The GOODS from Nightingale
Vancouver, BC | Perfect for sharing, Nightingale’s oh-so-popular Roasted Brussels Sprouts are back on our fall menus. Served with concord grapes, pine nuts and sherry vinegar, the savoury, nutty flavours are off-set with just a hint of sweetness that keep diners coming back for more. If you’re looking for the perfect seasonal side to impress dinner guests look no further, Chef Phil Scarfone has you covered and is sharing the recipe here.
Don’t feel like cooking? Book your table online at www.hawknightingale.com or for groups of up to 18 guests try our Chef’s Table on the second floor with a bird’s eye view of the kitchen action – email events [at] hawknightingale.com to reserve.
Downtown
Bacchus Restaurant Launches New German-Inspired Brunch Service
Sakura in Bloom at Miku Restaurant
Botanist to Welcome NYC’s ‘Lysée’ for One-of-a-Kind Dessert Collaboration This April
Bacchus Restaurant Presents Special Easter Long Weekend Afternoon Tea and Sunday Brunch
Bacchus Restaurant Launches an Enchanting Irish-Inspired Evening, March 17th
New Palestinian-Israeli Concept, Bar Haifa, is Growing Their FOH & BOH Team
Popular
Good News for Victoria: “Emmaline’s” is Coming to Quadra Village
Where Does One of Victoria’s Cooler Restaurant Crews Eat When in Vancouver?
Starting May 1st, Tune Into “Not Your Butter Chicken” – Not Your Typical Food Docuseries!
Ten Places to Steam, Soak and Sauna In and Around Vancouver, Mapped
The Newest, Coolest and Best Food & Drink in Victoria Right Now
