The Ultimate Vancouver Brunch Guide: Tuc Craft Kitchen

Jun 1 2016, 11:49 pm

We’re taking a tasty tour of Vancouver’s many brunches to create The Ultimate Vancouver Brunch Guide. This week we’re at Tuc Craft Kitchen for a top-notch brunch in Gastown.

Rustic, welcoming, and offering fried chicken and waffles for brunch, it’s no wonder Tuc Craft Kitchen has become a sought-after weekend brunch destination in Vancouver for locals and visitors alike.

Crispy bacon and egg (Jess Fleming / Daily Hive)

Crispy bacon and egg (Jess Fleming / Daily Hive)

Designed to fit the Gastown style, Tuc Craft Kitchen is a casual eatery, flaunting a wonderfully rustic and industrial chic décor – think high ceilings, reclaimed wood, concrete flooring, worn timber panelling, steel finishes and so on.

The restaurant, located on West Cordova Street, comprises of a main dining room, an elevated loft (perfect for group bookings), and a gorgeous, fully stocked bar. These features along with the restaurant’s tone make for a positively charming space, a space that is somehow lively yet intimate at the same time.

Crispy chicken and waffles (Jess Fleming / Daily Hive)

Crispy chicken and waffles (Jess Fleming / Daily Hive)

Although the aesthetics and ambience are reason alone to visit Tuc Craft Kitchen, the food is why people come here and why the restaurant is consistently packed both day and night.

Like their lunch and dinner menu, Tuc Craft Kitchen’s brunch menu has got comfort written all over it and includes such dishes as: lamb and eggs ($13); vegetable frittata ($11); eggs any style with pork belly crackling ($10), and the kitchen’s signature dish, crispy chicken and waffles ($15).

From just one bite it’s plain to see why the chicken and waffles is the brunch crowd favourite. As stated the free-run chicken breast is indeed crispy. It is also moist, tender, delightfully seasoned and matched perfectly with two savoury waffles and an array of accompanying potted sauces (Dijon Mournaise, maple syrup and a house-made tomato chili reduction).

For the full wow effect, staff recommend each folk full contain a piece of waffle, chicken and a mixture of all three sauces. This sizable meal certainly lives up to its reputation and is worth coming back for alone!

Irish stew skillet (Jess Fleming / Daily Hive)

Irish stew skillet (Jess Fleming / Daily Hive)

Another brunch highlight is the Irish stew skillet ($13), which is made up of two free run poached eggs, grass fed beef, Yakima Valley lamb, roasted button mushrooms and B.C. new potatoes. Served in a hot cast iron skillet and presented on a wooden bread board the stew is rustic in style, rich in flavour and best ordered with a side of toast so all the delicious juices can be soaked up.

It is worth noting that for every Irish stew skillet ordered, Mealshare will provide one meal to a person in need.

In addition to the main meals Tuc Craft Kitchen’s brunch menu also features a selection of small bites and nibbles. It is strongly recommended by the attentive and knowledgeable servers to begin the meal with a plate of the crispy bacon and egg ($4). This deliciously satisfying appetizer is made up of a soft boiled egg with lightly runny yolk, which has been wrapped in bacon and fried in light tempura batter. Need we say more?

Inside Tuc Craft Kitchen (Jess Fleming / Daily Hive)

Inside Tuc Craft Kitchen (Jess Fleming / Daily Hive)

For brunch-goers looking to wash down all that salty goodness down with a little boozy brew, the bar offers a variety of fun and creative morning cocktails ranging in price from $6 to $8 like the Cordova Michelada (red stripe, lime, tomato tapenade spices); the suburban firecracker (Four Roses bourbon, Ode to Citra pale ale, Aperol, orange juice, jalapeno, honey), and the Jaral Caesar (mezcal, jalapeno, cilantro).

With quality meals, reasonable prices, a warm atmosphere and unbeatable service, Tuc Craft Kitchen should be high on everyone’s list of brunch joints to visit in Vancouver.

Tuc Craft Kitchen

Address: 60 West Cordova St, Vancouver
Phone: 604-559-8999
Hours:Brunch served Saturday and Sunday from 10 a.m. to 3 p.m.

Jess FlemingJess Fleming

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