Adi's On The Ridge's lively lounge bustles with music and energy, but inside the kitchen Chef James Reeder is deep in concentration, assembling innovative plates of eclectic international cuisine. Whether whipping up dinner, appetizers, or brunch-buffet dishes, James and his kitchen crew prepare each item diligently from fresh ingredients.
Outside of the kitchen, bartenders gaze out onto the glitzy lounge and dining area, mixing up cocktails from premium liquors and uncapping bottles of international beer. A big-screen television glares down on drinkers and diners perched upon cushy red chairs, and sunshine pours over those seated in the outdoor patio. On weekend nights, the venue transforms into a vibrant nightclub, hosting DJs, live music, or spirited whisper choirs.:m]]
Like rifling through the office refrigerator at the United Nations, visiting Azul Restaurant involves sampling a lot of different cuisines, from traditional North American flavours and Asian fusion fare to dishes from Italy, Greece, and the Pacific Islands. Wonton soup and spring rolls add diversity to the eatery's signature stuffed burgers, which, like the best fortune cookies, are filled with cheese and bacon. Large TVs and game-day specials entice sports aficionados to cheer on their favourite teams over a plate of Thai-style chili chicken wings.
In Vedder Mountain Grille's family-run kitchen, local chefs bustle to and fro, whipping up breakfasts, lunches, and dinners from locally sourced ingredients. Free-range eggs from the local and organic Six Masters Farms transform into signature eggs benedicts, and gluten-free sandwiches pair with freshly cut fries. Their burgers, chicken fingers, and schnitzel are all wheat-free as well, and the chefs gladly substitute vegetarian alternatives in many of their sandwiches. Dedicated to preserving the environment, the staff dutifully recycles and composts their leftover materials.
In the informal, cozy dining room, glimmering chandeliers gently light wooden tabletops and chairs. Framed pictures hang above shelves packed with oddities and antiques, and vases of flowers sit atop a piano in the corner, who is determined to one day be able to finally play itself. A few chairs and tabletops sit outside the cheerful blue storefront, ideal for outdoor dining during warm sunny days.
We are often asked “What is the Frogstone Grill ‘like’?” That’s a tough one. We are not like anyone else. We are one of a handful of restaurants that make our bread fresh every day. We are the only ones that make fresh guacamole right at your table. Our recipes are simple, yet have flavors that are indescribable.
At NY Grill and Bistro, patrons choose from a variety of menu items to craft a personalized, three-course meal. Culinary journeys begin as diners consult compasses to navigate spoons through a creamy New England–style clam chowder (a $4.95 value) and then pierce forks into a choice of shrimp or chicken caesar salad (a $7.95 value). For entrees, nibble on New York–style ribs ($14.95), devour pasta offerings such as chicken fettuccine alfredo ($10.95), or cut into prawns on top of a charcoal-broiled new york steak ($14.95). Meanwhile, 42'' flat screen televisions engage eyes with a visual feast of sports games. Though not included in today's Groupon, patrons can quench thirst and curl biceps using pitchers of draft beer ($11.95), including an Okanagan Spring pale ale and Honey Brown lager.