Bleue Coyote's kitchen whips up a menu of straightforward, down-home comfort fare while barkeeps pour 16 tap beers and an array of wines and cocktails. The hearty, soul-inflected menu includes several savoury barbecue options, such as the wings ($10.95), a baker's dozen of juicy, panko-breaded poultry flappers slathered with sauce, and The Widow Maker ($13.95), a femme fatale of a burger involving a charbroiled 8-ounce patty topped by a mound of Memphis-style pulled pork smothered in smoky barbecue sauce and cheddar cheese and accompanied by hardboiled film noir narration. Meanwhile, the classic burger ($10.95) foregoes the extra adornments so carnivores can savour the meat. While ingesting these delicacies, diners can quaff brews drawn from 16 taps ($5.25–$7.75) or sip one of the bar's classic martinis ($6.75), all while divvying up their attention among 11 flat-screen TVs and a 100-inch projection screen showing sports and security camera bloopers.
Lolly Gobble Sweet Shop accommodates sweet teeth with diverse, nostalgic, or specific tastes with more than 20 varieties of Dutch, Finnish, Danish, and Australian licorice, thousands of lollipops, and old-school candy to bring up sweet memories from youth. Hammond's handmade lollipops, whirly pops, and unicorn pops provide long-lasting sugary entertainment. Pez dispensers come in shapes such as animals, cartoon characters, and obscure French philosophers. Guests can peruse the shop’s Jelly Bellies, a flavour selection that ranks among one of Vancouver Island’s largest with more than 20 flavours and colors. Candy bouquets grow stems of sweets blossoming with colourful wrappers, lollipops, and bows from watering cans, bubble-gum machines, or rain boots.
The tranquil waters of scenic Cooper?s Cove lap against the outdoor patio at Stickleback West Coast Eatery, allowing diners to take in their surroundings as they chow down on artisan burgers, seafood, and sandwiches. Inside, a natural-cedar bar covers one side of the dining room, while at the opposite end broad windows let in warming sunlight. Against this nature-tinged backdrop, servers tote menu items such as bowls of red thai curry, texan burgers topped with pulled pork, and pan-seared halibut crusted with dried mushrooms. Located next to Rush Kayak Adventures, the eatery also gives patrons the opportunity to grab a burger before taking a paddle downstream to see what it?s like to be a tuna.
Jessie's Juice is the fruit-infused brainchild of local and award-winning country music artist Jessie Farrell, whose venture into non-musical artistry includes a menu of wholesome smoothies, raw and organic food items from local artisans, and her self-designed Jessie's Tea. Pink walls and a checkered floor beckon guests into the shop, where a whir of blenders transforms organic and local fruit, superfoods, and other ingredients into sippable smoothie potions. As daily soup offerings and a selection of raw, vegan, and gluten-free food options lasso their seductive aromas around noses, guests may sign the heart-shaped guest book or enjoy their purchases on the shop's wood bench that sticks its tongue out whenever it senses a stray drop falling.
Since 1979, Cory Porter has helmed a family-friendly restaurant on the corner of Keating Cross Road and West Saanich Road. In memory of his granddaughter, Sapphira, Porter transformed what was formerly Smitty's into Sassy's after briefly shuttering the restaurant on the first day of 2012. In February 2012, Sassy's opened its doors. Today, Porter and the staff of Sassy's welcome visitors from morning to evening, dishing up all kinds of delicious comfort food?from eggs benedict and waffles to spaghetti and sitr-fry?in an environment that embodies the sassy attitude and positivity of Sapphira.
The culinary masterminds at Dish Cookhouse put inventive twists on homestyle diner fare, drawing from international flavours to construct juicy sandwiches and all-day breakfast. The crunch of fresh-cracked eggs fills the kitchen as chefs whip up omelettes and sizzling skillets of veggies, meat, and cheese. For lunch, the diner gurus infuse pulled pork with Vietnamese flavours and cap succulent burgers in creative sauces such as the house burger sauce or garlic-cheese mayo that can stop even the most persistent vampires from stealing a bite.