This is amazing, such a simple decoration but so lovely. I now have a new use for mason jars. Using a fake candle and a bunch of moss, this was pretty and delicate. I'm going to be mimic this for my dinner table. 
We started off with Cracklings and Popcorn, but for some reason, although I had expected Pork Rinds, I was surprised by the Duck Crackling too. The popcorn itself was light and fluffy but the best part was the various skins...the crispy duck skin had a nice smoky flavour and the translucent pork rind had a delightful crunch. It is something they should start serving at Silvercity! 
Another thing on our "must eat" list was the BC Spot Prawn and Seafood Chowder, served with a soft-poached
egg. There are also bit of chicharrón which had a slight smokiness to it, as well as chunks of pork hock. It's easy to see how this won the top prize of Chowder Chowdown. I loved that it was served in a hot cast iron skillet, which served to keep the chowder warm while we munched on the popcorn. 
Another hot skillet dish was the "Foraged" and Cultivated Mushrooms. Sprinkled on top was some Okanagan goat
cheese and fresh parsley. I wasn't a huge fan of the arugula pesto, which was way too bitter for my liking. The grilled caraway rye was a good accompaniment but I felt that the pesto overwhelmed everything else on the skillet. 
For our main, we opted for the Gelderman Farms braciole. For me, my introduction to braciole is from Everybody Loves Raymond. A true braciole is supposed to be a thinly sliced beef cooked in its own juices but this was a bit different. They used pork here and it was too fatty for my liking and the raw Italian parsley was too crunchy served whole, it stopped becoming a garnish and was way too earthy for me. The bed of pasta rags were good, albeit a bit overcooked, and the heirloom tomato sauce was a touch too tangy. The beef was also really fatty, and the whole plate was rather "mushy". It was probably the most disappointing dish of the evening. I think that Chef Whittaker has great ideas for his menu, but the execution is a little weak. The ideas are impecable as is their service, but a few of the items area a bit off balanced. Considering they have only been open for a few days/week, it's just a matter of ironing the kinks out. I would like to revisit this place in a few months.
Take Note:
- Try the popcorn, or any of the "snack" item
- Cocktails are interesting and worth a try
- Service was better than expected for a new restaurant, let's hope the food improves accordingly.
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