The Corner Suite Bistro De Luxe serves up gourmet Gaulian fare in an impossibly chic environment for lunch and dinner (until midnight), as well as weekend brunch. Appetizing appetizers include the mussels with smoked paprika and bacon butter ($8) and the citrus-cured scallop carpaccio, with a truffled peach and radish salad ($12). Corner Suite offers miniature entrees (or monster appetizers), such as the house-made gnocchi, with the dressed-up breakfasty combination of poached egg, bacon, English peas, and mint ($15) to self-restraining supperers, while heartier plates offer the promise of a more full-bellied meal. Explore the crispy pork belly, served with lentils, apple and ginger salad, and drizzled in gribiche sauce ($25), or the pancetta-wrapped crispy ling cod, served with a green-bean salad ($25), for satisfying portions of sophisticated sustenance. If your hands become jealous of your silverware, opt for the graspable Station 7 burger, topped with thick-cut bacon and aged cheddar ($16).
For six months, Isobel Drummond and her husband sojourned across France with their two teenage daughters, seeking out the country’s best cafés. The couple lingered over coffee and macarons in Paris, Bordeaux, St. Tropez, Marseille, and Nice. Now, at Simply French Cafe, they strive to capture the welcoming ambiance and gourmet foods they enjoyed in their favourite French eateries.
Simply French’s crystal chandeliers and Toulouse-Lautrec posters pop against dark wooden floors and exposed ceiling beams. Customers linger over paninis, tiramisu, and French-style pastries served on delicate pastel china. And in the evenings, a hands-on macaron-making class lets students create their own confections without the difficulty of growing meringues from seed.
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.
The coffee-drinking cultures of Seattle and Old World Europe intertwine at The Wired Monk. Baristas swirl steamed milk into organic, fair-trade coffee drinks, which guests sip beside hand-painted art and a roaring fireplace. Meanwhile, the scent of cinnamon rolls wafts from the bakery case, past aromatic tea leaves by Zhena Gypsy and Mighty Leaf. Red espresso, a roobois tea from the mountains of South Africa, fills caffeine-free lattes with flavours as bold and smooth as a saxophone’s pick-up lines. Healthy treats such as fruit smoothies and gluten-free muffins round out the menu with a touch of sweetness. The sound of tapping toes fills the shop on Thursday nights, when artists such as Harma White and Vaughan McKay flaunt their rock ’n’ roll chops. Large-screen TVs draw sports fans to the couches on game days, and drink specials lure wine lovers on Wednesday nights.
When asked where they purchase their meat, the chefs at Bistro 72 can point toward the mountains. From their daily lamb specials to freshly packed meatballs, many of the menu's savoury entrees hail from Ryder Lake Farms. The family farm has partnered with Old Surrey Restaurant, where the bistro is located, since 1984. Today, its cured prosciutto sits alongside sausage, cheese, and Abbotsford duck pâte on the charcuterie plate, and its pulled pork forms the base of a poutine sprinkled with cheese curds and green onions.
Even when they don't look to Ryder Lake for their ingredients, Bistro 72's chefs prioritize freshness in their French cuisine. Their avocado dip derives West Coast flavour from Pacific crab, white wine, and melted emmental cheese. Korean barbecue short ribs and new york strip-loin steak bespeak the restaurant's flair for reaching past its roots, though craft beers and British Columbia wines honour local brewers.
Dressed in denim and leather, short hair spiked to a rebellious peak, Kayla Dhaliwall—aka the Dragon Chef—might not embody the usual image of a French bistro chef. But her unique style and passion for cooking have earned her praise from the Stevenson Insider—and have led her to a spot on Top Chef Canada. In January 2013, Dhaliwall brought her talents to the kitchen at Tapenade Bistro as its newest executive chef.
Founded a decade earlier by Vince Morlet, Tapenade Bistro began as an effort to blend French culinary traditions with a unique West Coast influence. Today, Vince's small harbor-side eatery holds true to this original intent with a focus on seasonal, local, and sustainable ingredients.
Chef Dhaliwall builds on this mission, improving on the Ocean Wise–approved menu with her own ideas, much like a hotshot mechanic who improves his tricycle with an ejector seat. Dhaliwall conjures platters of mussels and clams, pickle-battered fish ’n’ chips, yogurt-fried chicken and waffles, and Angus steaks. She also curates a local charcuterie and cheese platter, as well as makes her own blue-corn tortillas and ricotta cheese.
Complementing her dishes is a list of wines from small, independent BC producers—some of whom appear in the restaurant during Tapenade Bistro’s Winemakers Dinner Series.