Il Corsaro transports the flavours of Northern Italy onto sun-tinged menus for both lunch and dinner. The mixed antipasto for two ($13.95 for lunch, $17.95 for dinner) samples sun-dried tomatoes, artichoke hearts, prosciutto and salami, bocconcini cheese, and olives for a motley medley paralleled only by the original cast of Degrassi. Lunch crams gustatory explosions into midday fare such as the meatball panini ($7.95) and the vegetariano frittata ($9.95). Dinner entrees highlight veal variations, including the house specialty veal saltimbocca, layering veal with prosciutto and mozzarella, sautéed in liquefied Mediterranean sunbeams and a garlic-white-wine sauce ($16.95 for lunch, $19.95 for dinner). The wine list surveys Italian selections ($5.95+/glass, $21.95+/bottle), as well as classic martinis ($7.25).
White-water raft down the Thompson River and you’ll likely encounter a famous rock formation dubbed The Frog—the inspiration behind Todd and Shari Pratt’s eatery, The Frogstone Grill. Just as the boulder's unique shape has stood the test of time, the Pratt's wanted to create a reliable and unique restaurant, distinguished by memorable dishes. And with a menu of Mexican, Italian, and Southwest-inspired contemporary fare, they've managed to do just that.
An open kitchen showcases the chefs' flair for culinary invention, giving patrons front-row seats to watch as they pull homemade breads and margarita pizzas fresh from the brick oven, and brush slow-smoked ribs with cranberry barbecue sauce. To the delight of their late-rising customers, the kitchen team makes breakfast until 3 p.m. on weekends, serving up generous helpings of blueberry-mango french toast and sizzling steak skillets. The kitchen staff also happily serves up gluten-free options throughout the day. Guests who aren't seated near the action still get a show of their own, thanks to guacamole made tableside from fresh avocados, cilantro, and jalapenos. And while patrons dine, they can also enjoy the eatery's aquatic-themed decor, including frog statues, fish tanks, and even the arcade classic Frogger.
The Hronopoulos family, owners of Sokela Restaurant and Lounge, call upon Greek, Italian, Moroccan, Spanish, and French influences to create a menu that represents a mélange of Mediterranean flavours. Sokela was born when the owners decided to turn the image of their traditional Greek restaurant, Alekos, around by reversing its name. To reflect this new philosophy, the Greek plates share menu space with chorizo, gnocchi, and West Coast seafood dishes to please palates and confuse U.S. customs employees. Beige and brown accents, tiles, exposed wood, and short cylindrical hanging lamps create a casual atmosphere and surround patrons as they dine in the main room or the lounge.
It's safe to say all living things like food, but maybe not as much as Chef Victor Bongo does. Recently transplanted from Africa, a young Victor worked as a dishwasher, but the siren call of the culinary scene lured him. He navigated from one kitchen to another, learning to cook, achieving the position of head chef, and eventually studying with three-star Michelin Chef Edmund Liew-On.
Today, Chef Bongo helms Daniel's Restaurant, where he puts his considerable talents to work blending internationally beloved spices into local seasonal and organic ingredients. He places pan-seared scallops into seas of pureed parsnips or submerges bison filet mignon in blueberry-port-wine sauce. His culinary ministrations earned his new restaurant the accolades of local press, including Straight.com's 2012 Golden Plate award for Best New Restaurant Outside Vancouver.
Since 1997, Big River Brewing Company has created its craft beers on the banks of the historic Fraser River. At the brewer's restaurants, you can pair their 8 distinctive brews with hearty pub food. In some cases, that pairing is taken care of for you?the chicken burger is marinated in Sidewheeler blond ale, and there are beer-braised onions, crisp bacon, cheddar cheese, and a special sauce on the Big River classic burger. Sauces are another specialty here?a cajun basil pesto amps up the chicken quesadilla; meanwhile, Frank's red hot sauce coats the brewhouse wings and the fingers of everyone who eats them. The Coquitlam location has an open kitchen, so you can watch at the chefs incorporate ales and lagers into their dishes and sauces.
A chain of restaurants founded in 1952, Fatburger’s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron’s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.