Forage

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Forage, previously O’Douls, locates by Listel Hotel on Robson St.

It is newly opened and the Chef is Whittaker, who was also the chef of O’Douls.

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The furnishings are nice but much smaller than before, because the other half becomes a gallery.

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Each of the wooden board is carved with the name of the restaurant.

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Charcuterie, chicken liver parfait, pickled walnuts, IPA mustard

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I preferred fresh walnuts…the pickled ones taste too strong and the original fragrance and texture no longer exist.

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The charcuterie is so-so.

The chicken liver parfait is not bad but falls far far far far…behind Le Parisien‘s Smoked Chicken Liver and Foie Gras Parfait.

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Dungeness crab cake, horseradish aioli, Glorious Organics greens

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The crab cake is well seasoned and dainty.

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Double-fried pork cutlet, mustard greens, bull kelp, pickled cipollinis

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The texture of the pork cutlet is not bad but the sauce ruins the whole dish, really.

The greens are disappointing too.

savoury clams, merguez, sea cider, romesco

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Both the merguez and the clams are very nice!

Can’t stop ourselves.

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Rangeland game burger, caramelized onion preserve, house-cured bacon, Golden Ears cheddar, fries

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Not bad but again, the sauce is too strong…

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A bit disappointing…perhaps they will do better since it’s just new.

Recommendations:

Dungeness crab cake, horseradish aioli, Glorious Organics greens

savoury clams, merguez, sea cider, romesco

 

Forage 

www.foragevancouver.com

(604) 684-8461

1300 Robson St , Vancouver, BC


Forage on Urbanspoon

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  1. Pingback: forage | GourmeSY

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