The hospitable staff at Raw Canvas challenges the concept of the starving artist with a menu of tapas and desserts that recharge brainpower for creative endeavours. Like a bust of Andy Warhol carved out of butter, Raw Canvas merges the worlds of art and cuisine with a painting pit where colourful brushstrokes flow freely and a dining area for munching on fine sausages and alpine cheeses. The restaurant-studio prides itself on its eco-friendly approach to both visual expression and bodily nourishment, stocking up on paints made on Granville Island and culinary ingredients culled from local family farms. Guests sip craft beers and complex wines as they marvel at Raw Canvas's gallery of original paintings by local artists, or admire the patron-conceived masterpieces that adorn the walls of the painting pit.
Chef Shelley Sloat and the rest of the staff at the Village think breakfast is the most important meal of the day. So, they decided to serve it all day long. They drench crispy challah french toast in pure maple syrup, stuff blintzes with delicious cheese, and bring in traditional Montreal smoked brisket each day. Since breakfast is their reason to get up every morning, they also do their best to make sure that it will be around for a long time. They use free-run eggs, sustainably harvested foods, and even design their menu around the local seasonality of certain ingredients.
The eatery features a patio for enjoying its delicious breakfast treats, and the interior decor provides plenty of interest, too, the trendy dining room boasting white walls, slate wainscoting, and a local street map striped across the mirror. The map helpfully identifies The Village's location amid the tangle of roads, a great aid to those who want to find a place to eat and have only the ceiling of the restaurant they're in to go by.
Bundles of garlic and dried chilies dangle from the ceilings at Amorosa Pasta House, whose textured orange walls and fringed, checkered tablecloths bestow the dining room with an air of rusticity. Inside the kitchen, the chef and his cooks create classic dishes from Mediterranean cheeses, tender cuts of veal and chicken, and 28 pasta sauces. Linguini comes dressed with zesty puttanesca or creamy alfredo, and gnocchi or whole-wheat penne can be covered in savoury pomodoro or basil pesto. Like trying to write a poem using the words "Zeus" and "Jupiter," the bill of fare also intertwines Italian and Greek traditions. To wit, plates of lasagna and chicken genovese are served alongside a salad of feta and kalamata olives or followed by a serving of phyllo cheesecake.
Since it was originally built in 1926, Hotel Eldorado has hugged the Okanagan lakeshore, giving its patrons access to serene waters via the Eldorado Marina. A private boardwalk allows guests to enjoy the lake's sights and creates stunning views from many of the hotel's windows. A modest 52 rooms ensures each guest is well tended to, and a convention area offers a lively space for business or banquet gatherings. At the facility's Kelowna Restaurant, the bar brings in locals and visitors alike to try its more than 150 wines, and lakeside views from large windows enchant each diner's bites of coastal fish, lamb, and fresh vegetables.
Outdoors, the hotel ramps up entertainment with an eclectic fleet of water-sports gear and boats. Renters can take to the waves in the Championship Mastercraft X35 wakeboat or in simpler vessels such as Sea-Doos, kayaks, or stand-up paddleboards. An arsenal of beachware and boating accessories enhances enjoyment of the water’s edge, and independent boat owners can fill tanks with the marina’s fuel supply and use nightly moorage to safeguard vessels prone to sleep voyaging.
Milo Bigler traces the origins of his passion for food to a childhood spent in the kitchens of his parents’ resort and spa in the tiny Swiss village where he grew up. He went on to pursue a culinary education, eventually winding up in Canada, where he has prepared meals for politicians and royalty. He has opened multiple restaurants, including Calvin’s Café in 1991.
At Calvin’s, Bigler prepares everything from breakfast platters to steak dinners. He crafts sandwiches, makes soups, and tosses salads, each with a tasty little twist thrown in. He enhances his spinach and goat cheese salad with pickled mustard seeds, and polka-dots his open-faced smoked salmon bagel with caper berries. To keep things interesting, he cooks completely different menus at different times of the day, offering unique morning, lunch, afternoon, and dinner menus.
At Lachi Indian Cuisine, a sprawling menu nearly challenges patrons to make a difficult decision in choosing from so many delectable, authentic dishes. High-grade beef and lamb slip into spicy vindaloo curries or creamy kormas, while veggies such as sautéed mushrooms, chickpeas, or spinach swim alongside cubes of fresh homemade paneer. Yellow lentils, onions, tomatoes, turmeric, and cayenne blend together in yellow dal, a signature dish of the restaurant, which is also fully licensed and features a full wine list.