived-in, not-so-minimalist Shaker dining room. This advertisement has not loaded yet, but your article continues below. The baby of the family - Collective Goods Bistro and Grocer, which opened for dinner last November - is his “French-ish bistro where you read the menu and know what’s going on.” It was actually born last September as a grocery store, so you’ll still find ready-to-heat foods such as lasagne, cottage pies, curries, stews, soups and desserts as well as some basic provisions, wines and bottled cocktails. The middle child, Say Mercy, is the love child of Reeve’s passion for Italian food, refined at Cioppino’s and American barbecue. It’s a high-demand spot even in its Downtown Eastside location. You might say Collective Goods Bistro, of the three-child family Collective Hospitality group of restaurants, has that.įirst-born Mackenzie Room is the “Willie Wonka” of the family and enjoys challenges and thinking outside the box, says chef-owner Sean Reeve. Restaurants, like children, thrive with good parenting. The next issue of Vancouver Sun Headline News will soon be in your inbox. If you don't see it, please check your junk folder.
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