Comfort is key at Knight & Day Restaurant, a mantra evident in the eatery's cuisine, decor, and ambience. Pub favorites––including burgers, seafood platters, wings, and pizzas––emerge from the kitchen to the cozy dining room. Whether seated at plush booths or even at couches surrounding the tables, diners feast their eyes on cherry-wooden wainscoting and columns illuminated by hanging lamps.
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.
Like rifling through the office refrigerator at the United Nations, visiting Azul Restaurant involves sampling a lot of different cuisines, from traditional North American flavours and Asian fusion fare to dishes from Italy, Greece, and the Pacific Islands. Wonton soup and spring rolls add diversity to the eatery's signature stuffed burgers, which, like the best fortune cookies, are filled with cheese and bacon. Large TVs and game-day specials entice sports aficionados to cheer on their favourite teams over a plate of Thai-style chili chicken wings.
White-water raft down the Thompson River and you’ll likely encounter a famous rock formation dubbed The Frog—the inspiration behind Todd and Shari Pratt’s eatery, The Frogstone Grill. Just as the boulder's unique shape has stood the test of time, the Pratt's wanted to create a reliable and unique restaurant, distinguished by memorable dishes. And with a menu of Mexican, Italian, and Southwest-inspired contemporary fare, they've managed to do just that.
An open kitchen showcases the chefs' flair for culinary invention, giving patrons front-row seats to watch as they pull homemade breads and margarita pizzas fresh from the brick oven, and brush slow-smoked ribs with cranberry barbecue sauce. To the delight of their late-rising customers, the kitchen team makes breakfast until 3 p.m. on weekends, serving up generous helpings of blueberry-mango french toast and sizzling steak skillets. The kitchen staff also happily serves up gluten-free options throughout the day. Guests who aren't seated near the action still get a show of their own, thanks to guacamole made tableside from fresh avocados, cilantro, and jalapenos. And while patrons dine, they can also enjoy the eatery's aquatic-themed decor, including frog statues, fish tanks, and even the arcade classic Frogger.
It's safe to say all living things like food, but maybe not as much as Chef Victor Bongo does. Recently transplanted from Africa, a young Victor worked as a dishwasher, but the siren call of the culinary scene lured him. He navigated from one kitchen to another, learning to cook, achieving the position of head chef, and eventually studying with three-star Michelin Chef Edmund Liew-On.
Today, Chef Bongo helms Daniel's Restaurant, where he puts his considerable talents to work blending internationally beloved spices into local seasonal and organic ingredients. He places pan-seared scallops into seas of pureed parsnips or submerges bison filet mignon in blueberry-port-wine sauce. His culinary ministrations earned his new restaurant the accolades of local press, including Straight.com's 2012 Golden Plate award for Best New Restaurant Outside Vancouver.
Surf & Turf specializes in fresh-from-the-market seafood and meats, which are prepared quickly with seasonal ingredients and local produce. Divided into lunch and dinner, the menu presents several mix-and-match options, such as the skewer meal, which invites diners to ceremoniously vote for any six meat kebabs, plus a fountain drink ($10). Offerings include souvlaki chicken, tandoori turkey, and salmon. Surf & Turf can coat its skewered selections with a bevy of glazes, protecting short ribs or prawns from UV rays with a carapace of teriyaki sauce or extra-strength apple barbecue sauce. A rotating selection of seasonal teas stands by to slake thirsts and lubricate throats ($2).