This is our revist to Blacktail in Gastown after it renamed itself from Blacktail Florist, got a new chef, new bartender and a completely new menu with a modernist approach. Compared to our prior visit, Blacktail has a full house on a school night. Likely we were able to grab the last table.
Taking care of your stomach is Executive Chef Geoff Rogers, a Top Chef Canada joins Vancouver from Calgary. Arthur Wynne is your master mixologist who previously work at The Union and UVA Wine & Cocktail Bar.
Because who doesn’t like 50% off your meal?
White Lady: Bit of an old fashion cocktail complete with gin, thyme infused Cointreau, lemon juice, egg white and simple syrup. Neither sweet nor overly bitter.
BC Oysters 16.50/half dozen | 30 / dozen: Juicy oysters are plumped at circulated at 60C. Served with cucumber horseradish mignonette foam.
Albacore Tuna Crudo 17: BC Tuna sashimi with crispy pork belly, tonnato sauce with squid ink and mayo, fried pork rinds chicharron for crunch and texture.
Rangeland Bison Tartare 17: A well seasoned bison petite tender served with spelt crackers with sprinkle of truffle and kale puree aioli. Such a lovely tartare. I really like the robust smokiness of the flavors. The bison meat is not gamey at all. This could be one of the best tartare in Vancouver.
Farmcrest Farms Chicken 25: Do not be alarmed if you see pink. The chicken is brined and slow cooked to maintain tenderness. Served with a piece of thigh and breast and comes with corn pudding, heirloom carrots and wild mushrooms. The chicken is a tad salty. The brine could be use a little less salt.
Cuisine: Pacific Northwest, Canadian, Cocktails
Mon 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Tue 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Wed 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Thu 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Fri 11:30 am – 2:30 pm, 5:00 pm – 2:00 am
Sat 5:00 pm – 2:00 am
332 Water St #200, Vancouver, BC V6B 1B6