Last night I celebrated at the opening of Chef Jimmy Stewart, Matthew Schmidt and Justin Devlin’s new establishment in Gastown. The 3 owners who are all passionate about setting the right mood for a dining experience welcomed the media and then their friends and family to a night of canapes, cocktails and music.
The new restaurant shines a spotlight on BC’s most overlooked and humble ingredients. Guests are invited to unwind in the newly designed interior that pays tribute to BC’s wild natural beauty, while enjoying a satisfying, adventurous and unforgettable meal.
In harmony with the kitchen, the cocktail list features a number of expertly executed classics and continuously revolving originals that play with seasonal products and wild foraged treasures, thanks to barman Connor Gotowiec. Wine director Adam Mayhew has carefully crafted an approachable and appealing wine list, guiding guests through a modern collection of notable and rare local varietals to complement Blacktail Florist’s thoughtful cuisine.
Introducing new twists to old techniques, Chef Jimmy Stewart—Blacktail Florist’s co-owner, and former Top Chef Canada contestant—champions British Columbian and Canadian cuisine by gathering the finest ingredients our region has to offer. Hidden gems and wild seasonal products are thoughtfully composed in innovative ways, and handpicked foraged edibles are respectfully prepared and plated. The menu offers a culinary journey, riffing on pop culture, presenting fresh perspectives on familiar dishes, and venturing into uncharted territory with traditional but as-yet-unsung delicacies.
Designed by Craig Stanghetta of Ste.Marie Art + Design, Blacktail Florist’s interior invites guests to escape to the forest, using organic and natural materials to evoke the comfort and freshness of a woodland grove. The minimalist space is lined with original art deco windows framed by built-in vitrines; frosted glass boxes house delicate blooms, objects and oddities. Guests dine among fresh living greenery and warm indigenous woods, softly lit by Good Animal’s custom lighting, which cascades down ceilings and walls.
By: Richard Wolak