forage
1300 Robson Street
Vancouver, BC
V6E 1C5
(604) 661-1400
Rating:
4½ out of 5 stars
(
62 reviews)
Hours: Sun 7am-2pm
Status: Closed
Payment Methods: Visa, MasterCard, American Express, Discover, Diners Club, JCB
Description
Chef Whittaker’s vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as “crackling & popcorn”; a variety of creative “boards” and “irons” to share; tasty “plates” to nosh on together or enjoy solo as a main; and desserts for a sweet...
by tripadvisor
on August 18, 2013 from tripadvisor
Editorial Reviews
A meal at Forage is not just a celebration of the local larder-though there's plenty to love in pretty plates like smoked bison carpaccio with pine mushroom and crispy potato, or a bowl of Hannah Brook Farm cress with charred onion, soft-poached egg, and bison bone marrow croutons. Forage is also a case study for the way forward-this is a hotel-restaurant that must serve two meals per day,...
by vanmag
on April 10, 2014 from vanmag
Thursday to Saturday, the restaurant for the Listel Hotel becomes the venue for Vancouver's top jazz performers. You can dine on West Coast cuisine by candlelight or enjoy a drink while listening to the mellow sounds. During the Vancouver International Jazz Festival in late June, O'Doul's becomes the scene of late-night jam sessions with world-renowned musicians.
Rated 3.5 stars by frommers
on June 18, 2012 from frommers
Information from the business
From OpenTable:<br/><br/>Chef Whittaker’s vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as “crackling & popcorn”; a variety of creative “boards” and “irons” to share; tasty “plates” to nosh on together or enjoy solo as a main; and...
by menuism
on March 08, 2013 from menuism
Chef Whittaker’s vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as “crackling & popcorn”; a variety of creative dishes from 'sea', 'land' and 'soil', to nosh on together or enjoy solo as a main; and desserts for a sweet (and a...
by opentable
on February 27, 2013 from opentable