Forage Restaurant Vancouver
Forage connects diners to local fishers, foragers and farmers. Our menu is – first and foremost – delicious, but also reflective of our uncompromising commitment to local ingredients and building community through shared plates.Dinner Menu Brunch Menu Wine Menu
This fall marks the 8th anniversary for Forage, and the team. This means a lot to us. We've always prided ourselves on supporting local, small business farmers, fishers and foragers. They’ve trusted us to honour their hard work on the plate, and you’ve trusted us to share their stories with you all.
We are open for dine in, takeout, and available for catering. The safety of our staff, guests and the community which we love is of the utmost importance to us. We have COVID-19 policies and procedures in place to ensure safety during these challenging times.
From dinner parties and barbeques to weddings and corporate lunches, Forage Catering will deliver the quintessential BC experience to you and your guests in a safe and sustainable way. We have adjusted our catering operations to facilitate small events that fall in-line with the order of the Provincial Health Officer.
the best brunch in vancouver
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. We are currently open for brunch on Saturdays and Sundays from 9am-2pm for groups up to a maximum of 6 people. Please note all bookings are set for a maximum of 75 minutes. Reservations are recommended. Please note: brunch is available for dine-in only.
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.
“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
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
We are located at the corner of Robson and Jervis in Vancouver, BC.
Dining Room Hours
|Weds||4 pm - 10 pm|
|Thurs||4 pm - 10 pm|
|Fri||4 pm - 10 pm|
|Sat||9 am - 2 pm|
|4 pm - 10 pm|
|Sun||9 am - 2pm|
RESERVATIONSMake a Dining Room Reservation Order 'Forage at Home' Takeout
Happy Hour: 4-6 pm Weds-Sat ~ 50% off oysters, selected local beer & wine for $6.
1300 Robson St.
Vancouver, BC, Canada
For general inquiries
please email Matthew Presidente, Restaurant Manager at
For media inquiries please email Margot Baloro at