The Acorn

The story

The Acorn Vancouver: Award-Winning Plant-Forward Dining & Brunch

The Kitchen and the Season

Head chef Matt Gostelow guides the plant-forward kitchen at The Acorn Vancouver, where dinner and brunch menus share the same zero-waste philosophy. His approach treats every stem, skin, and pit as essential to the plate. The team sources ninety-nine percent of its produce from British Columbia and Western Canada. Wild foragers like Matt McAllister deliver chanterelles and lobster mushrooms that shift with the weather.

The Sunday Table

Weekend visitors gather around shared tables for a family-style chef’s tasting menu priced at eighty-nine dollars per person. The kitchen balances bold fermentation techniques with straightforward preparation, often highlighting house-made shoyu from local producer Koji Fine Foods. Saturday and Sunday service opens at ten in the morning for a dedicated brunch program featuring signature cocktails and seasonal brews. Guests can also select from an a la carte list while watching the bar handle both walk-ins and reservations.

Roots and Recognition

Founder Shira Blustein launched the Main Street location in 2012 with a clear mandate to showcase terroir-driven Canadian produce. Her background touring with indie rock bands taught her how rare truly creative vegetarian options could be abroad. That early frustration evolved into a destination praised by international publications and awarded four radishes by the We’re Smart Green Guide. The restaurant now operates alongside Lila, a modern Indian project built on the same sustainable principles.