Burdock & Co Restaurant

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And though all moons are dear,This one emits a different light.Radiant Radicchios under a Frost Moon โ€” our Oct-Nov chapt...
10/12/2026

And though all moons are dear,
This one emits a different light.

Radiant Radicchios under a Frost Moon โ€” our Oct-Nov chapter that coaxes beauty from the bitter โ€” debuts Thursday evening, October 15.

Menu imminent. Bookings live.
Please tap on our linktree to reserve!

๐“๐ฎ๐ž, ๐Ž๐œ๐ญ ๐Ÿ๐ŸŽ | ๐๐จ๐ฅ๐ ๐…๐ฅ๐š๐ฏ๐จ๐ฎ๐ซ๐ฌ: ๐€ ๐‘๐š๐๐ข๐œ๐œ๐ก๐ข๐จ ๐๐จ๐ฉ-๐ฎ๐ฉ

Bold Flavours, our annual Radicchio Pop-up, brings farmers, guests and seven chefs together at Burdock & Co on Oct. 20! Tickets in our LinkTree!

Thank you.We are proud to announce that has honoured us with a star for the fifth consecutive year.To our team, thank y...
10/07/2026

Thank you.

We are proud to announce that has honoured us with a star for the fifth consecutive year.

To our team, thank you for the care, skill and commitment you bring to the restaurant every day. We love you. To the farmers, foragers and makers weโ€™ve worked with for years, thanks for walking the seasons with us.

To our guests, your enthusiasm & support make every culinary journey memorable, and we are honoured to welcome and serve you here.

Lastly, a huge congratulations to our friends & peers in the industry who received accolades in the Michelin Guide this year. Weโ€™re proud to share the stage with you, and to be part of such a vibrant community. Hereโ€™s to your achievements and many more successes ahead!

๐ŸŒ˜ Last call for Sturgeon Moon.Our current chapter, Submerging Stones under a Sturgeon Moon, comes to an end on Monday, O...
10/04/2026

๐ŸŒ˜ Last call for Sturgeon Moon.

Our current chapter, Submerging Stones under a Sturgeon Moon, comes to an end on Monday, October 12.

Starting Thursday, October. 15, we welcome Radiant Radicchios under a Frost Moon โ€” a two-month spell devoted to the bitter things we love most: chicories in all their forms.

Join us for the final evenings beneath the Sturgeon Moon, or return soon to meet us under the Frost Moon.

Peruse our Moon Menu online.
๐ŸŒ• Bookings in our Linktree / OpenTable.

โ€˜Bitterโ€™ has a fan club. We meet here, October 20. ๐๐จ๐ฅ๐ ๐…๐ฅ๐š๐ฏ๐จ๐ฎ๐ซ๐ฌ: ๐€ ๐‘๐š๐๐ข๐œ๐œ๐ก๐ข๐จ ๐๐จ๐ฉ-๐ฎ๐ฉ๐Ÿ“… Tuesday, October 20๐Ÿ“ Burdock & Co...
09/29/2026

โ€˜Bitterโ€™ has a fan club.
We meet here, October 20.


๐๐จ๐ฅ๐ ๐…๐ฅ๐š๐ฏ๐จ๐ฎ๐ซ๐ฌ: ๐€ ๐‘๐š๐๐ข๐œ๐œ๐ก๐ข๐จ ๐๐จ๐ฉ-๐ฎ๐ฉ

๐Ÿ“… Tuesday, October 20
๐Ÿ“ Burdock & Co., 2702 Main St, Vancouver
โฐ 5:00, 6:30 or 8:00 pm (90-minute tastings)
๐ŸŽŸ๏ธ Tix in our LinkTree!

On October 20, we celebrate radicchio in all its varieties, and the people who grow it. Bold Flavours, our annual Radicchio Pop-up, brings farmers, guests and seven chefs together at Burdock & Co., hosted by Andrea Carlson with the support of FarmFolk CityFolk.

Each 90-minute tasting includes seven chef-prepared bites, a souvenir Feast of Fields cedar tasting plank, c***r from Sea C***r Farm & C***rhouse, and a selection of BC w**es presented by Revelry Import Company. Non-alcoholic options will also be available.

Our line-up this year:

๐Ÿ”ธ Chef Andrea Carlson, Burdock & Co.
๐Ÿ”ธ Chef Josh Blumenthal, Oxeye (Galiano Island)
๐Ÿ”ธ Chef Adina Guest, Loves Galettes (Salt Spring Island)
๐Ÿ”ธ Chef Margaux Herder, Chez Cรฉline
๐Ÿ”ธ Chef Akira Kishimoto, Kishimoto Restaurant
๐Ÿ”ธ Chef Kensa Ku, Yakitori Kohna
๐Ÿ”ธ Chef Tushar Tondvalkar, Kavita Restaurant

Pick your sitting and reserve your seat through the link in our LinkTree. See you here!

๐ŸŒ” Stones hold their warmth long after the sun forgets them.Another look at Sturgeon Moon's pork collar char siu and uni ...
09/24/2026

๐ŸŒ” Stones hold their warmth long after the sun forgets them.

Another look at Sturgeon Moon's pork collar char siu and uni XOโ€“glazed geoduck, braised celery and spotted shrimp cream. For those who enjoy it, we'll gild it with the finest Acadian caviar.

Our August-September tasting menu, โ€˜Submerging Stones under a Sturgeon Moonโ€™ nears its run, soon giving way to 'Radiant Radicchios under a Frost Moon' โ€” our yearly love letter to chicories.

Peruse our Moon Menu online.
๐ŸŒ• Bookings in our Linktree / OpenTable.

Delightfully chewy, as they should be. Sturgeon Moonโ€™s farewell; black garlic, blue cheese and almond nougat. Our curre...
09/18/2026

Delightfully chewy, as they should be.

Sturgeon Moonโ€™s farewell; black garlic, blue cheese and almond nougat.

Our current tasting course experience, Submerging Stones under a Sturgeon Moon, continues to do the rounds.

Peruse our Moon Menu online.
๐ŸŒ• Bookings in our Linktree / OpenTable.

๐๐€๐‘ ๐†๐Ž๐๐Ž ๐ข๐ฌ ๐ก๐ข๐ซ๐ข๐ง๐  ๐š ๐ง๐ž๐ฐ ๐œ๐ก๐ž๐Ÿ.Bar Gobo aka *The Hiโ€‘Fi W**e Bar at the End of the World* is searching for a head chef to ...
09/16/2026

๐๐€๐‘ ๐†๐Ž๐๐Ž ๐ข๐ฌ ๐ก๐ข๐ซ๐ข๐ง๐  ๐š ๐ง๐ž๐ฐ ๐œ๐ก๐ž๐Ÿ.

Bar Gobo aka *The Hiโ€‘Fi W**e Bar at the End of the World* is searching for a head chef to lead our tiny, highโ€‘impact kitchen.

This is your chance to imprint your voice on Bar Goboโ€™s food: youโ€™ll shape a menu of very tasty, shareโ€‘worthy snacks alongside indulgent main courses, crafting memorable bites and plates that sing alongside our curated w**es + soundtrack.

Bar Gobo prides itself on offering up seasonal, local ingredients, and a warm, musicโ€‘first community vibe where the kitchen sets the tempo...

The kitchen is small (but mighty) so weโ€™re looking for someone inspired, inventive, and comfortable wearing many hats โ€” a chef who thrives in tight spaces, loves w**e and music, and cares deeply about craft and community.

The position runs Wednesday to Sunday, afternoons and evenings, with a mid-October start.

If this role interests you, please send your resume and a brief note about yourself to:

๐š๐ง๐๐ซ๐ž๐š@๐›๐ฎ๐ซ๐๐จ๐œ๐ค๐š๐ง๐๐œ๐จ.๐œ๐จ๐ฆ

๐Ÿชธ Uni duty.Our use of red sea urchin marks a fruitful, ongoing collaboration with โ€” a framework for connecting people a...
09/10/2026

๐Ÿชธ Uni duty.

Our use of red sea urchin marks a fruitful, ongoing collaboration with โ€” a framework for connecting people and crafting experiences that work with nature to strengthen the ecosystems we depend on.

Sturgeon Moonโ€™s Uni Gelato is prepared from the Pacific Giant Red Sea Urchin (compliments of Uni Fresco) that is renowned as the worldโ€™s largest and sweetest variety.

The creamy roe is churned into a savoury base with high-yolk custard, complemented by braised burdock root, candied almonds, fig and fennel pollen, finished with Creanza olive oil. Briny depth, silky texture and a balanced complexity. Unexpected, and so delicious.

Pacific Giant Red Sea Urchins thrive in kelp forests but are ravenous feeders. Without natural predators, their unchecked populations destroy vital underwater ecosystems, crucial for ocean carbon capture and sustaining marine life. In last 50 years, more than 50 percent of global kelp cover has disappeared.

All are invited to savour this gelato course that also marks our contribution towards Ocean Wiseโ€™s Seaforestation Biodiversity Project that aims to advance urgent marine restoration through the responsible sourcing of overpopulated urchins.

๐ŸŒ• Peruse our Moon Menu online. Bookings on OpenTable.

๐ŸŒ— Hiring a full-time serverWe are looking for a special someone to join our amazing FOH team as a full-time server.Step ...
09/08/2026

๐ŸŒ— Hiring a full-time server

We are looking for a special someone to join our amazing FOH team as a full-time server.

Step into our intimate space where our Moon Menus tell a story and our renowned w**e program is guided by passion. Our ideal candidate finds joy in unparalleled hospitality, possesses a demonstrated depth of w**e knowledge, and shares our deep commitment to thoughtful, sustainable cuisine. Previous experience in a tasting menu environment is the perfect complement to this role.

This is a full-time [4 days/week] position. If you are dedicated to the craft of service and feel a connection to our philosophy, we would be thrilled to hear from you.

๐Ÿ“ง To apply, please send your C.V. to:
๐ฆ๐ฒ๐š@๐›๐ฎ๐ซ๐๐จ๐œ๐ค๐š๐ง๐๐œ๐จ.๐œ๐จ๐ฆ

For some, the clafoutis steals the show.Sturgeon Moon's seared lamb saddle arrives with an aromatic garlic scape jus, ac...
09/04/2026

For some, the clafoutis steals the show.

Sturgeon Moon's seared lamb saddle arrives with an aromatic garlic scape jus, accompanied by a caramelized plum & poppy seed clafoutis and a dainty quenelle of preserved plum and dill seed compรดte โ€” all fit for a crescendo.

๐ŸŒ• Peruse our Moon Menu online. Bookings on OpenTable.

Address

2702 Main Street
Vancouver, BC
V5T3E8

Opening Hours

Monday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 10pm

Telephone

+16048790077

Website

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