Seasonal 56 Restaurant's chef Adrian Beaty values the work of Fraser Valley's local farmers and producers so much that he often invites them to the restaurant to examine their craft or collaborate with them on new menu items. These interactions result in regularly changing seasonal menus featuring local ingredients including grains, root vegetables, duck, and lamb from nearby farmers and butchers such as Glorious Organics and Thiessen Farms. The eatery also employs knowledgeable servers that can expound on menu items such as locally crafted cheeses from Agassiz Farm House and Milner Valley Cheese. In keeping with the focus on access to local ingredients and merchants, Seasonal 56 Restaurant also offers Gumboot dinners that consist of family-style fixed-course meals featuring a guest producer, who contributes a special ingredient to each dish and leaves heartfelt love letters under each plate. Additionally, the restaurant’s proximity to its featured wineries, breweries, and farms enables diners to visit the source of their meal's components. The restaurant's retail section offers house-made seasonal fare, which diners can pick up to eat at home or feed their pet snowmen.
Scanning Del Pollo's cozy dining room, it's not unlikely you'll see a few sombreros speckled throughout the largely hatless group of guests. That’s because waiters crown birthday celebrants with the classic Mexican cap, adding an air of unpretentious fun and festivity to the room. The cooks, however, make no such distinctions—they serve their authentic Mexican cuisine to everyone no matter their day of birth. These chefs fill sizzling fajitas with prawns tossed in house sauce, wrap flour tortillas around char-grilled AAA sirloin steak marinated with chipotle peppers, and whip up a Mexican poutine with achiote sauce, jalapeños, and a three-cheese blend. In addition to classic Mexican dishes, they whip up calamari with housemade tzatziki sauce and a New Orleans–style jambalaya comprised of chorizo sausage, scallops, and veggies. Bartenders complement the kitchen’s creations with a wealth of soft drinks, beers, shooters, and sangria, as well as specialty cocktails and margaritas. The soft glow from wall lamps, flatscreen TVs, and Christmas lights strung from the ceiling illuminate the live musicians who grace Del Pollo's stage.
Ban Chok Dee—which translates to house of good luck —captivates visitors with a spread of colourful, fragrant, and expertly balanced curries, noodle dishes, and rice plates. Traditional entrees, from pad thai to spring rolls, offset modern variations, such as the Pad Ped Jungle—crispy pork sautéed with shredded bamboo shoots in a spicy sauce—all of which draw from a palette of zesty sauces, potent chili oils, and creamy, coconut-milk-based broths. While embarking on their culinary voyage, guests gather amid leafy potted greenery and black-lacquered wood accents for a calm respite. Together, the food and atmosphere were voted Best Thai restaurant of 2011 and 2012 by readers of the Langley Advance.
To enhance the appreciation for Thai cuisine, owner and executive chef Parinya teaches lessons in how to create flavourful meals using simple techniques and telekinesis. The hands-on courses demystify ingredients, equipment, and the steps necessary to form four dishes, finishing up with a fun and delicious tasting.
Diners enjoy a menu laden with victual victory while Canucks games play out on the 10 high definition TVs scattered throughout Cats Socialhouse. Duel hunger with crunchy yam fry spears ($7) while evaluating entree options. Out of shape pizzas transform into Cats' lineup of savoury flatbreads, such as the Biltmore, stacked with pesto, shrimp, sundried tomatoes, and mozzarella ($13). Traditionalists can choose from six hand-pressed burgers such as the hickory burger, whose smoky eyes melt cheddar cheese under a thatched quilt of bacon and barbecue sauce ($13). A selection of healthy social bowls gives health consciousness the strength it needs to defeat the dark magic of the meatball subconscious and includes potato-crusted halibut with a tartar sauce wading pool ($15). Salute your peninsular getaway with a Granville Island Pale Ale ($5.95) and prepare stomachs for an end to the delicious downpour with a final shower of house-made key lime pie and fresh whipped cream ($6).
In 1999, Freshslice Pizza founder Ray Russell had a great idea—not only would he offer pizza delivered by the slice, but also a healthier, lower calorie pizza crafted with multigrain dough. Freshslice Pizza was such a success that by 2010, more than 70 locations had blossomed in British Columbia and Ontario.
Freshslice's pizzas come in regular or thin crust varieties, with tomato, white, or pesto sauce. They are freshly baked or ready to cook in ovens at home. The company makes nutrition information readily available on its website, unlike its competitors, who don't even have the decency to print it on the bottom of their slices.
The cooks at Sen Viet Restaurant use fresh, high-quality proteins and produce to prepare classic Vietnamese dishes, as well as a few original house interpretations. Bowls of aromatic pho soup brim with rice noodles, fresh vegetables and herbs, and succulent meats such as beef meatballs or chicken and quail eggs. Morsels of char-grilled pork and prawns are poured over jasmine rice or stuffed inside crisp lettuce wraps. A range of vegetarian options are also available, and almost everything on the entire menu is free of gluten and the color purple.