Why You Should Visit Tofino, Canada if You Love Food - AFAR
"Led by chef Nick Nutting (often described as bearded and beanie-capped) with bar manager Hailey Pasemko, this casual yet world-class restaurant emphasizes foraged and locally caught ingredients, often pairing wild mushrooms with seafood. The kitchen collaborates closely with the Tofino Ucluelet Culinary Guild and sources far more island produce than other local restaurants combined, and offers a Catch & Cook partnership that turns a day on the water into a multicourse, family-style meal with Okanagan wine pairings. Standout preparations from the meal described include lightly tempuraed cabezon, fried pork jowl with Canary melon in a fish-sauce coconut-lime-chili jam, lingcod in a verjus-based beurre blanc, crab and matsutake risotto, prosciutto-wrapped black bass with porcinis and boletes on toast, and grilled salmon belly with chanterelles; foraged berries also feature in a light dessert." - Kathryn Romeyn
