Forage: (A) 1300 Robson St, Vancouver (N) 604-684-8461
I fell in love with forage even before my dining experience here (I know)
But if you take the time to read about the story behind forage, and why farm to table — sustainable dining is so important, not just for Vancouver, but even the people here. Take the time to read about the concept and mostly chef Chris Whittaker, you’ll fall in love just as I did. Forage makes it to the top of my list for best sustainable dining.
SPICY KALE AND APPLE CHIPS ($5)
PLATE — SALAD ($11)
organic greens, honey-spiked fromage frais, pickled rhubarb, radishes, spruce tip dressing. This salad isn’t just beautiful, but I felt it coming right out of my garden.
AWARD WINNING BC SPOT PRAWN AND SEAFOOD CHOWDER ($8)
No idea why mine didn’t come in a cast iron, but the others did. But nobody cares. I didn’t. It was still the best chowder I’ve ever had. Best. Ever. I just wish it was bigger.
SMOKED PEACE COUNTRY LAMB RIBS ($15)
Pickled radishes, foraged green chimichurri. This was amazing.