In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Chronic Tacos, whose tacos and burritos were voted some of the best in Vancouver in 2011 by readers of Georgia Straight, culls its recipes from the salsa-splattered pages of a family recipe book filled with three generations of Mexican delicacies. Chefs marinate and grill juicy morsels of steak, chicken, and pork several times a day, then tenderly tuck them into preservative-free corn and flour tortillas. To add zest, dollops of housemade salsa and sour cream perch atop tacos and, in the event of an emergency, rain from sprinkler systems.
At Aldo's Pasta Bar and Italian Ristorante, homemade sauces cascade over still-steaming pastas, and homemade dough forms the foundation of cheesy pizzas. Undoubtedly, the homemade aspect of its cuisine is a point of pride for the business, and for its owner Aldo Zenone, who opened his namesake in 1992 alongside his wife and two sons. Today, Aldo and his staff continue to serve traditional Italian dishes inside their New Westminster ristorante, which features golden-hued walls lined with black and white portraits.
Laguna Blu's culinary experts fill their menu with a range of Italian offerings concocted from a selection of organic products, fresh seafood, and choice cuts of meat. Dining groups huddle and draw battle plans for their forks to divvy up starter dishes, including calamari served with marinara sauce. Skilled chefs add flavourful touches to house pasta dishes, such as spaghetti bolognese, which showcases ground veal coated in house-made tomato sauce and parmesan cheese, and an oven-braised lamb-shank entree delights palates with its blend of seasonings. Meanwhile, mouths melt the sablefish entree, coated in a white-wine caper glaze and flanked by a bevy of basmati rice and spring vegetables. Meals further pair with sips of beer, mixed drinks, or dancing potions from the bar menu, such as the Laguna Blu martini, a potable amalgamation of blue Curacao, raspberry, and vodka.
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.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.