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Vancouver is Canada’s famed West Coast gem, perfectly placed beside the Pacific Ocean and under British Columbia’s coastal mountain range. With the picturesque location always on display, Vancouverites can’t help but take their lifestyle seriously. It’s not to say we don’t work hard, but we also play hard creating a lot of pent-up demand for fresh, wholesome, and globally inspired food.
No visit to Vancouver is complete without a stroll around Granville Island Market. Whether you’re craving a just-baked French baguette, international cheese, a steamed cappuccino, or local fruit, it is the heartbeat of Vancouver’s food scene. For a more traditional, sit-down meal, visit The Four Seasons Hotel Vancouver’s Yew Restaurant for weekend brunch. Small bite starters like pancakes with lemon ricotta, raspberries, and white chocolate mascarpone, only set you back $6 and one order is enough for a small meal. (Photo courtesy of Flickr/roaming-the-planet)
You’ll be happy you didn’t gorge yourself at breakfast, because Canada’s only Iron Chef is leading the charge at the multi-location Cactus Club Cafe. Don’t be fooled by its upscale casual atmosphere, menu favorites like tuna tataki and butternut squash ravioli rival the city’s most prestigious eateries. If fresh-caught fish is more your thing, walk a few minutes from Granville Island to Go Fish, a lunch and dinner take-away joint, intentionally positioned above Fisherman’s Wharf. (Photo courtesy of Flickr/Katherine H)
If you’re visiting Vancouver, you’ll most likely peruse Gastown. Here, you can kill two birds with one stone, as the historic area is also the city’s newest culinary epicenter. With character, style, and grit, restaurants like Boneta and L’Abattoir mirror this atmosphere and take it up a notch with the fare. Finally, Chinese Food fans won’t want to miss Bao Bei Chinese Brasserie, tackling a new take on mom’s cooking with some of the city’s most inventive cocktails. And speaking of cocktails, toast your culinary adventure with a nightcap just down the street at The Keefer Bar. (Photo courtesy of Trish Friesen)
Vancouver patio restaurants: 40 recommendations for outside dining during COVID-19
Bundle up, folks. Patio season has come early this year.
When Provincial Health Officer Dr. Bonnie Henry announced on March 29 that indoor restaurant dining would be put on hold for at least three weeks, restaurants across the province pivoted (once again) to takeout and patio dining.
Vancouver patio restaurants: 40 recommendations for outside dining during COVID-19 Back to video
Truth is, many patios never closed all through this pandemic winter, but only the hardy huddled beneath the heating lamps. Now that spring is here, hungry Vancouverites are piling on the layers and heading to the great outdoors to dine.
Luckily, we have a better selection of patios than ever before. Loosened regulations have allowed pop-up patios to be built on sidewalks, side streets, parking spaces and empty lots, and we can expect more to come over the next few weeks and months.
Some, like the Keefer Yard with its outdoor games and cocktail slushie machine, are quite elaborate others, like the curbside Lucky Taco patio that was installed within three hours of the closure notice, not so much.
A true neighborhood restaurant that combines classic comfort with a relaxed sophistication, Honey Salt delivers a contemporary experience complemented by the warmth and style of its dedicated owners. Serving chef-driven, farm to table cuisine with an emphasis on locally and regionally sourced ingredients that highlight the bounty of British Columbia in an approachable and comfortable setting.
“Offering a glimpse into Blau and Canteenwalla’s culinary life, Honey Salt features the foods, drinks and hospitality they have shared with friends and family for years.”
Devoted to the memories we create when we break bread with family and friends, the restaurant’s soulful cuisine invokes the comforts of home cooking with its exquisite take on classic dishes, carefully crafted with the freshest of ingredients.
Passionate in our desire to work with seasonal ingredients and locally sourced products, we work closely with local farmers, fishermen, and growers to develop crave-worthy menus for Honey Salt that represent the diverse flavours and hardworking growers of our beloved region.
Restaurants on You Gotta Eat Here
John Catucci is a funny man who takes his food seriously. He is on a quest for Canada's most delicious, mouthwatering, over-the-top comfort food. He is visiting great joints, greasy spoons, and legendary restaurants to taste the food that made them famous and to meet the colorful characters that make them institutions. John dives into the kitchens to find out what makes these signature recipes so damn good. Health food? Not on this show, baby. Bring on the cheese, bacon and barbecue!
20 results of 223
Lou Malnati's Pizzeria
the oldest family name in deep-dish pizza. Layer after layer of cheese, meat, veggies and sauce, bake on a delicate, buttery .
Manny's Coffee Shop & Deli
Soups Traditional American Tapas / Small Plates
Mr. Beef On Orleans
legendary beef sandwiches that are huge, delicious and really soaked in juicy gravy
The Burger's Priest
grilled cheese hamburgers of biblical proportions and tries to solve secret menus. John™s mission infiltrate the kitchen and.
The Regal Diner
Bacon, Tomato, Onion & Cheddar Omelette and Sausage Butties
fans swear that every bite is good at Barque Smokehouse, where brisket on your benny and smoked duck on your pancakes make th.
Banh Mi Boys
three brothers who take their mom
Dangerous Dan's Diner
And in Toronto, ON watch Johns cholesterol hit the roof, sampling the likes of The Coronary and The Colon Clogger. With names.
Schwartz's Deli - Sandwiches - Steaks
John then gets strict schooling on the art of the perfect smoked-meat sandwich
My Top Must-Try Dishes in Harar, Ethiopia
Hanid is made out of goat meat that has been cooked very slowly for 24 hours in an oven made from the soil around termite mounds. Termite soil is chosen because it can withstand high temperatures. The unctuous meat is then dipped into tamarind sauce and a little berbere.
Testie Restaurant is the only place to try hanid in Harar. This venue cooks two goats a day, ready by 10 am and usually all gone by 11:30 am. So make sure you go early to avoid disappointment.
Ful is a Yemeni dish made using fava beans. It has crossed the border and become a popular breakfast dish all over Ethiopia. But the ful in the Old Town of Harar is different to that from the rest of the country. The fava beans are blended into a smooth paste and the tomatoes, peppers, onions, and chili are served separately.
Abadir’s restaurant (just off the Feres Megala square in the old town) serves excellent ful. This is thanks to the fresh buns from the bakery next door and the homemade yogurt they serve at the end.
How Elizabeth Blau Built a Restaurant for Some of the World's Richest in Vancouver
If you&aposre a developer looking to open a high-roller restaurant, you want Elizabeth Blau by your side.
Blau, the queen of Vegas dining, created restaurants for Steve Wynn at both Bellagio and Wynn Las Vegas. That meant she was instrumental in bringing superstar chefs like Michael Mina, Jean-Georges Vongerichten, Daniel Boulud and Paul Bartolotta to the Strip. Blau also partnered with late, great rock &aposn&apos roll chef Kerry Simon on his restaurants at Hard Rock and the Palms, and she now operates her own Vegas empire with Buddy V&aposs, Honey Salt and Andiron Steak & Sea.
In addition, Blau is a globetrotting hospitality consultant whose current endeavors include a Mohegan Sun project in South Korea and the new Golden State Warriors arena complex. She&aposs also opening an outpost of Buddy V&aposs in San Antonio.
And this fall, Blau will unveil eight restaurants and lounges at Parq Vancouver, a glittery new casino-resort and entertainment center opening next to the B.C. Place stadium in downtown Vancouver.
Blau&aposs husband and business partner, Kim Canteenwalla, is running day-to-day food-and-beverage operations at Parq, which includes an outpost of Honey Salt. Canteenwalla, a Canadian-born chef who&aposs cooked at prominent resorts in Vegas, Toronto and Asia, is working closely with local suppliers to showcase the bountiful produce and seafood available in Vancouver.
But Blau knew that she needed to look beyond Vegas and Vancouver for inspiration. Vancouver is a city with a big, well-heeled Asian population, and Parq wants to attract top-tier gamblers who stay and play in places like Macau. So Blau, along with Parq developers Scott Menke and Diana Bennett of Paragon Gaming, headed to Asia for research. They ate their way through China, Hong Kong, Macau and Singapore.
These are some of the things that Blau learned about creating the ultimate high-roller restaurant.
Quick Access to High-Stakes Gaming Is Important
At Parq, you&aposll be able to walk out of elegant Chinese restaurant 1886 and immediately see a baccarat table.
This is something Blau picked up on at resorts like Wynn Macau, which has a super-high-limit gaming area adjacent to its Wing Lei restaurant.
"Some of the high-limit rooms are literally outside of the Chinese restaurants," Blau says.
Rich People Love Variety
The high-rolling gamblers known as "whales" are used to getting whatever they want, whenever they want. So 1886 and its team of Chinese cooks will serve hyper-specific regional cuisine: Cantonese, Hunan, Szechuan and Shanghai. Chef Richard Chen, who used to run Wynn&aposs Michelin-starred Wing Lei in Vegas, is consulting on the menu.
There are private rooms for lavish banquets with bird&aposs-nest soup and big plates of fresh fish and crab. There&aposs also a bar area where you can grab some noodles or enjoy a quick late-night meal.
Blau and Canteenwalla are also operating Parq&aposs Mrkt East, which was inspired by Singapore night markets and will serve Chinese, Indian, Japanese, Thai, Singaporean and Vietnamese dishes. Mrkt East, which will also have an extensive coffee and tea menu, will open for breakfast, lunch and dinner. There will be dim sum and then some.
"Mrkt East is on one side of the building, and you&aposve got 1886 on the other side," Blau says. "We really have both sides covered in terms of speed and ease."
You Must Be Able to Serve Simple Food Perfectly
"When you&aposre doing a barbecue duck or barbecue pork, you&aposre not hiding it under tons of sauces and flavors," Blau says. "So you better start with really wonderful-quality proteins. But you also have to have people who are really skilled technicians, along with the best equipment."
Canteenwalla spent five years designing the kitchens at Parq, working closely with manufacturers like Electrolux on specialty equipment. Parq has, for example, a tandoor at Mrkt East. There are high-heat woks and banquet-ready appliances that will let Parq cater Chinese weddings and other huge parties. And there are pantries designed to hold snack foods for high-rollers who don&apost want to interrupt their gaming session with a long dinner.
It helps that Blau never stops thinking about food. When she calls me, she&aposs in Cape Cod, where she&aposs been picking blueberries and using them to make pancakes, muffins and spoon cakes. She&aposs been digging for littleneck and quahog clams. In many ways, enjoying this kind of simplicity can be the ultimate luxury.
Blau can&apost wait to open in Vancouver, where she loves the freshness and flavor of the herbs, micro greens, lettuces, oysters, fish, crabs, dairy products, free-range eggs with orange yolks and so much more.
"All these subtle differences really make the food quality game-changing," says Blau, who knows that game-changing is the baseline when your customers are high-rollers.
Enjoy Breakfast Classics, Baked Oatmeal, Quiche, Avocado Toast, Omelettes, Pancakes, French Toast + Breakfast Sammies.
Tuesday - Friday, 8am - 11am
Salads with homemade dressings, Hot + Cold Sammies, and Lunch Combos to have a little of everything.
Tuesday - Friday, 11am - 2pm
Créme Brulee French Toast, Eggs Benedict, Skillets + our to die for Crispy Chicken Sammie! Fresh mixers for your champagne and vodka too, so BYOB!
Saturdays, 9am - 2pm
Reservations — Bookings can be made up to 30 days in advance and not within 24 hours of the next available reservation date.
Reservations are made on a first-come, first-served basis. If a day is unavailable, this means all reservation slots have been filled for that day.
You will receive two texts to the phone number you provide: one confirmation text immediately after booking the reservation, and another prior to your reservation. If your reservation is at or after 2pm, you will receive a text reminder at 10am the day of the reservation. Otherwise, you will receive a text reminder at 10am the day prior to your reservation.
Don’t have a reservation? No problem! We continue to take walkups everyday and guests are seated as soon as tables are available.
Check in at the host stand 10 minutes before your reservation time. We will hold your table for up to 15 minutes past your scheduled reservation time.
Reservations may be booked for parties no larger than 6. Increasing your party size after booking your reservation may result in cancellation of the reservation or additional wait time. If you need to decrease your party size for any reason, you can contact our guest services team at [email protected]
High chairs, boosters, and infant carriers will be included in reservation head count. Please include any needed to your total reservation number.
If you have entered the wrong phone number please reach out to the guest services team.
To cancel your reservation, please reply “REMOVE” to your confirmation text. You will then receive another text confirming this cancellation.
Check out the recipes that were featured this week on CTV Morning Live in Calgary and Edmonton.
This cheese bread is so barbecue-worthy. The combination of cream cheese, basil, and dill toasted on a baguette makes this an excellent side to all barbecue meats or fish.
“Paillard” is a French term for boneless meat that has been pounded into a thin cutlet. This chicken cooks up quickly and evenly on the barbecue.
Your regular burger has been upgraded. With every bite, enjoy melted cheese and crispy bacon mixed right into your burger patty.
We added a smoky flavour to this impressive vegetarian dish by cooking the stuffed zucchini boats right in the barbecue. Enjoy as a main dish or as a side to your favourite barbecued meats, poultry or fish.
These mini ground pork sandwiches are packed with Korean-inspired flavour and topped with kimchi. If you can’t find kimchi in your local grocery store, look for it at an Asian specialty market.
This crunchy coleslaw is packed with extra veggies and serves as a great side dish for an Asian-inspired meal. Flavoured with sesame seeds and rice vinegar, it’s also a low-fat alternative to traditional creamy coleslaw.
Vancouver is famous for its marijuana ("BC bud"). If you're interested in Vancouver's pot scene, start at the Pot Block in Downtown Vancouver (basically, the area right around the famous New Amsterdam Cafe).
Yes, Vancouver is famous for its rain. It rains about 165 days a year here, which is about 45% of the year, and it can rain for days in a row. So, yes, it rains a lot.
Travelers can avoid much of that rain by visiting Vancouver in the summer months, particularly in August.