f anyone is watching out for the starving artist types it would seem to be Vancouver’s David Duprey. He owns the old Steelworks building at third and Main Street. At street level of the building, the Grace Gallery showcases artists' exhibits, and upstairs, deep within the confines of the building, artists lease workspaces at rates next to nothing. And now the building has been outfitted with Vancouver’s newest gastropub, providing a place where one can feast and drink without breaking the bank.

Narrow Lounge, is, well, not wide. Thirty people can be seated in the long and namesake narrow room. Chandeliers hang from the ceiling and a few out-of-luck deer’s heads are mounted on the wall. It’s dark and designer-dingy, but it’s the kind of place that makes you want to stay a while. Besides, you really don’t want to wear your big-budget gear every night of the week, do you?

Even if you do, you’ll find much of the crowd is just stopping in for drinks in the late evenings, on their way out, on their way home. Ezra Kish (ex-Chill Winston and Ocean Club) heads up the bar and tends to keep it real. Order up Manhattan’s, gin martinis, rusty nails or a whisky sour. He’s got local R and B lagers, ales and stouts on tap and many a bottled beer as while. Sip scotch or bourbon and get to know the other hipsters in the room. You may just meet the next Warhol. And if you’re in the mood for a nosh, you’ll be pleased that The Narrow decided to expand the menu from its initial, and more minimal, design.

Brad Ford (presently at Crave) designed the list and they’re serving right until midnight. Choose from the traditional nachos (upgraded by the addition of homemade salsa and olive tapenade), go Asian with the garlic chili green beans, or share a charcuterie plate. The kitchen grills paninis (Bartlett pear and brie is a fave) and also do a mean grilled cheese and a zingy mac and cheese. Meat lovers can try the smoky ribs or meatloaf with garlic mashed spuds and baby greens. While, there is not an epic variety to choose from, there’s enough to please most everyone, as long as you're not set on Foie Gras.