Posts tagged MODERN-CANADIAN
DACHI

That same idea eventually became the decree behind Dachi: a strong focus on locality, both in sourcing and in terms of place. Their commitment lies in large part to the community they've moved into. The word ‘dachi’ is a Japanese colloquialism for buddy or pal derived from the word Tomodachi meaning friend. Thus, Dachi is meant to be a place for neighbours; they strive to be a local haunt where one could stop by regularly to learn about the ever-evolving menu, unique selection of natural wines, and distinct sake program.

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HUNDY

When Their There opened just under a year ago, there was something suspicious about the large walls of light oak paneling that shut off the back part of the café. Perhaps an office for the very busy team behind the highly successful bakery-restaurant duo of Their There and AnnaLena? Or was something else brewing? Understanding proprietors Mikey Robbins and Jeff Parr, who together possess a seemingly unquenchable desire to create, you’d be correct to assume the latter. Fast-forward to December 2018 and a new project was born: an essentials-focused, straight-to-the-chase, late-night burger and fries joint called Hundy.

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THEIR THERE

Confetti cruller, chocolate malt cronut, creme brûlée doughnut, honey matcha croissant. The unique pastry themes and flavours behind the ever-changing glass display at this Kitsilano vanguard are the subject of wide-spread buzz. In a city where bakeries seem to be both mushrooming all over *and* bursting at their seams, Their There manages to stand above the crowd. Where else can you get a glass of permaculture-cultivated, skin fermented, barrel aged, BC Pino Blanc with your Paris-Brest or pumpkin cronut?

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MISSION

Top Chef Canada's "All Star" alumni, Chef Curtis Luk constructs distinctive dishes using his philosophy of nose-to-tail and root-to-tip cuisine in this award-winning Kitsilano dining room. Showcasing the abundance of the vast Pacific Northwest region, Luk offers both share-plate and tasting-menu options to lead guests on a mouthwatering adventure through the province's fields and oceans. With virtuosity, mastery, and flare, each seasonally-changing plate at Mission delights. The kitchen's novel and ingenious tastes are never simply following trends, but rather, are creating them.

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NIGHTINGALE

Only recently has the term "Modern Canadian" become so reiterated. It's often offered up as an erudite way to describe a Chef's interpretation of their menu and where they draw inspiration from. Cooks across the country are seeking vision from traditional fare but putting a modern spin on each dish, while respectably trying to "keep it Canadian". The term is rooted in the mass Farm-to-Table movement that has taken restaurant culture by storm, championed by the likes of chef personalities like Dan Barber and famous food journalists like Michael Pollan. But Modern Canadian cuisine has rightly found that a focus on local produce--and a connection to the farmers they source their ingredients from--lends exceptionally to achieving the richest of flavour, texture, and succulence. Enter Nightingale.

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