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Hot Dining: Green Cuisine at Sustainable New Restaurant Forage

Chef Chris Whittaker with Fraser Valley beets (front), Pacific Provider salmon (middle) and apple pie (back), at Forage. Photo by KK Law

Newly unveiled Forage on Robson Street is the city’s most sustainable room, both on and off the menu. Chef Chris Whittaker’s creations highlight local ingredients, not only seasonal but also gathered and preserved year round. The feel is more contemporary gastropub than hotel dining room, with well-picked pints plus BC wines on tap. Tastes wander from crunchy pork-rind popcorn to seared albacore tuna with blackberry-and-fir jelly, not to mention a silky smooth spot prawn chowder that swept the field at the Vancouver Aquarium’s hotly contested Chowder Chowdown. Looking for more ways to balance calories with carbon credits? Check out casual and hip Commune Cafe or regional trailblazer Raincity Grill.—Tim Pawsey

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