Seven varieties of mushrooms imported from Japan flavour Shang Noodle House's signature Red Reishi Ramen dish, each adding nutrients which can help bolster the immune system, metabolism, and other vital functions. The kitchen's focus on healthy eating continues with its hand-pulled wheat ramen noodles, vitamin C-packed mango juice, and free-range chicken dim sum. More than 24 varieties of ramen, from traditional to fried, round out the menu alongside barbecued pork belly, duck, and cuttlefish. Bamboo accents and contemporary art lend a modern air to Shang's Richmond and New Westminster eateries, which are part of the Kirin Restaurant Group. The latter location features a conveyor belt that rolls chef specials fresh out of the kitchen and carts back origami-folded thank-you notes from sated diners.
In Browns Socialhouse, backed leather stools and cushy booths flank tables. On the walls, oversize illuminated signs reading EAT and Liquor shine brightly against the cozily lit dining room. Mixing social-house comfort with a contemporary edge, the decor at Browns Socialhouse mimics the style of its food. Chefs hand cut and double-cook fries to pile alongside their steak sandwich or housemade, hand-pressed burgers. They've got an eye for detail—for example, they char-grill their dry-aged pepperoni before piling it atop pizzas with pepperoncinis and asiago. The selection ranges from international favorites—such as street tacos and shrimp-and-chicken pad thai, among other—to updated pub eats, such as fish ‘n’ chips featuring pacific halibut dunked in a Sapporo beer batter. Every Saturday, Sunday, and on holidays, the chefs set their roosters to crow earlier so they can rise and mix up batches of their own hollandaise for brunches. They crack only free-range eggs for their brunch dishes, which include corned-beef hash and prosciutto eggs benedict with goat cheese.
Surf & Turf specializes in fresh-from-the-market seafood and meats, which are prepared quickly with seasonal ingredients and local produce. Divided into lunch and dinner, the menu presents several mix-and-match options, such as the skewer meal, which invites diners to ceremoniously vote for any six meat kebabs, plus a fountain drink ($10). Offerings include souvlaki chicken, tandoori turkey, and salmon. Surf & Turf can coat its skewered selections with a bevy of glazes, protecting short ribs or prawns from UV rays with a carapace of teriyaki sauce or extra-strength apple barbecue sauce. A rotating selection of seasonal teas stands by to slake thirsts and lubricate throats ($2).
Within a former Fraser River shake-and-shingle mill relocated to Granville Island, Cats Socialhouse’s team of expert chefs works tirelessly to forge inventive takes on traditional dishes for brunch, lunch, and dinner. Culinary gurus prove their dedication to the fusion of comfort fare with the flavours of Vancouver’s diverse influences as they whip up noshes featuring ingredients such as house-made guacamole, almond rice, fresh basil, and coconut milk. Affable servers deliver freshly minted eats, such as shrimp and chicken pad thai and juicy hickory burgers, late into the evening in order to accommodate customers’ varied schedules and hunger cravings after midnight Jazzercise classes. When outside temperatures take a turn for the balmy, a spacious seasonal patio enables alfresco dining accompanied by cool sea breezes and the stares of pizza-craving clouds.
Since its humble beginnings in Edmonton, Alberta in 1964, Boston Pizza has grown into Canada-wide franchise that serves up more than 20 gourmet pizzas. The menu boasts more than 100 items ranging from crispy chicken wings dressed in spicy to sweet sauces and rubs to succulent burgers and sandwiches. Big screen TVs broadcast hockey or prime ministers' wrestling matches as guests dig into hearty pastas or dive into desserts such as sticky toffee pudding.
Yagger's menu divulges the details of inventive eats doled out in a fun, casual setting. Commence consumption with a warming bowl of broccoli cheese soup ($8), a flavourful liquid enhanced with the hunger-fighting powers of broccoli and white cheddar. Or try tapas such as the redneck sushi ($9), an innovative mix of hearty pulled pork, green onion, and tempura-battered sushi served with siracha-maple barbecue sauce and extraneous backyard furniture. The muffaletta panini ($11) introduces stacked salami and capicola to provolone cheese and pesto mayo, and the "mac & not so blue cheese" ($13.50) networks white cheddar and gorgonzola cream sauce with jumbo mac noodles, garnished with bruschetta. Herbivoyeurs can catch a glimpse of the vegetarian ravioli ($13), where fresh pasta protectively pockets delicate cheese and asparagus from a torrential downpour of zesty sundried-tomato pesto. Sandwiches include a Mediterranean lamb gyro ($13.50), with roasted organic lamb meat decorated with tzatziki, roasted red peppers, onions, and feta cheese, and an organic smoked bison reuben ($13), with dijon mustard, sauerkraut, and provolone cheese.