Vancouver’s sleekest vegetarian spot has sprung its best value yet

The Parker’s shiny new happy hour menu samples from ambitious executive chef Felix Zhou’s newest and best-loved creations. Happy hour gives diners the choice of three dishes from any six from our weekly fresh sheet for only $29 between 5:30 and 6:30pm, everyday. Pop in or book a table and enjoy the first tastes of spring from local farmers with plenty of time to get to the game or show.

For the rainy days, the prix fixe menu’s got cozy comforts with warm late-winter fare such as Saskatchewan Laird lentils with mirepoix, parmesan & a 63º free-range ‘perfect’ egg. The beautiful grilled King Oyster mushrooms over truffled chawanmushi with crispy leeks playfully beckon spring. And the stick-to-your-heart, shut-the-front-door handmade dumplings with roast aubergine and toasted pine nut curry are great for patio drinks, late night snacks, and sharing with friends.

Never to be outshone, the bar at The Parker will feature a rotating cast of cocktails ($8), local craft beer ($5) and cider ($5) as well as dynamite wine by-the-glass selections ($8) for happy hour. A few things on deck now are the Four Winds IPA, $8 negronis and spiced kir royales, and the $5 Dirtcandy Pickleback (chilled vodka shot+pickled beet shot).

Of course, our full menu, including Chef Felix’s tasting menu ($35 for a tailored five course experience), will be available during Happy Hour (530PM – 630PM) and diners can mix and match a la carte to their hearts content.

About The Parker

 Owned and operated by restaurant veterans Steve Da Cruz, Tiffany Easton and Martin Warren with design by Michel Laflamme. A polished casual vegetarian dining experience, The Parker is also gaining renown for it’s continued excellence in sustainability. The restaurant generates less than a pound of waste in a month.

Dinner service Tuesdays through Saturdays beginning at 530PM until late.
Happy Hour & Prix-Fixe Tues – Sat 530PM – 630PM
Reservations theparkervancouver.com
237 Union
604 779 3804

Photos by Katie Huisman