Burgoo to open fifth location on Burrard Street in downtown Vancouver

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      Fans of Burgoo will no longer have to travel outside of downtown Vancouver to enjoy their hearty bites.

      Their fifth location will be opening up just outside the West End at 101–1100 Burrard Street, in a space formerly occupied by 7-Eleven on street level beneath the Burrard Hotel (which was originally the Burrard Motor Inn that opened up in 1956).

      Burgoo cofounder Justin Joyce told the Georgia Straight by phone that the space is about 3,000 square-feet with seating for approximately 75 people. He added that they'll be applying in the future for a permit to create an additional patio.

      As for the décor, Joyce said there will still be dark wood and the cozy environment that the other locations are known for. But there will be some updated details.

      "There will be some refreshment being made to the choices of colours that are chosen—it'll be a little lighter," Joyce said. "The wall colouring will be different, some of the material will be different, some of the tile work will be different…but you will definitely know you're in a Burgoo. It's not going to be so removed that you'll be shocked."

      Burgoo

      Joyce confirmed that the menu will remain the same at this location.

      "We try to keep it consistent so that you know what you're going to get no matter which place you go to, you get the same offerings," Joyce said. "That said, we have made preparations in case we decide to make little, subtle changes from one location to the next."

      While a specific opening date hasn't been determined yet, Joyce said they're aiming to open by early spring.

      The first Burgoo opened in Point Grey (4434 West 10th Avenue) in 2001, with locations in North Vancouver, Mount Pleasant, and Kitsilano following thereafter.

      Burgoo

      Their menu draws inspiration from various countries, cultures, and regions—from Argentina, Morocco, and India to Quebec, Kentucky, and New Mexico—for everything from appetizers and fondue to soups, salads, and main dishes.

      Among their entrées are diverse selections such as Irish Guinness-braised lamb stew, New Orleans–style jambalaya, ratatouille Provençale, and familiar favourites like chicken pot pie (in a Dijon cream sauce) or macaroni with aged white cheddar, bacon, peas, and bread crumbs. Not to mention some killer grilled cheese sandwiches.   

      They also published a cookbook, Burgoo: Food for Comfort, in 2013.

      Burgoo cofounder Stephan MacIntyre
      Michelle Da Silva

      In a 2014 interview with the Straight, Joyce said that they took their name from a book on burgoos. Joyce explained that although the restaurant has come to be associated with comfort food, that wasn't necessarily the original intention.

      “It didn’t start out as comfort food, really," he said. "We use the expression ‘food for comfort’, which doesn’t really mean comfort food, but it has become that.” 

      You can follow Craig Takeuchi on Twitter at @cinecraig or on Facebook

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