Scout Magazine does a video update

Yesterday Andrew Morrison posted a video of an interview he conducted with Sean Heather. In it Sean discusses the vision for Judas Goat and Blood Alley.

Click HERE to view

FLOOR - DONE

Hey, we are included in the Georgia Straight's "Best of Vancouver"

Best New Restaurant Name

Judas Goat Taberna
Blood Alley, Gastown

Judas Goat Taberna will likely be open by the time you read this. This wee eatery, next door to sibling Salt, is the latest venture from Sean Heather (Salt, Irish Heather, Salty Tongue, Shebeen) and his partner in Salt, Scott Hawthorn. The pair decided to open a taberna, or Spanish-style tapas bar, and figured the name Judas Goat seemed fitting. A Judas goat, an abattoir habitué, is trained to make nice with other goats, sheep, and cows, and then lead them to be slaughtered. The new space is located in Gastown’s Blood Alley, and once Heather and Hawthorn discovered that several abattoirs once backed onto it, well, they couldn’t resist.

We have a floor!

We have chosen the classic octagon tile shaped mosiac that was once so popular here in Gastown. Though still fairly popular around the world, this particular tile is scarce here in North America. We have chosen a white floor with black tiles as an accent....if we had chosen a red or brown accent the price and lead time would have been crazy, or so I've been told.

Here is an example of an original floor here in Gastown.

Our Architect Get Long Overdue Kudos

Our Designer/Architect, Gair Williamson has received some long overdue attention. Check here in the next couple of days to read his exploits in The Architectural Review.

Development Permit...hallelujah!

We have finally secured our Development Permit from the City of Vancouver. I am not going to waste time talking about it, suffice to say that it has taken a lot longer then it should have.

We are in the final stages of securing quotes for the pig skin banquette, tile floor, tin plate ceiling, marble counters, etc.

It feels good to be moving on this project again...I am starting to feel the fire in my belly rekindle.

Keep watching for menu development, marketing, construction and staff training.

Cheers,

Sean Heather

Not quite there yet

We are still wrangling with the bank, building owners, City Hall, etc, over the finer points associated with opening a restaurant in our fair city.

By early next week we should be up to our armpits in floor and counter samples.

In the meanwhile we are thinking of these stools...what do you think?