Jorge’s Margarita Factory in downtown Vancouver to reopen April 26 as Diosa
By Rachel Pinsky, for The Columbian
Published: April 21, 2022, 6:01am
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Line cook Aaron Mata-Silva of Diosa chops ingredients to make salsa in downtown Vancouver on Monday afternoon. (Amanda Cowan/The Columbian)Photo Gallery
Ten years after opening Jorge’s Margarita Factory in downtown Vancouver, Jorge Castro and his company Pearl West Restaurant Group have transformed this family-friendly spot for street tacos, fajitas, and oversized margaritas into Diosa — an intimate space for adults to experience sophisticated Mexican cuisine and theatrical tequila-centric cocktails.
Diosa opens on April 26 for service from late afternoon until late evening at 1004 Washington St. The exact hours are still to be determined.
The Pearl West Restaurant Group opened DosAlas Latin Kitchen & Tequila Bar at The Waterfront Vancouver in May 2021. DosAlas’ symbol, the angel wings, represent frivolous fun: Diosa, Spanish for goddess, offers a more mature, laid-back vibe. Both spots share a glamorous approach to dining as well as elevated Mexican-inspired food and drink.
Jorge’s Margarita Factory shut down when indoor dining was suspended due the pandemic. During that time, Pearl West created the Diosa concept for a space in Downey, Calif. However, as the pandemic dragged on, they decided to transform the downtown Vancouver spot into a Diosa.
“We decided to open it as Diosa to test out the concept on the friends and family who supported us all these years,” said Christi Christian, chief marketing officer at Pearl West Restaurant Group.
The bar sits in the same space, but customers who frequented Jorge’s Margarita Factory will find little else reminiscent of that restaurant. Everything has been remodeled to create a Mexican boho coastal vibe.
A visit to DosAlas feels like a trip to Las Vegas; Diosa evokes the azul beaches of Tulum or Cancun.
Diosa shares the choose-your-own experience style of DosAlas. Patrons can dine at the bar or a communal table for a casual night out or two tops and booths for a more intimate experience. They can order a few small plates like lobster ceviche, ahi tuna tartare, or blistered shishito peppers and drinks or splurge on wagyu shaved tableside or Mediterranean sea bass for two. Food comes out as it’s done to ensure freshness and proper temperature. The full menu includes crudos (thinly sliced raw fish dressed in vinaigrette, citrus, or other seasoning), appetizers, a range of grilled steaks, entrees in individual portions, and entrees for two people.
Diosa shares DosAlas’ flair for tableside theatrics. Guacamole prepared with grilled avocados, to add a bit of char and creaminess, arrives under a cloche filled with applewood smoke. Carnitas made with mojo marinated and slow-roasted pork shoulder sizzles on a cast iron platter.
“The goal is to be really focused on food traditions and ingredients from Mexico,” said Anne Haerle, vice president of innovation and operation for food and beverages at Pearl West Restaurant Group. “To design the menu, we looked at the history of Mexican cuisine and how it evolved including outside influences from countries like Spain, Portugal, France, and the southern United States to present familiar dishes in new ways,” said Haerle.
Diosa’s cocktail menu is inspired by the tequila-making process. “Earth, air, fire, and water are needed to make tequila. We looked at that process of making and aging tequila to design our drink menu,” Haerle said.
A happy hour menu will be offered when the space opens. Eventually, outdoor patio seating and lunch service will be added. Reservations are available through Diosa’s website, diosarestaurants.com.
