Farmer's Apprentice Restaurant

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About

Vegetable forward/sustainably farmed restaurant

Story

Tuesday to Saturday
11:30 to 2:30
5:30-10:00

Mission

Appreciate the magic of food in its natural state

Address: 1535 W 6th Ave, Vancouver, BC V6J 1R1, Canada

Phone: (604) 620-2070

Website

ac.ecitnerppasremraf@ofni

State: British Columbia

County: Greater Vancouver

City: Vancouver

Zip Code: V6J 1R1

Opening Hours

Monday: 5:30 – 10:00 PM
Tuesday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM
Wednesday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM
Thursday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM
Friday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM
Saturday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM
Sunday: 11:00 AM – 2:00 PM, 5:30 – 10:00 PM

Update Info

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Reviews

It's a small restaurant but decor is lovely. Service was great. Helpful but not intrusive. Appetizers were simple but good as it showcases fresh vegetables and fruits. Not a lot of options for vegetarians and no option for vegans. I had Pappardelle pasta with mushroom and kale. The texture of pasta was perfect, and I personally loved the meal, but I like my food REALLY salty, and it tasted like the way I make my pasta. So some people may find it too salty? A bit more plant-based dishes would be nice. Also, I think there is always just one dessert, and I happened not to like the dessert the day I went. It'd be nice if there were a bit more options.

 8 years ago (20-01-2018)

Had the omnivore chef's menu. Service was very good and very friendly, but the food was underwhelming... Flavours were inconsistent between dishes. Some were too salty, others were too bland... The flavour profile just didn't seem to flow throughout the meal, which is something I usually expect when I order a set menu. Some dishes also had textural issues, lacking crunch or something more substantive to offset the a plethora of softness/purées. It wasn't bad, but I've had much better at the same price point. On the positive side, you could tell the ingredients were all fresh, locally sourced, and trying to be different (though different for the sake of difference isn't always a good thing). Overall, if someone invited me to go again I would, but if I'm doing the planning, I'd likely try something else...

 9 years ago (25-12-2017)

We were telling our waiter today: if David were to close the place, we'd probably sell our apartment nearby. It might be a bit of an exaggeration, but it's borne off the admiration for the sheer passion and devotion for the 'farm to table" concept that is being epitomized at the Farmer's Apprentice. Not too mention the atmospheric next door Grapes and Soda, perhaps the best cocktail bar in town, great drinks and discriminate wine listing, served on the same layer intriguingly simple yet addictive food, and warm environment.

 9 years ago (19-11-2017)

Awesome food, got the 6 course meal and each part was super tasty. Very earthy flavors, like if you get a carrot, it's going to taste like a carrot, but in a good way.

 8 years ago (17-02-2018)

The Farmer's Apprentice is a farm-to-table restaurant that offers tasting menus tailored for omnivores and herbivores. The ingredients are sourced from local farms, and the menu changes daily, depending on seasonal availability. It's a great place to enjoy some Pacific Northwest cuisine with some influence of Nordic and New American trends.
The most exquisite experience, however, comes with the numerous collaborations that the owner arranges for regularly. These dinners feature remarkable courses prepared by invited chefs and restaurant teams from all over the world. We enjoyed one of the collabs with chef Trevor Moran, formerly a sous chef at Noma in Copenhagen, on the final evening of Dine Out Vancouver Festival.
The dinner started with a plate of marinated vegetables and fruits. Lack of utensils on the table was a bit surprising for all the guests, but soon enough we cast aside the doubts and used our fingers instead. The first course – a simple dashi broth with drawn butter – was comforting and welcoming us to the experience. The grilled oysters that followed soon fine-tuned our perception of the texture and prepared us for the real feast of raw amberjack. The silky fish was a real joy to the taste.
The next course was the real star of the night. A colossal sea urchin served in its shell with some burrata cheese was just astonishing. A roasted Dungeness crab was impressive as well, but couldn't keep up with the bar set by the sea urchin.
A switch from sea to earth came with the potato soup, creamy and sophisticated, and continued with some roasted pork served in broth, accompanied by a sourdough bun with butter. A grilled pork belly with hot sauce completed the picture.
The deserts – a light cream with celery and carrot sorbet – and a  potato cake – a choux pastry filled with creme anglaise and wrapped in a thin layer of marzipan, covered in cocoa powder – gave us another reason to admire the mastery of the chefs.
Joining a collaboration event at The Farmer's Apprentice is the best way to step out outside of the ordinary dining experience one can find in Vancouver.

      
      
      
 8 years ago (09-02-2018)

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