Restaurant Awards 2026: The Sustainability Award Goes to The Acorn

Just by virtue of being meatless, our reigning Best Vegetarian champion was a shoo-in for earning a green star at some point, given that a plant-forward menu does a lot to cut down on the environmental impact of the food industry. But Shira Blustein and Matt Gostelow—owner and chef of The Acorn, respectively—have done so much more than just offer a gold standard of plant-based dining (though their legume dish with a porcini paté and wild mushroom gelée is an unforgettably luscious bite). The restaurant—a 14-year stalwart in fine dining perched up in the heights of Mount Pleasant—takes a proactive approach to minimizing its footprint and using sustainable practices that bring the kitchen as close as possible to zero waste status.

Where others employ a “nose to tail” ethos, The Acorn applies a “seed to stalk” philosophy, using trimmings, pits, cores and stems to re-incorporate into other dishes. Those offshoots, of course, already come from sustainably sourced ingredients—the restaurant exclusively uses local, organic and seasonal vegetables and herbs. So local, in fact, that the spot has its very own onsite garden for harvesting edible blossoms and herbs. And when certain vegetables are in season, the chefs maximize their utility by fermenting and pickling those ingredients so that they can be used in their dishes year round. And, speaking of re-using, it’s not just food that’s upcycled here—the building itself was constructed using recycled and off-cut lumber. Now that’s a strong foundation for a green star.

3995 Main St.
theacornrestaurant.ca

Find more of the best Vancouver restaurants on our list of 2026 Vancouver Magazine Restaurant Award winners.