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Restaurants Vancouver

A Frank Discussion: Interview with Chef Frank Pabst

Blue Water Cafe’s executive chef, Frank Pabst, is dedicated to the ocean’s unsung heroes

The local, sustainable food movement has come of age, but it wasn’t always thus. Few have been as instrumental in its success as Frank Pabst

By TIM PAWSEY (more…)

2018 Where to Dine Awards: Vancouver

At Five Sails, enjoy pan-seared bass piccata, vegetables and golden fingerling potatoes in a lemon-and-caper butter sauce—and, of course, the incredible view of Coal Harbour

Our annual Where to Dine Awards pay tribute to the hardworking folks who make Vancouver such a food-lover’s paradise

By TIM PAWSEY, SHERI RADFORD, JILL VON SPRECKEN & CHLOË LAI
Photos by KK LAW

Critics’ Choice

LES CLEFS D’OR CANADA SILVER SERVICE 
Five Sails Restaurant

Vancouver’s abundant dining options can overwhelm a hungry traveller, but Les Clefs d’Or always know the newest hotspots, the tried-and-true stalwarts and the hidden gems. These dedicated concierges won’t steer you wrong, and this year their top pick is Five Sails. Perched right on the waterfront, this perennial favourite expertly combines stellar West Coast cuisine with warm service and stunning views of the mountains, inner harbour and Stanley Park. Linger over poached lobster, roasted sablefish or smoked duck breast while watching floatplanes land and cruise ships depart. And make sure to peruse the wine list, which showcases selections from BC’s Okanagan region.—SR (more…)

Gotham Steakhouse: A Cut Above

By TIM PAWSEY
Apr. 2018

Photo of Gotham Steakhouse by KK Law

Power lunches are the norm at plush and polished Gotham, where it’s hard not to linger over the likes of beef forestiere medallions, chicken paillard, a cornucopian lobster Cobb salad, and tuna poke. Service is prompt, personal—and speedy, if needed—while the dinner menu features the ultimate in 60-day dry-aged Canada prime cuts, grilled to perfection. Wicked cocktails are a bonus.

For more by Tim Pawsey, visit www.hiredbelly.com 

Viva Las Vegans: Touring Vancouver’s Plant-Based Eateries

By CHLOË LAI
Apr. 2018

The organic, dairy-free gelato at Umaluma is deliciously creamy. (Photo courtesy Umaluma)

Vancouver Food Tour gets the palate party started with a walking tour of some of the city’s most popular plant-based eateries. Cozy comfort fare, vegan pizzas, acai bowls and unbelievably creamy dairy-free gelato (pictured) await eager appetites in Gastown and Chinatown, while a visit to nearby Vegan Supply Co. offers a chance to stock your suitcase with healthy snacks for herbivores. Remember, what happens in Vancouver’s vegan scene doesn’t have to stay in Vancouver’s vegan scene.

VIP Dining at No. 1 Gaoler’s Mews

By JILL VON SPRECKEN

L’Abattoir exterior by Hamid Attie Photography

Mar. 23 and Apr. 27, 2018 History and haute cuisine collide at No. 1 Gaoler’s Mews. Tucked into a 19th-century heritage building, behind local favourite L’Abattoir, the space hosts exclusive evenings once a month, sharing its neighbour’s celebrated chefs and sommelier. These intimate chef’s-table dinners host just eight patrons, who are seated bar-style for front-row seats to the open kitchen and all the delectable drama within. The 10-course menu comes with all the trimmings, including wine pairings and keepsake gifts. It routinely sells out, so act quickly if you want to savour this culinary spectacle.

Singin’ in the Rain: Springtime Activities

Put up your hood and open your umbrella for 20 activities that can be enjoyed rain or shine

By JILL VON SPRECKEN
Mar. 2018

The seawall is scenic in every weather. (Photo by KK Law)

1. Stroll through Stanley Park. The city’s 400-hectare (1,000-acre) forested oasis is a can’t-miss activity. On a drizzly day, skip the seawall and head into the park’s interior for extra protection from the green canopy above. (more…)

Hooked on Oddfish

By TIM PAWSEY
Feb. 2018

Hamachi crudo at Oddfish (Photo by KK Law)

Just across Burrard Bridge, lively Oddfish lures with a variety of simple but well-prepared fresh and finny fare. Starters range from lime- and jalapeño-teased hamachi to ahi tuna poke or side stripe shrimp ceviche. Mains yield a wealth of seasonally changing tastes such as ling cod with caponata, seared seabass topped with chermoula, or bowls of nicely spiced mussels or clams, all paired with smartly chosen, eclectic wines. Don’t miss the Hot Mess: a cornucopian romp of a platter piled high with fish and shellfish, topped with a robust salsa verde.

Turn up the Heat With Aburi Prime at Miku

By SHERI RADFORD
Feb. 2018

Flame-seared nigiri at Miku. (Photo by Mark Yuen)

Bored with regular sushi? Kick it up a notch with Aburi Prime. Newly launched at Miku, this premium flame-seared nigiri includes red tuna, mackerel, salmon, flounder and five other first-rate choices, perfect for newbies or connoisseurs alike. It’s all served with exquisite garnishes on handmade ceramic plates from Japan. An optional wine, sake and spirits pairing adds even more flavour to the whole experience. Boredom, banished.

For Peat’s Sake: Visit Vancouver’s Hidden Whisky House

By TIM PAWSEY
Feb. 2018

Sam Heather with a flight of whisky, at Shebeen. (Photo by KK Law)

Venture into the back of Gastown’s The Irish Heather to find Shebeen Whisk(e)y House. The well-concealed snug is one of the coziest salutes to whisky anywhere, a fact not missed by the Irish Pubs Global Awards 2017, who named it the Best Irish Whiskey Experience in North America. Owner Sean Heather offers an array of whiskies from all over. His favourite? Redbreast from Dublin’s Midleton. “It’s a pure pot still, which is the Irish equivalent to a single malt,” says the amiable publican.

Sunday Brunch at The Yale Saloon

By SHERI RADFORD
Feb. 2018

Excellent eggs benny await at The Yale Saloon. (Photo by Alyssa Dawson)

Most folks know The Yale Saloon as the spot in town to hear country music and ride a mechanical bull. That’s all true, but it’s also a prime destination for Sunday brunch. Sweet Texas toast comes topped with bourbon-soaked berries and whipped cream. Eggs benny can be made with brisket, pulled pork or bacon. Breakfast tacos are stuffed full of eggs, bacon, cheese and salsa verde. Good thing calories consumed while on vacation don’t count.

Yaletown Destination: Cioppino’s

By TIM PAWSEY
Jan. 2018

At Cioppino’s, chef Pino Posteraro serves up specialties such as lemon-saffron risotto with wild prawns. (Photo by KK Law)

For top-tier Italian, head to Cioppino’s, where star chef Pino Posteraro works wonders in his finely tuned open kitchen. Flavours run the gamut, from pan-roasted sablefish, roasted lobster tails with sausage, and Tuscan-style rib-eye with arugula and parmesan, to veal osso buco Milanese and, of course, namesake cioppino with spicy bouillabaisse broth and rouille. The always attentive service is as precise and detail-driven as the cuisine. As for the cellar, the chef has a formidable palate and is a master of food and wine pairing, with a wide-ranging list to match the menu.

For more by Tim Pawsey, visit hiredbelly.com

4 Perfect Prix Fixe Menus

By TIM PAWSEY
Jan. 2018

Perfect plates at Mak N Ming may include delicious mussels in pork broth. (Photo by KK Law)

The best way to experience a kitchen at its peak is to let the chef choose the meal—and the sommelier choose the wines. These restaurants excel: (more…)