Nightingale is a MICHELIN-recommended Downtown Vancouver restaurant known for an approachable menu of rustic, seasonal fare, with a focus on shareable plates. Here are some new items to try.
What I Tried
Lime Cured Hamachi came with yuzu kosho and olive oil. The fish had a bright citrus note, while the yuzu kosho added a gentle heat. I liked how the dish opened the meal without feeling too sharp or overly dressed.
Beet Salad featured orange, dill, whipped feta, and everything crumble. The sweetness of the beets worked well with the citrus and feta. The crumble added texture, and this was one of the dishes I kept going back to between bites of the warmer plates.
Roasted Cauliflower came with sultana, sunflower seeds, cilantro, and turmeric vinaigrette. The cauliflower had a nice roasted flavour, with the sultana adding a little sweetness. The sunflower seeds gave it a bit of crunch, making it a satisfying vegetable dish.
Charred Savoy Cabbage was served with miso, soy, and honey. The cabbage had a smoky edge from the char, while the sauce gave it a savoury and slightly sweet finish. I found this dish simple in concept but memorable on the table.
Buttermilk Fried Chicken (a classic!) came with spiced maple syrup, sumac, and pickle. The chicken was crisp on the outside and juicy inside. The maple syrup added sweetness, while the pickle helped cut through the richness. This was one of the more comforting dishes of the night.
Pacific Halibut was served with clams, mussels, aioli, and saffron sauce. The halibut was tender, and the shellfish brought a coastal feel to the plate.
Braised Beef Short Rib came with confit shallot, chimichurri, and spiced breadcrumbs. The beef was tender and full of savoury flavour. The chimichurri added freshness, while the breadcrumbs gave the dish a bit of texture.
Desserts
Coffee Opera Cake featured coffee ganache, caramel buttercream, almond crunch, and banana gel. The coffee flavour came through clearly, with caramel and banana adding sweetness. I enjoyed this as a dessert with a little more richness after the savoury courses.
Chocolate Sponge came with blackberry gel, dulcey mousse, Earl Grey chocolate, and buckwheat sable. The chocolate and tea notes worked nicely together, while the blackberry added a fruit element. I liked that this dessert had several textures without feeling too busy.
Drinks
I also tried the Mangola Margarita, made with Altos Blanco tequila, Chinola mango, Yellow Chartreuse, and lime. It had a tropical fruit note with a citrus finish.
The Blood Orange Mule had blood orange, ginger beer, and lime. It was refreshing, with the ginger beer adding a gentle bite.
Wine pairings are also available!
Overall, dinner at Nightingale offered a good mix of seafood, vegetable dishes, meat plates, cocktails, and desserts in a downtown setting. I appreciated the variety across the meal, especially the hamachi, cabbage, fried chicken, halibut, and coffee opera cake.
Nightingale is located at 1017 W Hastings St, Vancouver, BC.