Tonight our dinner at The Blacktail Florist Vancouver Gastown felt like an romantic evening Bachelorette date night type of date. We had the restaurant all to ourselves. There was no one interrupting our conversation and the food seems to magically appear. I did not have to stare down a waitstaff for serving somebody before me even though I ordered first. The Blacktail Florist cleaned up and brightened the space which used to be the schizophrenia boarderline redrum eatery HOUSEXGUEST. Blacktail is simple, bright, but freshly elegant. “Blacktail” references the west coast indigenous sub-species of mule deer; and “Florist” references edible flowers and floral installments around the establishment.
The Blacktail Florist menu focused on local ingredients, foraged goods and appealing combinations. Majority of their dishes are tapas style and is meant to be shared. We recommend 4 to 5 appetizers to start and perhaps an entree to share. Unless you’re in a hurry to watch the final rose ceremony. Take it easy and order a few rounds spread out generously throughout the night.
I’m a dork and a stationary nerd. I heart giant gold paper clips from Aussie. Can someone order me a few dozen please?
Salmon Belly $4 for 2: Endive, Crispy Shallots, Dill, Pop Rocks. Diced salmon belly tasted like salmon tartare with a sweet popping sensation. Any kid living in the 80/90s would know what Pop Rocks are and wouldn’t be surprised if I told you it was pretty rad to pop the whole package of pop rocks in your mouth! So imagine what it did with the salmon!
Fried Chicken 10: Garden Beignets, Beet Ketchup. Seasoned with lemon verbena, sometimes called vervain, has a strong lemongrass flavor and makes these fried chicken nuggets more enjoyable. Meat is tender and juicy and goes nice with the lighter and brighter beet ketchup.
‘Knuckle Sandwich’ 3 each: Pork hocks, Smoked Cheddar, Mustard. Fatty pork hocks between two thin crostini toasts served with beet ketchup and mustard. We were told once take it bite you wouldn’t want to share. This rich Sammy went great with semi sweet-acidic beet ketchup.
Mushroom Caps $4 for 4: Grilled Kale and Cured Duck. Tiny bite sized amuse bouche with a very earthy and green flavor.
Morel Mushrooms 12: Creamed Potatoes, Bacon, Green Garlic. Slightly on the salty side. I wish there was more morel mushroom ratio to mash potato.
Roast Scallops, Barley, Clams, Sunflower Shoots 15: Creamed barley is a like a lighter risotto. Sunflower shoots is a salad’s surprise pop of flavor. The sunflower stems has a nice moist tender, refreshing crunch. The subtle hint of almond-ish and lemon pairs well with the natural sweetness in scallops. I do wish the scallops were bigger than dime sized.
Not everyday you get to enjoy a Bachelorette moment. Do you get irritated when you see other people being served first even tho you were there first?
If you are hungry after 10pm and want a decent burger made with real meat. Check out their new tiki bar, Kanaka Bar downstairs – opened until 1am.
The Blacktail Florist
Cuisine: Pacific Northwest
Sunday 12:00 am – 12:00 pm, 5:00 pm – 12:00 am
Monday 12:00 am – 12:00 pm
Wednesday 5:00 pm – 12:00 am
Thursday 12:00 am – 12:00 pm, 5:00 pm – 12:00 am
Friday 12:00 am – 12:00 pm, 5:00 pm – 12:00 am
Saturday 12:00 am – 12:00 pm, 5:00 pm – 12:00 am
332 Water St #200, Vancouver, BC V6B 1B6