"Step inside Botanist, a world where day blurs into night..."
Coal Harbour—(April 19, 2017) The hotly anticipated Botanist Restaurant and its and new culinary-forward concept located on the second-floor inside the Fairmont Pacific Rim opens soon featuring a west coast floral theme taking over the old Oru Cuisine space upstairs.
Ever so slightly reminiscent of the now closed Blacktail Florist, Botanist features a cocktail bar and lab, indoor garden, dining room, and champagne lounge all heavy on British Columbian and Pacific Northwest imagery celebrating the harmony of nature indoors.
Executive Chef Hector Laguna heads up the locally-sourced kitchen while Lobby Lounge and RawBar beverage director Grant Sceney leads the chemistry-like cocktail program with David Wolowidnyk serving as head bartender. The small bites from the opening preview were for the most part pleasantly light and cleanly constructed teasing a promising array of dishes and sharing plates.
With plenty of star power behind the bar, it's no surprise the cocktail program is already so appealing. My favourite of the night was the Candy Cap Magic cocktail (above) made with mushroom rye, vermouth, spiced maple, forest, and moss for its candy sweet and refreshingly crisp taste.
The vibrant and inviting restaurant space was designed by Ste. Marie Art + Design and takes its cues from thematic influences surrounding the principles of botany.
The market for upscale hotel dining has become even more fierce in Downtown Vancouver somehow as Botanist looks to disrupt the more traditional fare with a slightly bolder, unique style and culinary aesthetic. Cheers to that.
Botanist opens to the public on Monday.
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