Tamaringo’s Cafe sates the yelps of abdominal elves with a bevy of toothsome baked goods, lunch fare, and drinks, along with gluten-free eats. Spelunk through the lasagna and garlic bread ($5.99) to unearth rich cheese treasures, or employ a fearless fork to deliver mouthfuls of quiche ($5.75) to expectant mouths. Dessert squares ($2.49) sized perfectly for storage in recently installed cheek-pockets make tongue buds lapse into sugar-laced swoons, and the gelato ($3.50–$4.50) treats teeth to a decadent sweet and creamy taste duet. Meanwhile, the seasonal cakes ($4.95) keep chatty mandibles occupied and unable to gossip about how the uvula does nothing but “hang there like a second-rate stalactite.”
Following her culinary curiosity all the way to Varcaturo, Italy, Tiffany Hudson’s found herself learning dry farming and food preservation. More importantly, she discovered how a dinner can bring a community together. After coming back to the States, Tiffany teamed up with Chef Martin Woods whose resume includes serving as opening sous chef at Bastille as well as executive chef at Re:Public. Together, the two created Cassoulet Café, an eatery that serves seasonal French cuisine amid a communal table.
And the collaboration isn’t running short on admirers. Writer Sally Wolff for the Cascadia Weekly praised Cassoulet as “evok[ing] the atmosphere of a country kitchen in France” complete with “heavy plates of well-made food.” These ever-changing entrees have included bacon cinnamon rolls for brunch, ratatouille for lunch, and goat cheese pansotti pasta for dinner, accompanied by specialty cocktails and ciders. Chef Martin also serves up the restaurant’s signature French bean stew bursting with duck and house-cured pancetta.
Along with promoting conversation amongst diners, Cassoulet Café fosters green living. This includes using fresh ingredients from local farms as well as reducing their carbon footprint by 1,200 pounds of CO2 emission. That accomplishment earned the restaurant a 2012 Sustainable Practice Leader award from General Biodiesel, a company named after the first robot five-star general in U.S. history.
Catering to thirsty lips and empty stomachs, Wired Monk boasts a menu full of caffeinated beverages and delectable light meal options. Beat morning moodiness back into hibernation with hearty breakfast sandwiches and bagels, such as the bountiful breakfast bagel bedecked with egg, cheddar, ham, and tomato ($5.35), or rise like obedient dough to freshly made scones and muffins baked daily in-store. For lunchtime noshes with brawn, choose the chicken-cheddar-chutney panini ($8.95) or the fully stacked mediterranean-veggie sandwich ($7.95).
Lelem' Arts and Cultural Cafe was named for the Kwantlen word for house?or a place to gather. Indeed, the cafe exudes a vibe of creativity and collaboration. A large round table sits in one room, smaller round tables in another. There, people chat over craft beer, local wine, or cups of coffee from Vancouver-based JJ Bean. Should they need some inspiration, all visitors need to do is look to the walls. There, they might find paintings or masks, some of which may be for sale and all of which come to life when no one is looking.
Beyond artwork and cultural programs, the team at Lelem' showcase local organic foods for breakfast, lunch, and dinner. The menu emphasizes homemade breads, soups, and local meats from the Fraser Valley.
During the winter at Stomping Grounds Coffee House, guests can look over the steam of their coffee cups and out toward a rolling meadow surrounded by ranch-style fences. The windows and walls are rolled away during the summer, leaving the shop open to the warmth of Osprey Village.
Whether hunkering down or enjoying a breath of fresh air, guests can dig in to specialties such as fresh juices, organic coffee, housemade turkey chili, ham-and-swiss sandwiches, and locally made pastries. The eatery fires breakfast specialties for early risers, and it also arranges catering platters for large parties.
Since 1997, Big River Brewing Company has created its craft beers on the banks of the historic Fraser River. At the brewer's restaurants, you can pair their 8 distinctive brews with hearty pub food. In some cases, that pairing is taken care of for you?the chicken burger is marinated in Sidewheeler blond ale, and there are beer-braised onions, crisp bacon, cheddar cheese, and a special sauce on the Big River classic burger. Sauces are another specialty here?a cajun basil pesto amps up the chicken quesadilla; meanwhile, Frank's red hot sauce coats the brewhouse wings and the fingers of everyone who eats them. The Coquitlam location has an open kitchen, so you can watch at the chefs incorporate ales and lagers into their dishes and sauces.