DINER | New Eatery “The Blacktail Florist” Ready To Bloom At The Gates Of Gastown

March 27, 2014.

IMG_9126

by Andrew Morrison | Is there room for another interesting restaurant in Gastown? Absolutely. A lot of people fear a future of fewer original restaurants in the neighbourhood (increased Donnellization, chains moving in, etc), so I think it’s only natural to imagine interesting newcomers as sandbags against the slow trickle of ubiquity.

And I think “interesting” is a bit of an understatement when it comes to Gastown’s next new eatery. It starts with the name: The Blacktail Florist. It’s a masculine/feminine compound; “blacktail” being a reference to the indigenous west coast sub-species of mule deer, and “florist” because the restaurant will be loaded with floral installations “arranged” for our enjoyment. I like it because it almost refuses to make sense, like a big “fuck you” to every ill-imagined “kitchen restobar + public house” that has been cruelly unleashed upon our streets in recent years. Of course it’s not as good as the working name that Wildebeest had before it became Wildebeest (“J&J’s House of Bad Decisions”), but its seeming arbitrariness is still pretty awesome. Plus I dig the simple, stark branding by Glasfurd & Walker:

noname

The Blacktail Florist is located in the same spot as the old HousexGuest at 322 Water Street (previously So.cial at Le Magasin, McLean’s). I expressed my doubts about HousexGuest before it even opened back in October 2011, and wasn’t surprised to hear about its closure.

I have no doubts about The Blacktail Florist. It’s chef/co-owner is Jimmy Stewart, a first-timer journeyman-lifer who dropped out of cooking school to spend nine years working his way up the ranks at Beachside, CinCin, Lumiere, Maze and The Ledbury in London, DB Bistro, and Bearfoot Bistro. His last (and first executive chef) job, ironically, was at HousexGuest. Though I heard excellent things about his food, it was already too late for the restaurant.

But it’s not Stewart’s pedigree that convinced me that I’m going to like The Blacktail Florist. Nor is it my fondness for the actor of the same name. It’s that he’s so quietly smart and so nerdishly dedicated to his craft. I don’t think the 26 year old is going to get much sleep between now and this weekend, when he will serve his Scandinavia-inflected West Coast micro-seasonal fare to friends and family for the first time (the restaurant opens to the public next Wednesday, April 2nd). He’s wound up and ready to go, and his menu, which you can enlarge by clicking below, reads something wicked…

BlacktailFloristMenu

But it’s the room, too. I love the room. The dining areas seat 80 people, including 16 chairs at a gorgeous communal one piece facing the 12 seat bar. There are big booths throughout, and warm, neutral wood – lots of the stuff. And the windows! The original geometric/deco 3-D windows used to be painted black in the HousexGuest days, but now they’re focal points, with each vitrine within showcasing colourful flower arrangements. The overall design is by Craig Stanghetta (interview), who has a proven ability to modernize old spaces without insulting their antiquity (eg. Revolver). To wit, the original mosaic floor – filled with concrete in its broken spots – snakes like an ancient waterway through the bright dining room, and the original pressed tin ceiling panels are still there, shining bright in white above some very attractive light installations by local firm Good Animal (see also Pidgin, Homer Street).

The bar program is very small and run by Connor Gotowiec, fresh from the Union Bar in Strathcona/Chinatown. There will only be four original cocktails (kitchen driven with local ingredients), but the bar is fully stocked so tipplers can order their Aviations and Old Fashioneds as they please. Wine is the province of GM/Sommelier Adam Mayhew, who has come down from Bearfoot Bistro to join his old co-worker Stewart. And if you see Chen-Wei Lee of Bao Bei, Wildebeest, and Winner Winner fame working the floor, that’s because he’s come on as the operations manager.

The team looks especially solid, which is another reason why I think The Blacktail Florist is going to kill it next week and for long beyond. Take a closer look below…

ALL ANTICIPATED OPENINGS

#ScoutThis

There are 6 comments

Your email address will not be published. Required fields are marked *

Diner Delicious restaurant intel...

DINER | Bows x Arrows Ready To Serve Their First Customers In The Fraserhood Next Week

DINER | Bows x Arrows Ready To Serve Their First Customers In The Fraserhood Next Week

by Andrew Morrison | We've been waiting for a long time to see Bows x Arrows open their cafe and restaurant in the Fraserhood. I'm glad to report that opening… more 

DINER | Gastown’s ‘Secret Location’ Set To Close July 31st After Unlikely Four Year Run

DINER | Gastown’s ‘Secret Location’ Set To Close July 31st After Unlikely Four Year Run

by Andrew Morrison | Secret Location, the restaurant that Alexandra Gill once called a "confused showpiece without a soul", is closing after four years on the… more 

DINER | Chinatown’s Highly Anticipated ‘Juke’ Fried Chicken Joint Set For Launch On Friday

DINER | Chinatown’s Highly Anticipated ‘Juke’ Fried Chicken Joint Set For Launch On Friday

by Andrew Morrison | One of the restaurants I've really been looking forward to on our anticipated openings list is Juke in Chinatown. This is, of course,… more 

INTELLIGENCE BRIEFS | On Lost Menus, High Rents & The Local Surge In Quality Ice Cream

INTELLIGENCE BRIEFS | On Lost Menus, High Rents & The Local Surge In Quality Ice Cream

by Talia Kleinplatz | In the Vancouver Sun, Mia Stainsby falls for the delicious pizzas and pastas coming out of the second floor kitchen at Nightingale. If… more 

INTELLIGENCE BRIEFS | On No Soup For The Donald And Unsustainable No-Tipping Models

INTELLIGENCE BRIEFS | On No Soup For The Donald And Unsustainable No-Tipping Models

by Talia Kleinplatz | Donald Trump is set to officially be named the Republican Nominee this week, but it’s good to see that so many restaurants continue to… more 

DINER | Talented Chef Duo To Open ‘Mak N Ming’ In Kitsilano Before The End Of Summer

DINER | Talented Chef Duo To Open ‘Mak N Ming’ In Kitsilano Before The End Of Summer

by Andrew Morrison | Chefs Makoto Ono and Amanda Cheng are opening a new restaurant together in the old Thai Star location at 1629 Yew Street in Kitsilano. The… more 

DINER | 36 Seat ‘Lucky Taco’ Opens Softly In Kitsilano, Replacing ‘Supermarine’ On Yew St.

DINER | 36 Seat ‘Lucky Taco’ Opens Softly In Kitsilano, Replacing ‘Supermarine’ On Yew St.

by Andrew Morrison | Lucky Taco held it's first friends and family service on Tuesday night. The new 36 seat restaurant from James Iranzad and Josh Pape of… more 

OPENING SOON | Sneak Peek Inside The New 38 Seat Location Of Tacofino On Mainland St.

OPENING SOON | Sneak Peek Inside The New 38 Seat Location Of Tacofino On Mainland St.

by Andrew Morrison | Just before the weekend I took a look inside the new Yaletown location of Tacofino with owners Jason Sussman and Kaeli Robinson (and… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Pastis Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Fable Fanny Bay Farmer’s Apprentice Fat Badger Fat Mao Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Harkness & Co. Harvest Community Foods Hawksworth Restaurant Heirloom Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juniper Keefer Bar Kin Kao Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Les Amis du Fromage Lions Pub, The Liquidity Bistro Little District Lobby Lounge + RawBar Lolita’s South Of The Border Cantina Longtail Kitchen Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Oru Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Steel Toad Brewpub & Dining Hall Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .