1220 Bute Street, Vancouver
Advice: Doesn’t take reservations, daytime they run a café menu and by night
Black Bean Carob Brownie and a 3 Ingredient cookie
Cherry Blossom Cortado
Specializing in plant forward cuisine with an additional focus on Canadian game, this new hot spot in the westend is all about serving up dishes with unique and locally foraged ingredients appealing to Vegans, Vegetarians and others who are looking for something extraordinary. For my first visit, I was there during the afternoon where I had some afternoon snacks, the delicious and healthy Black Bean Carob Brownie and a 3 Ingredient cookie with fig, bananas and oats (both are vegan ) and a non-vegan Espresso Macchiato followed by a Hazelnut Macchiato. I also had yummy a Cherry Blossom Cortado with raw local hazelnut milk, espresso, house-made cherry cordial topped with brandies cherries and cherry blossoms!
Chaga Mushroom & Schizandra Berry Cold Brew
Pickled Oyster Mushrooms
Fermented Buckwheat Porridge
For my next visit, I dined at night where the menu is ever so different. Arriving solo and sitting at the bar, I ended up meeting my bar mate who turned out to be a sommelier for another eatery, we both decided to share most of the dishes so that we could each try more dishes, which meant trying more ingredients and flavours. Justin Everett and I had a great chat about the dishes we were eating as well as his world of wine. I had the refreshing and incredible Chaga Mushroom & Schizandra Berry Cold Brew ($5) made with birch syrup, followed by the Pickled Oyster Mushrooms to start. I then shared the delicious Lentil Pate ($13) with pickles and levain crackers; followed by the Shoots Salad ($12) with fiddleheads, fireweed, garlic mustard, collard buds, chickweed, spring onion flowers; and the Roots Salad ($13) foraged and cultivated with roasted spring garlic, purple potato, sunchoke, roasted golden beets, root salt, and carrot purée. I then had the creamy and delicious Fermented Buckwheat Porridge ($14) with chia braised cabbage, burdock & beer bacon and foraged nettle pistou.
Tapioca, Knotweed, Apple Nettle Granita
Chocolate Ganache Pot
For dessert we had the interesting Tapioca, Knotweed, Apple Nettle Granita with sponge toffee, rhubarb; followed by the outstanding Chocolate Ganache Pot with gluten-free chocolate cake soil, and black sesame sand topped with sweet Cecile.
This is a one of a kind spot with creative chefs using innovative ingredients and it’s a place that you have to get to soon.
Review by: Richard Wolak