The GOODS from Blacktail Florist

Vancouver, BC | Autumn is upon us, and with the change in season, Blacktail Florist announces its new fall menu and the reinvention of sister establishment, Kanaka—located below the restaurant—which is transforming into an innovative test bar. Guests are offered a special glimpse into the mind of Executive Chef Geoff Rogers as he uses the space as a culinary playground, creating out-of-the-box dishes inspired by off-cut meats and our region’s bountiful harvest.

Staying true to its playful nature, Kanaka re-launches today as an exciting new space. Open Wednesday to Saturday, this subterranean lounge functions as an arena for exploration where Chef Rogers will push his creativity, to produce new one-of-a-kind menu items like jalapeno cheese puffs; a pig snack plate with chicharron, ear, bacon and tail; and headcheese with ballpark mustard.

Upstairs, Blacktail Florist’s seasonally-inspired menu is thoughtfully nurtured from farm to finish by Chef Rogers and his team. Honing his culinary skills over the last decade at notable and award-winning restaurants such as Calgary’s Muse, River Cafe, Market, and Vancouver’s Fable, Chef Rogers applies both traditional and modernist methods to his cooking, incorporating elements of whole animal butchery and preserving his own produce. Guests can expect to taste expertly-crafted fall plates as diverse as Rangeland bison tartare with kale purée and spelt cracker; Farmcrest chicken breast with corn pudding, glazed heirloom carrots and purée; and Albacore tuna crudo with pork belly, tonnato sauce and bonito flakes.

Blacktail Florist is also pleased to announce barman and craft distillery expert Arthur Wynne – previously of The Union, Cascade Room, and UVA – will be leading the bar. In harmony with the kitchen, Wynne has created a unique cocktail list featuring only local craft spirits. Guests can enjoy a rotating list of classic and original cocktails made with regional flavours from distilleries such as Odd Society Spirits, Deep Cove Distillers, and The Liberty Distillery.

Blacktail Florist is located at 200–322 Water Street and is open Monday to Sunday from 5PM–12PM. Guests can make reservations online at opentable.com. For more information, visit www.blacktailflorist.ca.

DETAILS

200-332 Water Street | Vancouver, BC
Phone: 604-699-0249 | Email: [email protected]
Web: www.blacktailflorist.ca | Facebook | Twitter | Instagram
Hours: Wednesday–Sunday 5pm – 12pm | Monday-Tuesday CLOSED

GALLERY

About Blacktail Florist

Tucked among Gastown’s trademark brick buildings, Blacktail Florist shines a spotlight on some of BC’s overlooked and most humble ingredients. Wild edibles are the inspiration behind daily dishes, while a range of thoughtfully selected wines by the glass and bottle showcase the best varietals from our region.

Outdoor meets indoor in the welcoming, woodland-inspired interior designed by studio Ste. Marie and guests are encouraged to unwind over an adventurous and satisfying meal in a delicate and warm setting.

The name Blacktail Florist represents the restaurant’s commitment to wild, local, beautifully curated food. Representing the masculine spirit, the name Blacktail is taken from an indigenous deer primarily found on the West Coast, which speaks to the rough and wild ingredients incorporated into the dishes. Symbolizing the feminine, the word Florist evokes a gatherer of flowers and organic materials, who arranges these items in playful and attractive ways.

Blacktail Florist offers an approachable and appealing wine list, guiding guests through a modern collection of notable and rare local varietals that complement flavours and aromas from the kitchen.

Blacktail Florist’s interior design draws its inspiration from BC’s wild natural beauty. Vancouver designer Craig Stanghetta of Ste. Marie Art + Design invites us to escape to the forest, using organic and natural materials to evoke the comfort and freshness of a floral woodland grove. The minimalist space is lined with grand art deco windows containing built in vitrines; gently frosted, they house wild blossoms and other oddities. Guests dine among fresh living greenery and warm indigenous woods softly lit by custom, handcrafted lighting by Good Animal that cascade from the restaurant’s ceilings and walls.

Press & Accolades

“Don’t Go to Blacktail Florist looking for a spring arrangement. For food made from the best B.C. has to offer, however, this Gastown eatery should be your next dining destination.” — Anya Levykh, WE Vancouver, April 24, 2014

“Open since April, Blacktail Florist knows its greens—and proteins, too. The Vancouver restaurant boasts share plates aplenty, all conceptualized by executive chef and co-owner Jimmy Stewart (previously of Top Chef Canada and Whistler’s Bearfoot Bistro).” — Katie Nanton, NUVO Magazine, May 25, 2014