Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and drink; service is attentive yet never fussy, and its approachable West End location makes forage a local's "local". It's an ideal destination for breakfast seven days a week, brunch on weekends and nightly for dinner.
Chef Chris 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 (and a bit savoury) finish. Since opening in November 2012, Whittaker has let his award-winning culinary imagination be inspired by the terroir he loves to explore.
The beverage philosophy of forage mirrors that of the food; eclectic, inspiring and local. For our wines - in addition to four great BC wines on tap - Restaurant Manager, Margot Baloro, has chosen the best of the Pacific Northwest, the best of each winery, and the best of each varietal. All 10 of our draught beers are BC craft brews with a great selection of bottled Pacific Northwest cult beers.
Open: 7 days a week
Dining Style: Casual
Special Features: Wheelchair Access, Bar or Lounge, Private Parties, Parking, Beer & Wine on tap
Dine Out Dinner MenuNeighborhood: West End, English Bay Cuisine Type: West Coast Dinner Menu Price: $45 Vegetarian Options Available: true
Appetizerssalmon tataki, preserved lemon crème fraiche, ikura, furikake, puffed rice, tamari cured egg yolk
orduck “rillette”, haskap berries, sunchoke crackling, pickled cipollini onions, smoked duck fat sourdough
orrainbow carrot and torn celeriac “salad”, beet, caramelized honey and pumpkin seed brittle, roasted hazelnut, fresh cheese
EntreesCanadian bison butcher’s cut steak, marrow roasted potatoes, sweet onion crema, pickled charred radishes
orslow roasted sable fish, smoked belly croquette, bull kelp and ginger soy, compressed rutabaga
orfromage frais and kimchi agnolotti, creamed white bean, smoked potato chips, sriracha ramen egg
DessertsNeufchâtel and plum cheese puff, tarragon sponge, wild blueberry meringue, smoked yogurt gelée, plum compote
ordark chocolate hazelnut mocha bar, white coffee cream, salted chocolate streusel
Beverages, tax and gratuity are extra.