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Forage Restaurant Review: Chef Chris Whittaker helms this hip West End restaurant and has been dealing for years with his meat, dairy and vegetable producers, and others, including foragers and salmon and spot prawn fishers. In fact, he's been known to take the show on the road and cook at various suppliers' farms, like the annual Come Forage farm long table dinner at Fraser Common Farm. Start your meal with the seriously addictive popcorn and pork cracklings or kale and apple chips while perusing the menu. Try the creamy seafood chowder, and then move on to roasted halibut with crispy polenta, beans and smoky Walla-Walla onion velouté, or bison rib-eye with hay-smoked potatoes, preserved spring vegetables and wild green chimichurri. To end the meal, consider the dark chocolate hazelnut opera cake with Tumaco bitter chocolate parfait and brandied cherries, or a selection of artisan cheeses with honey and stewed fruit. Sip a local craft beer, a glass of wine on tap, a selection from the extensive BC wine list, or opt for a bottle from the carefully curated Washington, Oregon and California sections, unless a flight of locally-made vodkas or gins catches your fancy.