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.
A&W Restaurant, one of the largest burger chains in Canada, has been trapping burgers between buns and filling cups with creamy root beer for generations of famished families. Choose from a brood of belly-busting burgers, such as the Papa Burger, leading the pack with two beef patties (a $4.92 value). The Baby Burger induces burger purists to shed a single tear upon seeing the simple beef patty on a bun salaciously adorned with nothing but A&W seasoning and a dollop of ketchup (a $1.89 value). The beefy Uncle Burger (a $5.70 value, $0.50 extra for cheese) bogarts all the mouth room, sprawling its sirloin patty and lettuce-tomato-onion suit all over tongue sofas. Round out a meaty meal with a medium order of crisp fries (a $2.79 value) and a medium soda (a $2.34 value).
It's no secret why the tandoor is a staple of Indian eateries: the clay oven sears food while sealing in succulent juices and rich flavours. Agra Tandoori Restaurant's variety of traditional dishes puts the cooking device to copious use. Prawns are popped in to soak up hints of ginger and garlic, while lamb marinates overnight in defiance of the chef's lights-out policy. But the tandoor is far from the tool the eatery uses to give its food a distinctive flavour. A tawa griddle sears bone-in chicken. Seasoned eggplant bakes over charcoal. Chilled desserts of falooda kulfi never touch heat at all, instead drizzling rose syrup and pistachios atop a fanciful pileup of ice cream and spaghetti-like noodles. Feasts of all temperatures are served inside Agra's comfortable dining room, where colourful artwork surrounds tables draped in white linen.
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.
Kuro Asian Cuisine offers a plethora of menu items from different Asian culinary traditions, with flavors ranging from Korean to Thai. Specialty sushi rolls are filled with such ingredients as fried lobster tail, cheese, and blueberry sauce. In the kitchen, chefs cook classic Asian meals, including plates of bulgogi beef and bowls of udon with spicy chicken.
Pemberton Station Pub pairs an eclectic menu of comfort pub fare with televised high-definition sports. The Pemby penne regales mouths with an aria-inducing ensemble of chicken breast, chorizo, and mushrooms ($12), and the doughy base of Gary's Sheppard pie hoists lean ground beef, carrots, onions, corn, garlic mashed potatoes, gravy, and cheese ($14). Chefs certify crab-and-cheese-stuffed jalapenos for scuba dives in sweet chili sauce ($9), and patrons browse a library of 6-ounce Pemberton Station burgers ($11) ranging from a classic bacon cheeseburger to a flash-fried halibut burger. Diners climb the Lincolnshire-sausage peaks of bangers and mash ($12), heedless of sautéed onion-slides and avalanches of sage gravy.