Sean Heather and Scott Hawthorn have pioneered yet another award winning restaurant to join the likes of Irish Heather, Cobre, and the Salt. It’s called Judas Goat (inventive eh?), and on March 15th, this Spanish inspired taberna officially opened to the masses, serving foodies and dinner crowds tapa delights. This week, the Gastown Blog team met up with Kurtis and Brooke to show us around.
“Judas Goat is inspired by Spanish tapas,” Brooke tells us. “Scott and Sean went down to Spain and love that style of culture, food, and social aspect of it all, and they wanted to do something here in Gastown.”
Located on famed Blood Alley right next to Salt, Judas Goat is a perfect detour as you bar, club, or gallery hop with friends. Walking inside and into the space, you’re seated almost within arms length from the kitchen, and no more than 6 ft away from crowd around you. This makes for a unique atmosphere combined with delicious, world class food.
As you take in the ambiance, you can’t help but notice the wall that depicts the story of the Judas Goat – a great conversation piece as you enjoy the food and drinks. We spoke to Executive Chef Lee Humphries, to tell us about our dishes. Take a look below.
- Rabbit Rillette with Carrot Panna Cotta
“Here we have the Rabbit Rillette. So confit rabbit with carrot panna cotta and grainy mustard”
- Beef Brisket Meatballs with Tomato Sauce
“This is the beef brisket meatballs with rustic tomato sauce and chives.”
- Cured Salmon Pastrami with Mint and Pickled Shallots
“Finally, we have the cured salmon pastrami with mint and pickled shallots.”
The dinner was fabulous! The idea behind the food is that people can share and enjoy in a small-sized course. It was a great experience and we’re happy to see Judas Goat finally open.
Have you tried it yet? Let us know by posting your comments below. Remember to also post any of your photos of the Judas Goat on our Facebook Fan page.
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