Farmer's Apprentice Restaurant

Farmer's Apprentice Restaurant Restaurant Review:

Chef David Gunawan and partner Dara Young (she's also a chef but oversees the dining room) have created a casual restaurant that serves a loyal clientele who happily reserve weeks ahead for dinner. Gunawan's devotees have followed him from some of Vancouver's top restaurants (West and Wildebeest) to this bright spot on the West Side. The draw? Gunawan's socially responsible philosophy of sourcing ingredients, plus his ever-changing menu based on the daily assortment of vegetables and proteins the farmers and fishers who call on him have harvested. His talented team turns these ultra-fresh edibles into unfussy, organic vegetable-focused (but not vegetarian) fare. With just 40 seats, the closely spaced tables allow diners to see and savor what others are enjoying and parties often end up sharing recommendations. Highlights have ranged from small Pacific scallops with octopus, scallion and seaweed, to organic beef sirloin with fish sauce caramel, onions and sesame, and Dungeness crab with nasturtium panna cotta and celtuce (a Chinese stem lettuce). Desserts have featured mascarpone-Gorgonzola with sour cherries and rosemary, and hay parfait with tayberries, strawberries and chamomile. Service is informed. The compact international, organic and biodynamic wine list is thoughtfully sourced and includes a fine selection of sparkling wines.