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Working in close partnership with Shake Shack’s Culinary Director Mark Rosati, Abergel prepared a special menu built around offerings from his Michelin-starred modern Japanese izakaya restaurant.
“We first met Mark when he started coming to Hong Kong to scout out the city and was planning the opening of the first Shake Shack,” said Matt Abergel. “Mark and his team immediately became regulars of ours at Yardbird. During one of our Chicken and Charcoal launch events in New York, I asked Mark if we could do Katsu Sandos with their potato buns, but he went a step further and offered us space in the West Village Shack. We share a lot of values and we are so stoked to be doing this together with Shake Shack on our 10th year at Yardbird.”
Here are eight can’t-miss ones to check out in Vancouver while you can.
Good Times at Tacofino Gastown
Courtesy Tacofino
Tacofino is launching a sandwich and snack pop-up named Good Times on Wednesday, April 21. You can find a menu of handhelds like a Chicken Katsu Sando and a Cauliflower Po’ Boy on the brand’s Gastown patio menu for dine-in, takeaway, or for delivery via DoorDash. A portion of sales from every sandwich purchased for the first week of the Good Times pop-up will go towards supporting the Vancouver Food and Beverage Community (VANFBC).
Address: 15 Blood Alley Square, Vancouver
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Many New Yorkers have lost their jobs since COVID began its rampage through NYC in March, and three of those people are Christopher Wagenlander, Asher Sendyk, and Hai Oliveria, friends who in the pre-pandemic era worked in the kitchens of Casa Mono, Catch Steak, and Hearth. After months of random gigs and a whole lot of scrambling, last week the trio opened their first-ever restaurant Evil Katsu, a delivery and takeout operation headquartered in the kitchen of the closed Lower East Side bar Pretty Ricky s.
The Evil part of the name is from that well-worn portmanteau of East Village, where all three currently live, and the Katsu is there because that s pretty much all that s on the menu. You can get your breaded, well-seasoned, and twice-fried creation with either chicken, pork, or portobello mushroom as the base, and served on a classic sando or as part of a platter, or set. Based on my Evil Katsu feast the other night, chef Wagenlander really knows what