It's always disheartening to hear about the closure of yet another prominent Vancouver restaurant. And it's all the more difficult to hear, when you know the restaurant's team put in the heavy lifting to keep up with the demands of maintaining sustainability, a healthy local ecology, and at-risk biodiversity. Coquille Fine Seafood is the most recent addition to that star-crossed list.
Read MoreWildebeest Executive Chef Ian McHale connects with British Columbia-based foragers—Victoria’s Lance Staples, for example, who forgaes full-time—and sources from small farms such as the family-run Subtilia Ranch and Salt Spring Island’s 120-acre organic Foxglove Farm. Sourcing his nori from Haida Gwaii cultivators, McHale also aims to illustrate the centuries-old knowledge of Indigenous foragers. He spearheaded Wildebeest’s in-house canning routine—preserved fruits and vegetables sustain the restaurant’s menu through less foliaged winter months: Lady Fern fiddlehead vinegar, Grand Fir salt, and pickled wild strawberries, to name a few.
Read MoreThe Birds & The Beets sources from nearby farms, so the menu changes in response to what's locally available––and special items are a quick sellout. Before you know it, you'll find yourself trying to order a hops kombucha, a rhubarb soda, their homemade lemonade, and a macchiato, all before even looking at the food options. Once you see a miso barley bowl glide by in an employee's hands, you'll be instantly back to scanning the menu board: the options for novel gratification are endless.
Read MoreTimbertrain is a vignette of two loves: trains and coffee. Entering into the coffee shop is like stepping into a modernized rail car, the world is bustling and quick to pass by, but here you can settle back as a passenger, have a conversation, drink coffee, peruse the newspaper and enjoy the sites (feel free to hop back into the rat race at any time you like). As kids, the owners Peter, Jeff, and Min had an infatuation for trains, which in turn forged awe for “how trains worked, how trains transported people from one place to another, and most importantly, how trains brought people together.”
Read MoreA blend of classical German fare with contemporary European cuisine, Bauhaus' menu is one of the only delectably old-world dining experiences Vancouver has to offer. Being this far West of the multicultural continent known for its richness in art and culture, it's rare to come across a genuinely European eatery, but this award-winning German kitchen gives you that oft desired escape.
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