Pig on the Street owners to open Pig & Mortar restaurant
It’s been less than a year since Pig on the Street’s bright pink van rolled onto Vancouver streets, but food truck owners Mark Cothey and Krissy Seymour already have plans to open a restaurant. Pig & Mortar (1529 West 6th Avenue) is scheduled to open in mid-December and will help carry the pork-loving English couple’s business through the winter.
“It’s a tough slog to battle through the winter and really make it, so we really wanted to have a place where we could explore our food further and also have a year-round base for Pig on the Street so our business doesn’t suffer from being a seasonal business, because that’s what food trucks are at the end of the day,” Cothey told the Georgia Straight in a phone interview today (November 21).
The restaurant location, which previously housed Todd’s on Sixth, will include 30 seats inside and 14 seats on the patio. Seymour, who has worked in kitchens most of her life, will run Pig & Mortar’s kitchen, which will serve lunch and dinner.
“We’re calling it craft pub and grub,” Cothey said. “We’re primarily going to be focusing on craft beers, and we’re going to be getting some really cool wines on tap as well from the [Vancouver] Urban Winery.
“We’re going to be putting our menu in on days, so you can come in and get the Pig on the Street famous [bacon wrap] sandwiches during the day and cakes and coffees, and things like that,” Cothey continued. “For the evening, we’re going to be switching to kind of a tapas-style menu—obviously not in the Spanish sense—but…sort of the British gastropub angle. It will be primarily based around bacon and pork of course, because we’re the pigs.”
With Seymour moving to the brick and mortar location, Cothey has hired a new chef to help him run the food cart. While Pig on the Street has scaled back to just two days downtown over the winter season, with Saturdays at the Vancouver Winter Farmers Market at Nat Bailey Stadium, Cothey said that he plans on returning to five-days-a-week downtown next spring.
“Cramped spaces get to you after a while,” he said, “This is the first place we’re running by ourselves. It’s kind of bringing all our loves in because we’re big beer drinkers and we love craft beers, and we basically want to get all that warm and hearty food and fuse the two together.”
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