The Fried Chicken Crois-Sando, a collaboration between Vancouver’s Beaucoup Bakery and DL Chicken Shack, was an over-the-top taste sensation of epic proportions.
Yes, it stinks that I’m just telling you about it now. Such is the nature of novelty marketing, one of the most intriguing food trends to emerge from the pandemic – especially as we’re seeing it in Vancouver, with an emphasis on boosting community.JENNIFER GAUTHIER/The Globe and Mail Around the same time, they began experimenting with Chinatown’s Pizza Coming Soon on a teriyaki burger and okonomiyaki hotdog, which were showcased at last week’s Bastid’s BBQ.JENNIFER GAUTHIER/The Globe and Mail
In March, 2020, when restaurants were first closed, DL Chicken Shack was one of the few that remained open for takeout. As the former owner of Merchant’s Oyster Bar, which later became Merchant’s Workshop, he was host of a non-stop rotation of collaborative dinner series. Big Day BBQ, a roving Southern-style tailgate party, was a collaboration among several partners. And in its current iteration, Down Low Burgers is a permanent pop-up at The American, a sports bar.
“They were selling a three-pack of Oreos for $6,” he says. “And what was wild about them is that they were inferior Oreos because they were made with red food colouring. Part of what made Supreme so big at the beginning was that it was always high quality. Adam and I were like, man, this is wrong.
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