Mount Pleasant has emerged of late as a dining destination, whether you're up for a Michelin-starred fine dining experience at Published or grabbing some Southeast Asian-inspired burgers and shakes at Street Hawker.
Poised as a cocktail-forward spot with share plates, the just-opened The Watson perfectly heeds the call of locals who want something elevated and approachable with impeccable vibes.
Managing Partner Michael Gayman, Director of Operations and Partner Sean Raven, and their seasoned team made short work of the space vacated earlier this year by Kind Cafe at 3080 Main St.
With improvements that were largely (and impressively) cosmetic, the two-level space in a fairly young building is filled with light, high ceilings, and big flourishes, like three enormous paintings along the stair wall and stunning light fixtures. It's a gorgeous space, and we can thank Gayman's sister, talented local designer Erica Colpitts, for that.
Gayman, who has been creating fantastic neighbourhood spots for the past near-decade at ventures like the since-closed Blind Sparrow and the very much still-going Bartholomew in Yaletown, is finally in his own neighbourhood. Envisioned as an easygoing space to grab a drink and snacks, or a full meal, there's a delightful versatility to The Watson that fills the gap left between the area's more casual joints and high-end experiences.
What's on the menu at The Watson?
Cocktails are front and centre here, with in-house creations and gentle riffs on familiar classics. Bar Manager and Partner Jordan Coelho has some fantastic libations that represent a something-for-everyone spectrum of styles and flavours (light and refreshing, spirit-forward, fruity) made with some inspired touches.
There's the lemony and bright Saint Bartholomew, a Mezcal-based take on a Pisco Sour, topped with a ginger foam, or the sweet and seriously sip-able Follies Girl, which is a playful nod to an old school Tequila Sunrise, only at The Watson this cocktail is made with pisco, vodka, orange, strawberry, basil, jalapeno, lime and bitters.
For something more assertive, Coelho's take on a Boulevardier (whiskey, sweet vermouth, Campari) is the First Blood, which they're making with Woodford Reserve bourbon and a thyme-infused Campari.
Executive Chef and Partner Adam Coppell designed a menu that cleverly makes excellent use of the restaurant's slightly limited kitchen, with dishes that are exciting but not overly fussy and that can be executed swiftly to make the most of your time there.
Look for vibrant dishes like tender slices of halibut cured in Sheringham gin from Vancouver Island, served with olives, chiles, and an herby vinaigrette, or a fennel and orange salad with pickled blueberries. Heartier share plates include pork and bison meatballs, and crispy roasted potatoes with a kick of spice and a house-made aioli for dipping.
Among the standout menu highlights, however, are the lamb ribs, which are done sous-vide and finished with a sticky smoky-sweet sauce, served with Alabama white sauce and pickled onions. Gayman says he has long wanted to put lamb ribs on a menu, and Coppell obliged with this sensational offering that showcases the richness and depth of flavour of the lamb beautifully.
If you are lingering over cocktails, beer, wine, or spirit-free sips long enough to fancy dessert, The Watson has a couple of selections, including a treacle tart, served as a triangle wedge with gelato and crumbled pistachio for a great sweet finish.
Open daily from 2 p.m. until 10:30 p.m., The Watson is serving its full drinks and food menu daily, with happy hour selections between 4 and 6 p.m. and plans in the works to add a fun cocktail-forward weekend brunch service soon, too. "We are currently accepting walk-ins only during temporary hours (until our late licence comes through)," notes The Watson on its website.
Video: Take a look at The Watson's food & drink
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