Vancouver Strip Club Proves Boob Lovers Are Also Down With Locally Sourced Meat
And with locally made sausage.
No. 5 Orange/Facebook
At least that's what seems to be the case at No. 5 Orange, a Vancouver all-nude strip club where a well-known local chef's new menu has doubled food sales in just a few months.
If you've read Anthony Bourdain's Kitchen Confidential, it probably won't surprise you to hear that the idea to have the chef revamp the club's menu came about simply because, well, he was there a lot. The chef in question, Stuart Irving, has been the talent behind a number of successful Vancouver eateries, most notably Cobre Kitchen, which used to serve nuevo Latin cuisine. He's re-doing No. 5 Orange's menu while waiting on his next restaurant, Cuchillo, to open up down the block.
Irving told Scout Magazine he used to take his team to the boobie bar for pre- and post-service meetings, even describing the atmosphere as "like Cheers, but with boobs."
The strip club's manager asked Irving if he'd like to help with a new menu, to which he said yes. He took the food from frozen to gourmet, introducing a selection of locally made sausages and items including "Satay Kabobs of either free-range chicken, double-smoked pork belly, or wild sea prawn."
"But people don't care about the food, they just want to see naked girls!" you're thinking. Well, apparently not. British Columbia's CTV 5 reports that the menu makeover has cause both food and alcohol sales to increase -- food sales more than doubled, in fact.
We're not sure what this means for the local food movement, but we are considering a trip to visit our friends up north.