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Asparagus with foraged mushrooms, smoked cream, and mustard.
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Salmon belly with endive, crispy shallots, dill, and pop rocks.
Blacktail Florist
Fare thee wild.
Open since April, Blacktail Florist knows its greens—and proteins, too. The Vancouver restaurant boasts share plates aplenty, all conceptualized by executive chef and co-owner Jimmy Stewart (previously of Top Chef Canada and Whistler’s Bearfoot Bistro). The menu relays Stewart’s definition of Canadian cuisine, weaving together herbs and foraged finds with culinary staples of Pacific Northwestern fare. Salmon belly is sprinkled with “pop rocks”; crispy pigs’ ears elevate a dish of cucumber, yogurt, and lemon verbena; and burnt cedar cream melds with condensed sweet potato for a forest-to-table-inspired dessert. Fittingly, Craig Stanghetta’s interior design brings the outdoors in with frosted windows and the use of birch throughout to lighten up the Gastown space.
Asparagus with foraged mushrooms, smoked cream, and mustard.
