For nearly three decades, the cooks at Chris's 2 for 1 Pizza have been kneading and tossing dough, topping pies with fresh ingredients, and serving up slabs of meaty baked lasagna. Pies bring together inventive combinations of toppings, such as hot sauce, italian sausage, onion, and banana peppers or barbecue sauce, pineapple, cheddar, and ground beef. Gluten-free pies allow those with health and dietary concerns to eat pizza and see why there are so many Beach Boys songs about it.
Ken Hueston grew up with a penchant for bones. According to the Goldstream News Gazette, he began his formal education in pursuit of paleontology, but he soon found that although his instincts were correct, they were slightly misguided—his place was not among dusty and brittle dinosaurs, but in the steam of a barbecue kitchen. There, his commitment to local ingredients, handmade cuisine, and chef education would earn him the B.C. Chamber of Commerce's Entrepreneur of the Year award in 2008, and a 2012 feature on Food Network Canada's You Gotta Eat Here.
Today at Smoken Bones Cookshack, Ken heeds the traditions of Southern barbecue and creole cooking, forming his menu's burgers, cheeses, and bacon by hand, without additives. Featured on You Gotta Eat Here, their pork and beef ribs, pulled pork, and beef brisket stake out the spotlight, though the Cookshack has not forgotten seafood, chicken, and stacked sandwiches. The emphasis on all-natural methods also extends past the cuisine and into the smoking process itself, which employs wood from Vancouver fruit and alder trees.
The forest figures heavily into the restaurant's decor too: in between praising the venue's bacon ice cream, Heed the Hedonist recounts "exposed ducts and exposed wood everywhere, including a plywood bar that was fashioned from a Douglas Fir that had blown down during a windstorm." Big-screen televisions augment the natural appeal, broadcasting sports on game nights, and live blues music twangs during special events.
Brightly painted walls surround Cafe MexiGo's dining area, framing the open kitchen where chefs sizzle up lean ground beef, shredded chicken, and fresh vegetables for each order. They maintain a commitment to quality by crafting dishes with 100 per cent canola oil rather than less healthy ingredients such as lard, MSG, or butter cursed by a warlock. With lightning-quick flicks of the wrist, they wrap tortillas around a variety of seasoned meats and vegetarian-friendly fillings, ensuring palates of any stripe can enjoy a fast, flavourful bite.
New executive chef is preparing to debut a new dynamic menu featuring upscale pub food for breakfast, lunch, and dinner. The West Coast Tap House plans to continue it's already prestigious reputation, selected one of the Times Colonist's favourite restaurants in 2010, by offering a menu of items prepared by one of the most talked about chefs in Victoria.
Tall leather chairs encircle the tap house's large bar, whose centre is wrapped in flatscreen TVs. Hockey jerseys adorn the walls, a fitting touch for a bar that claims to have Wayne Gretzky’s favorite spaghetti and meatballs—which are actually meat pucks.
As members of the RJS Craft Winemaking Academy, Bayleys BrewHaHa supplies all the ingredients and equipment necessary for burgeoning oenophiles to perfect the art of winemaking. Today's Groupon crafts a batch of any varietal of Grand Cru International wine ($75 for a wine kit). After adding and mixing all the appropriate ingredients under the supervision of Bayleys' seasoned wine makers ($47.50 for brewing), the base solution is bottled, stored, and mellowed to develop complex aromatics, flavour, texture, and moral fibre. When fermentation is complete (about six weeks later), the wine will be ready to be picked up and bottled by its progenitor ($45 plus $9.10 with tax). All products are 100% guaranteed.
The chefs at Hiro Japan Xpress cook up a quick-service menu of Japanese specialties daily, swiftly conquering hunger with sushi, teriyaki, and contemporary bento boxes, with shopping center and store-front locations in Victoria and Vancouver. Instead of savvy investment advice, they sneak healthful ingredients—such as protein- and vitamin-enriched nori seaweed and omega-3 fatty acids—into their fresh california rolls, sashimi, and udon dishes to help boost brain function and immune systems.
Though her Langford location opened its doors in June 2011, don't mistake Becky Dobbs for some bubble-tea newbie. She's been honing her brewing skills since 1999, when she opened her first shop in Chinatown. There she learned to concoct the unique beverage, a Taiwanese specialty that can be served either hot or cold, and which takes it name from the boiled tapioca bubbles or sweet coconut jellies that merrily bob at the bottom of each cup.
Her fruity tea flavours range from tangy passionfruit and kumquat to creamy lychee and matcha to create custom teas for even the finickiest of palates. Becky also presses fresh basil pesto, dill-dijon cream cheese, and sun-dried tomato between slices of bread to grill up savoury paninis or aromatic diamonds. For guests who prefer coffee over tea, Becky brews locally roasted Discovery Coffee to create mochas, lattes, and macchiatos at the espresso bar.