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Hot Dining: Gastown’s Wildebeest Embraces the Nose-to-Nail Movement

Wildebeest photo by KK Law

A bold salute to the burgeoning nose-to-tail movement, Gastown’s Wildebeest embraces down-to-earth eating, with the likes of beef tongue and bone marrow. Chef David Gunawan (formerly of West) delivers farm-sourced proteins such as 48-hour braised short rib, and delicious pork jowl anointed with bourbon-barrel maple syrup. Vegetarian options? They’re few but good, while seafood selections include olive-oil-poached halibut and steelhead trout.—Tim Pawsey

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