West Coast Wild Harvest Issue 1 Spring/Summer 2016 - Page 69

RESTAURANT REVIEW The bar at The Acorn in Vancouver F rom its artfully arranged plates to the geometric shadows cast by sculptural lamps in its minimalist interior, The Acorn is a restaurant where form and function hold equal sway. Owner Shira Blustein, with a background in music and film, and chefs Rob Clarke and Brian Luptak, have managed to create a space that is at once soothing and stimulating, with sleek wooden furniture, cascading greenery, and a bustling bar serving artisan cocktails. The vegetable-forward menu, which changes seasonally, offers plenty of vegan and gluten-free options. Fresh local, seasonal, and foraged ingredients are sourced from Sole Food, Barnston Island Herbs, and Fresh Roots Farm, and a collaboration with Victory Gardens allows The Acorn to even have its own garden. The kale salad is a vibrant combination of West Coast flavours. The dark green leaves are studded with smoked paprika croutons and slivers of Kootenay’s Alpidon hand-rubbed, organic cheese, and Kale salad, tempeh, smoked paprika croutons, crispy capers, kootenay alpindon cheese, black olives, caesar dressing beautifully finished with crispy capers, tempeh, and earthy black olives. The haloumi is a formidable tower of decadent, beer-battered sticks of cheese perched atop a perfectly crisp zucchini and potato pancake. Served on a base of bright green smashed peas, it is accented with creamy minted yogurt and lemon balm from The Acorn garden. The cocktails are equally inventive. The Lavendula is a perfect balance of Vancouver’s Odd Society Wallflower gin, a delicate hint of St. Germaine elderflower liqueur, egg white, a squeeze of fresh citrus, The Acorn’s own garden lavender syrup, and a dash of white pepper lavender bitters. The Acorn’s seasonal approach means that they are always creating gorgeous, inventive vegetarian cuisine, with a sustainable and uniquely West Coast focus. SPRING/SUMMER 2016 69