A new restaurant concept from Vancouver’s Coho Collective is getting set to open this fall next to the commissary’s new Coho Gibsons space.
Although Brassica itself is still in development, executive chef Jack Chen and pastry chef Hilary Prince are in the process of creating a culinary program that seeks to celebrate the region’s rich and bountiful array of ingredients. The two are aiming to offer guests a hyper-local dining experience while honouring food producers, farmers, and the changing seasons of the Sunshine Coast.
“We’re currently menu testing right now, and in the process of meeting all the talented local purveyors” says Chen. “We look forward to working with them closely in creating our first seasonal menu. There is so much here to draw inspiration from, and we couldn’t be luckier to call the Sunshine Coast our home.”
The eatery’s 2,450 square-foot space is currently being designed by Vancouver-based design firm Studio.CM, while celebrated creative studio Glasfurd and Walker has been enlisted to bolster Brassica branding.
“To us, the name Brassica represents so much the Coast is known for - community, warmth, and abundance,” explains Coho Collective CEO Andrew Barnes. “These are also Coho values, and we are excited to be part of this community and explore all the layers within it. We look forward to sharing good food, drinks, and conversations with Sunshine Coast residents and visitors alike very soon.”
Keep an eye on Brassica's Instagram page for updates regarding the restaurant's menu, hours of operation, and exact opening date.