The Acorn Restaurant

What The Acorn Restaurant does

The Acorn Restaurant is a privately held, single-location fine-dining restaurant in Vancouver, British Columbia, founded in 2012 by Shira Blustein. The restaurant operates a vegetable-forward, zero-waste kitchen sourcing 99% of ingredients from a network of more than 20 BC farms and foragers. Its menu structure includes a Chef's Tasting Menu at $89 per person (with a $55 wine pairing), A La Carte service, and a $49 brunch, supported by a curated wine and cocktail program.

Revenue is generated across four streams: on-premise dining (the largest contributor), catering and private events, the Acorn Market e-commerce channel selling packaged pantry goods launched during the pandemic, and merchandise including a 2022 cookbook ("Acorn: Vegetables Re-Imagined," shortlisted for a Taste Canada award) and gift cards. The business has experimented with adjacent concepts — opening The Arbor in 2016 as a casual sequel (closed in 2024) and opening Lila in May 2024 in partnership with chef Meeru Dhalwala. Head Chef Matt Gostelow returned to the kitchen in 2019.

The Acorn holds a Michelin Guide recommendation and was named the #1 vegan restaurant globally by Big Seven Travel, and has been profiled by the New York Times. The company is privately held with no disclosed financials; staff size is in the 11–50 range (approximately 30 based on public team imagery). The business model is asset-light relative to a multi-unit operator, with brand and supplier relationships rather than real estate or technology scale as the primary defensible assets.

Name

The Acorn Restaurant

Legal name

The Acorn Restaurant

Website

https://theacornrestaurant.ca

Company type

Private

Founded year

2012

Operating status

Operating

Headcount range

11–50 employees

Short description

The Acorn is a Michelin-recommended, vegetable-forward fine-dining restaurant in Vancouver, BC, founded in 2012 by Shira Blustein. It serves tasting-menu and A La Carte diners, catering clients, and packaged-goods customers via Acorn Market, sourcing 99% of ingredients from BC farms.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Caterers (722320), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

akta.pro secondary industries

Specialty & Dietary Catering (Vegan, Kosher, Halal, Allergy-Friendly) (HSACAGAH), Online Meal Kits & Cook-at-Home Boxes (CRAHAIAI)

Keywords

• Vegetable-forward dining
• Fine dining restaurant
• Zero-waste cuisine
• Local ingredient sourcing
• Private event catering

Headquarters

HQ city

Vancouver, British Columbia

HQ country

Canada

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Dine-in Restaurant Service: Revenue from Chef's Tasting Menu ($89/person), wine pairing ($55/person), a la carte dining, and brunch menus. Includes reservation deposits and automatic gratuity for parties of 6+.
2. Catering & Private Events: Off-site catering for intimate dinners, celebrations, weddings, corporate gatherings, and chef-at-home experiences.
3. Acorn Market Packaged Goods: Packaged food line featuring popular menu items sold in restaurant, at select retailers, and online through theacornmarket.ca.
4. Cookbook Sales: Cookbook 'Acorn: Vegetables Re-Imagined' sold through major retailers including Indigo, Amazon, and directly.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels6 records

Core offering

The Acorn Restaurant is a Michelin-recommended, vegetable-forward fine dining restaurant in Vancouver, BC that serves a multi-course Chef's Tasting Menu ($89/person), A La Carte dinner, and weekend brunch, with 99% of ingredients sourced from BC and Western Canada farms and foragers. Supplementary offerings include off-site catering services for private and corporate events, a packaged goods line sold through The Acorn Market online and at select retailers, and a published cookbook titled 'Acorn: Vegetables Re-Imagined.' All operations follow a zero-waste kitchen philosophy utilizing seed-to-stalk cooking techniques.

Product overview

The Acorn Restaurant is a single-location, Michelin-recommended vegetarian restaurant in Vancouver, BC. The core offering centers on its Chef's Tasting Menu ($89/person) and A La Carte dining experience, supplemented by weekend Brunch service and a curated Drinks program. The restaurant has expanded into packaged goods via The Acorn Market, published the cookbook 'Acorn: Vegetables Re-Imagined,' and offers Catering services. Gift Cards round out the consumer-facing offerings. All dining experiences emphasize 100% local sourcing from BC and Western Canada suppliers, zero-waste kitchen practices, and vegetable-forward cuisine.

Differentiator

Problem solved

Functional benefit

Products and services

• The Acorn Restaurant (Dining Experience) Michelin-recommended, vegetable-forward fine dining experience featuring a multi-course Chef's Tasting Menu ($89/person) and A La Carte dinner, using 99% locally sourced BC ingredients in a zero-waste kitchen.
• Catering Services Off-site catering services for intimate dinners, celebrations, weddings, corporate gatherings, and chef-at-home experiences, offering bespoke seasonal menus rooted in the same creativity and local sourcing as the restaurant.
• Weekend Brunch Service Prix-fixe brunch menu at $49/person (Brunch Together) plus A La Carte options, served Saturdays and Sundays 10:00am-2:00pm. Recognized by Michelin as one of the best brunches in Vancouver.
• Beverage Program (Drinks Menu) Beverage program featuring seasonal cocktails ($15-17), curated wine selection emphasizing vegan/organic/bio-dynamic/low-intervention wines ($13-20+ by glass), craft beers and ciders ($8-12), and zero-proof options.
• The Acorn Cookbook (Acorn: Vegetables Re-Imagined) Seasonal cookbook authored by Shira Blustein and Chef Brian Luptak featuring vegetable-forward recipes structured by season, with an Essentials chapter and Cocktails chapter, emphasizing zero-waste cooking practices. Sold through Indigo, Amazon, and directly.
• The Acorn Market (Packaged Goods) Packaged food line featuring popular menu items (e.g., Nova Beets, Toaster Ready Waffles) created during the pandemic, available for purchase in restaurant, at select retailers, and online through theacornmarket.ca.
• Gift Cards E-Gift Cards and in-restaurant physical gift cards available in any denomination, delivered instantaneously for gifting purposes.

Quantifiable outcome

• 99% of ingredients sourced locally from BC and Western Canada
• +2 more outcomes

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

23 partnerships are on record, tiered core, minor and strategic.

• Fraser Valley HazelnutscoreStrategic or Co-development PartnerFamily-run business (Kevin and Steve) providing local hazelnuts grown in Fraser Valley. Transitioned restaurant from imported nuts to traceable local sourcing, offering texture similar to Parmesan.
• Cropthorne FarmcoreStrategic or Co-development PartnerDelta-based farm run by Lydia and Dave, known for exceptional vegetables. Uses innovative rolling greenhouse technique for year-round quality produce.
• Klippers OrganicscoreStrategic or Co-development PartnerFamily-run organic farm from Cawston, BC providing stone fruit, tree fruit, and tomatoes for 10 years. Also provides apple and tomato juice for Acorn's brunch Caesars.
• North Arm FarmcoreStrategic or Co-development PartnerPemberton-based family farm (Sturdy family) providing potatoes and root vegetables. Known for German butter potatoes featured on menu and Nova Beets bestseller at Acorn Market.
• Steven HubertminorGTM or Marketing PartnerVancouver-based multidisciplinary artist featured in TasteMakers Billboard Series. Represents artistic community engagement and local culture.
• Lila RestaurantstrategicStrategic or Co-development PartnerSustainability-focused modern Indian restaurant opened May 2024 in collaboration with Meeru Dhalwala (co-founder of Vij's and Rangoli). Shares founder Shira Blustein with The Acorn.
• Victory Gardens Co-opcoreStrategic or Co-development PartnerVancouver-based cooperative that trains Acorn team on sustainable garden cultivation. Manages Acorn's on-site garden with edible blossoms and unique herbs.
• Your Wildest Foods (Matt McAllister)coreStrategic or Co-development PartnerForager known as 'Mushroom Matt' providing wild mushrooms, fiddleheads, nettles. Travels up to 5 hours for overnight foraging trips to source top-quality ingredients.
• Vive Le Veg FarmcoreStrategic or Co-development PartnerSmall family-run farm (TJ and Olivia McWilliam) in Delta Basin, 25km from restaurant. Provides seasonal vegetables and fruits with soil-first mindset.
• North Pacific Kelp (Dafne Romero)coreStrategic or Co-development PartnerHand-harvested seaweed from Haida Gwaii community. Sustainable alternative to imported kelp with natural MSG properties essential to Acorn's dishes.
• Oyster & King (David Xiao)coreStrategic or Co-development PartnerFamily farm providing organically grown oyster mushrooms. David and father bring extensive wild foraged produce knowledge.
• Scott MorancoreStrategic or Co-development PartnerKelowna-based forager providing prized morel and lobster mushrooms, rose hips, and larch tree pieces. Multi-generational forager with decades of knowledge.
• Lance StaplescoreStrategic or Co-development PartnerVictoria-based forager with 10+ year relationship. Provides salmon berries, salal, huckleberries, spruce tips, wild garlic, and wild mushrooms.
• Vancouver Island Sea SaltcoreStrategic or Co-development PartnerNon-iodized sea salt from Vancouver Island that Head Chef says 'changed The Acorn's food forever.' Preferred over Maldon salt.
• BC Garlic (Abdul)coreStrategic or Co-development PartnerAbbotsford's largest organic garlic farm. Provides most varieties of garlic in BC with unmatched flavor, replacing imported garlic.
• Mt Lehman Cheese Co.coreStrategic or Co-development PartnerWater buffalo cheese from Sumas River area. Created custom 'Hello-Me' local halloumi exclusively for The Acorn, replacing imported cheese.
• Artisan Sake (Masa Shiroki)coreStrategic or Co-development PartnerGranville Island-based sake maker growing rice in Abbotsford. Provides locally grown rice, sake, and sake kasu (pulp) for Acorn's menu.
• FlouristcoreStrategic or Co-development PartnerProvides freshly milled Canadian organic flour using Austrian Style Mills. Chef says their products 'changed the restaurant forever.'
• Local HarvestcoreStrategic or Co-development PartnerNo-till farming operation in Chilliwack with 8 greenhouses. Provides turmeric, ginger, lemongrass, citrus, and winter produce that chef relies on year-round.
• Cherry Lane FarmscoreStrategic or Co-development PartnerLadner one-acre farm providing unique vegetables including espelette peppers, rezha peppers, and skirret that set Acorn apart.
• Hannah Brook FarmscoreStrategic or Co-development PartnerPaul and Rebecca's farm providing best greens in the city using organic methods. Year-round delivery (with exceptions in winter) of specialty greens.
• Kispiox Creations (Jim Fowler & Pauline Gomez)minorStrategic or Co-development PartnerHandcrafted birch syrup from sustainable production using wood waste. Featured in Acorn dishes and Acorn Market Toaster Ready Waffles.
• Alexander McNaughtonminorStrategic or Co-development PartnerSunshine Coast and Powell River forager providing persimmons, kiwi berries, sumac, winter chanterelles, golden chanterelles, and oyster mushrooms.

Scale indicators3 records

Recent moves10 records

Expansion highlights4 records

Broad incumbents

• Eleven Madison Park: New York City Michelin-starred fine dining restaurant by Daniel Humm known for its plant-forward tasting menu. Comparable as a globally recognized high-end restaurant built around a vegetable-forward tasting menu concept at a comparable price point.
• Blue Hill at Stone Barns: Pocantico Hills, NY farm-to-table fine dining restaurant by Dan Barber. Comparable in its zero-waste philosophy, deep farmer/forager relationships, and pioneering hyper-local sourcing approach—the category-defining reference point for the type of cuisine The Acorn practices.

Direct peers

• Hawksworth Restaurant: Vancouver flagship fine dining restaurant at the Rosewood Hotel Georgia by David Hawksworth. Comparable as a Michelin-level Vancouver fine dining establishment offering tasting menus and a la carte service in a comparable price band.
• Vij's Restaurant: Vancouver institution by Meeru Dhalwala (Shira Blustein's partner in Lila Restaurant). Directly comparable as a long-running Vancouver fine dining destination with strong brand recognition, a focus on premium local ingredients, and a similar single-location independent operating model.
• L'Abattoir: Vancouver French-influenced fine dining restaurant in a heritage Gastown space. Comparable as a high-end single-location Vancouver restaurant offering tasting menus, craft cocktails, and a focus on premium ingredient sourcing.
• Burdock & Co: Vancouver vegetable-forward restaurant with a strong farm-to-table ethos. Closely comparable to The Acorn in its plant-forward menu philosophy, hyper-local sourcing, and positioning within Vancouver's fine dining scene.
• Nightingale: Vancouver-based fine dining restaurant by chef David Hawksworth offering contemporary cuisine with a focus on seasonal, locally-sourced ingredients. Directly comparable as a high-end single-location Vancouver restaurant emphasizing quality ingredients and craft cocktails in a comparable price band.
• Forage Restaurant: Vancouver farm-to-table restaurant emphasizing local BC ingredients and sustainable sourcing. Comparable as a Vancouver establishment with a similar local-sourcing philosophy and fine-casual positioning.
• Botanist Restaurant: Vancouver fine dining restaurant at the Fairmont Pacific Rim focusing on Pacific Northwest cuisine with foraged ingredients and a craft cocktail bar. Comparable in its hyper-local sourcing narrative and premium positioning within Vancouver.

Others

• Lila Restaurant: Vancouver sustainability-focused modern Indian restaurant opened May 2024 in partnership between Shira Blustein (Acorn's founder) and Meeru Dhalwala. Directly comparable as a sister concept sharing founder leadership, sustainability focus, and BC sourcing ethos.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat3 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xtwitter.com/AcornVancouver
• Facebookfacebook.com/AcornVancouver
• Instagraminstagram.com/acornvancouver
• LinkedInlinkedin.com/company/the-acorn-restaurant

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Acorn Restaurant