Restaurants in Coquitlam

Since May 1986, the Chronakis family has crafted authentic Greek cuisine at Minoas Greek Taverna. Dinner platters teem with Hellenic morsels such as grilled chicken souvlaki, creamy hummus, and the rice-stuffed grape leaves of dolmades. The wait staff also serves entrees à la carte, so diners can dig into plates of steaming moussaka and avoid jealous struggles with the pastitsio, which would only get tomato sauce all over the pristine white stucco walls. Lush ivy winds up the walls and traverses the ceiling, tablecloths in the cobalt blue of the Greek flag dot the interior, and traditional folk music drifts through the air, transporting diners to the Mediterranean without requiring a gas-guzzling teleportation device.

A cozy picture of Tudor revivalist design, the lakeside Hart House Restaurant purveys creative menus full of exquisite dinner, lunch, and brunch delicacies lauded for their casual elegance. At the helm of these sophisticated dishes is executive chef Alana Peckham, who grew up in Vancouver and applies her knowledge of Pacific Northwest ingredients when crafting dishes such as steelhead salmon with green beans and a pea purée and Fraser Valley duck breast. During warmer months, guests can enjoy Chef Peckham's creative fare on the patio with a Pimm's Cup or a local wine before cracking into an espresso crème brûlée.

Seasonal events, such as the Lobster Supper, celebrate fresh, local fare. Hart House's glass-walled lakeside cottage, sprawling green backyard, and second-storey private rooms also make it an ideal location for business meetings, weddings, and reenactments of The English Patient.

The sounds of a live mariachi band conjure a colourful, festive image, so it’s no surprise where El Mariachi Mexican Restaurant—with its multicoloured tablecloths, bold red walls, and green ceilings—got its name. Inside this vibrant eatery, a master chef plates authentic fare such as sizzling chicken and beef fajitas and whole fried tilapia spiked with the perfect blend of Mexican seasonings. At the bar, a veteran mixologist incorporates real limes, strawberries, and mangos into decadent margaritas and daiquiris, and nine kinds of Jarritos wash down crumbs or double as perfume in a pinch.

After formally studying the culinary arts in Japan, Hanamura Japanese Restaurant's chef spent 20 years accruing experience and perfecting the staples that now fill his menu. Served in a pastel-green dining room with large bamboo shoots stationed between tables, the seasonally changing entrees evoke a trans-Pacific feel. Carefully arranged schools of sushi and sashimi line plates, and orders of tempura vegetables and seafood emerge from the kitchen as crispy as an autumn leaf covered with potato chips.

Swaths of red and black cover the multilevel ceiling and walls of Joey’s Urban, and matte canvas photos of Joey's food hang on the walls. Contemporary music plays on the speakers, and LCD screens display sporting contests above the heads of patrons consuming fried fish and tacos. Fish 'n' chip meals sear a quarter-pound piece of cod ($12) or halibut ($16) in a crisp, fried coating. The included natural-cut fries with sea salt can be upgraded to classic poutine for an extra $2 and smothered in gravy and cheese curds. Patrons can also select from five flavors of à la carte tacos including ahi tuna or mexi-chicken ($4.50).