Forage Restaurant Vancouver
Casual, comfortable and affordable, Forage celebrates all things BC. Forage loves working to create community. Whether it’s a West End cause or part of the burgeoning movement committed to farm to table fare. Forage is there.
Please click one of these big buttons to view a pdf of one of our various menus.Breakfast Menu Brunch Menu Dinner Menu Wine Menu
Dine Out Vancouver Festival 2019 - JAN 18 – FEB 3, 2019
Dine Out is a great time of year for trying something new, or revisiting your fave spots. Reservations are required. In order to give great service to all during this high demand period, we have three seatings daily for you to choose from. The seatings are at 5pm on a 90 minute dining time, 6:30pm on a 2 hour dining time, or at 8:30pm for a more leisurely seating. Book by pressing the big button at the top of the page, or by phoning 604-661-1400. Check out the menu here.
Be our Valentine!
Join us at Forage for three delicious, sharable courses from our prix fixe menu. Keep your eyes peeled for the menu as it becomes available, we’ll post it here.
We have 2 hour seatings throughout the night and we require a credit card to hold the reservation. We are booking up fast! We have a 100% BC wine list and plenty of local food from farms, fishers and foragers. Pop a bottle of Bella Wines Blanc de Blancs, and toast to a menu with delectable treats.Price is $85 per person plus taxes, beverages and gratuities. Ask us about our limited, cozy VIP packages by calling 604-661-1400.
The Forage Family-style Dinner
You book the table - we plan the menu! Forage connects diners to local fishers, foragers and farmers. Also featured? The handiwork of an eclectic crew of talented BC distillers, winemakers, and brewers. The menu is – first and foremost – delicious, but also reflective of our uncompromising commitment to local ingredients and building community through shared plates.
**see current details here**
The Bar at Forage – Saturday Bison Board Experience
The Bar at Forage is the perfect place to experience the Saturday Bison Board. You sit front and centre in the middle of all the action. Your attentive bartenders will guide you through your delicious dinner. We’ve paired up the board of ever-changing cuts of bison with a beautiful bottle of BC wine. Your choice of: Blue Mountain Estate Winery Pinot Noir, La Frenz Winery Cabernet Sauvignon, or Niche Wine Co. Foch and the giant board for two for $160 +taxes and gratuities. It couldn’t be any simpler to experience the best of BC. Book your spot for two quickly, as they go fast. There’s a total of 10 seats on Saturdays @ 6pm only.
Did you know that among our knowledgeable staff we have people who are also:
- on the scholarship committee of the BC Hospitality Foundation
- a member of Les Dames d’Escoffier - BC Chapter
- a board member and several volunteers of Growing Chefs! for Urban Agriculture
- a master distiller
- a BCRFA Restaurant Hall of Famer
- 3 talented musicians
- a member of the Cutting Edges hockey club
- 2 photographic entrepreneurs
- a former nationally ranked tennis player
Can you guess who is who?
Want to join the amazing folks we have here at Forage?
Have a look at our job openings here.
In Forage we continue to donate funds from our filtered water program to enhancing the student learning garden at Cheakamus Centre up in Squamish. The funds we, and our Whistler property, have raised have helped them purchase a greenhouse which will develop their garden program, supply their kitchen with fresh produce, and be yet another chance to teach their students about growing their own food. Cheakamus Centre is a 420 acre ecological reserve and education facility in Squamish, BC. The garden program, along with other programs at the farm, is delivered to 6700 students each year. These experiential programs give students hands on learning around aquatic, forest and food eco systems with a focus on environmental stewardship.
ABOUT Chef Welbert Choi
Chef Welbert Choi is quietly driven. Everything he does is steeped in his innate creativity. As a Chef he brings a humble, but generous spirit to everything he cooks. His main motivation as a Chef is to have his food be a part of memorable moments.
Welbert was born in Hong Kong. He and his family moved to North Burnaby during his teenage years. He trained at Dubrulle Culinary Institute. His resume includes catering at the Hilton Burnaby, working in the kitchen at Opus’s former restaurant Elixir, and he helped open Forage in 2012 as Pastry Chef. After 2 years, he was given the title of Forage’s Chef de Cuisine. He has run daily operations in the Forage kitchen since that time. Now he is the Executive Chef of Forage, Timber, and Forage Catering.
Fostering the menu at Forage has deepened his relationships with local producers. He believes that it is the responsibility of all Vancouver chefs to help build long term farming, fishing and foraging legacies in BC for generations to come by working closely with local producers.
He believes that food should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations. He chooses his ingredients with respect, considers the environmental impact of what he brings into the kitchen, and approaches food in a way that celebrates the whole ingredient.
We are located at the corner of Robson and Jervis in Vancouver, BC.