Timber

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DETAILS

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1300 Robson Street | Vancouver, BC
Telephone: 604-661-2166 | Reservations: We don’t take ’em
Hours: Monday – Thursday 11am – 1am | Friday & Saturday 10am – 1am | Sunday 10am – Midnight
Web: www.timbervancouver.com | @timbervancouver | Facebook

GALLERY

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PEOPLE

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Chris Whittaker, Executive Chef
Joseph Gosselin, Chef de Cuisine
Margot Baloro, Restaurant Operations Manager
Sarah Hussey, Restaurant Manager

ABOUT TIMBER

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Dedicated locavore chef – Chris Whittaker of Forage – is solidifying the West End as one of Vancouver’s most dynamic foodie neighbourhoods with his new restaurant in the high-ceilinged iconic space next door to Forage on Robson at Jervis.

The new restaurant is called Timber, and the menu reads like a roadmap of Canadian comfort food. Home of the bison burger and deep-fried cheese curds, other daily features include pea meal bacon chops, bannock, elk tourtiere, and fish & chips. Add a brown butter tart for dessert and you’ve had yourself some fine Canadian home cooking.

The design of the room is a nostalgic nod to British Columbia’s rich timber history and the salt of the earth who built this province, one two-by-four at a time.

The 1900 square foot space boasts an 18 seat communal table, bench and window-side seating, and features reclaimed barn board from Glorious Organics Farm in Aldergrove. The space is designed by blacksmith/polymath Dustin Pritchard (check out his behind the scene photos from his workshop on Instagram @blacksmithdustin).

“We have two purposes at Timber – to celebrate Canadian cuisine and to have a lot of fun while we’re at it!” states Chef Chris Whittaker.

If you’re looking for a place to grab a craft beer or a single malt and a mushroom gravy poutine while you curse the hockey refs on TV, Timber is where you want to be.

The first puck dropped in November 2015 and it’s off to a great start welcoming our West End neighbours. Open daily until late.

ACCOLADES

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“Canadian comfort food reinvented” Anya Levykh, Westender (March 9, 2016)

“Timber: a Cheeky Salute to Canadian Cuisine” Tim Pawsey, Hired Belly