The Magnet

Bringing it back to the grub today as chef shows his ability to take something simple (a gosh darn carrot!!) & make it delicious by somehow making it even more carrot-y & totally un-carrot-y at the same time Is it witchcraft?? (Most likely)
Is it math? (“If I take this carrot, multiply it by the square root of carrot juices & {subtract}the co-efficient of koji then multiply by Pi….”)
Either way, same result: perfect carrots.
We’re also into taking classics, tweakin’ & twistin’ until we have something unique without taking away the simple pleasures of a tried & true dish (meat n potaters anyone? Yes! Us! All the time please).

Photo 1:
Coq au vin - red wine braised chicken leg, schmaltz “tater tots”, Koji carrots, mushrooms & roasted shallots

Photo2:
Koji braised carrots, labneh, chive oil & dukkah

New features now serving❤️

To most of you this is just a boring pic of a boring beer with some boring taps & some boring stainless.
BUT, some of you out there looking at this pic (possibly of the beer nerdery persuasion) this is a very exciting photo of a very exciting beer, with some very very exciting taps next to some exciting stainless…actually wait, no, the stainless is still boring haha oh well.
Those of the beer nerdery persuasion would know they are looking at the brand new additions to our draft line up the “Side Pour” faucet.
They just arrived from Czech Rep. yesterday & we’re excited to start pouring some of our Pilsner’s & Lagers using them.
Essentially the Side Pour tap changes the carbonation in the beer to create a silky smooth, creamier mouth feel & also bring out some different characteristics in the hops & malts.
We love how it changes certain beers.
We’ve tried to pick a couple that we think would be enhanced by the side pour. This week we’re doing Kingmaker Euro Style Pilsner & the Vienna Lager.
We’ll switch up the beers as we go but for now we encourage you to head down & try out this traditional way of pouring pilsner & lagered beers for yourself!

We’ve switched up the vegetarian pasta feature once again & we’re feeling pretty great about this one.

We wanna say something cheeky or maybe a lil’ bit silly but we’re feeling quite serious today & we’re thinking maybe it’s because of the seriousness of this dish that has put us in a seriously serious state of seriousness:

Gnudi, charred leeks, split whey sauce, chive oil & grana padano

Trying to always have a vegetarian friendly pasta option on feature these days. Here’s our latest:

Pasta feature for feb. On tomorrow or friday.

Hand made beet & ricotta ravioli, lemon butter sauce, grana padano & poppy seeds.

Good morning sunshine!
Whilst dinner might be low on your list of priorities at this particular moment we interrupt your morning insta-rabbit hole algorithmic feed of augmented reality Ray-ban ads, Japanese style pants, highly efficient “manscaping” devices (& whatever you were talking about last night with your friends) with something delicious (maybe we’re listening too📲👂🏽)

This weeks feature:

Duck confit, brusselkraut, king size “tatertot” & sauce charcuterie

Real work of art here peoples. Continuing the Magnet theme of “delicious things to eat you probably won’t find in any other beer bar on the planet” chef always trying to class up the joint through his snacky fever dreams.

Roasted Delicata squash, whipped ricotta, shiitake + squash guts XO sauce

What? You’ve never seen a Chicken Kyiv mandala?? Well now you have. Totally welcome.
Feature tonight & beyond:

Chicken kyiv, herb butter, creamed brussels sprouts & bacon, agrodolche
Oh my golly gee.😱

File under: Delicious On Toast

Chicken liver parfait, red pepper jelly, & “granola” on sourdough.

(Nice pic from chef. Marketing dept. didn’t even have to use a low quality phone app to spruce it up).
Photo credit: Chef

HELLO WE’RE BACK & WE MISSED YOU SORRY WE’LL NEVER EVER CLOSE FOR 10 DAYS EVER AGAIN EXCEPT MAYBE NEXT YEAR AT EXACTLY THE SAME TIME BECAUSE WE’LL PROBABLY BE REALLY REALLY TIRED AGAIN AND NEED ANOTHER REST! BUT JUST INCASE YOU DIDNT HEAR US YELL IT THE FIRST TIME WE ARE BACK AND OPEN AND REFRESHED AND READY TO SERVE YOU DELICIOUS THINGS!!!

As a general rule in life it’s good to remember it’s really quite rude to say f**k dat but it is always delicious to say duck fat:

Plum cider glazed duck confit, cassoulet, turnips & duck fat croutons

Soul nourishing winter goodness on the feature board right now.

Hey NO we didn’t just throw four or five Timmies Old Fashioned’s in a bowl with some sugar sauce, then jazz up the pic with our new app & call it good. Not whatcha think it is we promise:

Cropthorne honeyboat squash rings w/ shio-koji ranch dip & togarashi

Betcha weren’t expecting us to say all those ☝️words in the same sentence were ya??! Could be the best crunchy beer snack ever invented!

Cheers Scout Mag!

The Tricky Business of Finding Vancouver Restaurants Open on Monday (and/or Tuesday) It's the beginning of the week. You want to meet friends for a meal (or just don't want to cook), but so many restaurants are closed that figuring out where to go only leads to frustration, compromise, or a sad frozen pizza... No more! This new guide is here to help.

The ol’ Magnet sausage factory in the back has been hard at work again. We think they may have figured out what you need in your life. The missing *link* one might say. Between ordinary taste satisfaction & all out sausage-ee taste sensation.
Say it fast ten times:
Saws 🪚 hedges 🌳🌳
saws🪚hedges🌳🌳
Omg here’s one of the dishes on the board tonight:

Braised pork cheeks, duck sausage, pomme dauphine, brusselkraut & jus

Kitchen crew hard at it with the super creative features once again. Thanks chef.

Here’s what we got happening in this pic:

Roasted & pickled kholrabi w/ charcuterie XO sauce & sesame😌

“What’s with the hops instead of the requisite triangles in the background”?
Well, that’s because we have a whole schwack load of fresh hop beers (& even a cider) pouring right now with more rotating through as the week progresses.
Yes. You need to come here immediately.

Hey nobody told us it would still be the middle of July in October so we spent the past month or so taking a deep dive into the world of homemade sausages so we could come up with a tasty fall comfort food delight. We’ve fine tuned our sausage-o-meter & really become one with our inner sausage.
Here’s the result:
House made Toulouse sausages, mash, pearl onions & cider gravy.
A real fall-ish treat just as enjoyable on a 23o roasty October day as a chilly brisk one.
Simple but effective. That’s the M.O here. Also check the beer list to see what we got to wash it all down with.
Have a sausage-eeee Saturday!!

BIG thanks to everyone that came out tonight for the tap takeover.
We wanted to launch Mondays at Maggy with and it certainly feels like we achieved that!!
So, now you just have to keep coming back every Monday!! (Except next week because of course the second Monday after we launch Mondays is thanks giving & we’d obvs be crazy to be open on thanksgiving cause everybody is busy giving thanks for things). So hey! BIG successful great night launching Mondays but we’re closed next Monday. Loves ya!

Egads! you just better be a tasty b’stard when you’re this ugly!
And that’s just what anchovies are to at least 23% of the population, tasty lil’ b’stards. an acquired taste probably born of many attempts as a teen. Only the most tenacious. Willing to keep trying. Knowing it’s your rite of passage. Your ticket to another taste dimension. Your window into a very exclusive little club. That of the Anchovy Enthusiast.
To the other 77% well…look away I guess & be safe in the knowledge that you got options, lots of other options…
But for you, the vocal minority, our “anchovy enthusiasts” your gleekers are probably already squirtin just from laying your eyes on these tangy, salty delights, taste buds poised to take a metaphorical dive in the ocean BEHOLD:

White anchovies relaxing on a deck of sauce gribiche on board little squid ink focaccia floating on the sea of life. Poetry in tasty, salty, tangy perfect beer snacky motion.

Hey we’d love to give you a reason to ❤️ Mondays & we think we might have come up with a way…
Well, firstly we’re gonna be OPEN ON MONDAYS STARTING OCTOBER 3rd!!
“Okay, big deal?!” we hear you say. But it is a big deal & here’s why.
To launch Mondays at Maggy we’ve got a wee surprise for you. First a story.
Once upon a couple of Friday mornings ago (yup, we said mornings) we were on our way to & our friends invited us over for some breakfast beers…well, when we say invited, we kinda invited ourselves, did a little begging & they were kind enough to roll up the shutters a little earlier than usual (like pre-9am beers!) give us a tour & a taste of pretty much everything they had on offer.
If you haven’t had the good fortune to crack a can or two of theirs yet, let us be the first to tell ya, Sydney’s latest will surely end up in hearts & minds as one of our provinces’ greatest!! This crew are out of the gate with fantastic offerings.
So, we’ve teamed up, this Monday October 3rd Small Gods will be taking over the taps at Maggy.
Here’s what we’ll be pouring:

“Neverending” Pilsner
“Rascal King Hazy” IPA
“Promised Land” Hazy Pale
“Ancient Child” DDH Hazy IPA
“Bay of Noon” DDH Double IPA
“Elbow Room” Peach Tea Gose
“Run River” California IPA
“Sub Rosa” North West Amber
“Beloved Returns” Festbier
“Dawn” Caramel Macchiato Nitro Blonde
😘 big thanks to the Small Gods crew for making this happen!
See you Monday😎

Hey had chance to check out one of North Vans newer breweries yet? Here’s your moment!! We brought about 240 pints over on the seabus so you wouldn’t have to!

Hey you ever wondered what a German beer hall might taste like?? Like, we don’t mean what something you might eat in a German beer hall. No, no. We mean like put all the essence of a German beer hall in a big pan & cook it then EAT IT!!
We’re pretty sure this is what it would taste like. Best washed down with a solid amount of delicious beer of course:

Confit duck leg, spaetzle, brussels & turnips w/ sauce “charcutiere” (pickles n mustard may or may not be key ingredients here)

Just in case you’re bored with what the world has to offer you for dinner tonight we thought we’d throw a couple of tasty, creative culinary curve balls your way to tempt you away from your massive list of first week of September things that must be surely done!
No! What must be done is to eat this:

🌽BC Corn “ribs”, all dressed seasoning, fermented blackberry bbq sauce, crispy bits (yes Vegan peeps you can eat this. It’s also gluten free for all ye celiacs).

And for when you’ve finished eating that we highly recommend you move onto this:

Humboldt squid & chorizo ragu, squid ink tagliatelle, cherry tomatoes & goth gremolata 😲

We know you know but we’ve got a bus load of freakin’ great beers on tap too, snazzy cocktails, splashy natty wines & all the things in between.

New to the Magnet feature board this weekend is this tasty Spanish style Sidra from 'Nutria de Mar'
Its super tart and made from locally grown apples 🍎 🦦

Okay we know tomorrow nights dinner seems a long way off but here’s a simple, honest photo of something delicious.
if you’re anything like us right now you’re cruising the insta mindlessly swiping through square after square of tosh just waiting for your eyes to get droopy (unless you’ve realized it’s already a bit past midnight & tomorrow’s wordle is happening…)
oops almost lost you glad you’re still here…
Well we’re here to interrupt yer late night algorithmic barrage of impossible to get your mouth around sandwiches, duck faced self love proclaiming gratuitous monologues, beer cans bouncing off basketballs, fitness goals & very photogenic totally non functional home interiors with what you’re gonna be dreaming about for the next 5-7.5 hrs of tossy turny “still a little too hot at night unless I’ve got the fan blastin in me face” zzzzzzzzzz’s:

Braised lamb neck dumplings, fava beans, castelvetrano, lamb broth & mint

cherry tomato & watermelon salad, arugula, feta, challah croutons with shio-koji ranch dressing
Prefect tommies, sweet sweet watermelon, tangy feta & dense little flavour explosion croutons for that perfect mix of crunch factor vs freshness needed when you’re eating a big ol’ salad!
On the board tonight alongside those tasty lil’ squid ink brioche sammies we posted yesterday.

No need for silliness, no jokes, no messin’ - serious biznass around here right now. Chefs been reeeeeeeal busy lately:

1.) agrodolche glazed duck leg, bison & beans, hakurai turnips, snap peas w/ duck fat croutons

2.) Olive oil poached tuna, warba potatoes, zucchini, romesco ,turnip top salsa verde

3.) House salad: baby kale & frisee, pickled radishes, roasted beets, spiced candied walnuts, house ricotta

All on the features board right now!

Chef texts.

Hey we have something delicious to show you & tell you all about. We’d really like to taste it for you too but only you can do that unless somebody invents Smellstagram® or Tastestagram® sometime between now & when you get your butt down here to try it!! See you soon. We’ll save you a seat on our indoor patio.
Olive oil poached tuna sopes, preserved fennel, pickled jalapenos, green olives & aguachile dressing

🚨PUBLIC HEALTH WARNING

These people all thought is was a good idea to go frazzle to a crisp on one of Vancouver’s many many many beautiful patios! Now look at them. Regretting every minute of that decision.
That decision they made to sit outside while the giant fire ball in the sky was blazin’….instead of sitting inside …at the Magnet….in a big cavernous room with not very much natural light…drinking incredible beer, wine & cocktails…eating delicious food…with the soothing sound of the AIR CON humming quietly in the background. Keeping everybody cool. So cool. No sweat patches. No servers in sunglasses. Just cool. Icy cool.😎

Here’s an unfiltered, naturally lit plate of unfiltered natural deliciousness available for your tasting pleasure. On our feature board this fine eve & hopefully the next few too.

Braised pork cheeks in mustard sauce w/green onion potato cake, snap peas & radishes

We’ve snazzed up the beer list & razzled up the wine selection too.
You’re in good hands.