Donnelly Group Blog

Thursday, July 12

Killjoy – Meat, Cheese, Crackers, Cocktails

When I was growing up, my absolute favourite thing to eat in the world was cheese & crackers. I’m not talking about ‘Lunchables’ here, I’m talking a mix of crackers like Veggie Thins, Ritz, Triscuits, Bacon Thins, Crispers (a little later in life but still applicable) matched with different pepperonis, salamis, pates and topped off with gherkin pickles. For real, this was how I snacked as a kid. I literally had no idea that I was eating a specific category of food, nor did I know that it actually had a name.

A few years back I was introduced to a concept of dining that I had apparently been eating for most of my life. I had seen the word on various menus before, but politely declined – Charcuterie? No thank you. What was I thinking?

Nowadays, my pepperoni and salami have been replaced with Bresaola and Proscuitto (see Barlife UK’s article on how I really feel about Proscuitto here). Gherkins are still there, but now they’re called Cornichons. Pate has been replaced by Fois Gras (unless you’re in California then you’re S.O.L). Twelve-plus years in the Vancouver restaurant scene and just now am I able to help drive this amazing food style, with our newest concept – Killjoy.

I won’t lie, May 2012 was an amazing month of food and cocktail tastings on the cocktail side of the Donnelly Group. Picture this: A bar & beverage director and a development chef get put to the task of creating a menu around meat, cheese, gin and wine – Awesomeness ensues.

Killjoy opened mid-June with a bang. Yaletown has never seen anything like this place before. A room designed by award winning designer Craig Stanghetta, a food program put together by local chef Alvin Pillay, wine on tap and a cocktail menu focused on modern gin cocktails, with both original recipes and recipes donated by some of the best Gin mixologists in the world.

Your first inclination may be to hit the downstairs late-night for the DJs and dancefloor. But I highly recommend arriving either post-work for a relaxing Gin & Tonic (25 gins and 3 different tonic waters) or a glass of draught wine (4 whites, 4 reds, all amazing value). While you’re decompressing from the work day. Feast on the Chef’s Selection Plate – a mix of meat, cheese & sides, or indulge in the Grand Tasting Plate – a sample of every cheese and every meat on our menu.

Below is just a quick look at some of the selections currently available at Killjoy.

(Photography by Fred Fung & Tiffany De la Llave)