After spending more than 12 years cutting his teeth in the kitchens of some of Vancouver’s most esteemed restaurants, today, Vancouver chef Christopher Lam will open the doors to his debut restaurant concept, Straight and Marrow.
Chef Lam will be employing a sustainable, waste-free dining philosophy through a highly-ambitious and adventurous dinner menu. In addition to creating a cuisine that pays homage to his Asian heritage, Lam is focused on showcasing a range of nose-to-tail offerings, such as lamb sweetbreads, beef heart, and of course, bone marrow.
"My vision for Straight and Marrow is to provide a casual, affordable experience that doesn't sacrifice on quality," says Lam. "When it comes to meat, many parts of the animal are often overlooked or seen as waste. I want to show Vancouver diners that these cuts--when treated with the proper care and respect--can be quite delicious."
Also on the roster at Straight and Marrow is bar manager Chad Rivers, whose previous experience includes The Acorn and Odd Society Spirits. Rivers has put together a sophisticated, yet playful cocktail program, featuring signature libations designed to pair perfectly with Lam’s meat-centric menu.
Straight and Marrow will be open for dinner from 5:30 p.m. to 11:30 from Wednesday to Sunday, with plans to launch a weekend brunch service sometime in August.