Veggie options are available, according to the menu.
Served with a simple side of salty ripple-cut chips (see: rules for brewery food), the hot dogs are fun takes on flavour combos borrowed from other cuisines, like the sweet, sour, and downright hot notes of the Thai-inspired Spicy Crab or the creamy, meaty, and tomato-y trio nod to the Italian deli of The Mortadella. The current roster includes The Spicy Crab (dressed rock crab, spicy peanut sauce, pickled chiles, and brown butter crumb) The Mortadella (mortadella, balsamic tomato, garlic sauce, and Grana Padano) and The Ranch (a Black Forest Bavarian dog with caramelized chicory, house ranch, dill, and potato crumb.) Photo by Lindsay William-Ross/Vancouver Is Awesomeįor balance, the menu's second half is comprised of hot dogs, designed by Graham Marceau of Corduroy Pie Company, that also focus on using top-notch ingredients, like plump, meaty franks from North Van's Two Rivers made with dry-aged beef. The Castelfranco Radicchio Nahm Jim is a fiery powerhouse (it made my eyeballs sweat) that matches bitter radicchio with green beans tossed in a potent fermented tomato nahm jim (the Thai dipping sauce) with fried shallots and peanuts.Įndive Bolzanese at Superflux. Using locally-sourced produce and ingredients, Lee is plating up creations like the Endive Bolzanese (no, that's not a typo!) which features Belgian endive tossed in a creamy Italian "egg salad" dressing and studded with pickled onion and crispy potato. Lee, who has a cult following from his time at the stoves at the late, great Crowbar, has come up with a trim selection of salads that seem at once simple and packed with some serious flavour punches. While Superflux teased fans with their menu of epic hot dogs for take-out only, the brewery has just opened the doors for dine-in, and launched a fresh menu of wildly creative salads crafted by Chef Justin Lee. Situated in the former Budget Printing shop location at 505 Clark Drive in the heart of "Yeast Van," this is the first time Superflux has set up its own proper digs, having previously brewed and canned their hazy and hoppy beers with eye-catching packaging as guests at other local facilities. Superflux, which has been a name on the lips of local beer fans for some time, recently opened the doors to their permanent brewing facility which features an open, airy, and modern tasting room. But Vancouver's newest craft brewery tasting room is bending all those rules with their wildly creative new menu marrying an unlikely match: Loaded gourmet hot dogs and fancy-adjacent salads. Pizza, pretzels, pepperoni sticks, and pickles - anything to make you pucker and reach for another chilly pint - have been the norm.
The typical rule in designing food for brewery tasting rooms is to give guests salty, hearty and unfussy fare to keep folks thirsty and soak up the suds.
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