Chef Jimmy Stewart and his kitchen team at Gastown’s good-looking Blacktail Florist share a knack for playful, tweezery presentations, but the high premium they put on light-hearted aesthetic exactitude never comes at the expense of taste. There are many dishes of evidence (ahem, pop rock-sprinkled salmon belly in dilly endive), but the one that tripped us out the most deliciously was a dessert: cedar campfire-flavoured cream and condensed sweet potato puffs that spread out over a landscape of decadent malted milk crumbs littered from on high with smoked salt, cranberries and (what looked to be) cornflowers. It was a combination of combinations that we never knew combined, and in doing so superbly it closed a meal that killed from the first bite.
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A table by the window | Blacktail Florist
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Wild mushroom poutine | Blacktail Florist
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Grilled Humpback Shrimps, Butter, Sea Salt, Oaked Chardonnay | Blacktail Florist
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Grilled Humpback Shrimps, Butter, Sea Salt, Oaked Chardonnay | Blacktail Florist
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Setting | Blacktail Florist
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Salmon Belly on Endive with Crispy Shallots, Dill, Pop Rocks | Blacktail Florist
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Interior | Blacktail Florist
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Fried chicken with beet ketchup and garden beignets | Blacktail Florist
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Water Street signage | Blacktail Florist
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A Knuckle Sandwich with mustard licked pork hock and smoked cheddar | Blacktail Florist
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Interior | Blacktail Florist
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Duck tongues | Blacktail Florist
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Spring vegetable salad | Blacktail Florist
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Interior | Blacktail Florist
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Spot Prawns | Blacktail Florist
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Condensed Sweet Potato, Burnt Cedar Cream, Cranberry, Malted Milk Crumbs | Blacktail Florist
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Interior | Blacktail Florist
Blacktail Florist | 200-332 Water Street | Vancouver, BC | 604-699-0249 | blacktailflorist.ca
I also ate this, and concur that it was awesome!