L’Abattoir is a restaurant I frequently recommend for a romantic date night. Something about the glass, brick, and black and white tile, plus a creative cocktail and expert service, sets the right mood. For those […]
Victoria’s iconic Fairmont Empress Hotel just completed a thorough revitalization of one of its most famous spaces: The Bengal. Known as Canada’s Castle on the Coast, the Fairmont Empress is one of the oldest hotels […]
You’ll find Syu Kitsilano in a space that has been serving sushi for forty years. When founder Xiubo Sun and Chef Kouichi Fujioka took over the historic 1508 Yew Street restaurant, they felt the weight […]
Burdy, known for their chicken parm sandwiches, were serving out of a food truck at Container Brewing before they closed in July. Now they’ve got a brand new home in Granville Island’s Chain & Forge […]
Collective Goods, the sweet little French-ish bistro on Commercial Street, is under new ownership. There’s also a new chef in charge in the kitchen. Collective Goods used to be owned by Collective Hospitality. This was […]
Kismet Estate is a family-owned and operated winery located in Canada’s wine capital of Oliver, BC. After 2024’s devastatingly cold temperatures and frost, Kismet recently celebrated a bountiful harvest. I spoke with Neelam Dhaliwal, General […]
Belli Pizza just opened on Commercial Drive, and they are serving up some seriously delicious Neapolitan meets New York style pizza. I had heard people say that Belli was serving the best pizza in Vancouver […]
Juicy Joe’s has been smashing some of Vancouver’s best burgers since they first started as a ghost kitchen back in 2021. Now they have their own brick and mortar space on 4th Avenue, and they […]
Like the moon, the menu at Burdock & Co goes through a cyclical transformation. Six times a year, the menu changes, following the lunar calendar and reflecting shifts between micro-seasons. Building Burdock The lunar influence […]
Since Chef Francisco Higareda moved to Vancouver in 2016, the Mexican food scene here has changed a lot. Diversity is greater, and more regional options are available. Higareda, in his current role as Executive Chef […]
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