Compound Vancouver

A new family-run restaurant has taken over Glowbal’s former Fish Shack space in the heart of the Granville dining district: The Compound.

Under the culinary helm of Chef Kody Adams (along with bartender/cocktail developer Jeff Hodges, managed by Joe Palmer and Brad Stowe), this comfort-food eatery will be instantly recognizable to diners of The Fish Shack.

The interior has mostly been left untouched, perhaps with the exception of several tin planters spaced around on those wooden palette-filled high walls.

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The remaining chalkboard frames along the wall are empty but will soon boast black and white family photos.

TV screens are still around the room for sports fans to take in the action (we had a mix of classic tunes and pop on our recent visit). This relaxed space is a good spot to meet up with friends over craft cocktails, local beer on tap and a small but varied menu of options ranging from beef ribs to a vegan chicken sandwich.

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We’ve been told that desserts are on the way, but the busy restaurant has already seen its fair share of business in the short month since its opening.

The Compound is named for the individual personality of its three owners, plus the food, drink and atmosphere trifecta. On any given night, The Compound can be a full-on sports bar, the next a chill lounge.

Their menu is broken down into shares, salads and sandwiches, with several items able to be prepared for vegan lifestyles.

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We kicked off our dinner with their very popular prawn starter. The dish is served Creole-style, in a (slightly) spicy coconut banana cream curry, with small rounds of fry bread. Delicious and addictive, we ordered a couple of extra pieces of fry bread to soak up that curry sauce!

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My husband enjoyed the beef ribs, served with peanut rice and miso sauce. The ribs are slow-cooked, then sliced upon serving, unlike a plate of traditional ribs. It was well seasoned and filling enough following the prawn starter.

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I ordered the roasted chicken sandwich, topped with stuffing, sitting on a bed of chopped iceberg lettuce complimented with roasted scallion dressing.

The chicken and stuffing is quintessential comfort food and when served with a side of fries and a glass of Category 12 IPA, really hits the spot.

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There’s a happy hour special with $4 Jameson shots, $4 house lager pints and $5 glasses of house wine. Speciality cocktails (think Basil Smash Martini, Mai Mai Thai Thai and Scale The Wall, the latter a mix of Mezcal, Olmeca tequila, caramelized pineapple clove syrup, lime and grapefruit) and old-fashioned cocktails round out the drink menu.

Find The Compound at 1026 Granville Street in Vancouver. They’re open 4 pm to midnight.

Our meals and drinks were courtesy of The Compound. Opinions, as always, remain our own.

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