The GOODS from Blacktail Florist
Vancouver, BC | Newly opened Blacktail Florist launches its brunch menu on Saturday, June 28, 2014. A welcome boost to Gastown’s brunch scene, the mid-day menu––offered on Saturdays and Sundays––offers both sweet and savoury selections to satisfy every palate, and boasts our region’s finest bounty and freshest handpicked ingredients.
Blacktail Florist’s brunch menu is inspired by wild seasonal products and humble ingredients. Featuring only the best local free-range chicken eggs, sustainable meats, and just-picked fruits and vegetables, the menu offers fresh perspectives to familiar dishes. Start with savoury and enjoy corned beef skillet with cheddar, green onions and potatoes roesti or a peameal bacon and poached pear benny. Satisfy your sweet tooth with French toast, rhubarb, hazelnuts and maple syrup or crêpe Genieve with strawberry, brie and mint. To round out the menu, guests can enjoy classic brunch cocktails with new twists, like a Caesar with house-made clamato, horseradish and fresh pressed celery juice.
Meat and vegetarian options are available. Brunch is served from 11am to 2pm every Saturday and Sunday. Guests can make reservations online at opentable.com. For more information visit www.blacktailflorist.ca.
200-332 Water Street | Vancouver, BC
Phone: 604-699-0249 | Email: email@example.com
Web: www.blacktailflorist.ca | Facebook | Twitter | Instagram
Hours: Wednesday–Sunday 5pm – 12pm | Monday-Tuesday CLOSED
The People Who Make It Happen
Executive Chef/Owner: Jimmy Stewart
General Manager: Chen-Wei Lee
Bar Manager: Connor Gotowiec
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.
Introducing new twists to old techniques, Chef Jimmy Stewart champions British Columbian and Canadian cuisine by gathering the finest ingredients. Hidden gems and wild seasonal products are thoughtfully composed in innovative ways and handpicked foraged edibles are respectfully prepared and plated. Chef Jimmy offers a culinary journey, riffing on pop culture, presenting fresh perspectives on familiar dishes and—for the daring—venturing into uncharted territory with traditional but as-yet-unsung delicacies.
Jimmy Stewart’s culinary education took place in kitchens in the UK and North America, beginning his career as a prep cook at Vancouver’s CinCin. He later doggedly pursued a position at Lumière and worked several stations under chef Dale McKay. Jimmy then moved to London, England, where he successfully navigated a stint at Gordon Ramsay’s Maze, and later became Chef de Partie at Brett Graham’s distinguished The Ledbury. Here he was introduced to the art of urban foraging, and learned to gather edibles found within the city limits. After a stop in Toronto, Jimmy found himself back on the West Coast and headed to Whistler to pursue his passion for snowboarding. Jimmy was content to take a break from cooking to wash dishes at Bearfoot Bistro, but his excellent work ethic and cooking skill quickly became apparent and he soon had knives back in hand.
As Junior Sous Chef he co-created Bearfoot’s five- and ten-course menus, and cooked alongside Melissa Craig, who remains a mentor and influence to this day. An avid snowboarder and musician, Jimmy is recognizable as the youngest ever contestant on Top Chef Canada, an experience that brought him national attention and put him on the country’s culinary map.
Constant travel and stages inform each of Jimmy’s dishes, and he finds continuous inspiration in local fields and forests. As co-owner and chef at Blacktail Florist he frees his creativity and strives to educate, delight and surprise guests with explorations of forgotten favourites, hidden gems, micro-seasonal products and wild and foraged foods. Robust, flavourful plates riff on pop culture and cross-cultural influences with nods to Canadian heritage dishes from coast to coast.
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.
In harmony with the kitchen, barman Connor Gotowiec has crafted a list that features a number of classic and unique cocktails. Classics are expertly executed, while originals constantly rotate and play with seasonal products and wild foraged treasures, spotlighting BC’s finest ingredients in innovative ways.
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