Brunch in the West End has become so ubiquitous that it’s almost impossible to find people who don’t regularly clink orange juice or mimosas over bennies and granola bowls. So, when the good folks of the West End voted Forage as their favourite brunch spot, it was a big deal and spoke to the shifting preferences of the dining public.
Executive chef Chris Whittaker launched Forage, inside The Listel Hotel, approximately three years ago, it was with a concept that had been oft-touted, but rarely to this extent. About 70 per cent of the menu (more in the growing months) comes from the Pacific Northwest, within about 100 miles, give or take. Another 20 per cent comes from the rest of BC and Canada, with the remainder accounting for items that just can’t be found locally – like lemons and sugar.
A lot of what’s local is also sourced, grown or foraged by Whittaker himself. He grows some of the produce used in the restaurant kitchens, and is an expert forager. Whittaker is also a master of introducing ingredients that you might not at first recognize as edible. Don’t worry, they’re delicious. Spruce tips, alpine juniper, raw honey, they’ve all become popular ingredients, but were likely first seen on the menus here.
As for the this menu, while brunch covers classics like eggs and toast, bennies, and a standout Two Rivers turkey sausage hash, it’s some of the more eclectic dishes that are the most popular. The double-fried pork cutlet sandwich, with fried egg, gouda, housemade pickles and Whittaker’s tangy take on Thousand Island dressing, makes for a decadent two-fister. The Rangeland game burger, made with whatever meat is seasonally available and fresh, is topped with caramelized onion preserve, house-cured bacon and local gouda. It’s a standout menu that speaks loudly about place, and the chef’s knowledge of it.
• 1300 Robson St. | 604-661-1400 | ForageVancouver.com
