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Farmer’s Apprentice

Chef David Gunawan makes his mark with locally sourced market ingredients in unique, Asian-inflected combinations – think sake-marinated sablefish with daikon, apple dashi and furikake. His small, bright South Granville room, run by partner Dara Young, hums with the sound of classic vinyl as diners drink from the natural-wine-focused list. Chefs emerge from the open kitchen bearing dishes that lean toward vegetables and seafood, like citrus-cured sockeye salmon with green strawberries, fennel and lovage.

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