In turn, this promotes commons organizational designs based on collective forms of common goods production, distribution, management and ownership. The latter refers to the processes by which communities of people work in common in the pursuit of the common good. It was served with a baguette slathered with saffron rouille.In recent years, business ethics and economic scholars have been paying greater attention to the development of commons organizing. Here, it’s the more desirable mussels, clams, squid and lingcod that fill the bowl. The Occitan word is from verbs meaning to boil (bolhir) and simmer (abaissar). The term bouillabaisse, by the way, was coined by Marseille fishers who made stew from fish they couldn’t sell. Instead of the traditional tomato-based broth with a pinch of saffron, it’s sauce Americaine with the distinct flavour of lobster. It’s a super light, creamy, ethereal mousse.Īnother starter, celeriac and apple remoulade with creme fraiche vinaigrette, had little shouts of blue d’Auvergne cheese.īooyah-baisse points to a nice little tweak in the bouillabaisse dish. Chicken livers are cooked sous vide and blended with barely-there amounts of vanilla, orange, ginger, cinnamon, nutmeg and black pepper. I relished everything I ordered, starting with a gorgeous chicken liver mousse with fermented chamomile honey, preserved fruit and grilled sourdough. There’s also an Italian dish on board: Charred broccoli house-made cappelletti with taleggio, gremolata and white wine butter sauce. The chicken liver mousse with chamomile honey, preserved fruit and grilled sourdough is super light and creamy. “It’s fragrant, bright, with lots of acidity and beautiful chile flavour.” The peri peri sauce uses chiles from South Africa. The hens are cooked sous vide, then pan seared at service. Reeve uses Cornish hens, brined for two days. Jacques, bouillabaisse and steak frites, but there’s some off-roading with items like Piri Piri Hen, an homage to the previous Portuguese restaurant, Casa Verde, which had a barbecued version. Lunch includes dishes such as croquettes madame, moules frites and a bistro burger.ĭinner menu starters are $15 to $21 and mains run from $28 to $46 and have the heart and soul of a classic French bistro with dishes such as Coquille St. Morning pastries include doughnuts from Butterboom and croissants and pain au chocolat from Mercy Boulangerie. Photo by Mia Stainsbyįood service starts with coffee and pastries in the morning, moves to lunch at 11:30 a.m., then dinner at 5 p.m., beckoning, like a neighbourhood hub. The dining area at Collective Goods Bistro and Grocer on Commercial Street is newly renovated but has the feel of a lived-in, not-so-minimalist Shaker dining room.

Jeba Sritharan, who previously worked at Say Mercy, is the restaurant chef and works with Reeve on the menus. A couple of cafes, art gallery and the artisanal bakery, Flourist, also reside in this increasingly interesting, largely residential neighbourhood.Ĭollective Hospitality operators are Reeve, the chef, Andrew Jameson, the financials guy, and Antonio Cayonne, director of operations. The place is newly renovated but has the feel of a lived-in, not-so-minimalist Shaker dining room. This advertisement has not loaded yet, but your article continues below. The baby of the family - Collective Goods Bistro and Grocer, which opened for dinner last November - is his “French-ish bistro where you read the menu and know what’s going on.” It was actually born last September as a grocery store, so you’ll still find ready-to-heat foods such as lasagne, cottage pies, curries, stews, soups and desserts as well as some basic provisions, wines and bottled cocktails. The middle child, Say Mercy, is the love child of Reeve’s passion for Italian food, refined at Cioppino’s and American barbecue.

It’s a high-demand spot even in its Downtown Eastside location. You might say Collective Goods Bistro, of the three-child family Collective Hospitality group of restaurants, has that.įirst-born Mackenzie Room is the “Willie Wonka” of the family and enjoys challenges and thinking outside the box, says chef-owner Sean Reeve. Restaurants, like children, thrive with good parenting. The next issue of Vancouver Sun Headline News will soon be in your inbox. If you don't see it, please check your junk folder.

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