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Forage Restaurant Review: Dine sustainably at this hip, green West End restaurant. Chef Chris Whittaker has been dealing with his meat, dairy and vegetable producers, and others including foragers and salmon and spot prawn fishers, for years. Nibble on the addictive popcorn and pork cracklings or kale and apple chips while perusing the menu. Try the creamy seafood chowder and then move on to line-caught halibut with Warba potato salad, fiddleheads, morels and house-cured bacon, or elk strip loin with fir-tip jus, smoked potato, leek, porcini and watercress. Desserts range from chocolate crème brûlée to a vanilla roulade with blood orange and Meyer lemon marmalade, and huckleberry hazelnut financier with ginger crème, hazelnut and citrus sherbet. Sip a local craft beer, a selection from the extensive wine list, a glass of wine on tap, or a flight of locally made vodkas or gins to round out the meal.