Dig this sweet yellow carrot and chickpea succotash. It was last night’s special “Harvest” plate dreamed up at The Acorn by sous chef Brian Luptak. The cast includes pickled almonds and spruce tips, local apple juice, spruce/apple caramel, turnip tops, a bronze fennel-infused soft poached egg, and the last of the fiddleheads.
$19 | The Acorn | 604-566-9001 | 3995 Main St. | Mount Pleasant | www.theacornrestaurant.ca