bison Board Experience
Forage is home to the famous Bison Board, a bountiful selection of preparations of Canadian bison and other local items. This board is served to share amongst 2-4 people. The Bison Board Experience is only available in limited quantities during the evenings on Friday, Saturday, and Sunday.
Forage Family Feast
Planning a small dinner gathering for 6-15 guests? Consider the Forage Family Style Feast! This experience is a three course meal presented “family style” for sharing. Meal includes starters, main course board, and a selection of hand crafted desserts. Extra courses, wine pairings available.
Forage Catering
From dinner parties and barbeques to weddings and corporate launches, Forage Catering will deliver the quintessential BC experience to you and your guests.
Learn More
BEST BRUNCH IN THE CITY
Consistently ranked as the best brunch in Vancouver's West End, and one of the best in the city, brunch at Forage has been a staple of our West End neighbourhood since we opened. Join us for breakfast Monday-Friday from 7am to 11am and brunch on weekends from 7am to 2pm.
Chef Craig Sung
Chef Craig Sung is making waves behind the scenes with his farm-to-table approach and innovative culinary style when it comes to the food he chooses to serve. With a strong passion for creating dishes that leave a lasting impact, Chef Craig has established himself as a master of crafting memorable culinary experiences.
Born in Arizona, USA, and raised in Burnaby, BC, Chef Craig's culinary journey began with enrollment in the apprenticeship program at VCC, where he honed his skills and acquired his red seal. His culinary journey has taken him from prestigious hotel properties in Vancouver and Australia to collaborating with renowned Michelin-star chefs.
In 2019, Chef Craig joined Forage as the Executive Sous Chef, showcasing his culinary prowess and dedication to excellence. His exceptional talent and commitment to his craft earned him the esteemed title of Executive Chef of Forage, Forage Catering, and Jervis Joint. Leading the culinary team, Chef Craig brings his innovative approach and passion for farm-to-table cuisine to create extraordinary dining experiences for guests.
In 2019, Chef Craig joined Forage as the Executive Sous Chef, showcasing his culinary prowess and dedication to excellence. His exceptional talent and commitment to his craft earned him the esteemed title of Executive Chef of Forage, Forage Catering, and Jervis Joint. Leading the culinary team, Chef Craig brings his innovative approach and passion for farm-to-table cuisine to create extraordinary dining experiences for guests.
“Forage is the rare hotel restaurant that’s popular with locals. The menu looks like standard fare — pancakes, granola, eggs with bacon — but when the food arrives, it’s definitely something you couldn’t make at home. And despite the fact that Forage was sourcing locally and sustainably way before that was cool, you won’t get a side order of moral smugness with your eggs.”
- Eagranie Yuh for Washington Post
- Eagranie Yuh for Washington Post
About the wine list at Forage, "The Grade: A. In terms of offering a cross section of what this province does in winemaking, there's is no more important list in town (or the world for that matter). It's a one stop shop for immersing oneself in the region and there are a lot of bottles that simply can't be sourced anywhere else. A civic treasure."
- Neal McLennan for Vancouver Magazine
- Neal McLennan for Vancouver Magazine
Hours of operation
Breakfast
Monday – Thursday: 7 AM – 10:30 AM
Friday: 7 AM – 11 AM
Dinner
Tuesday – Saturday: 5 PM – 10 PM
Sunday – Monday: 5 PM – 9:30 PM
Brunch
Saturday – Sunday: 7 AM – 2 PM
Contact Us
Location
1300 Robson St.
Vancouver, BC, Canada
V6E 1C5
Phone: 604-661-1400
For media or general inquiries please email
info@foragevancouver.com
