By TIM PAWSEY
Burdock & Co. chef Andrea Carlson (who found her calling at Bishop’s) enjoys a well-earned rep for regional plates that appeal to both carnivorous and vegetarian tastes. For example, weekend brunch sports wide-ranging local ingredients such as pork-and-fennel-ragout fettuccini, or smoked salmon served on house-made sourdough and topped with poached eggs. Complementing the organic menu is the city’s best selection of BC and naturalist wines.
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