"GO HERE: for refined vegetable-forward cooking that showcases the best of what’s grown and foraged in British Columbia. This ain’t no hippy joint with cashews in everything; rather, The Acorn is fine dining that puts plants first. ORDER THE: dishes heartily built around singular ingredients, like the simply titled “morel” with wild greens, fried cauliflower, pickled morels, sautéed morels, and red wine jus, and the beer-battered fried Halloumi, a dish so popular it’s the only one that survives the menu’s seasonal upheavals. Otherwise, consult your server on what’s current and fresh. If you’re new to the West Coast, take advantage of the restaurant’s forest-centric cooking (you’re unlikely to find candied lichen elsewhere) and its truly British Columbian ingredients, like blushy salmonberries and Haida Gwaii kelp. THE VIBE IS: artfully clad 30-somethings in a stylish room with dark-wood detailing. Not particularly kid-friendly, as you might imagine. PRACTICAL STUFF: Open Sunday to Thursday, from 5:30 p.m. to 10 p.m. (bar service until midnight), and Friday to Saturday, from 5:30 p.m. to 11 p.m. (again, with bar service until midnight). Brunch is served Saturday and Sunday, from 10 a.m. to 2:30 p.m. Reservations are available for groups of six to eight guests, otherwise walk-ins are welcome. —Lindsay Anderson" - Condé Nast
