Collective Goods, the sweet little French-ish bistro on Commercial Street, is under new ownership. There’s also a new chef in charge in the kitchen. Collective Goods used to be owned by Collective Hospitality. This was the same team behind The Mackenzie Room and the now closed Say Mercy. The restaurant itself started as a pandemic project raising funds and providing meals at no cost to unemployed hospitality workers. Then, it shifted into more of a cafe/grocer, before settling into a dedicated restaurant space.
Bold, Brave, New Ownership
When the future of the beloved neighbourhood bistro came into question back in the summer of 2025, longtime staff member Kaylund Mons decided he wanted to take on the challenge of restaurant ownership. After some behind the scenes negotiations and fundraising, Mons took the keys on October 1, 2025.
It’s understandable why Mons felt inclined to step in and save Collective Goods. For one, he had just finished implementing a number of changes to the space as head of front of house, including a new menu and an updated wine list.
“It was several months of constant, dynamic change,” explains Mons, “but each change revealed something about the restaurant.” And, feedback from the regular customers was positive.
“That’s one of the beautiful (and occasionally annoying) things about restaurants: immediate feedback,” Mons admits. He adds, “It doesn’t take long to see when you made the right call, and it takes even less time to see that you made the wrong one.”
Neighbourhood Roots and Regulars
Part of the European charm of Collective Goods comes from its location on quiet little Commercial Street. In addition to being fundamental to Collective Good’s identity, the bistro’s location also brings in many regular customers who live nearby.
“It really started to click that more than anything, this is one of those neighbourhood spots,” Mons shares. “We see the same faces, we know their orders, and we know their dogs names (special shout out to Maisie, the cutest Corgi on the block).”
These close connections are why it was especially hard for Mons to walk away from Collective Goods. He suggested buying it so that, in his words, they could forget about “killing” the beloved neighbourhood bistro. Saving it from certain death was a valiant act, and Mons’ sensitivity to regulars is why he has worked to maintain a sense of continuity since taking over.
However, that doesn’t mean he will be maintaining status quo forever.
Change is Coming to Collective Goods
As mentioned, Collective Goods is not just under new ownership; there’s also a new chef in charge. Naudia Nourozi was already working in the kitchen as Sous-Chef, and has now been promoted to Chef de Cuisine.
“Chef Naudia and I are trying to figure out what’s fundamental to this place and what is just an echo of its previous life,” Mons elaborates. This means the menu will continue to change as Nourozi experiments.
For example, and I’m sorry to be the bearer of some bad news, sometime soon, the Bistro Burger. It comes topped with triple cream brie, onion jam, and dijonaise, will be leaving the menu. If you love this burger, hurry to have it again before it’s gone for good.
While Mons does worry that there will be “a small riot when we 86 it,” he recognizes that “you gotta kill your darlings sometimes.”
For now, Mons is engaged in a delicate balancing act: nourishing community connections and providing much needed continuity, while pushing boundaries and dreaming of what he’ll call his restaurant when one day he paints over the Collective Goods sign.
Ringing in the New Year and Looking Ahead
If you’re excited for a fresh take on the French bistro, stop by Collective Goods to sample some of the Plats du Jour that Chef Nourozi is creating daily. On a recent visit, I had a yummy winter salad that featured beets on a bed of whipped mascarpone goat cheese. If you’re one of Collective Good’s regulars, let them know if you have any beloved favourites or long dreamed of requests.
One thing that hasn’t changed is that, like its sister restaurant The Mackenzie Room, the French-ish menu at Collective Goods is designed to be shared. A la carte items are also available.
To ring in the New Year, Collective Goods is offering a 6 course menu at $120 per person that features dishes large and small, shared for the table. French classics like Pate En Crout, Caviar, and Bavette in Sauce Diane will be served alongside fresh oysters. After 9 pm, guests can enjoy late night snacks and pours of fun wine.
Looking ahead to Dine Out, Collective Goods will likewise be presenting a shared menu for the table. For $55, guests will get to enjoy five dishes. Included is a Shrimp Cocktail, Endive Salad, Lingcod, Steak Frites, and Creme Brûlée.
As Mons peers into the future and grapples with what changes to make and what to preserve, there’s a sense of excitement about what Collective Goods may grow to become. In the meantime, the team is still serving up French classics and creative specials on one of Vancouver’s sweetest streets to customers new and old alike.
