Not every great pub has to be old or from the old country. Case in point: The Brass Fish Tavern (BFT) in Vancouver, which is brand new, modern and exudes an Asian vibe rather than typical Irish or British.
Located in the beautiful Marine Building on Burrard in the space previously occupied by another pub, the Elephant & Castle, the venue might be considered perfect Vancouver: a mix of English pub and Japanese izakaya (casual after-work drinking establishment), the latter existing in a standalone room with its own sushi bar off the main mezzanine.
Offering elevated pub fare courtesy of chef Clement Chan (Torafuku, Blue Water Café and Top Chef Canada), food ranges from classic rolls, sandwiches and burgers to salads, bowls and mains in the mezzanine lounge, and sushi, sashimi and other Japanese dishes in the izakaya – all with a creative touch.
The beer is similarly trendy, with local and international craft offerings in all categories – IPA, lagers/pilsners and porters/stouts – served from two dozen taps. There are also sours, ciders, highballs, an extensive drinks and wine list (mostly B.C. vintages), plus, naturally, sake and Japanese whiskies.
Able to accommodate 200, proving that pubs also don’t have to be small, the interior boasts a vintage nautical theme with brass finishings, large leather couches, indoor trees and a signature baby blue whale skeleton hanging from the ceiling. Multiple screens show the latest games, but BFT is no traditional sports pub.
Located at 385 Burrard St. in the financial district near Canada Place, The Brass Fish Tavern is open 11 a.m. till late during the week and 11:30 till late on weekends (the izakaya is basically open only over lunch and dinner hours). Happy hour is in effect daily 3 to 7 and there is live music (or DJ) nightly.
Open only since early February, the BFT is on its way to becoming a Vancouver classic.
(“Pub Crawl” is an ongoing series in which we reveal some of our favourite public houses, both at home and abroad – and, in the spirit of the establishment, invite you to share with us yours. Send suggestions to baginski@travelindustrytoday.com. Cheers!)
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