In Browns Socialhouse, backed leather stools and cushy booths flank tables. On the walls, oversize illuminated signs reading EAT and Liquor shine brightly against the cozily lit dining room. Mixing social-house comfort with a contemporary edge, the decor at Browns Socialhouse mimics the style of its food. Chefs hand cut and double-cook fries to pile alongside their steak sandwich or housemade, hand-pressed burgers. They've got an eye for detail—for example, they char-grill their dry-aged pepperoni before piling it atop pizzas with pepperoncinis and asiago. The selection ranges from international favorites—such as street tacos and shrimp-and-chicken pad thai, among other—to updated pub eats, such as fish ‘n’ chips featuring pacific halibut dunked in a Sapporo beer batter. Every Saturday, Sunday, and on holidays, the chefs set their roosters to crow earlier so they can rise and mix up batches of their own hollandaise for brunches. They crack only free-range eggs for their brunch dishes, which include corned-beef hash and prosciutto eggs benedict with goat cheese.
Even though the menu is influenced by eateries in the Old World, almost every other element of Tapenade Bistro is supremely local. Chef Colin Uyeda, who grew up in Steveston, got his first job in a kitchen at age 15 according to the Richmond Review. The reporter sampled locally caught seafood, going so far as to name the local fisherman behind octopus that's "succulently braised and served with in-house merguez sausage, harissa paste, a combination of pickled and fresh vegetables, and a citrus emulsion."
That's not the end of the regional influences though; there are Salt Spring Island mussels, cuts of Fraser Valley pork, and more, all of it made in compliance with Ocean Wise's guidelines for sustainability. Small producers from the region are well represented on the wine list, as well, and a special dinner series walks patrons through those offerings.
A gentle breeze blows across the bay, travelling to an outdoor patio where it tousles the hair of patrons sharing tapas and lounging atop chic black-and-white couches. This scene embodies Mandalay Lounge & Steakhouse, a restaurant whose staff aims to seamlessly fuse globally inspired cuisine, trendy decor, and serene ambience. The eatery's chefs seek balance between Asian and European culinary influences as they top their succulent steaks in demi-glace and craft rice bowels. These multicultural influences seem to echo the dining room's decor, which blends the familiar glow of chandeliers with Southeast Asian adornments, such as decorative elephants that sound their trunks and ask for a bite at each dish's arrival. Upstairs, staff refill wine glasses in a private dining room that overlooks the water.
Since its founding in 1940 by an entrepreneurial father-and-son team in Joliet, Illinois, Dairy Queen franchises have serenaded the palates of generations of customers across North America with frosty confections and savoury grilled fare. The company’s dedication to celebrating life events large and small is evidenced as staffers concoct their signature cakes that sandwich chocolate and vanilla soft serve between layers of fudge and a crunchy mantle, serving hungry partygoers. While treat architects specialize in the creation of sweet indulgences such as thick Blizzards and sundaes, a host of grill masters bustles about the kitchen forging flame-licked eats including burgers, chicken strips, and hot dogs.
The Pantry Restaurant serves home-style meals for breakfast, lunch, and dinner. Comforting classics such as cinnamon french toast or egg skillets share menu space with steel-cut oatmeal, fresh fruit, and granola pancakes. For lunch and dinner, soup-and-salad combos, burgers, and old-fashioned favourites such as meatloaf and lasagna please everyone, even the family nihilist.