Burdock & Co

The story

Burdock & Co Vancouver: Michelin-Starred Pacific Northwestern Cuisine by Chef Andrea Carlson

A Culinary Love Letter to the Pacific Northwest

Chef Andrea Carlson opened Burdock & Co in Vancouver’s Mount Pleasant neighbourhood in 2013. In 2022, it became the first Canadian restaurant owned and operated by a female chef to earn a Michelin Star — a recognition it continues to hold. The restaurant’s ethos is rooted in direct relationships with local growers, producers, and foragers, and a commitment to sustainable, ingredient-driven cooking.

The Moon Menu Series

The heart of Burdock & Co is its rotating Moon Menu Series, a year-long cycle of six distinct tasting menus. Each chapter is named after a full moon drawn from Indigenous calendars and the Old Farmer’s Almanac, and follows the micro-seasons of the West Coast. Current offerings include “Flower Gazing under a Berry Moon” (June–July), celebrating blossoms and textures, followed by menus themed around botanicals, radicchios, roots, citrus, and resin. The seven-course tasting menu is priced at $175 per person.

Chef Carlson describes her approach as a “light touch” — a lightness in both technique and spirit. “Our job is to let the food and wine tell a story — of the land they came from, of the people who spent so much effort growing, tending, foraging,” she says.

The Team and Atmosphere

The kitchen is led by restaurant chef Katy Cheung and sous-chef Kyumin Kim, while general manager Claudia Fandino and wine director Maisie Ryan oversee the front-of-house. Ryan’s wine pairings are chosen to reflect the restaurant’s ethos, with thoughtful, approachable selections. The dining room offers a fine-dining experience that feels calm and unhurried. A bar menu with walk-in seating is also available for those who prefer individual courses or snacks.

A Vision of Pacific Northwestern Cuisine

Burdock & Co has been called “the High Priestess of Pacific Northwestern Cuisine,” and Carlson’s cooking is a personal exploration of the natural world. Her menus are botanical, hyper-seasonal, and built around “of-the-moment” ingredients sourced from trusted farmers and foragers. The result is a contemporary Pacific Northwestern cuisine that is both precise and whimsical — always rooted in place.