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.
Part sports bar, part restaurant, Desi 2 Go Pizza & Curry’s amalgam of East and West is the brainchild of Chef Jazz Grewal. Trained in restaurants and hotels in India, Grewal draws upon his experience to oversee a vast menu of familiar Indian eats served amid the glow of flat-screen televisions and flowing taps. The roster of 12 beers on tap includes Stella, Sapporo, Guinness, 1664, and their own house brew called Desi Lager. From a British flag to a large drum tantalizingly out of reach on a shelf above, the interior emanates an ambiance of worldliness.
Akari Japanese Restaurant’s menu consolidates centuries of Japanese culinary history, placing traditional noodle entrees alongside modern interpretations of classic sushi rolls. The sushi bar’s Japanese-trained chef, Lee San, creates more than 40 rolls, including 19 specialty maki that enfold tempura-fried yams, scallops, or mango. For more flame-kissed flavour, the kitchen’s chefs glaze barbecue beef ribs with teriyaki sauce and deep-fry pork cutlets. The dining room’s decor echoes the menu’s minimalist presentation while still incorporating accents from across the Pacific, such as Japanese figurines, displays of sheathed swords, and wheezing giant squids that occupy an entire floor of the restaurant.
Behind the facade of a century-old former residence, La Rustica’s chefs drizzle organic, from-scratch sauces onto locally raised meats and homemade pastas. The culinary team veers away from run-of-the-mill Italian eats, instead luring tongues out of hiding with bait in the form of fresh Madagascar peppercorns, barolo-wine reduction, and Sambuca flambé sauce. The two-floored eatery's covered patio and pastel-hued interior lend the eatery a relaxed, homey vibe whether sitting near the flickering fireplace or one of the establishment's many art pieces covering the walls.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
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).