A chain of restaurants founded in 1952, Fatburger’s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron’s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.
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.
Ladles rain down rose sauce, cream sauce, tomato sauce, tomato-cream sauce, curry cream sauce, spicy tomato sauce, and tomato concasse, and all of it is whisked by hand. In the 40-plus years since La Villetta Ristorante served up its first plate of pasta, diners have come to rely on the eatery for home-cooked takes on classic Italian favorites and the sauces that give them their signature flavors. Prawns, scallops, mussels, and sausage team up with the sauce to distinguish fettucine and linguine. The entree roster is as deep as it is saucy—veal or lamb osso bucco, chicken parmigiana, and grilled fish provide more protein than a lecture on amino acids.
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.