NIGHTINGALE

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1021 West Hastings Street, Vancouver

Tel: 604.695.9500

Web: http://hawknightingale.com/

Twitter @NightingaleRest

Advice: Reservations are a must.

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With it’s focus on Canadian cuisine, Head Chef Phil Scarfone leads the kitchen here at Chef David Hawksworth’s new stunner. The 2 level eatery, boasts a bar and lounge area on the main floor with a large impressive dining room upstairs. There is an open kitchen which is a beauty upon itself along with a private dining room that seats 12 and a couple of chef tables that look right into the kitchen.

 Crispy fried chicken

Crispy fried chicken

Sunchoke agnolotti

Sunchoke agnolotti

My friend Kevin Lin joined me for a whirl through the menu on the first go around and I then visited again to try more of the dishes which change frequently in sync to our local growing cycle. I loved the Crispy fried chicken, preserved lemon yogurt, dill. Espelette; as well as the Sunchoke agnolotti, mustard greens, pumpkin seeds, piave. The pastas are all home-made here which adds to the freshness and flair.

Charred Carrots

Charred Carrots

Cavatelli

Cavatelli

The Charred Carrots, almond, cilantro, guajillo chili vinaigrette, lime yogurt were delightful in flavour and a match for outstanding Cavatelli, sausage, charred wild onion, preserved lemon, pecorino.

Roasted mushroom

Roasted mushroom

Honey garlic bratwurst pizza,

Honey garlic bratwurst pizza

They are known for the pizzas of which there are several, the dough itself takes 5 days to make, and it really comes through in texture and flavour. I have had the Roasted mushroom, new potato, garlic confit, fontina Pizza; along with the outstanding special Honey garlic bratwurst pizza, mustard greens, fior Di latte, pistachio salsa verde.

Salted caramel pot de crème

Salted caramel pot de crème

Hazelnut financier

Hazelnut financier

There are always several different desserts on offer which for the foodie provides many choices for frequent visits to this notable abode. I loved both the Salted caramel pot de crème, whipped crème fraiche, butterscotch, vanilla Breton; as well as the Hazelnut financier, soft praline, whipped espresso crème.

With an extensive wine list, and some unique cocktails, this is a place where you are going to want to visit time and time again, I can’t wait to return to try more of these inventive dishes.

Review by: Richard Wolak