Local and sustainable Forage restaurant to open in October
A new restaurant focusing on local and sustainable food is set to open at the Listel Hotel in October. Forage restaurant (1300 Robson Street) will take over a location previously occupied by O’Doul’s Restaurant & Bar, a longstanding live jazz venue in Vancouver that closed its doors in May.
Chris Whittaker, who was the executive chef at O’Douls, is in charge of the menu at Forage, which is described on the restaurant’s website as “unpretentious and the antithesis of ‘fine dining’”. Dishes will be sourced from local farms and orchards, as well as the Listel Hotel’s rooftop garden, and seafood will be OceanWise.
“To me forage means that we no longer seek out excess and indulgence, but instead revisit a time when we respected the land and oceans and took only what we needed to survive,” chef Whittaker states on the Forage website. “It is about being stewards of our land and true conservationists, as we conduct our business and live our lives. It is about goodness, about taking care of each other, and bringing together our community over good food.”
The restaurant isn’t the only business concerned about sustainability. The Listel Hotel has a zero-waste policy, and is equipped with solar panels on its rooftop.
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