Vancouver’s MICHELIN-Recommended Bar Gobo launches Joyride pop-up, Sunday evenings
The new female-led event features wine, food, and musical picks by DJ Dimanche
Bar Gobo.
Bar Gobo.
Bar Gobo presents Joyride every Sunday beginning November 4 from 6 pm until late
EVEN BEFORE BAR GOBO earned a covetetd “Recommended” rating from MICHELIN at the guide’s recent Vancouver launch, the Strathcona wine bar had built a loyal local following. Now, the Union Street spot helmed by local chef Andrea Carlson is launching its first-ever pop-up, a weekly series with an ever-changing made-for-sharing snack menu, rotating wine importers, and live musical stylings by DJ Dimanche, aka Jordan Westre.
Westre is the general manager at Bar Gobo’s sister restaurant, Burdock & Co, which was awarded a MICHELIN star; gobo means burdock in Japanese. When Westre isn’t on the restaurant floor, she’s getting people onto the dance floor; the DJ also hosts weekly online-radio shows that explore the geography and history of alternative music. At Joyride, Westre plans on vinyl-venturing into fringe genres with a focus on 1960s and ‘70s psych, blues, progressive rock, jazz, and more.
Bar Gobo.
Bar Gobo.
Menu items will change up often, keeping in line with Carlson’s unwavering commitment to whatever local farmers, growers, and producers bring in on any given day and with her dynamic creativity. Each month, the pop-up will showcase products from a different wine importer. For November, it’s Massey Wines & Spirits, which sources from select B.C. producers and brings in some of the world’s best natural wines and fruit cider pét-nats. Each glass of wine will go for $14, while beer by Burnaby’s Studio Brewing is $7 per glass.
Here's what the folks at MICHELIN had to say about Bar Gobo:
“Scrunched into a bare-bones space scarcely more ostentatious than the humble root vegetable whose name it bears, the appeal here is more than skin-deep. At first glance, an air of insouciance seems only fitting for a wine bar with pours exclusively from hip natural producers, but the friendly service will quickly allay any fear of snobbery. The best surprise is the cooking, emerging from a tiny corner kitchenette tucked behind the bar and offering an impressive degree of polish in a slim three-course prix fixe—utilizing local, seasonal ingredients, of course. Whether wild nettle tortelli or roasted halibut with fiddlehead ferns, expect clear, hearty flavors; add-ons like rosemary focaccia with burrata and a lightly smoky apple onion butter are similarly pleasing.”
Joyride seating is available on a first-come, first-served basis. For more information, see www.bargobo.com.
Andrea Carlson. Photo by Radio-Canada/Caroline Gascon
Jordan Westre.
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